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Published 28/04/2026
0:45
Serves 2
Easy

Air fryer harissa chicken tenders with potato wedges

Fiery and crisp chicken tender strips made delightfully crisp with a dusting of polenta.

Our air fryer chicken tenders are paired with saffron potato wedges, making this dish a more elevated version of a classic 'chicken and chips' meal. The perfect dinner for two.

What you'll need...

For the potato wedges

  • 2 medium baking potatoes
  • Pinch of saffron threads
  • 1 tbsp olive oil
  • 1 tsp dried mint
  • Salt and pepper

For the chicken

  • 2 chicken fillets
  • 1 tbsp harissa paste
  • 1 tbsp polenta

For the peas

  • 120g peas
  • Fresh mint, chopped

Method

  1. Begin with the wedges. Cut the potatoes into wedges and cook in salted boiling water with a pinch of saffron for 10 minutes until par-boiled. Drain (carefully so you don't break the wedges), then leave to steam dry for a couple of minutes. Toss gently with the oil, sprinkle with dried mint and season with salt and pepper, then cook at 200ºC in the air fryer for 25 minutes until crisp and golden, turning halfway through.

  2. After 15 minutes cooking, put the chicken in a bowl with the harissa and a pinch of salt and pepper. Mix until evenly coated, then sprinkle in the 1 tbsp polenta and toss again to coat. Cook in the (other) air fryer basket at 200ºC for 10-12 minutes, depending on thickness, flipping halfway.

  3. Cook the peas in salted boiling water for 3 minutes, then strain and crush lightly with a potato masher. Stir in the chopped fresh mint and season. Serve with the chicken tenders and crispy wedges.

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