Air-Fried Spatchcocked Chicken with Walnut Bread Sauce

Instructions

• 1To start the walnut bread sauce, place the brioche in the air fry basket. Insert the basket into rack position 3. Set the oven to Broil, Medium, for 6 minutes and press Start. Halfway through broiling, turn the brioche over and broil the other side.
• 2Brioche should be lightly toasted. If not, broil it a little longer.
  Tip: Broiling time may vary. For best results, keep an eye on the brioche while broiling.
• 3Insert the wire rack into position 5. Adjust the oven to Air Fry, Super Convection, 305°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Place the walnuts, olive oil and salt in a medium bowl and stir to combine. Spread out onto the pizza pan.
• 5Once preheated, place the walnuts in the oven and air fry for 10 minutes. Meanwhile, prepare the chicken.
• 6Using sharp kitchen shears, cut along each side of the backbone, remove and discard. Open out the chicken, skin-side up and apply firm pressure on the breastbone to flatten. Place the chicken in the roasting pan, skin side up, with the breasts at one short end and the wings tucked under.
• 7Combine the salt and pepper in a small bowl. Coat the chicken with olive oil and season all over with the salt and pepper.
• 8The walnuts should be lightly browned around the edges. If not, air fry a little longer. Set aside to cool.
• 9Move the wire rack to position 7. Adjust the oven to Air Fry, Super Convection, 445°F for 40 minutes, enable Rotate Remind and press Start.
• 10When the oven signals, place the chicken in the oven with the legs facing the right side of the oven and air fry for 40 minutes. When the Rotate Remind signals, rotate the pan. Meanwhile, make the bread sauce.
• 11Slice the brioche into 1-inch pieces and place in a small bowl. Pour the milk over the brioche and allow to steep, stirring occasionally.
• 12To make the walnut bread sauce, place the walnuts and garlic in a food processor bowl and process until the walnuts resemble fine crumbs. Remove half the walnuts and set aside. Add the soaked brioche and milk and parmesan to the processor and pulse to combine. Season with lemon juice, ½ teaspoon salt and pepper to taste and process to combine. Remove the blade and fold through the reserved walnuts. Adjust the seasoning as desired. Transfer the sauce to a bowl and set aside.
  Tip: Bread sauce can be made up to 2 days ahead, store, covered in the refrigerator.
• 13The chicken should be golden brown and cooked through when a meat thermometer inserted into the thickest part of the thigh, away from the bone, reads a minimum of 165°F. If not, air fry it a little longer.
  Tip: Total cook time will vary depending on the shape, weight and size of your chicken. For best results, test for doneness 5 to 10 minutes before the end of the cook.
• 14Cover the chicken loosely with foil and allow to rest for at least 10 minutes.
• 15Stir the bread sauce to check the consistency, add a little milk to loosen, if necessary. Cut the chicken into serving pieces.
• 16Serve the chicken with the walnut bread sauce.