Air Fryer Fried Chicken

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Ingredients

Marinade

• ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
• ½ cup hot sauce
• ½ cup buttermilk

Seasoning

• ¾ cup All-Purpose Flour
• 2 tsp seasoning salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp cayenne pepper
• Oil for spraying Canola or Vegetable

Instructions

1. Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
2. Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
3. Place a parchment liner in the Air Fryer basket.
4. Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
5. Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
6. After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
7. Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Notes

• I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer. 
• Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
• Some breading will fall of, whether you use the liners or not. However, much less breading falls of when using the parchment liners.
• If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
• Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has  at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciousy crsip. 
• This chicken is best serve the same day. If reheating, place chicken in Air Fryer and cook on 370 for about 10 minutes.
• Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy. 

Suggested Tools for Air Fryer Fried Chicken

• Air Fryer Parchment Liners (They come in different sizes so make sure to select the one that correlates to your size of Air Fryer)
• Oil bottle for spraying
• Tongs for flipping (I like to have a few around)
• Quick Read Thermometer

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Cabbage Sauteed with Chicken

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Ingredients

• 3 tbsp olive oil
• 1 1/2 lb boneless chicken thighs, cut into small pieces
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• salt, pepper
• 1 tbsp. hot sauce optional
• chopped fresh parsley to garnish
• Psst!
• Scroll up the post for detailed step-by-step photos!

Instructions

1. Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
3. Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
4. Add the cabbage and cook for five more minutes.
5. Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
6. Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

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easy creamy chicken marsala

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INGREDIENTS

Chicken:

• 1/2 cup all-purpose flour (plain flour)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
• 2 tablespoons olive oil, divided
• 4 tablespoons unsalted butter, divided

Marsala Sauce:

• 1 tablespoon unsalted butter as needed
• 8 ounces (250g) brown or Cremini mushrooms, sliced
• 4-5 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth (or stock)
• 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
• 2 tablespoons fresh chopped parsley

INSTRUCTIONS

1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
3. Repeat the same with the remaining 2 chicken breasts.
4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
7. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.
8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

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HOMEMADE LEMON PEPPER WINGS

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Ingredients

LEMON PEPPER SEASONING

• 4 lemons
• 1 1/4 teaspoon cracked black pepper
• 1 teaspoon sea salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

WINGS

• 1.3 lbs chicken wings 12 wings, washed and dried thoroughly
• 1/4 cup flour
• 1 teaspoon lemon pepper seasoning

LEMON BUTTER

• 4 tablespoons butter
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 2 tablespoons lemon juice
• Garnish: parsley fresh lemon juice, cracked black pepper

Instructions

1. Preheat oven to 170 F.
2. Zest lemons.
3. Arrange lemon zest on a pan in a single layer.
4. Bake for 15-20 minutes until dry.
5. Crush lemon zest with your fingers until powdery.
6. Place dried zest in a bowl (about 1 1/2 tablespoons worth) and add pepper, salt, garlic powder, and onion powder. (This is a mild lemon pepper seasoning. Taste and adjust seasoning to your liking.) Set aside.
7. Drizzle chicken lightly with olive oil and toss with 1 teaspoon lemon pepper seasoning.
8. Mix flour and 1/2 teaspoon lemon pepper seasoning in a bowl or paper bag.
9. Add chicken and toss until chicken is lightly coated in flour.
10. Place coated chicken on a plate and cover with plastic wrap.
11. Refrigerate until ready to fry or at least for 30 minutes to allow the flour to absorb a bit.
12. Heat peanut oil in a deep skillet (375 F). (I like to add a slice of onion and a clove of garlic to my oil, optional)
13. Fry chicken (about 10 minutes) until golden brown.
14. Let chicken drain on a cooling rack with paper towels underneath.
15. While chicken is draining, quickly make lemon butter by melting butter in a large pot.
16. Stir in pepper, salt, onion powder, and garlic powder. (add more seasoning if desired)
17. Right before you add the chicken into the mixture stir in the lemon juice.
18. Toss hot chicken into the lemon butter until coated.
19. Place on a cooling rack and IMMEDIATELY sprinkle with the remaining lemon pepper seasoning on the top and bottom of the chicken.
20. Garnish with parsley.
21. *optional* Before serving drizzle chicken with the juice of half a lemon, salt, and fresh black pepper. Let sit for a few minutes for lemon juice to absorb and enjoy!

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Chicken Pot Pie

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INGREDIENTS

FOR THE CRUST

• 3 c. all-purpose flour, plus more for surface
• 1 c. butter, cut into 1/2" pieces
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 c. ice water (or more, if needed)

FOR THE FILLING

• 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
• 1/2 c. butter, plus more for baking dish
• kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 c. all-purpose flour
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt 

DIRECTIONS

1. Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

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Slow Cooker Rotisserie Chicken

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Ingredients

• 1 whole chicken 4-5 pounds, fully defrosted
• 2 teaspoons garlic salt *
• 1 teaspoon coarse ground black pepper if using standard ground, use 1/2 teaspoon
• 2 teaspoons paprika plus a bit for sprinkling

Instructions

     Note: click on times in the instructions to start a kitchen timer while cooking. 

1. Clean out the inside of the chicken and pat it completely dry inside and out with paper towels.
2. Mix the seasonings together and rub all over the chicken inside and out.
3. Using Heavy Duty Foil, cut two 18 inch pieces.
4. Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
5. Place the chicken on top of the foil, sprinkle with a bit more paprika.
6. Cook on low 8 hours.

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Brown Sugar And Cinnamon Cookies

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INGREDIENTS:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 teaspoons cinnamon
• 1 1/2 sticks butter, room temp
• 1 1/4 cups dark brown sugar
• 1 large egg

INSTRUCTIONS:

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.
3. With a hand mixer, beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.
4. Use a small cookie scoop to drop tablespoons of dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container.

Base Recipe adapted from this SITE