Air Fryer Crispy Southern Style Chicken with New Potatoes and Aioli
22 Min
Easy
Tuck into our delicious Maggi Crispy Air Fryer Southern Style Chicken with New Potatoes and Aioli... this is super quick and perfect for dual drawer air fryers. If you have a single drawer - just cook the potatoes first so they can keep warm while you cook the chicken!
Ingredients
4
ingredient_quantity
recipe ingredient
450
g
Chicken mini fillets
70
g
Maggi Air Fryer Southern Style Crispy Coating
750
g
new potatoes
2
tablespoons
Olive Oil
2
tablespoons
Fresh Rosemary
3
clove garlic, finely sliced
1
pinch
Pepper
4
tablespoons
Light Mayonnaise
1
clove garlic, crushed
200
g
Mixed Leaf Salad
300
g
Cherry Tomatoes
.
Nutrition Value
Carbohydrate
46.5 g
Energy
457.3 kcal
Fat
14.6 g
Fibre
5.3 g
Protein
35.4 g
of which: saturates
2.3 g
Sodium
240.7 mg
of which: sugars
4.9 g
Information per serving
Instructions
22 Minutes
-
Cook Potatoes
15 MinCook 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 Air Fryer
1 MinPreheat the air fryer to 180˚C. -
Coat the Chicken
5 MinPut 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. -
Cook Chicken and Potatoes
10 MinPut the cooked potatoes into the other drawer and drizzle over the remaining oil. Cook the chicken and potatoes for 10 minutes. -
Add Rosemary and Garlic
4 MinAdd 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 Mayo and Garlic
5 MinMix the mayo with the crushed garlic and season with black pepper. -
Serve the Dish
5 MinServe the crispy chicken, browned potatoes, salad and aioli.
