Air-fryer nacho chicken schnitzel recipe
Crispy fried chicken sounds like a weekend treat, but this tasty recipe using spicy tortilla chips is air-fried making it speedy, succulent and lighter than your favourite fried chicken dish. Serve with potatoes and peas for a really enjoyable meal any night of the week. See method
- 100g hot chilli flavour tortilla chips
- 40g plain flour
- 2 eggs
- 300g pack 2 chicken breast fillets
- spray oil
- 2 x 360g packs baby potatoes with herb butter
- 300g Tesco petit pois
- pinch of smoked paprika (optional)
- sour cream, to serve
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
of the reference intake
- Put the tortilla chips in a food processor and pulse to a breadcrumb texture. Or put them in a zip-lock bag and bash with a rolling pin. Tip into a shallow bowl and set aside. Tip the flour into another shallow bowl or plate and season well with salt and black pepper. In a separate bowl, beat the eggs with 1 tbsp cold water
- One at a time, lay the chicken breast flat on a chopping board and halve horizontally. Either in a zip-lock bag or between 2 sheets of baking paper, bash with a rolling pin to less than 1cm thick all over. Repeat with the other chicken breast.
- Preheat the air fryer to 220°C (or the hottest that it goes to). Coat the chicken pieces first in the flour, then the egg, then in the tortilla chip crumbs, pressing these in well. Mist the air-fryer and the tops of the schnitzels with spray oil, then cook in batches if you need to, for 8-12 mins, turning after 5 mins through. The chicken should be very crisp and starting to brown at the edges.
- Meanwhile, microwave the potatoes and peas according to pack instructions. If you like, stir in a pinch of smoked paprika and some black pepper into the sour cream. Serve this alongside the chicken, peas and potatoes.
See more Easy chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.