They’re perfect as a snack, appetizer, or even a full meal when paired with a fresh salad or some roasted veggies. The best part? You can make the batter ahead and just fry them up when you’re ready to eat — quick, comforting, and full of flavor in every bite.

Ingredients:

(Serves 3–4)

• 1.5 lbs (about 680g) chicken breast or turkey breast, finely diced

• 4 large eggs

• 1 tablespoon Dijon mustard 

• 2½ tablespoons olive oil

• ¼ cup freshly grated Parmesan cheese

• 3 tablespoons flour (use 1½ tbsp cornmeal + 1½ tbsp all-purpose flour for great texture) Use almond flour for keto version

• 1 teaspoon dried oregano

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• ⅓ teaspoon curry powder

• 1¼ teaspoons sea salt (or to taste)

• ⅓ teaspoon baking powder

• Neutral oil for frying (around 1 cup, depending on your pan)

 Instructions:

1. Dice the Chicken:
   Cut the chicken into small, uniform cubes for even cooking and easy mixing.

2. Whisk the Batter:
   In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.

3. Mix & Chill:
   Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.

4. Fry the Fritters:
   Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.

5. Drain & Serve:
   Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.

If you’re into this kind of recipe, feel free to pin the photo below — it’s a small thing, but it helps a lot and maybe someone else will end up making it too.

Video Recipe

Tips & Variations

• Cut the chicken small: The smaller the chicken pieces, the better the texture. It helps them cook evenly and blend perfectly into the batter.

• Don’t skip the chill time: Letting the batter rest in the fridge helps the flavors develop and makes it easier to scoop and fry without falling apart.

• Try different cheeses: Parmesan adds a nice depth and saltiness, but you can swap in Pecorino, Asiago, or even a bit of shredded cheddar if that’s what you have on hand.

• Add fresh herbs: Stir in some chopped parsley, chives, or scallions for a fresh lift. They also add color and a subtle bite.

• Make them spicier: Add a pinch of chili flakes or a dash of hot sauce to the batter if you like a little heat.

• Bake or air fry: If you want a lighter version, these work well in an air fryer or baked in the oven at 400°F (200°C) for about 18–20 minutes, flipping halfway through.

• Serve them your way: These fritters are great on their own, but they also work in wraps, tucked into a sandwich, or served with a yogurt-garlic dip, sour cream, or even spicy mayo.

This recipe has become a go-to in my kitchen, especially on busy nights when I don’t feel like turning on the oven or making a mess. The air fryer does all the work, and the result? Pure comfort food that tastes like it took way more effort than it did.

If you’re looking for something easy, delicious, and family-friendly, give these drumsticks a try. You’ll be surprised how quickly they disappear.

Why You’ll Love This Recipe

• Crispy Outside, Juicy Inside
  Thanks to the air fryer, you get that golden, crispy skin without deep frying—just a light drizzle of oil is all it takes.

• Fast, No-Fuss Dinner
  No need to heat up the oven or fire up the grill—these drumsticks go from fridge to plate in about 30 minutes.

• That Classic BBQ Flavor
  Smoky, sweet, and sticky in all the right ways. It’s the kind of flavor that keeps everyone at the table happy, from picky eaters to BBQ lovers.

Ingredients

• 2.5 lbs chicken drumsticks (about 8 pieces)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp ground black pepper

• 1 tsp salt

• 1 cup BBQ sauce (your favorite brand or homemade)

Instructions

1. Preheat & Prep
   Preheat your air fryer to 375°F (190°C) for about 3–5 minutes. While it’s warming up, pat the drumsticks dry with paper towels. This helps the skin crisp up nicely.

2. Season the Chicken
   Place the drumsticks in a large bowl. Drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat every piece evenly.

3. Air Fry to Perfection
   Arrange the drumsticks in a single layer in your air fryer basket. Air fry for 10 minutes, flip, then cook for another 10 minutes. The skin should be golden brown and crisp.

4. BBQ Time
   Brush the drumsticks generously with BBQ sauce, then return to the air fryer. Cook for an additional 5 minutes at 400°F (204°C), or until the sauce caramelizes and internal temperature reaches 165°F (74°C).

5. Rest & Serve
   Let the drumsticks rest for 5 minutes before serving. This helps keep them juicy. Serve with extra BBQ sauce on the side, if desired.

Loved this recipe? Save it for later and share the love—just pin the image below to your favorite Pinterest board so you can come back to it anytime (and maybe help someone else discover their new favorite dinner too!).

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Tips & Tricks

• Dry chicken = crispy skin.
  Don’t skip patting the drumsticks dry before seasoning. It might feel like a small step, but it makes a big difference in how crispy the skin turns out.

• Don’t crowd the air fryer.
  Give each drumstick a little breathing room. If they’re too close together, they’ll steam instead of crisp. If you’re working with a smaller basket, cook them in batches—it’s worth it.

• Flip halfway through.
  This one’s easy to forget, but flipping the drumsticks at the halfway mark helps them cook evenly and brown on all sides.

• Use your favorite BBQ sauce—but don’t add it too soon.
  Sauce too early and you risk burning it. Brushing it on at the end gives you that rich, sticky glaze without the charred sugar taste.

• Rest before serving.
  Letting the chicken rest for just five minutes helps keep it juicy. It also gives the sauce a minute to set so it doesn’t slide right off.

• Like it spicy?
  Add a pinch of cayenne or a splash of hot sauce to the BBQ sauce for a little kick. Totally optional, but so good.

With every bite delivering juicy chicken and serious crunch, this recipe is a crowd-pleaser whether you’re feeding kids, hosting game night, or just treating yourself to a homemade comfort food classic. No deep frying, no mess—just bold flavor and crispy perfection in under 30 minutes.

Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized nuggets
• 1 cup creamy ranch dressing
• 1 cup Italian seasoned bread crumbs

Homemade Ranch Dressing Ingredients:

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk or regular milk
• 1 Tbsp fresh dill weed
• ½ teaspoon dried parsley
• ½ teaspoon dried chives
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• ⅛ teaspoon finely cracked pepper
• Freshly squeezed lemon juice to taste (approximately 1-3 teaspoons, adjust to taste)

Instructions:

Make the Ranch Dressing:

1. Whisk mayonnaise, sour cream, and milk together in a bowl until smooth.
2. Add dill weed, parsley, chives, onion powder, garlic powder, sea salt, and pepper. Whisk until well combined.
3. Add freshly squeezed lemon juice to taste and whisk again.
4. Pour the dressing into a jar and chill in the refrigerator until ready to use.

Prepare the Chicken Nuggets:

1. Preheat the Air Fryer: Preheat your air fryer to 400°F.
2. Coat the Chicken: In a medium bowl, toss chicken nuggets with 1 cup of the prepared ranch dressing until generously coated.
3. Bread the Nuggets: Place Italian seasoned bread crumbs in a separate shallow dish. Coat ranch-covered nuggets with breadcrumbs, ensuring each piece is evenly coated.
4. Cook the Nuggets: Arrange nuggets in a single layer inside the air fryer basket, avoiding overcrowding. Air fry at 400°F for 12-14 minutes, flipping halfway through for even crispiness.
5. Serve: Allow nuggets to cool slightly before serving. Enjoy immediately with additional ranch dressing, ketchup, or your favorite dip!

Love this recipe? Save it for later and share it with others by pinning the image below to your favorite Pinterest board!

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Tips & Variations

• Get that perfect crunch: Always preheat your air fryer and avoid overcrowding the basket. Nuggets need space for hot air to circulate—this is what gives them that golden, crispy finish.

• Upgrade your breadcrumbs: Want even more texture? Swap Italian breadcrumbs for panko or crushed cornflakes. For extra flavor, mix in a tablespoon of grated Parmesan or a pinch of smoked paprika.

• Let it rest before air frying: After coating the chicken, let the nuggets sit for 5–10 minutes. This helps the coating stick better and prevents it from falling off during cooking.

• Make it spicy: Stir a little hot sauce into the ranch dressing or add cayenne to the breadcrumb mix for a subtle heat that doesn’t overpower.

• Dark meat fans: Try boneless, skinless chicken thighs for a juicier bite. They stay tender and flavorful even after a few extra minutes in the air fryer.

• Gluten-free option: Use gluten-free breadcrumbs and be sure your ranch dressing is free from hidden gluten—many store-bought brands offer gluten-free versions.

• Meal prep friendly: These nuggets reheat beautifully. Just pop them back in the air fryer for 3–4 minutes to restore their crispiness—perfect for next-day lunches or quick snacks.

• Dipping game: Ranch is a classic, but these nuggets also pair well with honey mustard, chipotle mayo, or even buffalo sauce for an extra kick.

Ingredients:

• 18 oz dry uncooked beans (500 g)
• 2 medium onions, finely chopped (reserve some for sautéing)
• 2 carrots, cut into chunks
• 1 large parsnip, cut into chunks
• 5-6 cloves garlic, minced
• 1 tbsp sweet ground paprika
• 2 tbsp all-purpose flour
• 2 Tbsp vegetable oil
• 1-2 tsp Italian seasoning
• 4-5 bay leaves
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1. Prep the Beans:
   • Rinse and sort the beans, then soak them in cold water for 5-6 hours or overnight. Drain well before cooking.
2. Cook the Beans:
   • In a large pot, add the soaked beans and pour in about 6 cups (1.5 liters) of water.
   • Bring to a boil, cook for 20 minutes, then drain and discard the water. Add fresh hot water back into the pot, covering beans by about two inches. Add one teaspoon of salt.
3. Add Vegetables:
   • Mix in chopped onions, carrots, parsnip chunks, and bay leaves. Keep some onions aside for sautéing later.
   • Simmer on medium-low heat until beans are tender, approximately 1 hour. Check occasionally to ensure there’s always enough hot water covering the beans.
4. Prepare the Flavor Base:
   • Heat vegetable oil in a separate pan. Add the reserved chopped onions and minced garlic; sauté until golden and fragrant.
   • Sprinkle in sweet ground paprika and flour, stirring quickly to form a smooth roux.
5. Finish the Soup:
   • Pour the sautéed mixture (roux) into the pot with the beans, stirring gently.
   • Season with Italian seasoning, salt, and freshly ground black pepper to your taste.
   • Allow the soup to simmer gently for another 10 minutes, stirring occasionally.

Serve your flavorful Spring Bean Soup hot, paired perfectly with crusty bread or your favorite spring salad.

Enjoy!

Video Recipe

Tips and Tricks for the Best Spring Bean Soup:

• Soaking Beans Perfectly:
  Always soak your beans overnight in cold water. This simple step helps break down complex sugars, making the beans easier to digest and significantly shortening their cooking time.

• Choosing Vegetables:
  Opt for fresh, crisp vegetables that are abundant in spring. Feel free to add celery, zucchini, or even spinach for additional flavor, nutrition, and texture.

• Achieving Ideal Consistency:
  For a thicker, heartier soup, gently mash a small portion of the cooked beans or blend a cup of the soup and stir it back into the pot.

• Boosting Flavor Naturally:
  Enhance the flavor profile by adding smoked paprika for a subtle smokiness, or include a spoonful of tomato paste for depth and color. A splash of vegetable broth can also add richness.

• Herb Garnishes:
  Add fresh herbs like parsley, cilantro, or dill just before serving. Not only does this brighten the soup visually, but it also elevates the overall freshness and flavor.

• Storage and Reheating:
  This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 2 days. Simply reheat gently on the stove, adding a bit of water or broth if it has thickened.

Some say Sarma has Croatian origins, but I’ve only tried the Serbian version, and let me tell you—it’s absolutely amazing! The combination of tangy sauerkraut leaves, seasoned meat, and slow-simmered broth makes this a must-try dish for anyone who loves traditional Balkan cuisine.

This recipe follows the authentic Serbian method, step by step, so you can make perfect Sarma at home. Whether it’s your first time making stuffed cabbage rolls or you’re a seasoned pro, this recipe will bring warmth and flavor to your table.

Let’s get started!

Ingredients

(Yields: 6-8 servings)

For the Cabbage Rolls:

• 1 large head of sauerkraut cabbage (about 4 lbs)
• 1 lb ground pork
• ½ lb ground beef
• ½ lb smoked beef ribs or pork ribs (cut into pieces)
• ½ cup white rice (uncooked)
• 2 yellow onions (finely diced)
• 2 carrots (grated)
• 1 egg
• ½ tsp black pepper
• 1 tsp sweet paprika
• Salt to taste

For Cooking:

• 4-5 bay leaves
• 6-8 black peppercorns
• 4-5 cups water or beef broth

For the Roux (Thickener):

• 2 tbsp butter or neutral oil (sunflower or avocado oil)
• 1 tbsp all-purpose flour
• 1 tsp sweet paprika

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Gently remove whole leaves from the sauerkraut cabbage, trimming the thick stem at the base to make them more pliable.
2. If the cabbage is overly sour, rinse it briefly in cold water.

Step 2: Make the Filling

1. In a large pan, heat 1 tbsp oil or butter over medium heat.
2. Add diced onion and sauté until soft. Add grated carrots and sauté until soft.
3. Stir in ground pork and beef, cooking for about 5 minutes until lightly browned.
4. Remove from heat and mix in uncooked rice, black pepper, paprika, egg, and a pinch of salt.

Step 3: Roll the Cabbage Leaves

1. Take one cabbage leaf, place about 1 tbsp of filling near the base.
2. Fold in the sides, then roll tightly to create a small, firm roll.
3. Continue rolling until all the filling is used.

Step 4: Assemble the Pot

1. Line the bottom of a large heavy-bottomed pot with leftover cabbage leaves.
2. Place the sarma rolls seam-side down, layering them tightly in rows.
3. Tuck smoked beef ribs (or turkey) between the layers.
4. Add bay leaves and black peppercorns.
5. Pour in enough cold water or beef broth to just cover the rolls.

Step 5: Slow Cook to Perfection

1. Bring to a simmer over medium heat, then reduce to low.
2. Cover and let cook for 2 – 1/2 hours, checking occasionally to maintain liquid levels.

Step 6: Prepare the Roux

1. In a small pan, melt butter or oil over medium heat.
2. Stir in flour and cook for 30 seconds until golden.
3. Mix in paprika, then immediately pour over the sarma.
4. Let simmer for another 30 minutes to thicken and enhance flavor.

Step 7: Serve & Enjoy!

• Serve hot with crusty bread or cornbread (proja) for a true Serbian experience!
• Store leftovers in the fridge – they taste even better the next day.

If you liked this recipe, go ahead and pin the image below so you can find it easily later! 😊

Video Recipe

Tips & Tricks for the Best Sarma

Making authentic Serbian Sarma isn’t complicated, but a few key tricks will take your dish to the next level. Here’s what you need to know:

1. Choose the Right Cabbage

For the best flavor, use fermented sauerkraut cabbage—it gives Sarma that signature tangy taste. If it’s too sour, soak the leaves in cold water for a few minutes before using.

2. Don’t Overfill the Rolls

A little filling goes a long way! The rice will expand as it cooks, so be sure to leave some room when rolling the cabbage to prevent them from bursting.

3. Layer Properly

Lining the bottom of the pot with leftover cabbage leaves keeps the rolls from sticking and adds extra flavor. Also, placing smoked beef ribs in the center infuses the Sarma with a rich, smoky depth.

4. Slow and Steady Cooking

Sarma needs low, slow cooking—at least two hours—to allow the flavors to develop. Rushing the process won’t give you that melt-in-your-mouth tenderness.

5. Roux for the Perfect Sauce

For a thicker, richer sauce, the final touch is making a simple roux with oil, flour, and paprika. This step enhances the texture and gives the dish a beautiful, deep color.

6. Even Better the Next Day

Like many slow-cooked dishes, Sarma tastes even better the next day as the flavors continue to develop. If you have leftovers, you’re in for a treat!

7. Freezing & Storing

Sarma freezes beautifully, so don’t hesitate to make a big batch. Just store it in an airtight container, and when you’re ready to eat, reheat it slowly on the stove for the best results.

With these simple tips, you’ll have perfect Sarma every time—rich, tender, and packed with traditional flavors!

Ingredients

For the Peri Peri Marinade

• 1 red bell pepper, roasted, peeled, and blended
• 1 chilli pepper
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust for heat preference)
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 5-6 fresh basil leaves (or ½ tsp dried basil)

For the Chicken Skewers

• 2 chicken breasts, cut into bite-sized cubes
• 1 tbsp olive oil (for coating before air frying)
• Wooden skewers (soaked in water for 15 minutes)

For the Lemon Butter Sauce

• ¼ cup reserved peri peri sauce
• 2 tbsp mayonnaise
• 2 tbsp butter
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ tsp garlic powder

Instructions

Step 1: Prepare the Peri Peri Marinade

1. Roast the red bell pepper over an open flame or in an oven at 400°F (200°C) until the skin blackens. Place in a bowl, cover, and let it steam for 5 minutes. Peel off the skin.
2. In a blender or food processor, blend the roasted red pepper, onion, garlic, salt, black pepper, paprika, cayenne, oregano, cumin, lemon juice, vinegar, oil, and basil until smooth.

Step 2: Marinate the Chicken

1. Place the chicken cubes in a bowl and coat with the peri peri marinade (reserve ¼ cup for the sauce).
2. Cover and let it marinate for at least 30 minutes (for best results, marinate overnight).

Step 3: Air Fry the Chicken Skewers

1. Preheat the air fryer to 380°F (195°C).
2. Thread the marinated chicken cubes onto soaked wooden skewers.
3. Lightly brush with olive oil and place in the air fryer basket.
4. Air fry for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp: 165°F / 75°C).

Step 4: Make the Lemon Butter Sauce

1. In a small saucepan, melt the butter over low heat.
2. Stir in the reserved peri peri sauce, mayonnaise, lemon juice, smoked paprika, and garlic powder.
3. Simmer for 2 minutes, stirring until smooth and creamy.

Step 5: Serve and Enjoy!

• Drizzle the lemon butter sauce over the hot peri peri chicken skewers.
• Garnish with fresh herbs or a squeeze of extra lemon juice.
• Serve with grilled veggies, rice, or flatbread for a complete meal!

If you enjoyed this recipe, don’t forget to pin it on Pinterest and share it with friends! Let us know in the comments how yours turned out! 😊

Tips & Tricks for the Best Peri Peri Chicken Skewers

✔ Roast the Red Pepper Properly – Char the red pepper well before peeling. This enhances the smoky depth of your peri peri marinade.

✔ Marinate Longer for Maximum Flavor – While 30 minutes works, marinating overnight deepens the flavor and makes the chicken extra juicy.

✔ Soak Wooden Skewers – If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning in the air fryer.

✔ Preheat Your Air Fryer – Always preheat your air fryer for the crispiest results. This ensures even cooking and a nice char on the chicken.

✔ Don’t Overcrowd the Basket – Arrange the skewers in a single layer with space between them for even airflow and crispiness.

✔ Flip Halfway for Even Cooking – This helps brown the chicken evenly on all sides, giving it that grilled-like finish.

✔ Adjust Spice Levels – If you prefer milder heat, reduce the cayenne or omit the chili pepper. If you love extra spice, add more chili or a pinch of red pepper flakes.

✔ Use Thighs for Extra Juiciness – While chicken breast is lean and cooks quickly, boneless chicken thighs stay even juicier and more flavorful.

✔ Make Extra Sauce – The peri peri butter sauce is addictive! Double the batch and use it as a dip for fries, veggies, or even spread it on sandwiches.

✔ Try Different Cooking Methods – No air fryer? No problem! You can also:

• Grill: Cook on medium-high heat for 10-12 minutes, flipping halfway.
• Oven: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

These tips ensure your Peri Peri Chicken Skewers come out perfectly every time!

No fancy equipment required—just a solid pan, a little patience, and a love for great food. Stick with me, and by the end of this recipe, you’ll be confident enough to cook a T-bone steak that rivals your favorite steakhouse.

Perfectly Seared T-Bone Steak Recipe

Ingredients (Serves 1-2)

• 1 T-bone steak (at least 1 inch thick, ideally up to 2 inches, about 1-1.5 lbs)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Optional: 3 cloves garlic (smashed), 2 sprigs fresh rosemary, 1 sprig fresh thyme (or seasonings of choice—see variations for ideas)

Instructions

1. Preparation

Remove the steak from the fridge at least 30 minutes before cooking. Allowing it to come to room temperature ensures even cooking and a juicy bite in every slice.

2. Season Generously

Pat the steak dry with paper towels—moisture is the enemy of a perfect sear! Season liberally with kosher salt and freshly ground black pepper on both sides. If using additional aromatics like garlic or herbs, set them aside for later.

3. Get the Skillet Hot

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Let it heat for a couple of minutes before adding olive oil and butter. The butter should sizzle but not burn—this is your cue to proceed.

4. Sear to Perfection

Carefully place the steak into the pan. Resist the urge to move it—let it sear undisturbed for about 5-7 minutes, forming that signature golden crust. For a well-done steak, increase the time slightly.

5. Flip & Enhance the Flavor

Turn the steak using tongs and cook the other side for another 5-7 minutes. If you’re adding aromatics like rosemary, thyme, or garlic, toss them into the pan now. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices. This step infuses incredible flavor.

6. Check for Doneness

Use an instant-read meat thermometer to ensure perfect doneness:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

Remember, the temperature will rise a few degrees as the steak rests.

7. Rest Before Slicing

Transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 10 minutes—this crucial step redistributes the juices, ensuring a tender and flavorful bite.

8. Slice & Serve

Using a sharp knife, slice the steak against the grain into thick, juicy strips. Serve with a drizzle of the remaining pan juices for extra flavor.

Pairing Ideas: Mashed potatoes, roasted vegetables, or a crisp side salad make the perfect complements to your sizzling steak.

If you enjoyed this recipe, why not spread the joy? Save the image below and pin it to your favorite Pinterest board—it’s a great way to keep this mouthwatering T-bone steak recipe handy and share it with friends who love a good homemade steak!

Tips & Variations

Get That Steakhouse Crust

For an extra-crispy crust, make sure your steak is completely dry before seasoning. You can also sprinkle a tiny bit of cornstarch on the surface—it helps create a beautiful sear.

Experiment with Seasonings

While salt and pepper are classic, don’t be afraid to experiment. Try a dry rub with smoked paprika, garlic powder, and a touch of cayenne for a little heat.

The Reverse Sear Method

If you love a thick steak but don’t want a charred exterior with a raw center, try the reverse sear. Cook the steak at 250°F (120°C) in the oven until it reaches about 10 degrees below your desired doneness, then sear it in a screaming hot pan for a minute per side.

Butter Makes Everything Better

Enhance your butter basting by adding a compound butter—mix softened butter with garlic, fresh herbs, and a squeeze of lemon juice for a steakhouse-worthy finish.

Let It Rest, No Exceptions

It’s tempting to slice right into your steak, but patience pays off! Letting it rest allows the juices to redistribute so every bite is juicy and flavorful.

Air Fryer Bang Bang Chicken Breast Recipe

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1–1.5 lbs each)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Bang Bang Sauce:

• 1 ¼ cups mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon lime juice
• 2 teaspoons lime zest

Optional Garnish:

• Sliced green onions
• Sesame seeds
• Lime wedges

Instructions

1. Season the Chicken:
   • Pat the chicken breasts dry with paper towels. Rub both sides with olive oil.
   • Sprinkle paprika, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken. Let the seasoned breasts sit for 10–15 minutes at room temperature to help the flavors meld.
2. Prepare the Bang Bang Sauce:
   • In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, lime juice, and lime zest until smooth.
   • Divide the sauce into two portions: one half for brushing on the chicken during cooking, and the other half to drizzle over the finished dish.
3. Preheat Your Air Fryer:
   • Set your air fryer to 400°F and allow it to preheat for about 3–5 minutes.
4. Cook the Chicken:
   • Place the seasoned chicken breasts in the air fryer basket, ensuring they do not overlap.
   • Generously brush the top of each breast with half of the prepared Bang Bang sauce.
   • Air fry at 400°F for 15 minutes, flipping halfway through the cooking time. When you flip, brush the other side with more sauce.
   • Check that the internal temperature of the chicken reaches 165°F before removing it from the air fryer.
5. Finish and Serve:
   • Transfer the cooked chicken breasts to a serving plate.
   • Drizzle with the remaining Bang Bang sauce and, if you like, garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice from a lime wedge.
   • Serve alongside your favorite sides—steamed rice or a crisp salad work wonderfully.

Enjoyed making this dish? Spread the love and pin it to your Pinterest board so everyone can savor the flavor!

Tips & Variations

Enhance your Air Fryer Bang Bang Chicken Breast experience with these practical tips and creative variations. Whether you’re fine-tuning the flavors or seeking ways to simplify your cooking process, these suggestions can help you perfect the dish every time.

Adjusting the Heat

• Customize Your Spice: If you prefer a milder taste, reduce the amount of Sriracha in the sauce or swap it for a gentler hot sauce. For those who enjoy more heat, feel free to add extra Sriracha or a pinch of red pepper flakes to intensify the flavor.
• Layered Flavors: For an extra burst of complexity, consider adding a dash of smoked paprika or a sprinkle of chili powder when seasoning the chicken.

Marinating Ideas

• Extra Tender Chicken: Marinate the chicken breasts in a mixture of lime juice, minced garlic, and a touch of soy sauce for about 30 minutes before applying the Bang Bang seasoning. This not only enhances the flavor but also helps to tenderize the meat.
• Herbal Twist: Experiment by adding fresh herbs such as cilantro or basil into your marinade for a refreshing herbal note that complements the tangy sauce.

Air Fryer Best Practices

• Preheat for Perfection: Always preheat your air fryer to 400°F to ensure even cooking and a crisp exterior.
• Avoid Overcrowding: Arrange the chicken breasts in a single layer with ample space between them. Proper spacing allows hot air to circulate freely, ensuring the meat cooks evenly.
• Temperature Matters: Use a meat thermometer to confirm that the chicken reaches an internal temperature of 165°F. This step is key for both safety and flavor.

Sauce Customizations

• Experiment with Citrus: Try substituting lime juice with lemon juice for a slightly different tang, or add a splash of orange juice for a hint of sweetness.
• Add a Zing: Incorporate a bit of grated ginger into the sauce for a zesty twist that pairs well with the creamy base.

Serving Suggestions

• Complementary Sides: Pair your Bang Bang Chicken Breast with steamed jasmine rice, a crisp garden salad, or even a bowl of quinoa for a balanced meal.
• Garnish Creatively: Enhance the presentation by topping the dish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice.

Whether you’re planning a cozy weeknight dinner or a quick lunch fix, this simple dish has you covered. The marinade keeps the chicken moist, the air fryer locks in that crunch, and you’ll be surprised at how easy it is to pull everything together. No more wrestling with big pans of hot oil—just assemble, air fry, and serve.

Air Fryer Breaded Chicken Skewers

Ingredients

• 1 lbs chicken breast, cut into ¾-inch strips
• 1 cup Italian-style breadcrumbs
• ¾ cup real mayonnaise
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 6 small wooden skewers (soaked in water for 30 minutes if using wooden)
• Cooking spray (or a light drizzle of oil)
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp dried thyme
• (Optional) pinch of chili flakes or cayenne pepper for a little heat

Instructions

1. Marinate the Chicken
   1. In a large mixing bowl, combine mayonnaise, salt, black pepper, and your custom seasoning blend (oregano, basil, thyme, plus an optional pinch of chili flakes if you like some heat).
   2. Add the chicken strips to the bowl, making sure they’re fully coated.
   3. Cover and marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
2. Thread onto Skewers
   1. Remove the chicken from the fridge.
   2. Carefully thread each strip onto the skewers, keeping the flat sides facing roughly the same way for even air frying.
3. Bread the Skewers
   1. Pour the Italian breadcrumbs onto a large plate or shallow dish.
   2. Press or roll each chicken skewer into the breadcrumbs, patting gently so they stick.
   3. Shake off any excess crumbs.
4. Preheat and Arrange
   1. Preheat your air fryer to 380°F (190°C) for about 3–5 minutes.
   2. Lightly mist the basket with cooking spray or use a small drizzle of oil.
   3. Place the skewers in a single layer. If they don’t all fit, it’s best to cook them in batches so they turn out crisp and evenly cooked.
5. Air Fry the Chicken
   1. Lightly spray the tops of the skewers with cooking spray to help brown the crumbs.
   2. Air fry at 380°F (190°C) for 8–10 minutes, then use tongs to carefully flip each skewer.
   3. Continue cooking for another 4–5 minutes, or until golden and the internal temperature hits 165°F (74°C) on an instant-read thermometer.
6. Serve and Enjoy
   1. Let the skewers rest for a minute on a plate.
   2. Serve hot. They’re fantastic on their own or paired with dipping sauces like ranch, barbecue, or even a zesty sriracha-mayo combo.

If these chicken skewers hit the spot, I’d love for you to share them on Pinterest and let everyone in on this crispy, savory goodness!

Flavor Variations for Air Fryer Breaded Chicken Skewers

Feel free to get creative with your seasonings to match any craving or occasion. Below are a few ideas to switch up the taste while keeping the same simple process:

1. Zesty Lemon-Herb
   • Marinade Boost: Add a tablespoon of fresh lemon juice and a pinch of lemon zest to your mayo mixture.
   • Herb Swap: Replace the oregano and basil with dried rosemary and parsley for a bright, citrusy spin.
   • Serving Suggestion: Serve with a side of lemon-garlic aioli or drizzle fresh lemon juice over the top just before serving.
2. Spicy Cajun Kick
   • Seasoning Twist: Swap the Italian breadcrumbs for plain breadcrumbs, and blend in 1 teaspoon of Cajun seasoning.
   • Amp Up the Heat: Stir a bit of cayenne pepper into the marinade if you really want to bring the fire.
   • Dipping Sauce: Cool things off with ranch or a creamy chipotle sauce on the side.
3. Savory Garlic-Parmesan
   • Cheesy Crumbs: Mix half a cup of grated Parmesan into your breadcrumbs for extra flavor.
   • Garlic Punch: Mince one or two garlic cloves into the marinade, or sprinkle garlic powder into the breadcrumb mixture.
   • Finishing Touch: Top the skewers with freshly grated Parmesan and a sprinkle of chopped parsley right before serving.
4. Sweet BBQ Glaze
   • Before the Breadcrumbs: Brush each chicken strip with a thin layer of barbecue sauce before coating in breadcrumbs.
   • Flavor Tip: Opt for a smoky or sweet BBQ sauce to complement the mayo marinade.
   • Post-Cook Glaze: Lightly dab extra BBQ sauce on the skewers once they’re done to give them a fresh, tangy finish.
5. Mediterranean-Inspired
   • Mediterranean Marinade: In place of the custom seasoning blend, add a teaspoon of dried oregano, a sprinkle of dried dill, and a hint of lemon zest to the mayo mixture.
   • Breadcrumb Mix-In: Consider folding in some crumbled feta or a little dried thyme for a bolder Mediterranean vibe.
   • Serving Suggestion: Pair with tzatziki sauce or a light cucumber and tomato salad.

Air Fryer Breaded Chicken Skewers Video Recipe

Air Fryer Ground Beef Kebabs Recipe

Ingredients

• 1 lb (450g) ground beef (preferably 80/20 for juicier kebabs)
• 4 strips of bacon, chopped into small pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp chili powder (optional for a slight kick)
• Salt and black pepper to taste
• Wooden or metal skewers (soaked in water for 30 minutes if wooden)

Instructions

1. Preheat the air fryer to 375°F (190°C).
2. Prepare the mixture: In a large mixing bowl, combine the ground beef, chopped bacon, onion, garlic, parsley, paprika, cumin, chili powder, salt, and black pepper. Mix until all ingredients are evenly distributed but be careful not to overmix as it can make the kebabs tough.
3. Shape the kebabs: Divide the mixture into 6-8 equal portions. Shape each portion around a skewer, pressing firmly to ensure the meat mixture holds its shape. Make sure each kebab is about 4-5 inches in length.
4. Arrange in the air fryer: Place the kebabs in a single layer in the air fryer basket, ensuring they don’t touch for even cooking.
5. Cook: Air fry for 10-12 minutes, flipping halfway through. The bacon will add a smoky, crispy layer while the ground beef stays juicy. Cook until the internal temperature reaches 160°F (71°C).
6. Serve: Remove the kebabs from the air fryer and let them rest for a couple of minutes. Serve with a side of tzatziki sauce, fresh salad, or warm pita bread.

Loving these ground beef kebabs? Pin the image below to your Pinterest board and share the deliciousness!

Tips for Perfect Kebabs

• Avoid overmixing: It’s crucial to mix just enough to combine the ingredients. Overmixing can lead to dry, dense kebabs.
• Use cold ingredients: Chilling the meat mixture for 10 minutes before shaping can help it hold together better during cooking.
• Soak wooden skewers: If using wooden skewers, soaking them for at least 30 minutes prevents them from burning.

Recipe Variations

• Cheesy Kebabs: Add shredded mozzarella or cheddar to the mixture for a cheesy surprise.
• Spicy Kebabs: Incorporate red chili flakes or finely diced jalapeños for extra heat.
• Mediterranean Kebabs: Mix in crumbled feta, chopped olives, and a touch of oregano.
• Herb Kebabs: Replace parsley with a combination of fresh dill, cilantro, or mint for a unique flavor.
• Sweet and Savory: Add a drizzle of honey or a teaspoon of brown sugar to balance the smoky bacon with a hint of sweetness.
• Vegetable Combo: Skewer chunks of bell pepper, zucchini, or cherry tomatoes alongside the meat for added texture and flavor.