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 Ranch Potatoes

1.5 lbs Yukon Gold potatoes
1.5 tablespoons dry ranch seasoning and salad dressing mix
1 tablespoon olive oil

Cut potatoes into 1 inch chunks. For small potatoes you can cut in half and then into quarters.
Rinse potato chunks under cold water and place in a bowl. Pat dry with paper towels.

Toss potatoes with olive oil and ranch seasoning mix.

Preheat air fryer for 5 minutes at 380 degrees.

Add potatoes when preheating is done and cook at 380 degrees for 10

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 Garlic Roasted Potatoes

1.5 lbs baby red potatoes
1 tbs olive oil
1.5 tsp garlic powder
1.5 tsp parsley flakes
1 tsp crushed rosemary
1 tsp course salt
1/2 tsp ground black pepper

Cut baby red potatoes in half. If using larger red potatoes, cut into chunks of about 1 inch.
Add potatoes to a large bowl and mix well with olive oil and remaining ingredients.
Preheat air fryer at 380°(F).

Add potatoes to preheated air fryer and use the air fry setting at 380°(F) for 18-20 minutes or until potatoes are a nice golden color.

When done, carefully remove potatoes and enjoy! Garnish with fresh parsley and rosemary, salt and pepper.

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 Jalapeno Poppers

Jalapenos
Bacon
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.

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 Basics

Meat and Poultry (line basket with foil or liner)

Steak: 8-12 minutes at 360, flipping midway through
Pork Chops: 10-14 minutes at 360, flipping midway through
Hamburger: 7-14 minutes at 360, flipping midway through
Chicken Breast: 10-15 minutes at 360, flipping midway through

Potatoes and Fries (add 1/2 tablespoon of oil)

Thin frozen fries: 9-16 minutes at 400, shaking midway through
Thick frozen fries: 11-20 minutes at 400, shaking midway through
Homemade fries: 16-20 minutes at 400, shaking midway through
Homemade potato wedges: 18-22 minutes at 360, shaking midway through
Homemade potato cubes: 12-18 minutes at 360, shaking midway through
Potato gratin: 15-18 minutes at 400, shaking midway through

Snacks

Falafel: add 1/2 teaspoon of oil, 15 minutes at 360, shaking midway through
Spring rolls: 8-10 minutes at 400, shaking midway through
Frozen chicken nuggets: 6-10 minutes at 400, shaking midway through
Frozen mozzarella sticks: 8-10 minutes at 360, shaking midway through

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.