Air Fryer Fries with Cheesy Chicken

A dish combining crispy air-fried fries with pan-seared chicken and a creamy cheese sauce. The recipe involves soaking potatoes for crispiness, searing chicken for a golden crust, and making a smooth cheese sauce, all assembled for immediate serving.

Ingredients

• 2 large Russet potatoes (approx. 1 lb), peeled or scrubbed clean
• 1 tbsp olive oil or avocado oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and freshly cracked black pepper, to taste
• 2 boneless, skinless chicken breasts (approx. 6 oz each)
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• 1 ½ tbsp unsalted butter
• 1 ½ tbsp all-purpose flour
• 1 cup whole milk (warmed slightly for best results)
• 1 ½ cups sharp cheddar cheese, freshly grated
• ½ tsp Dijon mustard
• Pinch of cayenne pepper (optional)
• Salt and white pepper, to taste
• Freshly chopped parsley or chives (optional)
• Crispy bacon bits (optional)

Instructions

1. Cut potatoes into even, ¼ to ½-inch thick sticks and soak in a large bowl of cold water for at least 15-20 minutes.
2. Drain the water and thoroughly pat the fries completely dry with a clean kitchen towel or paper towels.
3. Transfer the dry fries back to the bowl, drizzle with olive oil, and sprinkle with garlic powder, paprika, salt, and pepper. Toss well to ensure every fry is evenly coated.
4. Preheat your air fryer to 375°F (190°C). Place the fries in the air fryer basket in a single layer, cooking in batches if necessary.
5. Air fry for 12 minutes, then shake the basket vigorously to flip the fries. Continue to air fry for another 6-8 minutes, or until golden brown, crispy, and cooked through.
6. Keep the fries warm in the air fryer while preparing the chicken and sauce.
7. While the fries are soaking, pat the chicken breasts dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper, and rub this blend all over the chicken.
8. Heat 1 tbsp of olive oil in a medium skillet over medium-high heat. Once shimmering, add the seasoned chicken and cook for about 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and the outside is browned.
9. Transfer the chicken to a cutting board and let it rest for at least 5 minutes.
10. While the chicken rests, melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes to make a roux.
11. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue whisking until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon (about 3-4 minutes).
12. Reduce the heat to low, remove the saucepan from the heat, and add the grated cheddar cheese a handful at a time, whisking until fully melted and smooth.
13. Stir in the Dijon mustard and cayenne pepper (if using). Season with salt and a pinch of white pepper to taste.
14. Divide the hot, crispy fries between two serving plates or bowls.
15. Slice the rested chicken breasts against the grain into thick strips and arrange them generously over the bed of fries.
16. Pour the warm cheese sauce liberally over the chicken and fries.
17. Sprinkle with fresh parsley or chives and crispy bacon bits if desired. Serve immediately.

Notes

Freshly grated cheese is recommended to avoid graininess caused by anti-caking agents in pre-shredded cheese. Soaking potatoes is crucial for removing starch and achieving crispiness. Use high heat for the chicken to develop a good sear and let the chicken rest before slicing to retain juices.