Recipe

Serves:  2 people | Prep time:  20 minutes | Cooking time:  30 minutes

American | Main

Ingredients

• 2 Whole Sweetcorn
• 300g Chicken Breast Mini Fillets
• 1 Egg, beaten
• 1 tbsp Cornflour
• 45g Cornflakes, crushed
• 1 tsp Garlic Powder
• 1 tsp Paprika
• ½ tsp Salt
• 1 tsp Dried Parsley
• Sunflower Oil Spray
• 5 Large Maris Piper Potatoes, peeled and diced
• 60g Butter
• 50ml Milk
• 5g Fresh Parsley, chopped
• Salt and Pepper

Method

1. To make the crispy chicken seasoning, mix the cornflour, garlic powder, paprika, salt and parsley and crushed cornflakes, until you have a breadcrumb consistency. Set aside on a saucer.
2. Pre-heat your air fryer to 200°C. Place the corn in tinfoil, add half the butter, season with salt and pepper, close the tinfoil and air fry for 20 minutes, turning and basting half-way through. Uncover and fry for a further 5 minutes to crisp the corn. Wrap your corn in tinfoil to keep it warm.
3. Put the potatoes in a large pan of salted boiling water and cook until they are soft enough to put a knife in with ease (around 10 minutes).
4. Dip the chicken in the beaten egg then coat each side in the crumb mixture until completely covered. Spritz generously with sunflower oil and air fry on 200°C for 6-8 minutes until the chicken is cooked through.
5. Drain your potatoes, add 30g butter, milk, salt and pepper to season and mash until fluffy.
6. Garnish with chopped parsley.
7. Chef tip – you can season your corn with some paprika too.