A crispy, indulgent, and flavour packed dish perfect for a cosy date night. These McCain Gastro Triple Cooked Chips are paired with crispy air fryer popcorn chicken tossed in a rich garlic parmesan dressing using the excess fat from the chips for an extra layer of indulgence.
Add 350g McCain Triple Cooked Gastro Chips in a single layer & place on the top oven shelf. Bake for 25-30 minutes, turning occasionally, for a crispy golden finish.
Line up 3 large bowls. In the first bowl, add 60g Plain Flour. In the second, add 2 beaten eggs. In the third, add 75g Panko Breadcrumbs and combine with 1 tsp paprika, 1 tsp garlic granules, ½ tsp salt and ½ tsp black pepper.
Dip 400g diced chicken breast (one by one) into the flour, then eggs, then seasoned breadcrumbs - ensure they’re fully coated.
Add the coated chicken into your air-fryer basket, spray with some spray oil, then air-fry at 180C for 8-10 minutes (flipping halfway), until golden and crispy, before removing and setting aside.
Transfer the popcorn chicken into a large mixing bowl. Remove the gastro chips from the oven, and pour the excess fat from the baking tray over the chicken, along with 2 cloves minced garlic, 50g parmesan and a handful of chopped parsley.
Toss the crispy chicken popcorn in the garlic mixture until well coated.
Load up your chips with the garlic parmesan popcorn chicken and tuck in.
