Air fryer crispy chicken combined with garlicky spaghetti. This low-effort recipe has all the flavours of a chicken kyiv. Plus, twenty cloves of garlic. Yes, twenty.
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Step 1.
Lay a chicken breast between two sheets of baking parchment or cling film. Bash with a rolling pin until about 3mm thick. Repeat with the second breast.
Step 2.
Tip the flour onto a tray and season with salt and pepper. Crack the eggs onto another tray, whisk, and season. On a third tray, mix the panko and seeds with salt and pepper.
Step 3.
Dip each chicken breast into the flour, then the egg, then the seeded breadcrumb mix, pressing to coat fully.
Step 4.
Place the chicken in your air fryer basket and drizzle with olive oil. Air-fry at 200°C for 6–8 mins per side, or until golden and cooked through. The internal temp should read 74°C.
Step 5.
While the chicken cooks, bash the garlic cloves with a rolling pin — no need to peel.
Step 6.
Place a wide, deep pan over low heat and coat the base with olive oil. Add the garlic cloves and cook gently for 10 mins, stirring occasionally.
Step 7.
Pour in the spaghetti and chicken stock. Simmer for 12 mins, or until the stock is absorbed and the spaghetti is cooked al dente.
Step 8.
Stir in the butter, lemon zest, and chopped parsley. Taste and season with salt and pepper. Plate up the garlicky pasta with your crispy chicken on top and a wedge of lemon on the side.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Chicken Breast
Plain Flour
Egg
Panko Breadcrumbs
Mixed Seeds
Garlic Clove
Spaghetti
Chicken Stock
Butter
Fresh Parsley
Lemon
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Chicken Breast
Plain Flour
Egg
Panko Breadcrumbs
Mixed Seeds
Garlic Clove
Spaghetti
Chicken Stock
Butter
Fresh Parsley
Lemon
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Lay a chicken breast between two sheets of baking parchment or cling film. Bash with a rolling pin until about 3mm thick. Repeat with the second breast.
Step 2.
Tip the flour onto a tray and season with salt and pepper. Crack the eggs onto another tray, whisk, and season. On a third tray, mix the panko and seeds with salt and pepper.
Step 3.
Dip each chicken breast into the flour, then the egg, then the seeded breadcrumb mix, pressing to coat fully.
Step 4.
Place the chicken in your air fryer basket and drizzle with olive oil. Air-fry at 200°C for 6–8 mins per side, or until golden and cooked through. The internal temp should read 74°C.
Step 5.
While the chicken cooks, bash the garlic cloves with a rolling pin — no need to peel.
Step 6.
Place a wide, deep pan over low heat and coat the base with olive oil. Add the garlic cloves and cook gently for 10 mins, stirring occasionally.
Step 7.
Pour in the spaghetti and chicken stock. Simmer for 12 mins, or until the stock is absorbed and the spaghetti is cooked al dente.
Step 8.
Stir in the butter, lemon zest, and chopped parsley. Taste and season with salt and pepper. Plate up the garlicky pasta with your crispy chicken on top and a wedge of lemon on the side.
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Notes (1)
K
Kurtis C.
2 days ago
The nutrition on these recipes confuse me a bit. How can the pictured serving size for this recipe be 1229 calories?
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