Protein Swap | Air Fryer Crispy Onion Chicken Thighs
with Diner-Style Wedge Salad & Crisped Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1080 /serving
Wedge salad works its own kind of retro magic in this diner-worthy supper. Combining the crispness of iceberg lettuce with a creamy dressing, it’s a cool counterpoint for fried chicken. Coated with crispy onions, aioli and panko, it comes golden, as do gently smushed baby potatoes—with less oil and less mess than traditional frying techniques.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 100g Radishes
- 2 Garlic cloves
- 1 Head of Iceberg lettuce
- 120ml Mayonnaise
- 30ml Red wine vinegar
- 12g Crispy onions
- 30g Panko
- 8g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Eggs, Sesame, Sulphites, Wheat
You will need:
Oil
Air fryer
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
76 g
Saturated Fat
8 g
Sodium
260 mg
Total Carb
60 g
Sugars
9 g
Protein
43 g
Fibre
9 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 with paper towel; 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 basket and lightly brush or spray with oil. Fry, 12 to 14 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 basket 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.
