Garlic Parmesan Chicken Loaded Chips

Directions

1. 1

   Preheat the oven to 230°C (220°C Fan/Gas Mark 8). Heat a DEEP tray (no holes) for 5 minutes.

2. 2

   Arrange 350g McCain Triple Cooked Gastro Chips in a single layer on the top oven shelf. Bake for 25-30 minutes, turning occasionally, until crispy and golden.

3. 3

   Prepare three bowls: one with 60g plain flour, one with 2 beaten eggs, and one with 75g panko breadcrumbs mixed with 1 tsp paprika, 1 tsp garlic granules, ½ tsp salt, and ½ tsp black pepper.

4. 4

   Coat 400g diced chicken breast in flour, then eggs, then breadcrumbs.

5. 5

   Air-fry the coated chicken at 180°C for 8-10 minutes, flipping halfway, until golden and crispy.

6. 6

   Toss the popcorn chicken with the chip fat, 2 minced garlic cloves, 50g Parmesan, and chopped parsley.

7. 7

   Load your crispy chips with the garlic parmesan chicken and dig in!