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!

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Video Recipe

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! 😊

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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.

Parmesan Crusted Air Fryer Pork Chops Recipe

Ingredients

• 4 boneless pork chops (approximately 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or traditional)
• 1 Tablespoon finely chopped fresh sage (or 1 teaspoon dry sage)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 large egg
• Cooking spray or a light brush of olive oil

Instructions

1. Preheat Your Air Fryer

Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the pork chops cook evenly and achieve that perfect crispiness.

2. Prepare the Flavorful Breading

In a shallow dish, mix together:

• Parmesan cheese
• Breadcrumbs
• Sage
• Garlic powder
• Paprika
• Salt and pepper

Stir until all the ingredients are well combined, distributing the sage and spices evenly throughout the mixture.

3. Whisk the Egg

In a separate bowl, beat the egg thoroughly. This will act as the adhesive for the breading, helping it stick to the pork chops.

4. Bread the Pork Chops

• Dip each pork chop into the beaten egg, making sure it’s fully coated. Allow any excess egg to drip off.
• Press the pork chop into the breadcrumb mixture, coating both sides generously. Ensure the breading adheres well for maximum flavor and crunch.
• Shake off any excess breading gently.

5. Cook in the Air Fryer

• Lightly grease the air fryer basket with cooking spray or a brush of olive oil to prevent sticking.
• Arrange the breaded pork chops in the basket in a single layer. Make sure there’s space between them for air to circulate.
• Air fry at 400°F (200°C) for 12-15 minutes. Flip the pork chops halfway through the cooking time to ensure even crisping.
• Check for doneness: The pork chops should be golden brown and have an internal temperature of 145°F (63°C) when done.

6. Rest and Serve

Allow the pork chops to rest for a few minutes after cooking. This helps the juices redistribute, making for a juicier bite. Serve them alongside your favorite sides like steamed vegetables, roasted potatoes, or a crisp garden salad.

Enjoyed these delicious Air Fryer Parmesan Pork Chops? We’d be thrilled if you shared the image below on your Pinterest board to spread the love. 🙂

Tips and Tricks for the Best Parmesan Crusted Air Fryer Pork Chops

• Choose the Right Pork Chops: For the juiciest results, opt for thicker, boneless pork chops—about 1 inch thick. They cook more evenly and are less likely to dry out in the air fryer.
• Even Breading for Maximum Crisp: To achieve an evenly crispy crust, make sure the pork chops are fully coated in the egg mixture before dipping them into the Parmesan and breadcrumb blend. Press the breading gently onto the chops to help it adhere better.
• Don’t Overcrowd the Air Fryer Basket: Arrange the pork chops in a single layer with space between them. Overcrowding can prevent proper air circulation, resulting in less crispy chops. If necessary, cook in batches.
• Preheat the Air Fryer: Preheating your air fryer for about 5 minutes before adding the pork chops helps them cook more evenly and develop a crispier crust.
• Use a Meat Thermometer: To ensure perfectly cooked pork that are juicy and tender, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Overcooking can lead to dry pork chops, so keep an eye on the temperature.
• Let Them Rest: After cooking, allow the pork chops to rest for a few minutes. This step lets the juices redistribute throughout the meat, ensuring a more flavorful and tender bite.
• Customize the Herb Blend: While sage adds great flavor, feel free to experiment with other herbs like rosemary, thyme, or a mix of Italian herbs. You can also use fresh herbs for a brighter taste, but remember to adjust the quantity accordingly (1 tsp dried = 1 tbsp fresh).
• Add Extra Cheese for Flavor: For an extra cheesy crust, try incorporating some shredded mozzarella or a sprinkle of shredded cheddar into the Parmesan and breadcrumb mixture. This will give the chops an even richer flavor and texture.
• Spray Lightly with Oil: For an extra crispy finish, lightly spray the breaded pork chops with cooking spray or olive oil before air frying. This helps the crust turn golden brown without adding too much extra fat.
• Reheating Leftovers: To reheat leftovers without losing the crispy crust, pop the pork chops back into the air fryer at 350°F (175°C) for about 5 minutes. This method revives the crunch much better than microwaving.
• Gluten-Free or Low-Carb Options: For a gluten-free version, use gluten-free breadcrumbs. For a lower-carb option, substitute the breadcrumbs with crushed pork rinds or almond flour—both work great for adding crunch.
• Double Dredging for Extra Crunch: If you love an extra-thick and crunchy crust, you can double-dredge the pork chops. Dip them in egg and breadcrumbs twice before air frying, just make sure to shake off excess each time.

I remember the first time I whipped it up on a busy weeknight, rummaging through my fridge for ingredients and hoping to create something satisfying without spending hours in the kitchen. The result was a harmonious blend of tender beef, crisp broccoli, and a glaze so good I found myself licking the spoon.

Over the years, I’ve perfected this recipe, and it’s become a beloved staple in my household. It’s quick to prepare, it takes less than 30 minutes, yet tastes like you’ve spent much more time on it—a perfect meal for sharing with family and friends. I’m thrilled to share this recipe with you, and I hope it brings as much joy to your table as it does to mine.

Beef and Broccoli Recipe

Ingredients

For the Stir-Fry:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups fresh broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

For the Garlic Sesame Glaze:

• 1/3 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions

Prepare the Sauce:

1. In a medium bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, toasted sesame oil, and red pepper flakes. Set aside.

Cook the Beef:

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
3. Add the sliced beef and cook for 2-3 minutes until browned. Remove from the skillet and set aside.

Stir-Fry the Vegetables:

4. In the same skillet, add the remaining vegetable oil.
5. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
6. Add broccoli florets and bell pepper slices. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Combine Everything:

7. Return the cooked beef to the skillet with the vegetables.
8. Pour the prepared sauce over the beef and veggies.
9. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens.

Serve:

10. Remove from heat and garnish with sliced green onions and sesame seeds.
11. Serve hot over steamed rice or noodles.

If this beef and broccoli stir-fry had you double-checking that you really made it yourself, it’s only fair to share the magic. Save the image to your Pinterest board and share the joy of cooking together.

Tips & Tricks for the Recipe

• Prep Ahead: Chop all your vegetables and slice the beef before you start cooking. Having everything ready to go makes the stir-fry process quick and seamless.
• Marinate for Extra Flavor: Although not required, marinating the beef in a bit of soy sauce, ginger, and garlic for 20 minutes can enhance its flavor.
• Use High Heat: Stir-frying is all about quick cooking over high heat. Make sure your skillet or wok is thoroughly heated before adding the beef to get a nice sear.
• Cook Beef in Batches: To avoid steaming and ensure even browning, cook the beef in small batches without overcrowding the pan.
• Blanch Broccoli: For even more vibrant and tender-crisp broccoli, consider blanching it in boiling water for 1 minute before adding it to the stir-fry.
• Customize Vegetables: Feel free to add or substitute other vegetables like mushrooms, zucchini, or carrots based on your preference.
• Adjust Sauce Consistency: If the sauce is too thick, add a splash of water or broth. If it’s too thin, mix a little more cornstarch with cold water and stir it in.
• Taste and Season: Always taste the dish before serving and adjust the seasoning if necessary. You might want a bit more soy sauce, sweetness, or spice.
• Serve Immediately: Stir-fries are best enjoyed fresh off the stove while the flavors are vibrant, and the vegetables are still crisp.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to maintain the texture of the beef and veggies.