Udon Noodles With Soft-Boiled Egg, Soy and Black Pepper

4 large eggs (optional)
Sea salt
26 ounces (750 grams) thick, round Japanese udon noodles, preferably fresh or frozen
2 cups low-sodium vegetable broth
1/4 cup low-sodium soy sauce or tamari
2 teaspoons mirin
6 tablespoons unsalted butter (may substitute vegan butter such as Miyoko’s), cubed
4 scallions, thinly sliced
Freshly ground black pepper
1 tablespoon toasted sesame oil

If you’re including the eggs, bring a small saucepan of water to a boil; in a medium bowl prepare an ice bath and set aside. Add the eggs to the boiling water and set a timer for 6 minutes. As soon as the buzzer goes off, drain the eggs and transfer to the prepared ice bath. Let cool completely, about 5 minutes. (This will make very soft-boiled eggs — if you prefer firmer yolks, cook for 1 more minute.) Peel the eggs.

In a large saucepan of salted boiling water, cook the noodles according to the packet instructions until al dente, 1 to 3 minutes. Drain, then divide the noodles among four bowls.

While the noodles cook, in a small saucepan, combine the broth, soy sauce or tamari, and mirin and set over low heat until hot, about 5 minutes.

Pour the hot broth over each bowl of noodles and top each with an egg. Divide the butter cubes among the bowls and let them melt into the noodles. Garnish with scallions and season with a generous amount of black pepper. (Use as much as you like, but this dish is meant to be very peppery.) Finish with a drizzle of sesame oil, sprinkle with a little sea salt, if desired, and serve hot.

Nutrition Information
Calories: 563; Total Fat: 27 g; Saturated Fat: 11 g; Cholesterol: 45 mg; Sodium: 1064 mg; Carbohydrates: 70 g; Dietary Fiber: 3 g; Sugar: 3 g; Protein: 9 g.

Butternut Squash and Green Curry Soup

4 tablespoons coconut oil or neutral-tasting oil
3 medium shallots, diced
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1 lemongrass stalk, cut into 3-inch pieces
Kosher salt
2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about 3/4-inch cubes
2 (13 1/2-ounce) cans coconut milk
6 to 8 tablespoons Thai green curry paste, or to taste
3 tablespoons fish sauce
3 to 4 cups water or chicken stock, preferably homemade

Miang kham topping to garnish (see related recipe)

Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

Serve soup hot with garnishes.

Pressure Cooker Sambar

FIRST COOKING CYCLE FOR SAMBAR
1/2 cup Toor Dal
2.5 cups Water
1 cup Canned Tomatoes
1 Onion roughly chopped
1.5 tablespoons Sugar Or Other Sweetener Equivalent or jaggery
1 teaspoon Kosher Salt
1 teaspoon Turmeric
.5-1 teaspoon Cayenne Pepper
1 tablespoon Sambhar powder

SECOND COOKING CYCLE FOR SAMBAR
1 tablespoon Tamarind Concentrate
2 cups Water
1/2 cup Frozen Pearl Onions
1/2 cup green beans cut 2 inches long
Other vegetables of choice (see note)

FOR TADKA
2 teaspoon Ghee or oil for vegan option
1 teaspoon Black Mustard Seeds
2 whole Dried Red Chilis
4-5 curry leaves

GARNISH
2 tablespoons Cilantro finely chopped

FIRST COOKING CYCLE

Add dal, water, tomatoes, chopped onion, sugar, salt, turmeric, cayenne and sambhar spice blend to the inner liner of your Instant Pot.

Cook for 10 minutes at high pressure. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.

Using an immersion blender, blend together the dal and vegetables. You are doing this to create a flavorful mix and to keep the dal from settling to the bottom in what will be a relatively thin broth.

SECOND COOKING CYCLE:
To the blended dal mixture, add 2 cups water, the tamarind concentrate, and the frozen vegetables.

Cook for 2 minutes at high pressure and then immediately release all remaining pressure.

On the stovetop in a small pan (preferably a tadka ladle), heat 1 tablespoon of ghee. When it is hot, add mustard seeds, the whole red chilies, and the curry leaves. Stand back and allow the mustard seeds to splutter about 30 seconds.
Pour this hot, flavored ghee onto the sambhar, garnish with chopped cilantro and serve.

Notes: You can use other vegetables such as diced pumpkin, chopped eggplant, or whole okra as well

Shrimp Etouffee

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

Tip:
To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chile powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper (or less, if desired), 1/2 teaspoon fine sea salt and 1/2 teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.

Sheet Pan Sausage with Pineapple and Ginger

2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
1/2 cup cilantro leaves and tender stems, roughly chopped

FOR THE GINGER-LIME VINAIGRETTE:
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil

Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.

In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined.
Stir in three-quarters of the onions. (Reserve remaining onions for serving.)

Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.

Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.

Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

Sheet Pan Roasted Fish with Sweet Peppers

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.

Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

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.

Indoor Grill Pork Chops

2 boneless pork chops, 3/4 to 1 inch thick
1 tbs olive oil
1 tbs Worcestershire sauce
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt

Mix all ingredients in a small bowl, then transfer to a ziptop bag and add pork chops. Seal bag and make sure the pork chops are well coated. Marinate in refrigerator for 15 minutes to overnight.

Remove seasoned pork chops from fridge and let rest on countertop for few minutes. Preheat your grill.

When grill is hot, add pork chops, close lid and let cook 4-6 minutes or until an internal temperature of 145°.

Remove pork chops to a plate and let rest 5 minutes before enjoying.

Air Fryer Glazed Pork Chops

2 center-cut, bone-in pork chops, 1 ½ – 2 inches thick
2 tablespoons brown sugar
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1–2 tablespoons olive oil

Preheat air fryer to 400 degrees for 5 minutes.

Rinse pork chops with cool water and pat dry completely with a paper towel.

In a small bowl, mix together all the dry ingredients.

Coat the pork chops with olive oil and rub in the mix. Rub it in well and liberally. Use almost all of the rub mix for the 2 pork chops.

Cook pork chops in air fryer at 400 degrees for 12 minutes, flipping after 6 minutes.

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 Coriander Crusted Pork Chops

2 boneless pork chops, at least 1 inch thick
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp course salt
1/2 tsp black pepper
1 tsp olive oil

Preheat air fryer at 400°(F) for 5 minutes.

Mix all dry ingredients in a small bowl.

Coat pork chops with olive oil and rub in all the seasoning mix.

Place seasoned pork chops into air fryer. Set air fryer to air fry setting at 400°(F) for 10 minutes (8-9 for thinner chops, 11-12 minutes more for thicker chops). Flip halfway through cooking time.

When time is complete, remove pork chops to a plate and let rest five minutes before serving.

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 Eggplant Parmesan

1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce

Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.

Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.

Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.

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.