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 Jalapeno Poppers

Cream cheese
Shredded cheddar or Mexican cheese
Optional: scallions

Slice 8 large jalapeños in half lengthwise and scoop out the insides.

Cook 8 strips of bacon at 400 degrees until crispy.

Crumble the bacon and mix with a block of softened cream cheese and a generous helping of shredded cheddar or Mexican blend cheese.

Stuff the peppers and bake at 370 for 7 minutes.

Air Fryer Crispy Mushrooms

1 8 oz. package Baby Bellas
1/2 cup flour
3 eggs
1 1/2 cups Panko breadcrumbs
1 1/2 garlic powder
1 1/2 tsp. onion powder
1 tsp. smoked paprika
1 tsp. Italian seasoning
1/4-tsp. salt and pepper adjust to taste
olive oil spray

Wipe any excess dirt from mushrooms using a towel.

Cut each mushroom into quarters and then cut each piece in half again (each mushroom will equal 8 pieces).

Pour 1/2-cup flour onto a plate.

Whisk 3 eggs in a bowl.

Pour 1 1/2 cups Panko breadcrumbs into a bowl.

Add the garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper.

Stir until completely combined.

Toss the chopped mushrooms in the flour until coated, then dunk the mushrooms in the eggs, and finally toss them in the spiced breadcrumb mixture until completely coated.

Repeat with the remainder of the mushrooms. Arrange the mushrooms on a plate or flat surface.

Spray lightly with a can of olive oil.

Turn the Air Fryer ‘On’. Set to 360°F and 7 minutes.

Arrange 1/3-of the mushrooms in the Air Fryer basket. (Make sure the mushrooms are not over-crowded). Push the basket into the fryer and cook for 7 minutes.

Remove the mushrooms from the fryer when fully cooked. Repeat with the other two batches of mushrooms.

Sprinkle with a little more salt after removing from the fryer.

Serve immediately. Can be enjoyed alone or with any variety of dipping sauces.

Air Fryer Tortelloni (or Dumplings, Wontons, Crab Rangoon, Ravioli, or Pierogi)

Tortelloni (or dumplings, wontons, rangoons, ravioli, or pierogi)
Cooking spray

Toss or spray fresh tortellini with a little bit of olive oil.

Air fry on 375* for about 8 minutes, shaking occasionally (a little longer if they are frozen)

Serve with whatever sauce you’d like.

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 Spicy Peanuts

1 1/2 cups shelled raw peanuts
1/4 cup sugar
1 Tbsp cayenne pepper
1 Tbsp unsalted butter
1/8 cup water

In a mixing bowl, combine peanuts, sugar and cayenne pepper.

In a small saucepan, melt butter then add water and stir together. Immediately pour over peanuts and stir to coat well.

Line the air fryer basket with perforated parchment to prevent sticking (optional). Spread peanuts evenly inside the basket. Air fry at 300°F for 5 minutes. Using a heat resistant spoon, stir the peanuts to ensure even cooking. Air fry for an additional 8 minutes at 350°F.

Air Fryer Pita Chips

4 pitas
1 Tbsp olive oil
Salt & pepper
1/2 tsp garlic powder
Pinch of cayenne pepper

Cut pitas into 8 triangle slices. Place in a large bowl and coat with oil and seasoning. Line the bottom of the air fryer basket with perforated parchment paper (optional). Air fry pitas at 400°F for 3 minutes. Turn pitas and continue to cook for 4 minutes.

Air Fryer Mozzarella Sticks

12 pack of string cheese
2 large eggs
1/2 cup grated parmesan cheese
2 cups Italian breadcrumbs
1 cup all-purpose flour

Unwrap string cheese and place on a freezer-safe dish. Freeze for 45 minutes and remove.

Using 3 medium sized bowls, beat eggs in 1 bowl, combine Parmesan cheese and breadcrumbs in the second bowl, then place flour in the third bowl. Remove cheese sticks from freezer and dip each one into the flour, then eggs and then breadcrumbs to coat.

Lightly oil the bottom of the air fryer basket to prevent sticking or line with perforated parchment paper (optional). Air fry mozzarella sticks for 3 minutes at 400°F. Using tongs, rotate the cheese sticks to ensure even cooking. Continue to air fry for 5 minutes or until golden brown.

Air Fryer Baked Potato

Russet potatoes
Olive oil
Salt & pepper

Wash and scrub russet potatoes. Pat dry. Poke several holes around the potato using a fork.
Rub skin with olive oil, salt and pepper. Place in the air fryer basket. Air fry at 350°F for 35 minutes.

Check for doneness by inserting a fork. A fork easily pierces when it’s done. If the potato is hard, bake a little longer.

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 Spicy Shrimp

1 lb. raw shrimp, shelled
1 poblano chili, large
2 bell peppers
1/2 yellow onion, small
1 jalapeño
2 cloves garlic, minced
2 Tbsp lime juice
4 Tbsp Fajita seasoning
4 Tbsp olive oil

Slice the chili, jalapeño, bell peppers and onion.

In a large bowl, combine all of the ingredients and mix well. Toss it all in your air fryer.

Air fry the fajitas at 370°F for 8 minutes. Remove the basket, shake your ingredients, and cook for an additional 4 minutes.

Add your favorite toppings for fajitas.

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

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.

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 Okra (Kurkuri Bhindi)

1/2 pound okra / bhindi
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon red chili flakes
1/2 teaspoon mango powder
1 teaspoon salt
2 tablespoons chickpea flour / besan
1 tsp chaat masala
2 tbsp oil

Wash and towel-dry the okra completely before you use them.

Cut the okra length wise into sticks. Traditionally okra is de-seeded as it’s makes the frying easier however we don’t have to deseed the okra since we are using the air frier. It’s optional.

In a mixing bowl, toss in the okra and all the above ingredients and mix well coating the okra with the flour and spices.

Air Fryer Recipe:

Preheat the airfrier at 360 degrees F. Place the okra in the air frier mesh evenly without over crowding and cook for about 10 minutes. You can flip the okras after about 5 minutes so they can evenly cook.

Based on your air frier you could get different results but typically air fried okra should be ready in 10 minutes. if you like it even more crispy, you could slide the basket in for a minute or two more but keep a close eye after 10 minutes.

Serve it warm as a snack or side. Drizzle some freshly squeezed lemon juice to tantalize your taste buds.

Oven Recipe:

Pre-heat oven for 400 degrees.

Line the baking tray with parchment paper.

Evenly layer the okra sticks in a baking tray in a single layer.

Bake for 20 minutes

Air Fryer Chili Paneer

1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter

1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil

Preheat air fryer or oven on 375°F.

Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.

Use little water at a time to make a thick batter (like cake batter).

Coat each paneer cubes with the batter and place them in the air fryer or baking tray.

Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.

Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).

After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.

Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.

While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.

Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix while stirring continuously.

Keep cooking it until the chili coating gets thick and changes color to little dark brown.
cooked coating.

Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
coated paneer.

Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.

Serve it hot, warm or room temperature as an appetizer!

Air Fryer Paneer Tikka

2 cups paneer (about 300 grams)
1 large pepper, any color (or use a mix)

For the Marinade
1 cup greek yogurt
1 tablespoon Kasoori Methi
1 teaspoon Red Chili Powder
1/2 teaspoon Turmeric Powder
2 tablespoon Tandoori Masala
1 tablespoon Chaat Masala
1/4 teaspoon Aamchur (dry mango) powder
3/4 teaspoon salt

To serve
Cilantro Chutney
Chaat Masala
Lime Juice
Sliced onions

Cut the paneer and onion into 1 inch cubes. Deseed and chop the peppers into 1 inch pieces too.
Take Greek yogurt in a bowl. Add red chili powder, turmeric powder, kasoori methi, tandoori masala, salt, chaat masala and aamchur.

Stir till smooth.

Add the paneer and vegetable pieces and coat them with the seasoned yogurt. Set aside for 30 minutes (or more).

Using skewers or toothpicks, skew the peppers, onions and paneer pieces ensuring the marinade goes with the pieces on to the skewers.

Preheat the Air Fryer at 400 F. Line the basket with some foil or parchment paper. Once the air fryer is hot, place the skewers in it ensuring there is space between them. Spray some oil on top.

Let the skewers cook for 7 minutes, flipping them once in about 4-5 minutes. The paneer, peppers and onions should have some brown spots by then.

Remove from the basket and serve with cilantro chutney. Top the skewers with chaat masala and lime juice.

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Air Fryer Fried Green Tomato Stacks

1/4 cup fat-free mayonnaise
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup cornmeal
1/4 teaspoon salt
2 medium green tomatoes
2 medium red tomatoes
Cooking spray
8 slices Canadian bacon, warmed

Preheat air fryer to 375°. Mix mayonnaise, lime zest and juice, thyme and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining 1/4 teaspoon pepper.

Cut each tomato crosswise into 4 slices. Lightly coat each slice in flour; shake off excess. Dip in egg whites, then in cornmeal mixture.

In batches, place tomatoes on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-6 minutes longer.

For each serving, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.