Air-fryer crispy chicken with antipasti potato salad recipe
This quick take on golden crispy fried chicken comes minus the spluttering oil and extra calories – and the potato salad is a bit of Italian-style genius.
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Ingredients
- 2 x chicken breast fillets
- 30g panko breadcrumbs
- 15g parmesan, finely grated
- 30g plain flour
- 1 egg, lightly beaten
- 1½ tbsp olive oil
- 4 sun-dried tomatoes, roughly chopped
- 6 pitted green olives, roughly chopped
- small handful basil leaves, roughly chopped
- 1 x 300g tin peeled new potatoes, drained
- lemon wedges, to serve
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