Air fryer Mexican crisp and spicy chicken parcels
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Skinless chicken breast
400 g, cut into 3cm pieces
Buttermilk
⅓ cup(s), (85ml)
White self-raising flour
¼ cup(s), (35g)
Seasoning
1 tbs, Mexican spice variety
Dried oregano
1 tsp
Lebanese cucumber
½ medium, finely chopped
Avocado
½ medium, finely chopped
Fresh coriander
2 tbs, chopped
Fresh red chilli
1 whole, finely chopped
Lime juice
1 tbs
Olive oil
1 tbs
Cos lettuce
4 cup(s), (240g) baby, leaves separated
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat air fryer to 200˚C.
2
Combine chicken and buttermilk in a large bowl. Toss to coat. Combine flour, spice mix and oregano in a shallow dish and season. Toss half the chicken in the flour mixture until coated. Lightly spray airfryer basket with oil. Place coated chicken in basket and lightly spray with oil. Insert basket and set timer to 4 minutes. Set aside when golden and cooked through. Repeat with the remaining chicken and flour mixture.
3
Meanwhile, combine cucumber, avocado, coriander, chilli, lime juice and oil in a bowl. Serve leaves, salsa and hot chicken for people to make their own parcels.
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