Crispy Parmesan Chicken with Creamy Garlic Parm Sauce
Directions
- 1Season the cubed potato with 1 tsp of garlic granules and 1 tsp of herb seasoning. Toss well to combine.
- 2Air fry the seasoned potatoes at 190 degrees Celsius for 25 minutes.
- 3Season chicken breasts with 1 tsp of garlic granules and 1 tsp of herb seasoning.
- 4Add 25g of grated parmesan to the 30g of panko breadcrumbs and spray with olive oil.
- 5Dip each chicken breast into 0.5 whisked egg, shaking off excess.
- 6Dip the chicken into the breadcrumbs, shaking off loose breadcrumbs and re-dipping if needed to adhere.
- 7Place the coated chicken breasts into the air fryer with the potatoes.
- 8Air fry the chicken for 16-18 minutes at 190 degrees Celsius until golden, turning part way through.
- 9Add 1 tsp of chopped garlic to a small pan for one minute.
- 10Pour 50ml of chicken stock and 1 tsp of Italian herb seasoning into the pan with garlic and reduce for one minute.
- 11Once thickened, pour in 60ml of single cream and add the remaining grated parmesan, mixing well and turning to low heat.
- 12Slice the crispy chicken into strips and add to a bowl with the potatoes.
- 13Pour the garlic cream sauce over the chicken and potatoes.
- 14Finish with a touch of fresh chopped parsley.
Ingredients
- 500 g maris piper potato cubed
- 2 tsp garlic granules
- 2 tsp italian herb seasoning
- 30 g panko breadcrumbs
- 25 g parmesan grated
- 2 120g chicken breasts flattened
- 0.5 small egg whisked
- sprigs fresh parsley chopped
- 1 tsp chopped garlic
- 50 ml chicken stock
- 1 tsp italian herb seasoning
- 60 ml single cream
Equipment
air fryersmall panbowl
Tips
- Can use Elmea 45% less fat or half fat creme fraiche for the cream.
- Air fry or bake the chicken until golden.
- Bake potatoes at 200 degrees Celsius for 35-40 minutes as an alternative to air frying.
- Turn chicken part way through air frying.
- Shake off excess egg from chicken before dipping into breadcrumbs.
- Shake breasts to remove loose breadcrumbs and re-dip before pressing in well to adhere the coating.
- Reduce stock and herbs for a minute until thickened before adding cream and remaining parmesan.
- Turn the sauce down to low heat after mixing.
- Garnish with fresh parsley after serving the chicken and potatoes with the sauce.
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