This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Cook the new potatoes in a large pan of boiling water for 15 minutes or until tender. Drain and set aside while you prepare the chicken.
Preheat the air fryer to 180˚C.
Put the chicken into a bowl and coat in half the oil. Tip the Maggi Crispy Southern Style crumbs onto a plate and dip the chicken pieces into the crumbs, pressing down until coated. Repeat to coat all the chicken and place in one side of the air fryer.
Put the cooked potatoes into the other drawer and drizzle over the remaining oil. Cook the chicken and potatoes for 10 minutes.
Add the rosemary and garlic to the potatoes after 10 minutes and continue to cook both chicken and potatoes for 3-4 minutes until piping hot and browned.
Mix the mayo with the crushed garlic and season with black pepper.
Serve the crispy chicken, browned potatoes, salad and aioli.