[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
Page 20
Preheat the Air Fryer to 400F.
Grease an ovenproof dish using butter or olive oil. Peel the potatoes and poke them using bamboo skewers for 5-8 times.
Add 1 tsp of olive oil in the Air Fryer and add the potatoes in. Set the timer for 4 minutes and air fry.
Transfer to a plate and let it cool down a little bit. Cut it into thin slices and set aside for now.
Now add some more oil to the Air Fryer and add the onion, pancetta and spinach.
Set the timer to 2 minutes and then transfer to a bowl. Add tomatoes, capsicum and potatoes in the bowl and mix well.
Now arrange the capsicum mix onto your ovenproof dish. In another bowl whisk the eggs.
Add the cream and mix well.
Add the egg mixture on top of the tomato mixture.
Add to your preheated Air Fryer. Bake for about just 10 minutes. Serve hot.
Garlic and Honey Chicken Wings
(Prep + Cook Time: 25 minutes | Servings: 4)
Entertaining on the next big game? Don’t worry, this recipe for chicken wings will save you. Crispy chicken wings with a sweet and garlicky sauce served with beer will win the hearts of your guests after the very first bite.
Ingredients:
16 chicken wings
½ tsp salt
¾ cup potato starch
¼ cup butter, melted
4 garlic cloves, minced
¼ cup honey
Directions:
Preheat your Air Fryer to 370F.
Place the wings in a bowl and coat them with the potato starch.
Grease a baking dish with cooking spray.
Place the wings in it and air fry for 5 minutes.
Meanwhile, whisk together the remaining ingredients.
Pour the sauce over the chicken and cook for 10 more minutes.
Serve and enjoy.
Honey Lime Chicken Wings
(Prep + Cook Time: 7 hour | Servings: 2)
Ingredients:
16 winglets
½ tsp sea salt
2 tbsp light soya sauce
¼ tsp white pepper powder
½ crush black pepper
2 tbsp honey
2 tbsp lime juice
Directions:
Pour all ingredients (except winglets) into a glass dish, add in mid wings, mix well and let it marinate for at least 6 hours if you don't have time.
Cover with lip and refrigerate them. Bring out to rest in room temperature for 30 minutes.
Air fry the wings with 355F for 6 minutes, flip over for another 6 minutes.
Let it cool for 5 minutes.
Serve with a wedge of lemon.
Hot Buffalo Chicken Wings
(Prep + Cook Time: 37 minutes | Servings: 3)
Ingredients:
2 pounds chicken wings
1 tsp salt
¼ tsp black pepper
1 cup buffalo sauce
Directions:
Wash and dry chicken wings with kitchen towels. Transfer to a large bowl and season with salt and pepper. Stir to combine.
Preheat the Air Fryer to 380F and cook wings, stirring occasionally. When almost done, remove wings and place to a bowl. Sprinkle with buffalo sauce and mix well.
Return to an Air Fryer and cook for another 5-6 minutes.
Serve and enjoy.
Air Fryer Chicken Cheese Zucchini Casserole
(Prep + Cook Time: 1 hour 10 minutes | Servings: 8)
Ingredients:
2 pounds ground chicken
2 7 oz cans tomato paste
3 cloves garlic
1 pint ricotta cheese
3 eggs
2 tbsp bragg's liquid aminos
½ small onion, diced
2 15 oz cans tomato sauce
a pinch of stevia
2 zucchini, cut into cubes
black pepper and sea salt to taste
Directions:
Preheat the Air Fryer to 375F and grease a baking dish using oil. In a mixing bowl add the chicken.
Add in the onion, liquid aminos, 2 eggs and liquid aminos.
Add the ground chicken mix onto your baking dish. Add the zucchini cubes on top.
In a bowl combine one egg with salt, pepper and cheese.
Add the cheese mixture on top of the zucchinis. In another bowl combine the stevia, tomato sauce and mix well.
Add on top of the cheese and bake in the Air Fryer for 1 hour.
Tasty Chicken Meatballs
(Prep + Cook Time: 20 minutes | Servings: 10)
Ingredients:
2 chicken breasts
1 tbsp mustard powder
1 tbsp cumin
1 tbsp basil
1 tbsp thyme
1 tsp chili powder
3 tbsp soy sauce
2 tbsp honey
1 onion, diced
pepper and salt to taste
Directions:
Add chicken into the food processor and process until it forms in minced chicken.
Now add all remaining ingredients into the food processor and process until combined.
Make small meatballs from mixture and place in Air Fryer basket.
Air fry at 350F for 15 minutes.
Serve hot with sauce and enjoy.
Air Fried Hot Wings
(Prep + Cook Time: 35 minutes | Servings: 6)
Ingredients:
4 lb chicken wings
1 tbsp brown sugar
1 tbsp Worcestershire sauce
½ cup butter, melted
½ cup hot sauce
½ tsp salt
Directions:
Add brown sugar, Worcestershire sauce, butter, salt, and hot sauce in bowl and mix well and set aside.
Add chicken wings into the Air Fryer basket and air fry to 380F for 25 minutes.
Shake basket halfway through.
After 25 minutes change temperature to 400F for 5 minutes.
Add air fried chicken wings into the bowl mixture and toss well.
Serve hot and enjoy.
Dijon Lime Chicken
(Prep + Cook Time: 20 minutes | Servings: 6)
Ingredients:
8 chicken drumsticks
1 lime juice
1 lime zest
kosher salt to taste
1 tbsp light mayonnaise
¾ tsp black pepper
1 clove garlic, crushed
3 tbsp dijon mustard
1 tsp dried parsley
Directions:
Preheat the Air Fryer to 375F.
Get rid of the skin of the chicken. Season the chicken with salt. In a bowl add the Dijon mustard with lime juice.
Add in the lime zest, pepper, parsley and garlic and mix well.
Coat the chicken into the lime mixture. Let it marinate for about 10 to 15 minutes.
Add some oil into the Air Fryer.
Add the chicken drumstick and set the timer to 5 minutes.
Toss the chicken drumsticks and fry for another 5 minutes. Serve hot with the mayo.
Barbecue Drumsticks
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
4 chicken drumsticks
½ tbsp mustard
1 clove garlic, crushed
1 tsp chili powder
2 tsp brown sugar
1 tbsp olive oil
freshly ground black pepper
Directions:
Preheat the Air Fryer to 390F.
Mix the garlic with the brown sugar, mustard, pinch of salt, freshly ground pepper, chili powder and the oil.
Rub the drumsticks with the marinade and allow to marinate for at least 20 minutes.
Put the drumsticks in the Air Fryer basket and set the timer to 10 minutes.
Then lower the temperature to 300F and roast the drumsticks for another 10 minutes until done.
Serve with French bread and corn salad.
Easy Blackened Chicken
(Prep + Cook Time: 20 minutes | Servings: 2)
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bsp; Ingredients:
2 medium-sized chicken breasts, skinless and boneless
½ tsp salt
3 tbsp cajun spice
1 tbsp olive oil
Directions:
Rub chicken breasts with salt, Cajun spice and sprinkle with olive oil.
Preheat the Air Fryer to 370F and cook chicken breasts for 7 minutes. Turn to another side and cook for another 3-4 minutes.
When ready, slice and serve.
Air Fryer Moroccan Chicken
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
½ pound shredded chicken
1 cup broth
1 carrot
1 broccoli, chopped
A pinch of cinnamon
A pinch of cumin
A pinch of red pepper
A pinch of sea salt
Directions:
In a mixing bowl combine the shredded chicken with cumin, red pepper, sea salt and cinnamon.
Cut the carrots into small pieces. Add the carrot and broccoli to the chicken mixture.
Pour in the broth and mix well. Let it stand for 30 minutes. Add the mixture to the Air Fryer. Cook for about 15 minutes. Serve hot.
Battered Chicken Thighs
(Prep + Cook Time: 4 hours 45 minutes | Servings: 4)
Buttermilk chicken thighs in a well-seasoned batter make a winning dinner. Serve with your favorite side dish (potatoes au gratin goes perfectly with this one) and everyone will be satisfied.
Ingredients:
2 cups buttermilk
3 tsp salt
1 tsp cayenne pepper
1 tbsp paprika
1 ½ pounds chicken thighs
2 tsp black pepper
2 cups flour
1 tbsp garlic powder
1 tbsp baking powder
Directions:
Place the chicken thighs in a large bowl. In another bowl, combine the buttermilk, salt, cayenne, and black pepper.
Pour this mixture over the thighs. Cover the bowl with foil and refrigerate for 4 hours.
Preheat your Air Fryer to 400F.
Combine flour, baking powder, and paprika in a shallow bowl. Line a baking dish with parchment paper.
Working in two batches, dip the chicken thighs in the flour mixture and bake for 10 minutes.
Flip over and air fry for 8 more minutes.
Serve and enjoy.
Fried Chicken Thighs & Legs
(Prep + Cook Time: 35 minutes | Servings: 4)
Ingredients:
3 chicken legs, bone-in, with skin
3 chicken thighs, bone-in, with skin
2 cups all-purpose flour
1 cup buttermilk
1 tsp salt
1 tsp ground black pepper
1 tsp garhc powder
1 tsp onion powder
1 tsp ground cumin
2 tbsp extra virgin olive oil
Directions:
Wash and dry chicken and transfer to a large bowl. Pour in buttermilk and set aside to a fridge for 2 hours.
In another mixing bowl combine flour and all seasonings. Mix well. Dip chicken into the flour mixture, then into the buttermilk and again into the flour.
Preheat the Air Fryer to 360F and place chicken legs and thighs to the fryer basket. Sprinkle with olive oil and cook for about 20 minutes, turning couple times during cooking, until ready and crispy.
Serve with fresh vegetables.
Coconut & Turmeric Air Fried Chicken
(Prep + Cook Time: 45 minutes | Servings: 2-4)
Ingredients:
3 pcs whole chicken leg (de-skin or with skin is totally up to you!)
1.8 oz pure coconut paste (alternatively, 1.8 oz coconut milk)
4-5 tsp ground turmeric
1.8 oz old ginger
1.8 oz galangal (a.k.a. lengkuas)
¾ tbsp salt (less salt option: ½ tbsp)
Directions:
Pound or blend all the ingredients, except the chicken meat.
Cut a few slits on the chicken leg especially on the thick parts (will help the chicken to absorb the flavor when marinating).
Preheat the Air Fryer at 375F. Air fry the chicken for 20-25 minutes and flip over at half-time.
The chicken is ready when it turned golden brown.
Chicken Wrapped in Bacon
(Prep + Cook Time: 25 minutes | Servings: 6)
Ingredients:
6 rashers unsmoked back bacon
1 small chicken breast
1 tbsp garlic soft cheese
Directions:
Chop up your chicken breast into six bite-sized pieces.
Lay out your bacon rashers and spread them with a layer of cheese.
Place chicken on top of the cheese and roll it up. Secure everything with a cocktail stick.
Place wrapped chicken pieces in the Air Fryer for 15 minutes on 350F.
Buttermilk Chicken
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
1.8 lb store-bought chicken thighs (skin on, bone in)
Marinade:
2 cups buttermilk
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper ( I used paprika powder)
Seasoned Flour
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp garlic powder
1 tbsp paprika powder
1 tsp salt
Directions:
Rinse chicken thighs to remove any obvious fat and residue, and pat dry with paper towels.
Toss together chicken pieces, black pepper, paprika and salt in a large bowl to coat. Pour buttermilk over until chicken is coated. Refrigerated for at least 6 hours or overnight.
Preheat Air Fryer at 355F.
In separate bowl, combine flour, baking powder, paprika and salt and pepper. Remove the chicken 1 piece at a time from the buttermilk and dredge in seasoned flour. Shake off any excess flour and transfer to a plate.
Arrange chicken one layer on the fryer basket, skin side up*, and slide the basket into the Air Fryer. Set timer and air fry for 8 minutes. Pull out the tray, turn chicken pieces over, and set timer for another 10 minutes.
Allow to drain on paper towels and serve.
Notes: Place the chicken pieces with skin side up first is to prevent the skin from sticking to the basket when flip over the chicken.
Tandoori Chicken With Mint Yoghurt
(Prep + Cook Time: 20 mins (and 1-12 hours marinate) | Servings: 4)
Ingredients:
2 oz chicken breast
3 sprigs of mint, minced
A few leaves of mint, to serve
1+1 tbsp tandoori paste, separately
2+2 tbsp + ¾ cup greek yogurt, separately
1 tbsp olive oil
2 serves of cooked basmati rice
ground pepper to taste.
sea salt to taste
Directions:
Combine in a bowl 1 tablespoon of Tandoori paste and 2 tablespoons of yogurt.
Coat the chicken breast with the mixture completely. You may leave it marinating for 1-2 hours, or even overnight for the best results.
When you are ready to start cooking, preheat the Air Fryer to 360F for 5 minutes. Set the Air Fryer’s timer to 15 minutes and start cooking the marinated chicken.
Meanwhile, prepare Mint Yogurt sauce: combine the minced mint with 2 tablespoons yogurt. Season it with pepper and salt. Stir well.
Prepare Tandoori sauce: heat the olive oil in the pan over a medium heat and sauté 1 tablespoon Tandoori paste for 3 minutes. Then add the remaining 3/4 cup of yogurt and sauté for another 2 minutes.
When the main meal is ready, remove it and set aside for 5 minutes.
Slice the chicken breast and serve it with basmati rice. Cover the meat with Tandoori sauce and Mint Yogurt sauce on top. Decorate the meal with the leaves of mint.
Mouthwatering Chicken Bites
(Prep + Cook Time: 30
minutes | Servings: 4)
Ingredients:
1 pound chicken breasts, skinless and boneless
¼ cup blue cheese salad dressing
¼ cup blue cheese, crumbled
½ cup sour cream
1 cup breadcrumbs
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Directions:
In the large mixing bowl combine salad dressing, sour cream, blue cheese. Stir to combine and set aside.
In another bowl combine breadcrumbs, olive oil, salt and pepper. Cut chicken breast to 1-2-inch pieces and place to breadcrumbs mixture. Toss to coat.
Preheat the Air Fryer to 380F and transfer chicken bites to a frying basket. Cook for 12-15 minutes, until ready and crispy.
Serve with sauce and enjoy.
Chicken Kebabs
(Prep + Cook Time: 30 minutes | Servings: 3)
Ingredients:
1 pound chicken breasts, diced
5 tbsp honey
½ cup soy sauce
6 large mushrooms, cut in halves
3 medium-sized bell peppers, cut
1 small zucchini, cut into rings
2 medium tomatoes, cut into rings
Salt and pepper, to taste
¼ cup sesame seeds
1 tbsp olive oil
Directions:
Cut chicken breasts into cubes and transfer to a large bowl. Add some salt and pepper. Add 1 tablespoon of olive oil and stir to combine. Add honey and soy sauce, and sprinkle with some sesame seeds. Set aside for 15-30 minutes.
Cut mushrooms, tomatoes, bell peppers, and zucchini.
Take wooden skewers and start putting chicken and vegetables, mixing each other.