Tags:
Dinner | Main Chicken | Poultry Breakfast | Lunch | Brunch Air Fryer

You will need:

  • Sunbeam 4-in-1 Air Fryer + Oven
  • 600g chicken thighs
  • ¼ cup plain flour
  • 2 eggs, lightly whisked
  • ¾ cup panko breadcrumbs
  • 1 lemon zest
  • ¼ cup parsley, finely chopped
  • Sea salt and freshly cracked pepper
  • 340g hand cut or frozen chips
  • Serve with lemon wedges and prepacked coleslaw mix

Let's make it:

Step 1:

Place thighs on a chopping board, cover with baking paper and hit with a rolling pin until flat. Season both sides with salt and pepper.

Step 2:

Place flour in one bowl, eggs in another bowl. Mix panko breadcrumbs in a third bowl with lemon zest and parsley. Coat each piece of chicken in flour, egg then the crumb mixture.

Step 3:

Line two Air Flow Racks with baking paper and place chicken on top. Place lightly oiled chips on third rack.

Step 4:

Press POWER. Press POULTRY. Adjust temperature to 200°C. Adjust time to 21 minutes. Press START/STOP. Allow oven to pre heat. Oven will ‘beep’ when preheated.

Step 5:

Place the Drip Tray on the bottom. Place the chicken racks in the top and middle position and chips in the lower position.

Step 6:

Cook the chicken for 7 minutes on each side. Swap the middle and top racks around and cook for 7 minutes on each side. Place the chip rack in the top position and cook for 5 minutes on each side.

Step 7:

Serve with lemon wedges and coleslaw.

COOK'S TIP:

Use pre-cut coleslaw and serve with a garlic and lemon yoghurt dressing.