Spicy Buffalo Chicken Delight with Crispy Sweet Potato Fries and Fresh Veg Sticks

Ingredients

• 500g boneless chicken thighs
• 2 tablespoons buffalo sauce
• 1 large sweet potato
• 1 tablespoon olive oil
• 1 carrot, cut into sticks
• 1 cucumber, cut into sticks
• 1 bell pepper, cut into sticks
• Salt and pepper to taste
• Optional: ranch dressing for dipping

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   While the fryer heats up, peel and slice the sweet potato into fries, then toss them in a bowl with olive oil, salt, and pepper.

3. 3

   Place the sweet potato fries in the air fryer basket and cook for 15 minutes, shaking halfway through at 7 minutes.

4. 4

   While the fries are cooking, cut the chicken thighs into bite-sized pieces and toss in a bowl with buffalo sauce until well coated.

5. 5

   After the sweet potato fries have cooked for 15 minutes, make space by moving them to one side of the basket or layering them on top of each other, and add the buffalo chicken pieces. Cook for another 8 minutes, shaking the basket halfway through at 4 minutes.

6. 6

   In the last 2 minutes of cooking, add the carrot sticks, cucumber sticks, and bell pepper sticks into the basket to lightly crisp them up with the chicken and fries.

7. 7

   Once finished, remove everything from the air fryer and let the chicken rest for 2-3 minutes before serving.

8. 8

   Plate the buffalo chicken alongside a generous serving of sweet potato fries and a colorful array of crunchy veggie sticks. Serve with ranch dressing on the side for dipping.

Swaps & variations

• Use chicken breast instead of thighs
• Replace buffalo sauce with barbecue sauce for a milder flavor
• Swap sweet potato for regular potato or zucchini fries

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat in the air fryer for best results.