Poulet BBQ au bacon et ses frites à l'air fryer
- Contient lácteos
Préparé avec
Ingrédients
- 21oz potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
- 3 tbsp oil
- 4 rashers smoked back bacon
- 4 (5.95oz each) chicken breasts
- 1.75oz grated cheddar cheese
- 4 tbsp BBQ sauce
- Sea salt
Instructions
Step 1
Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry
Step 2
Meanwhile, roll chicken breasts into a neat shape and wrap with bacon. Secure in place with a cocktail stick
Step 3
Place chips with oil into a large mixing bowl; toss to combine with at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil
Step 4
Insert a crisper plate in both drawers. Place chicken breasts in zone 1, then insert drawer in unit. Place fries in zone 2, then insert drawer in unit
Step 5
Select zone 1, select ROAST, set temperature to 180°C and set time to 25 minutes. Select zone 2, select AIR FRY, set temperature to 200°C, and set time to 25 minutes. Select SYNC. Select START/STOP to begin
Step 6
When zone 1 time reaches 10 minutes, remove drawer from unit and top chicken with cheese. Reinsert drawer to continue cooking
Step 7
When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking
Step 8
When zone 2 time reaches 20 minutes, shake for 10 seconds. Re-insert drawer to continue cooking for another 5 minutes if necessary. Sprinkle with sea salt to serve
Step 9
When zone 1 time reaches 0 check the chicken is cooked. Cooking is complete when their internal temperature reaches at least 75°C on an instant-read thermometer. Serve chicken drizzled with BBQ sauce and chips