Heta’s 50-minute Golden Air-Fried Chicken Leg Quarter Meal
Ingredients
-
- 4 Chicken’tizers Fully Cooked Chicken Legs, Six Gun Grill spice (or spice of choice)
- 4-5 large potatoes
- 1 table spoon butter, salt (to taste)
- 1 tsp crushed garlic
- Milk (as needed for creaminess)
- 1 large handful fresh green beans
- 2 tbsp butter
- white pepper
- 4-6 large carrots (cut into strips)
- 4 tbsp sugar (or to taste)
- 1/2 tsp cinnamon (or to taste)
Method
Air-Fried Chicken Leg Quarters
- Wash: Clean the 4 chicken leg quarters and pat dry.
- First Bake: Place in the air fryer at 190°C for 15 minutes.
- Flip: Turn the chicken over and air fry for another 15 minutes.
- Spice & Crisp: Remove, season generously with Six Gun Grill spice on both sides, and return to the air fryer.
- Final Stretch: Fry for 7.5 minutes, flip, and fry for the final 7.5 minutes until golden and juicy.
Smooth Garlic Mash
- Boil: Peel and chop potatoes, then boil for 15–20 minutes until soft.
- Drain: Turn off the stove and drain the water completely.
- Mash: Add 4 tablespoons of butter, salt, 1 teaspoons of crushed garlic, and a splash of milk.
- Finish: Mash thoroughly until perfectly smooth and completely lump-free.
Buttery White Pepper Green Beans
- Blanch: Clean the green beans and boil them for 3–4 minutes.
- Strain: Drain the water completely and set the beans aside.
- Toss: Melt 4 tablespoons of butter with white pepper in a large pan.
- Sauté: Toss the green beans in the pan for 1–2 minutes to absorb the buttery pepper sauce.
Sweet Cinnamon Carrots
- Boil: Steam or boil carrot strips until soft, then drain.
- Glaze: Stir in the 4 tablespoons of sugar and cinnamon to taste while warm.
- Serve: Ensure the sugar melts to create a sweet glaze with a subtle hint of cinnamon.