Sweet and Spicy Grilled Chicken Breasts

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours.

Remove chicken from fridge while you heat the grill.

Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.

Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter.

In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Air Fryer Chick Fil A Nuggets

2 6 oz chicken breast cut into 2-inch pieces
1 cup pickle juice
1 large egg
3 Tbs milk
3/4 cup all-purpose flour
3 Tbsp corn starch
2 Tbsp powdered sugar
1 1/2 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
oil for spraying

Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.

Meanwhile, in a shallow bowl whisk together egg and milk.

In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.

Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil. Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping nor should they be touching.

Close the air fryer basket and cook on 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.

After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes.

Remove and serve with your favorite dipping sauce.

Air Fryer Chick Fil A Sandwich

2 boneless, skinless chicken breasts Mine were 6-8oz each.
1 cup pickle juice
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt Adjust to taste.
1/4 teaspoon pepper Adjust to taste.
1 tablespoon Powdered/Confectioner’s Sugar or Sweetener
1 teaspoon cayenne pepper Optional for the spicy chicken sandwich
1 egg beaten
peanut oil

Sandwich Toppings
2 buns
4 slices dill pickle chips
2 slices leaf lettuce Optional for deluxe sandwich
4 slices fresh tomatoes Optional for deluxe sandwich

Chick-fil-A Sauce
1/4 cup mayo
2 tablespoons honey
2 teaspoons BBQ Sauce hickory smoked
2 teaspoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon of cornstarch and 1 teaspoon of water, stirred into a slurry

You can use a sealable bag or a large bowl to brine the chicken. Add the chicken breasts to the bowl or sealable bag along with the pickle juice and buttermilk. Refrigerate for 30 minutes.

Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.

Add the egg to a bowl large enough to dredge the chicken.

Spray the air fryer basket with cooking oil.

Remove the chicken from the marinade and dredge both breasts in the beaten egg and then the flour. Place the chicken in the air fryer basket. (The use of the egg is optional and will help keep the breading intact on your sandwich. I often make this without using the egg).

Spritz the top of the chicken with peanut oil. Spray from a distance.

Air fry on 400 degrees for 15 minutes.

Open the air fryer and flip the chicken. Be careful with tongs. You don’t want to lose any of the breading on the chicken. Your chicken may be fully cooked at this point and you may only need a couple of minutes to crisp this side of the chicken. Spritz this side of the chicken.

Air fry for an additional 5-7 minutes until the chicken is crisp. You should also use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165 degrees.
Every air fryer model and brand will cook at varying speeds. Monitor your results carefully, and adjust as needed.

For toasted buns, toast the buns for 3-4 minutes on 400 degrees. You can butter them too.

Remove the chicken from the air fryer and assemble the sandwich.

Chick-fil-A Sauce:
Combine the mayo, honey, BBQ sauce, and mustard in a bowl.

Add the cornstarch slurry to a separate bowl along with 2 teaspoons of the sauce. Stir to thicken and add it to the bowl with the sauce.

Stir to thicken.

Air Fryer Kentucky Kernel Chicken Tenders

1 lb chicken tenders
1/2 cup Kentucky Kernel seasoned flour
1 egg, beaten, *if egg-free use Dijon mustard or egg-free mayo
1 teaspoon water
1/4 cup seasoned bread crumbs

Heat air fryer to 370°F.

In a shallow bowl whisk the egg and water together and set aside.

Place the Kentucky Kernel flour and breadcrumbs in 2 separate shallow bowls.

Pat thawed chicken tenders dry. Then brush them lightly with olive oil on both sides.

Working in small batches of 3-4 tenders, dredge the chicken tenders in the Kentucky Kernel seasoned flour, then dip them in the egg mixture, then finally coat with seasoned bread crumbs.

Shake off excess breading and immediately place them in the air fryer.

Allow enough room between the tenders so that the air can flow adequately. Cook for 10 minutes, flip, and cook for an additional 10-15 minutes on other side or until internal temperature reaches 165 degrees F.

Notes:
Cooking time may need adjusted based on the thickness of your chicken tenders and the brand of your air fryer.

Air Fryer Chicken Fajitas

1 lb boneless, skinless chicken breast
1 green bell pepper
1 red bell pepper
1/2 onion, sliced
1 tbs chili powder
1 tsp salt
1 tsp cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
3 tbs vegetable oil

Slice chicken breast into 1/4 inch thick slices. Slice peppers and onions. Place it all in a large bowl.

In a small dish, combine chili powder, cumin, onion powder, garlic powder, salt, cayenne and sugar. Whisk it all together.

Pour 3 tablespoons of vegetable oil into bowl with meat and vegetables and toss to coat. Sprinkle in the seasoning mix and continue to toss to coat everything well.

Preheat air fryer for 5 minutes at 380°. Add everything to air fryer basket or tray and air fry at 380° for 15-18 minutes. Mix everything every few minutes to evenly cook.

When done, juices at bottom of air fryer basket or tray can be mixed in.

Air Fryer Glazed Chicken Breast

2 boneless, skinless chicken breasts 6-8oz each
3 tbs olive oil
3 tbs balsamic vinegar
2 tbs soy sauce
1 tsp lemon juice
2 tbs brown sugar
11/2 tsp ground black pepper
1 tsp salt
1 tsp dry crushed rosemary
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients, except chicken, in a shallow baking dish and whisk together.
Add chicken and coat well so it’s all submerged in the mixture. Marinate for at least 30 minutes. 2 hours is better; overnight is best!

Preheat air fryer to 360 degrees for 5 minutes.

Add chicken breasts to air fryer and air fry at 360 degrees for 18 minutes, turning after 10 minutes.

After time is complete, remove chicken and place on a plate or cutting board to rest for 5 minutes before slicing.

Air Fryer Chipotle Chicken Breast

2 boneless, skinless chicken breasts, 6-8oz each
3 tablespoons canned adobo sauce (see notes below)
2 teaspoons chipotle chile pepper powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 tablespoons olive oil
Salt to taste (about 1/2 1tsp)

In a shallow baking dish, mix the adobo sauce (see notes for substitution), chipotle chile powder, brown sugar, garlic powder, onion powder, oregano, oil and salt. Mix until well combined.
Add chicken breast and rub mixture into chicken. Let marinate for at least 30 minutes. (4 hours is better, overnight is best).

Preheat air fryer at 360 degrees F for 5 minutes. Then place the marinated chicken into air fryer, air fry at 360 degrees F for 17-19 minutes (depending on size), flipping halfway through. Internal temperature of chicken should be 165 degrees F when done.

Once done, remove chicken and let it rest for 5 minutes before enjoying.

NOTES

Adobo sauce: The adobo sauce will be in 7oz cans of chipotles with adobo sauce. Simply use 2 tablespoons of the sauce for this recipe. For a substitute, use: 2tbs tomato paste, 1tbs cider vinagar, 1 tsp cumin and an extra tablespoon of olive oil.

Air Fryer Chicken Sandwich

Chicken Marinade

2 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt

Breading

1/2 cup all purpose flour
1 teaspoon ground pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 eggs
1.5 cups Panko breadcrumbs

Spicy Mayo

1/2 cup mayonnaise
1 teaspoon hot sauce

Pound the chicken breasts to even thickness (about 1/2) and cut crosswise to make 2 equal halves. Set aside.

In a large container or ziptop bag, add buttermilk, garlic powder and salt; whisk until well combined. Add chicken breasts to the buttermilk mixture and marinate in the fridge for 2-24 hours.
Setup Breading Station: In a medium bowl, mix together flour, cayenne pepper, ground black pepper, onion powder and salt. In another bowl, beat 2 eggs. Finally on a wide plate add the panko breadcrumbs.

Take the marinated chicken, one at a time and let the excess buttermilk mix drip off, then coat it in flour. Shake off excess flour and dunk into egg mixture. Let excess egg drip off and then place it on the plate with the panko breadcrumbs. Coat well with the breadcrumbs, pressing in if need be. Set aside and repeat with remaining chicken.

Spray air fryer basket or tray with non-stick cooking spray or olive oil and preheat air fryer at 390° for 5 minutes. When ready, place chicken into air fryer and use air fry setting at 390°(F) for 12 minutes, flipping halfway through.

While chicken is cooking, use a small bowl and mix mayonnaise with hot sauce. Set aside. You can also toast the sandwich buns and set aside.

When the chicken is done, check for internal temp of 165°(F). Then place chicken on buns with the spicy mayo spread, fresh lettuce and tomatoes. And of course, top with pickles! Enjoy!

Air Fryer KFC Chicken (with Popeye’s Variation)

Mix the following:

2 cups white flour
2/3 tablespoon salt
1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Chicken pieces of your choice

Optional: Some people brine the chicken in buttermilk first.

Beat 2 eggs in a bowl big enough to roll the pieces of chicken around in, make sure you cover the chicken with egg and then put them in another bowl with enough of the flour mixture so that you can get it on there thick.

22 minutes at 360 in the air fryer (for drumsticks) and it’s almost perfection. It’s a combo of regular recipe and crispy – not as gooey as regular, but not nearly extra crispy.

For Popeye’s, add:
1 teaspoon white pepper
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce
2 teaspoons paprika

For Popeye’s mild, add:
1 teaspoon Salt
1/4 teaspoon White Pepper
1/2-1 teaspoon Smoked Paprika

Some recipes add sugar:
1 teaspoon Sugar
1 1/2 teaspoons Brown Sugar

Baked (or Air Fryer) Chicken Tenders

For the chicken
1 1/2 pounds chicken tenders or skinless, boneless chicken breast pounded to 1/2-inch thickness and cut into 1-inch wide slices
1 cup low-fat well-shaken buttermilk
3 cups crisp puffed rice cereal (ideally, brown rice cereal)
1/2 cup (1 3/4 ounces) sliced almonds, chopped
2 teaspoons sweet paprika
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the dipping sauce
1/3 cup Dijon mustard
2 tablespoons honey
2 tablespoons mayonnaise

In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours.

When ready to cook, position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with aluminum foil, then place a wire rack on top.

Put the rice cereal in a resealable plastic bag, squeeze out excess air and, using a rolling pin or mallet, crush until it resembles coarse breadcrumbs. Transfer the crushed cereal to a shallow bowl or dish, such as an 8-inch square baking dish. Add the almonds, paprika, garlic, salt and pepper and stir to combine.

Working with one or two pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl. Dip the chicken in the crumb mixture and coat well, pressing lightly on the chicken so the crumbs adhere on all sides. Transfer the chicken to the prepared rack and roast for about 12 minutes, or until the chicken is cooked through. (Discard the remaining buttermilk marinade and crumb coating.)

While the chicken is cooking, in a small dish, stir the mustard, honey and the mayonnaise until well combined.

Air Fryer Orange Chicken

Orange zest, grated
1/2 Tbsp soy sauce
5 Tbsp white vinegar 5 Tbsp sugar
1/2 cup + 1 Tbsp cornstarch
1/4 cup water
1 egg
1 1/2 tsp salt
1 1/2 white pepper
1 Tbsp oil
1/4 cup flour
1 Tbsp ginger root, minced
1 tsp garlic, minced
1/4 cup green onions, chopped
1/2 tsp red pepper, crushed
1 Tbsp Shaoxing rice wine
1/2 tsp sesame oil
2 lbs. chicken breasts, boneless & skinless

In a medium mixing bowl, combine the orange zest, soy sauce, white vinegar and sugar, mix well. In a separate mixing bowl, combine the cornstarch and water until mixture is stirred together.

In another separate bowl, add in the egg, salt, pepper and oil and whisk until combined.

Add in the flour and cornstarch in another bowl and stir together.

Slice the chicken into small pieces. Dip each piece into the egg mixture, then the flour mixture until fully coated.

Line the air fryer basket with perforated parchment paper (optional) and place the chicken pieces in the air fryer. Air fry at 380°F for 4 minutes.

In a saucepan, heat 1 tablespoon of oil. Add in the ginger root, garlic, green onions, red pepper and rice wine. Stir in the orange sauce, bringing to a boil and mix well.

Add in the air fried chicken and then stir in the cornstarch mixture. Lastly, add in the sesame oil, stirring thoroughly, then serve.

Air Fryer Chicken Kebabs

1 chicken breast
2 1/2 Tbsp soy sauce
2 1/2 Tbsp honey
1/2 tsp salt
1 small can pineapple chunks

Slice chicken into evenly sized cubes. Place chicken into a mixing bowl or 1-gallon zip seal bag and add soy sauce, honey and salt. Mix well. Marinate in the refrigerator for 2 to 4 hours.

Using an air fryer insert rack with kabob skewers, place chicken and pineapple on skewers, alternating. Insert rack into air fryer basket and hang skewers onto rack. Air fry at 340°F for 12-15 minutes.

Cooking time will vary depending on size of chicken cubes.

Air Fryer Fried Chicken

1/2 cup buttermilk
1 Tbsp hot sauce
2 lbs chicken drumsticks, skin removed
1/2 cup crushed corn flake cereal
1/3 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper

Add buttermilk, hot sauce and chicken to a 1-gallon zip seal bag and mix well. Let marinate in refrigerator for at least 4 hours or overnight.

In a medium bowl, combine crushed cereal, parmesan cheese and salt and pepper. Add chicken and coat each drumstick.

Line the air fryer basket with perforated parchment paper (optional). Evenly place chicken in the air fryer basket and air fry at 390°F for 10 minutes. Turn chicken and reduce temperature to 300°F and cook for 8 minutes.

Using a meat thermometer, check the chicken to make sure it has reached a safe internal temperature before serving.

Air Fryer Chicken 65

1.5 lbs boneless chicken thighs skinless

For the Marinade:
1/2 cup thick yogurt
7-8 curry leaves chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
2 tablespoons Kashmiri chili powder mild
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon oil avocado

Before air frying:
3 tablespoons rice flour

For coating the mesh tray (Air fryer):
1 teaspoon avocado oil

Tempering:
1 tablespoon avocado oil
7-8 curry leaves
3-4 Indian or Thai green chilies (Bird’s eye) cut lengthwise
4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon chaat masala

For serving:
3-4 lemon wedges
2 tablespoon finely chopped cilantro / coriander leaves for garnishing

Chop the chicken into 2-inch pieces.

Combine all the ingredients under the marinade section in a mixing bowl.

Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.

Let the chicken sit in the marinade for about 30 minutes.

After it has been marinated, add rice flour to the chicken marinade and coat it well.

Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.

Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them – you’ll have to do it in two batches.

Allow the chicken pieces to cook for 7 minutes.

Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.

Transfer the chicken to a plate and repeat the process with the next batch of chicken.

Finish the dish with tempering:

To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.

Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.

Notes:
Use any oil with a high smoke point. I prefer avocado oil.

I prefer boneless chicken thighs for this recipe because the end result is moist and succulent. You can always use boneless chicken breasts.

Make sure to chop the chicken thighs into equal-sized pieces for even cooking.

Prep ahead instructions:

If you are planning to make chicken 65 for entertaining, marinate the chicken overnight but make the dish the day of the party for the best-tasting chicken. You can refrigerate them but they do tend to become dry.

Air Fryer Turkish Chicken Kebab (Tavuk Shish)

INGREDIENTS
1/4 cup Full-Fat Greek Yogurt
1 tbsp Minced Garlic
1 tbsp Tomato Paste
1 tbsp Vegetable Oil
1 tbsp Lemon Juice
1 tsp Kosher Salt
1 tsp Ground Cumin
1 tsp Smoked Paprika
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
1/2 tsp Cayenne Pepper
1 lb Boneless Skinless Chicken Thighs each cut into 4 pieces

In a large bowl, stir together the Greek yogurt, garlic, tomato paste, lemon juice, oil, salt, cumin, paprika, cinnamon, black pepper, and cayenne pepper until the spices are well-blended into the yogurt.

Add the chicken pieces and mix until the chicken is well-coated with the marinade. Allow the chicken to marinate for 30 minutes or for up to 24 hours in the refrigerator.

Remove the chicken from the marinade and place in a single layer in the air fryer basket. Set the air fryer to 370ºF and cook the chicken for 10 minutes.

Open the air fryer and flip over the chicken. Set the air fryer to 370ºF and cook the chicken for another 5 minutes.

Test with a meat thermometer to ensure the chicken has reached an internal temperature of 150ºF before serving.

These only need to marinate for 30 minutes, but overnight is best. Ideally make the marinade the night before and let them sit in the fridge until you’re ready to cook the next day.

You don’t have to cook these on a skewer. Serve them as little bites of chicken, or place them on a skewer after their cooked for presentation.

Buffalo Chicken Casserole

4 cups Rotisserie Chicken shredded
1/2 cup Onion chopped
1/4 cup Cream
1/4 cup hot wing sauce
1/4 cup blue cheese crumbled
2 ounces Cream Cheese diced
pepper
1/4 cup Chopped Green Scallions chopped

Preheat oven to 350F. Spray an 8 x 8 baking dish.

Mix together chicken, onion, hot wing sauce, cream, diced cream cheese, blue cheese, salt, and pepper.

Bake at 400F for 15 minutes. Remove from the oven and stir well to mix the cheeses. Cover with foil and let it rest for 2-3 minutes.

Garnish with chopped green onions and serve.

Notes:
This dish works great as both a main course and as an appetizer! It serves 4 as a main course and 8 as an appetizer.

This is a great way to use up a rotisserie chicken.

You can also mix this up and cook portions of it in the microwave as you’re getting ready to eat it. That way, you have an easy meal, ready to go.

If you plan to freeze it, I suggest you make up serving size portions of it, and plan to stir well from time to time, as it is cooking.

You can serve this as a dip with either chips or celery. It’s a thick dip so use a hefty chip for this.

I love to use leftovers to make low carb or regular quesadillas. Just sandwich it between a tortilla, sprinkle a little more cheese, and grill away.

Air Fryer Persian Chicken Kebab (Joojeh Kebab)

1.5 pounds chicken breasts cut into large, bite-size pieces
1/4 cup Onion roughly chopped
1/4 cup Full-Fat Greek Yogurt
1 tablespoon Oil
1 teaspoon Kosher Salt
1/2 teaspoon Smoked Paprika
1/2 teaspoon Ground Black Pepper
2 tablespoons saffron water See recipe
1 teaspoon turmeric

MAKE THE SAFFRON WATER
In a mortar and pestle, grind together equal parts of saffron and sugar. You’re doing this for two reasons. One, it extends the use of the saffron by flavoring the sugar with the aroma and essence. Two, once it is ground up fine, it dissolves in water more easily.

Use about 1/2 teaspoon of this powder mixed with 1 cup of hot water to give you a saffron water you can use to flavor meats, desserts, and cakes.

JOOJEH KABOBS
Place chicken in a large bowl.

Place onion, Greek yogurt, oil, salt, paprika, and black pepper in a small blender container and process until you get a smooth mixture.

Pour this mixture over the chicken.

Add turmeric and saffron water and mix until the chicken is well-coated with the marinade. You’re adding these two ingredients later to keep your blender bowl from being irrevocably stained yellow.
Allow the chicken to marinate for 30 minutes or for up to 24 hours in a refrigerator.

Remove the chicken from the marinade, and place in the air fryer basket.

Set the air fryer to 370F for 15 minutes, flipping the chicken halfway through.

Test with a meat thermometer to ensure the chicken has reached an internal temperature of 165F before serving.

These joojeh kababs are usually served with plain white rice with butter, and a sprinkle of the saffron water on top of it.

Chicken (or Paneer) Karahi

2 tablespoons (2 tablespoons) Oil
2 tablespoons (2 tablespoons) Ginger,minced
1 tablespoon (1 tablespoon) Jalapeño Peppers, or serrano pepper, minced
1.5 pounds (680.39 g) boneless skinless chicken thighs, cut into 4 pieces each
1 cup (149 g) tomatoes, chopped
2 teaspoons (2 teaspoons) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper or to taste

For Finishing
1/4 cup (4 g) Cilantro, chopped
2 tablespoons (2 tablespoons) Lemon Juice
1 teaspoon (1 teaspoon) Garam Masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapenos.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you listened to me and used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

Air Fryer Pecan-Crusted Chicken Tenders

1 pound (453.59 g) chicken tenders
1 teaspoon (1 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Ground Black Pepper
1/2 teaspoon (0.5 teaspoon) Smoked Paprika
1/4 cup (62.25 g) Coarse-Ground Mustard
2 tablespoons (2 tablespoons) Maple Syrup, or honey
1 cup (80 g) finely-crushed pecans

Place the chicken tenders in a large bowl.

Add salt, pepper and smoked paprika and mix well until the chicken is coated with the spices.

Pour in honey and mustard and mix well.

Place the finely-crushed pecans on a plate.

Working with one chicken tender at a time, roll the tenders into the crushed pecans until both sides are coated. Brush off any excess.

Place the tenders into the air fryer basket and continue until all tenders are coated and in the air fryer basket. Set the air fryer to 350F for 12 minutes until the chicken is cooked through and the pecans are golden brown before serving.

Notes:
For this recipe, you want the nuts crushed fine, but not utterly powdered. The finer they are chopped, the more likely they are to stick to the mustard mixture.

If you find yourself getting annoyed by nuts that just won’t stay put, just chop them a little bit more and you should be good to go.

Remember too that you can use other nuts for this recipe, so if you don’t like pecans, try something different.

Air Fryer Chicken Tenders with Almond-Parmesan Crust

1 pound (453.59 g) chicken tenders
1 (1 ) Eggs
1/2 cup (56 g) Superfine Almond Flour
1/2 cup (50 g) powdered Parmesan cheese, (the cheap stuff in the green can)
1/2 teaspoon (1/2 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) pepper
1/2 teaspoon (1/2 teaspoon) Cajun seasoning, or cayenne, or chili powder

In a small, relatively flat bowl, beat the egg.

In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.

Get a paper plate or dinner plate ready.

Spray your air fryer basket with oil.

Dip each tender in the egg and place on the plate until all the tenders have been dipped. Don’t try to dip it in the breading or else you’ll have messy hands and clumps in the breading. Just line up the eggy tenders until they’re all ready.

Now use a fork to pick up one tender at a time. Put that in the zip top bag and shake that bag like you mean it. Ensure the tenders are well covered in the almond mixture.

Do NOT dip in egg and breading again. Tried it. Hugely messy and less tasty.

Use the fork to pull out that tender and place it in your air fryer basket.

Spray the tenders with oil.

Cook at 350F for 12 minutes or until the inside registers 160F. Raise temperature to 400F for 3 minutes to brown the crust.

Serve with Big Mac sauce:

3/4 cup (224 g) Mayonnaise
4 tsp (4 tsp) Prepared Mustard
2 tbsp (2 tbsp) Dill Pickles
1 tablespoon (1 tablespoon) White Vinegar
1 tablespoon (1 tablespoon) onions, chopped
2 teaspoons (1 teaspoons) sweetener (or to taste)
1/2 teaspoon Smoked Paprika