Air Fryer Loaded Chicken and Fries

• 900 g Yukon Gold potato
• 2 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Sweet paprika
• 1 ½ tsp Ground garlic
• 600 g Chicken breast
• 200 g Streaky bacon
• 180 g Cheddar cheese
• 4 Spring onion

1. Cut the potatoes into chips about 1 cm thick. Put them in a bowl, add 1 1/2 tbsp olive oil, 1 tsp fine sea salt and half the black pepper, then toss well. Air-fry at 200°C (390°F) for 20 minutes, shaking the basket a few times, until golden and crisp.
2. Meanwhile, cut the chicken into bite-sized pieces. Toss with the remaining 1/2 tbsp olive oil, sweet paprika, ground garlic, remaining fine sea salt and remaining black pepper. Set aside while the chips cook.
3. Air-fry the streaky bacon at 190°C (375°F) for 6 to 8 minutes until browned and crisp, turning once if needed. Transfer to a board and cut or crumble into pieces. Keep the bacon warm while you cook the chicken.
4. Air-fry the chicken at 200°C (390°F) for 8 to 10 minutes, shaking halfway, until cooked through and lightly browned. The pieces should be opaque with no pink in the centre. Set aside.
5. Grate the cheddar and finely slice the spring onions. Pile the hot chips onto a serving platter, scatter over the chicken, then top with cheddar and bacon. Return to the air fryer for 2 to 3 minutes at 190°C (375°F) until the cheese is melted, then finish with spring onions and serve straight away.

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