In the kitchen with ieFood: Crispy air fryer chicken with quick and easy flatbreads

Perfect for a Friday night feast, Colm's crispy chicken is sure to be a family favourite

Colm O'Gorman's crispy chicken wraps are the ultimate Friday night feast.

Join Colm O'Gorman in his kitchen as he makes his favourite midweek meal: flatbreads in minutes and crispy air fryer chicken. Explore his extensive spice drawer and find out why he thinks chilli is the spice of life, and find out why his 50-year-old food mixer is his most important piece of kitchen equipment.

Crispy Air Fryer Chicken with quick and easy Flatbreads

recipe by:Colm O'Gorman

Once you make these wraps you'll never want a chicken fillet roll again

Servings

4

Cooking Time

 20 mins

Total Time

 20 mins

Course

 Main

Ingredients

• For the flatbreads:

• 500g flour

• 1 tbsp sugar

• 1 tbsp flaky sea salt

• 7g active dried yeast

• 30ml olive oil

• 180g Greek yoghurt

• 15g parsley, chopped

• 250ml lukewarm water

• For the chicken:

• 4 chicken breasts 

• 12 tbsp panko breadcrumbs

• ½ tsp garlic salt

• ½ tsp cumin 

• salt and pepper 

• 4 eggs, beaten 

• To serve:

• iceberg lettuce

• Mayonnaise and sweet chilli sauce 

Method

1. nto the bowl of a food mixer with the dough hook attached, put your dry ingredients. Pulse to combine and add the olive oil and yoghurt, and water and the parsley. Knead for five minutes until it starts to come away from the sides of the bowl. This quite a wet dough, do not worry. Turn onto a floured work surface and knead for a minute until it comes together. Knead into a sausage shape, cover with cling film and leave to rest for fifteen minutes.

2. For the chicken, mix the breadcrumbs and spices. Drop the chicken into the egg and then the breadcrumbs, pressing it in so that it’s well coated. Put it into the basket of your air fryer and cook for 20 minutes at 180°C. If you are cooking in the oven, cook it at 180°C for thirty minutes. 

3. To cook your flatbreads, cut the dough into four and roll out into a circular shape. Cook on a dry frying pan for two minutes on each side, until it puffs up and has char marks on the bottom. 

4. To serve, slice the chicken and serve with iceberg lettuce, mayonnaise and sweet chilli sauce.