This recipe is again inspired by the many pins I came across recently on pinterest and looked too delicious not to make. It is not a healthy recipe whatsoever, but it’s still better than the usual deep fried chicken because it’s airfried/ baked plus packs a whole load of deliciousness. If you are looking for an healthier alternative, scroll down for a healthy tip.

Ingredients:

 

• 1 Skinless, Boneless Chicken breast
• A packet of your favourite potato chips
• Yoghurt, salt and chilli powder

How to:

• Prepare the chicken breast by splitting in in half lengthwise and flattening it with the help of a rolling pin. Chicken breasts are naturally uneven and flattening it first before cooking would help it to cook evenly and faster. I usually do this by slipping the chicken breast inside a zip lock bag and then rolling the rolling pin over the thicker end a couple of times.
• You could skip this step if you are using any other parts of the chicken or just can’t be bothered.
• Marinate the chicken with a mixture of greek yoghurt, cajun spices, salt and pepper. You could experiment with different flavour combinations for your marinade as the possibilities are endless and you could change according to your cravings.
• Now prepare the ‘crumb’ for the chicken by smashing the potato chips until it resembles something similar to bread crumbs. For easy clean up, I just smash the chips while they are still inside the package itself. This is pretty therapeutic if you’ve had a bad day 😉 haha.
• Next, coat the marinated chicken with the crumbed chips. Since I used yoghurt in my marinade, the chicken already had some moisture to it. But if you are not using any yoghurt in the marinade you could dip the chicken in a beaten egg mixture and then coat it with the chips.
• Place the chicken in the airfryer and fry for about 20 mins at 165°C until golden. You could also place it in a baking dish and bake till golden. If baking, you might need to flip it over at half mark. No oil is needed when airfrying as the chips already contains enough oil to make it crispy and crunchy.

• You could serve it as it is or stuff it in between a wrap and serve with a quick salad and it will be a perfect work-night dinner. The salad I made contained spinach, almond, feta with a lemon, honey and garlic dressing which my homie Rav got me hooked on to since recent.
• If coating with a potato chip crumb does not sound too healthy to you, you could instead coat it with crushed cornflakes which are seasoned lightly with some salt, garlic powder and chilli powder for a guilt free crunchy treat. I am not a fan of cereal or anything sweet for breakfast so I had no cornflakes at home to test it out but I heard it tastes equally good. Will update once I give it a go.