Ingredients
Method
Prepare the Chicken
- Cut each mini chicken fillet into two neat pieces and arrange across a tray. Season generously with sea salt, freshly cracked black pepper and garlic powder, ensuring every piece is evenly coated and well seasoned.
Create the Parmesan Coating
- Prepare three shallow bowls: flour in the first, beaten egg in the second and breadcrumbs in the third. Lightly season both the flour and egg. Fold the finely grated Parmigiano Reggiano and chopped parsley through the breadcrumbs until evenly distributed.
- Working in batches, coat each piece of chicken through the flour, then egg, finishing in the parmesan crumb. Press gently to help the coating cling and form an even crust. Place onto a clean tray until ready to cook.
Cook the Chips
- Heat the air fryer to 180°C and cook the chips for approximately 15 minutes, turning once halfway through, until crisp, golden and lightly blistered. Oven cooking works equally well — bake at 220°C / 200°C fan / Gas Mark 7 following packet timings.
Make the Pickle & Dill Dip
- Combine the aioli, mustard, chopped gherkins and fresh dill in a bowl and stir until smooth and evenly mixed. The result should be creamy with enough sharpness to balance the richness of the chicken. Chill until needed.
Fry the Chicken
- Add a shallow layer of light olive oil to a sauté pan and heat to 180°C. Fry the chicken in batches, allowing space between each piece so the crust stays crisp. Cook for around 5–6 minutes in total, turning once, until deeply golden and cooked through.
- Transfer to a wire rack rather than paper — the airflow keeps the coating exceptionally crisp.
Finish & Serve
- Divide the hot chips between warm plates and arrange the parmesan chicken alongside. Spoon the pickle dip into small bowls and serve with lemon wedges for squeezing over at the table.
- Crisp parmesan. Juicy chicken. Sharp pickle richness and hot chips underneath. The kind of meal that starts as lunch and somehow becomes the highlight of the day.
Notes
Start with dry chicken
Before seasoning, pat the chicken completely dry with kitchen paper. Less moisture means the coating grips better and fries into a deeper, cleaner crunch. Give the coating time to settle
Once breaded, leave the chicken uncovered on a tray for 10–15 minutes. This short rest helps the layers bind together and creates a crust that stays intact while frying. Build the crust deliberately
Rather than tossing the chicken through the crumbs, press the parmesan coating gently onto each piece. You’re aiming for an even shell that crisps beautifully around the edges. Control the heat
Keep the oil between 175–180°C for the sweet spot: hot enough to create colour and crunch, gentle enough to cook the chicken through before the parmesan becomes too dark. Leave space in the pan
Cook in batches and resist overcrowding. A steady oil temperature gives a lighter, crisper finish and keeps the coating from softening. Rest on a wire rack
Skip paper towels if you can — a wire rack allows air underneath and keeps every side crisp. Season at the last moment
A small pinch of flaky sea salt while the chicken is still hot sharpens the parmesan and brings everything into focus. Make the dip ahead
Mix the pickle dip 20–30 minutes before serving. The dill softens, the gherkins mellow and the whole thing becomes smoother and more balanced. Always finish with lemon
A squeeze over the hot crust brightens the richness and lifts the savoury parmesan in a way nothing else quite does. A small upgrade that feels bigger than it is
For extra depth, stir a little smoked paprika into the crumb, or add finely grated lemon zest to the parmesan mixture for a fresher finish. The one detail worth remembering: letting the coated chicken rest before frying. Ten quiet minutes that make the difference between good and properly crisp.
Before seasoning, pat the chicken completely dry with kitchen paper. Less moisture means the coating grips better and fries into a deeper, cleaner crunch. Give the coating time to settle
Once breaded, leave the chicken uncovered on a tray for 10–15 minutes. This short rest helps the layers bind together and creates a crust that stays intact while frying. Build the crust deliberately
Rather than tossing the chicken through the crumbs, press the parmesan coating gently onto each piece. You’re aiming for an even shell that crisps beautifully around the edges. Control the heat
Keep the oil between 175–180°C for the sweet spot: hot enough to create colour and crunch, gentle enough to cook the chicken through before the parmesan becomes too dark. Leave space in the pan
Cook in batches and resist overcrowding. A steady oil temperature gives a lighter, crisper finish and keeps the coating from softening. Rest on a wire rack
Skip paper towels if you can — a wire rack allows air underneath and keeps every side crisp. Season at the last moment
A small pinch of flaky sea salt while the chicken is still hot sharpens the parmesan and brings everything into focus. Make the dip ahead
Mix the pickle dip 20–30 minutes before serving. The dill softens, the gherkins mellow and the whole thing becomes smoother and more balanced. Always finish with lemon
A squeeze over the hot crust brightens the richness and lifts the savoury parmesan in a way nothing else quite does. A small upgrade that feels bigger than it is
For extra depth, stir a little smoked paprika into the crumb, or add finely grated lemon zest to the parmesan mixture for a fresher finish. The one detail worth remembering: letting the coated chicken rest before frying. Ten quiet minutes that make the difference between good and properly crisp.
