For the chicken
200ml buttermilk
1/2 tsp cayenne pepper
1 tsp minced garlic
2x150g chicken breasts
4 tbsp plain flour seasoned with salt and pepper
1 egg, beaten
200g panko breadcrumbs
For the chips
2 sweet potatoes, peeled and sliced into 1cm-thick chips
1 tbsp olive oil
1 tbsp sweet smoked paprika
Place the buttermilk, cayenne and garlic in a bowl with the chicken breasts, cover and place in the fridge to marinate overnight.
Heat the Airfryer for 3 minutes. When you are ready to cook, rub as much of the marinade off the chicken as you can, then dip the breasts into a bowl of seasoned flour, then a bowl of beaten egg and finally the breadcrumbs, making sure that the chicken is well coated.
Place the chicken in the Airfryer and fry for 20 minutes at 190C 356 F or until cooked through. Allow to rest while you cook the chips (or use the Airfryer XL to fry both at the same time).
Toss the chips in oil and paprika, then place in the Airfryer and cook at 190C 374 F for 20 minutes, shaking them twice in between. Once cooked, season the chips with salt and pepper.
Serves 2