Air Fryer Creole Chicken Bites with Lemon Yoghurt

These bite-sized pieces of chicken are made for a sharing plate, a wrap filling or a quick rice bowl. Deep South Creole seasons the chicken before it goes into the air fryer, and a lemon yoghurt dip brings a cool finish. Keep the pieces the same size for an even cook.

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Serves: 4 as a starter · Prep: 10 mins · Cook: 14–18 mins per batch

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Ingredients

Chicken bites

• 600 g boneless, skinless chicken thighs, in 2.5 cm pieces
• 18 g Spice Cartel Deep South Creole
• 1 tbsp rapeseed oil
• ½ lemon, in wedges
• 2 tbsp chopped parsley

Lemon yoghurt

• 150 g plain yoghurt
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated

Method

1. Season the chicken. Heat the air fryer to 180°C, following its instructions. Pat the chicken pieces dry, then toss in a bowl with the oil and Deep South Creole.
2. Air fry. Arrange the chicken in a single layer with small gaps between the pieces. Cook for 14–18 minutes, turning halfway. Work in batches if needed and allow extra time for each batch.
3. Make the dip. While the chicken cooks, mix the yoghurt, lemon juice and garlic in a serving bowl. Keep chilled until serving.
4. Check and serve. Check several of the largest pieces reach 75°C for at least 30 seconds at the centre. Scatter with parsley and serve hot with the lemon wedges and yoghurt dip.

Serving ideas and cooking tips

• The recipe serves four as a starter. To turn it into dinner, add wraps and salad or rice and vegetables.
• Air fryer baskets differ in size, so cook smaller batches if needed to avoid crowding.
• Use separate utensils for raw chicken and the finished food, and check all pack labels for allergens.

Ready to cook? Buy Spice Cartel Deep South Creole and keep the recipe card handy in the kitchen.