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Instructions
Peel, rinse, and cube the potatoes into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Transfer to an air fryer and cook at 400°F (200°C) for 20–25 minutes, shaking the basket occasionally, until golden and crisp.
While the potatoes cook, heat a large skillet over medium-high heat and melt the butter. Add the chicken cubes and season with salt, pepper, paprika, ranch seasoning, and onion powder. Cook until golden and fully cooked through, about 6–8 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the BBQ sauce and toss the chicken to coat. Let it simmer gently for 1 minute.
Add the crispy potatoes to the skillet and stir so everything is evenly coated with the BBQ sauce. Sprinkle the shredded mozzarella cheese (and optional extra cheese) evenly on top.
Broil the skillet for 1–2 minutes, or cover with a lid and let it sit on the stovetop over low heat, until the cheese is melted.
Drizzle with extra BBQ sauce and serve hot.
2026-04-05 04:15:32