Crispy Onion Chicken Breasts
with Diner-Style Wedge Salad & Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Wedge salad works its retro magic in this diner-worthy supper. The crispness of iceberg and a creamy dressing are a cool counterpoint for chicken coated with crispy onions, aioli and panko. It comes out golden, as do gently smushed potatoes—with less oil and less mess than traditional frying techniques.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of Iceberg lettuce
- 100g Radishes
- 450g Potatoes
- 2 Garlic cloves
- 30g Panko
- 120ml Mayonnaise
- 12g Crispy onions
- 30ml Apple cider vinegar
- 8g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Eggs • Sesame • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
60 g
Saturated Fat
6 g
Sodium
150 mg
Total Carb
66 g
Sugars
8 g
Protein
48 g
Fibre
8 g
Preparation
Boil the potatoes
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Place the potatoes in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and return to the pot. Shake the pot to lightly break the potatoes, without fully crushing.
- Toss with a generous drizzle of oil and S&P.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- Mince the garlic.
- In a small bowl, make the aioli by combining the mayo, garlic and S&P.
- In a shallow bowl, combine the crispy onions, ¼ of the aioli and 1 tbsp water (double for 4 portions).
- In a second shallow bowl, combine the panko and S&P.
- Working one at a time, coat the chicken in the crispy onion-aioli mixture (letting any excess drip off), then in the panko (pressing to adhere).
Fry the chicken
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, cut the lettuce into 8 wedges.
- Halve the radishes lengthwise; thinly slice crosswise.
- In a second small bowl, make the vinaigrette by combining the vinegar, ⅓ of the remaining aioli, 2 tbsp oil (double for 4 portions) and S&P.
Fry the potatoes
- Place the potatoes in the air fryer and fry, 5 to 7 min., until lightly crispy on the edges.
Plate your dish
- Divide the chicken (slice beforehand if desired), potatoes and lettuce between your plates.
- Slightly separate the lettuce leaves and top with the radishes.
- Drizzle with the vinaigrette and garnish with the spices.
- Serve the remaining aioli on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
