Tender and Juicy Air Fryer Chicken

Tender and Juicy Air Fryer Chicken is golden crispy outside and moist and delicate on the inside. This is bursting with flavor and so good!

Air Fryer food is so succulent and easy! Try Perfect Air Fryer Steak with Garlic Herb Butter and Homemade Air Fryer French Fries. Don’t have an Air Fryer? It’s time!

Air Fryer Chicken Breast Recipe

Air Fryers have changed cooking. It’s so quick and easy and everything that comes out tastes amazing. I love it. This is such a healthy way to cook chicken or any other dish for that matter. It uses the same method as a convection oven but this way you don’t have to heat the whole oven for just a few chicken breasts. It’s quick and the clean up is so easy.

Chicken can be finicky sometimes, and hard to get juicy and tender each and every time. The air fryer method takes a lot of the guess work out for you. You will just need to take the Chickens temperature to ensure doneness, and that you don’t overcook it.  This is so versatile so change it up as you need to and enjoy.

Chicken Breast Ingredients

Ingredients that we all usually have on hand. So easy and so quick!

• Chicken Breasts: Buying skinless, boneless make it super easy.
• Olive Oil: Perfect mild flavored oil for the air fryer
• Italian Seasoning: Perfect combination of spices
• Garlic Powder: Garlic adds that nice kick of flavor
• Paprika: Adds color and flavor
• Salt and Pepper: Add to taste
• Optional: Brussel sprouts

How Long to Cook Chicken Breast in Air Fryer

You will make your chicken in the air fryer from now on. It’s so easy and fail proof. Never wonder what’s for dinner again!

1. Oil: Place the chicken in the fryer and rub with the olive oil to coat
2. Combine: In a small bowl combine the spices and rub generously on the chicken
3. Air Fry: Bake at 360 for 9 min. Flip (add brussel sprouts if using) Cook for another 9 min or till internal temp is 165.

Tips for the Best Juicy Air Fryer Chicken

• Olive Oil: This helps to crisp the skin and helps the spices and herbs to adhere to the meat.
• Space: Make sure you create room between the chicken breasts to ensure even cooking. Don’t overcrowd. Cook in batches if you need to.
• Check: Check the temp earlier than you think so you don’t accidently over cook the chicken. Appliances can vary so go by temperature of your chicken to ensure it’s done.
• Rest: Let the Chicken rest before cutting into it. About 5 min at least. This allows the juices to reabsorb into the chicken instead of spilling onto your plate.
• Spices: Mix it up depending on your menu. You can use Mexican spices, BBQ spices and sauce, Indian spices etc. Whatever your menu calls for this is a quick delicious way to cook your chicken.
• Moist: Want to make sure your chicken is super moist and tender? Try marinating or brining your chicken for even greater juiciness and flavor.

How and Why do I Brine my Chicken Breasts?

• Why: During brining the salt helps the meat to absorb extra liquid through the process of osmosis. Soaking the chicken in salted water, results in a juicier and more flavorful final dish, because the is able to hold on to more of it’s moisture. This is particularly great for lean cuts of meat, such as chicken breast and turkey breast that tend to dry out during cooking.
• Formula: Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of salt per 6 cups of water. But size of the salt crystal and type matter. Use Kosher salt because although it dissolves faster and easier in water, it’s slower to dissolve on the surface of meat so less sodium is absorbed by your meat.
• How: Fill a large bowl with about 4 cups of lukewarm water and add 1/4 cup kosher salt, stirring to dissolve. Although this may sound like a lot of salt, only a small amount is absorbed. Add the chicken breasts to the water and let them sit at least 1 1/2 hours or up to 6 hours to brine. Remove from water, pat dry with paper towels and discard the water.
  • Continue with the recipe as directed rubbing with oil and spices then baking.

More Chicken Recipes to Try

• Delicious Chicken Divan Recipe
• Butter Chicken
• Slow Cooker Crack Chicken
• Easy Chicken Lombardy
• Awesome Chicken Katsu

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Tender and Juicy Air Fryer Chicken

Tender and Juicy Air Fryer Chicken is golden crispy outside and moist and delicate on the inside. This is bursting with flavor and so good! 

Course Dinner

Cuisine American

Keyword air fryer, air fryer chicken, air fryer chicken breast

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 4 People

Calories 102kcal

Author Alyssa Rivers

Ingredients

• 2 boneless skinless chicken breasts
• 1 Tablespoons olive oil
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper
• optional: brussels sprouts

Instructions

• Place the chicken in the air fryer basket. Rub olive oil on the chicken.
• In a small bowl add the Italian seasoning, garlic powder, paprika, salt and pepper. Rub on each sides of the chicken.
• Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. (Add Brussels sprouts now if using). Cook for another 9 minutes or until internal temperature reaches 165 degrees.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 67mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies are perfect thick, chewy chocolate chip cookies that are made even better with the unique flavor of browned butter. These are the BEST tasting cookies EVER!

Browned Butter is a special ingredient that makes every sweet a little bit more special. Try it in these other recipes, Browned Butter Snickerdoodles, Brown Butter M&M Cookies, and Maple Cookies with Brown Butter Frosting

Brown Butter Chocolate Chip Cookie Recipe

Brown butter just makes every cookie recipe better. It gives them a caramelly, nutty flavor that is to die for! Combined with chocolate and a chewy soft center. These will reinvent your chocolate chip cookie forever.

I think that this might just be the best cookie recipe that I have tried! I like when cookie recipes stay soft and chewy after you bake them for days after. They were perfect! I know that you will love them too!

Brown Butter Cookie Ingredients

They cookies take a classic favorite to a whole new level!

• Butter: Use unsalted butter
• Flour: All purpose will work
• Baking Soda: The leavening agent
• Coarse Sea Salt: Creates pockets of saltiness
• Brown Sugar: Light or dark will both work
• Sugar: White granulated
• Egg: Make sure the Egg is large
• Egg Yolk: Adds extra moisture
• Vanilla: Adds classic sweetness and flavor
• Plain Yogurt: Creates the essential moisture lost by browning the butter.
• Chocolate Chips: Semi sweet, dark, milk, chunk or a mixture of chocolate works

How to Bake Brown Buttered Chocolate Chip Cookies

There is nothing better than a gooey chewy warm out of the oven chocolate chip cookie. Brown butter just makes every cookie recipe better. They were perfect

1. Butter: Cut the butter in piece and place in a saucepan over medium heat. Whisking constantly allow the butter to brown. Remove from heat and let cool to room temp.
2. Mix: Whisk the flour, baking soda, and sea salt together in a bowl and set aside.
3. Combine: In a mixer combine sugars and brown butter, blend until smooth. Add in the egg, egg yolk, vanilla and yogurt
4. Fold: Next fold in the flour mixture into the wet. Stir in the chocolate chips.
5. Chill: Cover and place in refrigerate for at least 30 min.
6. Bake: On a baking sheet lined with parchment scoop the dough out by tablespoons about 2 inches apart and bake for 10-12 min. in a 350 degree oven.

How to Make Brown Butter Successfully

Browning butter is quite simple but you do have to be careful you don’t burn it. Make it on the stovetop and wait for the nutty aroma to fill your home.

• Light colored pan: If you have it, use a light colored pan. This will help you see when the butter is browned. This will help you tell the difference between browned and burnt.
• Stir: Continue to stir as it melts and watch as it turns to an amber color and smells nutty. Then it’s done.
• Remove: To keep it from continuing to cook, quickly remove from heat and pour into a heat-proof bowl. Make sure to scrape all the dark brown bits from the bottom. Those are the flavor makers.
• Moisture: When you brown butter, you get incredible flavor but you do lose moisture. That’s why adding yogurt, or milk is necessary.

Tips for the Best Browned Butter Chocolate Chip Cookies

• Chill: It is so important to chill cookie dough. It ensures a thicker cookie and a more intense flavor. It will also heighten the buttery caramel flavor of the browned butter.
• Nuts: Add chopped nuts for added texture.
• Sea Salt: The sea salt creates these pockets of saltiness that balances the sweetness, you can add up to 1 teaspoon of the sea salt.
• Yogurt: Seems weird but it’s necessary since the browned butter loses moisture, so this replaces it.
• Storage: Keep cookies in a fresh in an airtight container for up to a week.
• Freeze: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months.
• Freeze Cooked Cookies:  Cool completely then place in a freezer safe bag and keep for up to 3 months.

More Browned Butter Recipes to Fall in Love With

Browned butter makes everything taste better!

• Browned Butter and Mizithra Cheese Spaghetti
• Easy Browned Butter Almond Cake
• Brown Butter Spicy Garlic Shrimp
• Delicious Brown Butter Lemon Salmon
• Chewy Brown Butter Blondies

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Brown Butter Chocolate Chip Cookies

Perfect chocolate chip cookies are made even better with brown butter!

Course Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, chocolate chip cookies, cookie recipes

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24 Cookies

Calories 212kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon coarse sea salt
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 1/2 teaspoon vanilla extract
• 1 Tablespoon plain yogurt I used Greek yogurt
• 1 cup semisweet chocolate chips I used jumbo

Instructions

• Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature.
• In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
• In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
• Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
• On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart.
• Bake until golden brown in the preheated oven for 10-12 minutes.

Video

Notes

Updated on October 27, 2020

Originally Posted on July 28, 2013

Nutrition

Calories: 212kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Calcium: 19mg | Iron: 1mg

 

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Corn Pudding

Corn Pudding is one of our favorite fall sides to serve alongside a roast chicken, hearty stew, or of course, turkey! Our version is ultra creamy, slightly sweet, with a hint of savory and packed with while corn kernels.

For more easy fall sides, don’t miss the best Creamy Scalloped Potatoes, these Creamy Mashed Potatoes, and the Best Green Bean Casserole. These are all perfect for the holiday season too!

Jiffy Corn Pudding Recipe

There are a lot of sides I love around this time of year, but corn pudding has to be at the top of the list! Our version is crispy on the outside, warm and creamy on the inside and packed with sweet corn flavor. Because we love to play on a good sweet and salty factor, we try to balance out the sweetness with a little bit of sautéed onion and garlic.

Of course, corn pudding wouldn’t have its namesake without actual corn. Here, we use corn in three ways. First, with a little bit of cornmeal to mimic the texture of cornbread a little bit. Second, with frozen corn. We opt to use frozen corn this time of year since it’s usually frozen at its peak. If you still have fresh corn around, then by all means use that. Third, canned cream of corn for the creamy factor we all love about corn pudding.

Be sure to serve straight from the oven and dig in!

What’s The Difference Between Corn Pudding, Corn Casserole And Cornbread?

Ok, so those are a lot of very similar terms. I would say that corn pudding is obviously more pudding like in texture. Cornbread is very sturdy and bread-like. Corn casserole is somewhere in the middle.

Ingredients for Southern Corn Pudding

• Butter: It’s no secret – corn pudding is an indulgent dish, so let’s not skimp on the butter. We use unsalted butter, and quite a bit of it. One whole stick to be exact. Of course, it adds richness to the corn casserole itself, but it’s also what we use to sauté the onion and garlic.
• Onion and garlic: This is where the sweet and salty factor comes in with our corn pudding. Adding a little bit of sautéed onion and garlic, gives us just the kick of savory we need.
• Flour and Cornmeal: Corn pudding is basically just a play off cornbread, but much creamier and less sturdy. All we need is juuuust enough flour and cornmeal to hold the pudding together a little bit.
• Eggs: Because corn pudding is, as the name implies, a pudding, we want it to have a custard texture and that means a heavy hand of eggs. We use large eggs.
• Milk: We like to use whole milk, but if you really want to indulge, use heavy cream.
• Corn: As mentioned before, we like to use frozen or fresh corn instead of canned corn. I find canned corn doesn’t have as much texture and lacks the freshness frozen and fresh corn has. Of course, if that’s all you have on hand, that’s find, just make sure to drain it well.
• Cream of corn: On the other hand, you can’t get the texture and creaminess of cream of corn with fresh or frozen corn, so we have no qualms using it.

How to Make Homemade Corn Pudding!

Prepare the pan. Butter or grease a 9×9 baking dish really well.

1. Sauté onion and garlic: Start by melted the butter in a small sauté pan or skillet. Add the onion and garlic. Gently sweat the onion and garlic until soft and fragrant, about 5 minutes. Set aside to cool slightly.
2. Whisk everything together: Whisk the flour, cornmeal, and salt together. Add in the milk, eggs, cream of corn, butter, onion, and garlic. Whisk to combine. Add in frozen corn. Gently fold into the batter.
3. Bake! Pop into a 400 degree oven and bake until golden brown and bubbly on the top. Rest for a few minutes before diving in!

Do You Eat Corn Pudding Casserole Hot Or Cold?

I say hot all the way! Although, once it rests to room temperature, it’s still really delicious.

Can I Make Corn Pudding Ahead of Time?

Yes! If you want to make it ahead of time, I’d suggest under baking it just a touch, and then popping it back into the oven at 325 degrees. about 20 minutes before you’re ready to serve.

More Fall Favorite Side Dishes

• Mashed Sweet Potatoes
• World’s Best Green Bean Casserole 
• Creamy Cauliflower Au Gratin with Bacon
• Grandma’s Sausage Herb Stuffing
• Roasted Brown Butter Honey Garlic Carrots 

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Corn Pudding

Corn Pudding is one of our favorite fall sides to serve alongside a roast chicken, hearty stew, or of course, turkey! Our version is ultra creamy, slightly sweet, with a hint of savory and packed with while corn kernels.

Course Side Dish

Cuisine American

Keyword corn casserole, thanksgiving sides

Prep Time 15 minutes

Cook Time 30 minutes

0 minutes

Total Time 45 minutes

Servings 10 people

Calories 196kcal

Author Nicole Leggio

Cost $10

Equipment

• Mixing Bowl
• Baking dish

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup chopped onion (1/2 small onion)
• 1 large garlic clove, minced
• 1/4 cup flour
• 1/4 cup cornmeal
• 2 teaspoon cornstarch
• 3 Tablespoon sugar
• 1/2 cup heavy cream
• 4 large eggs
• 14 ounce canned cream style corn
• 1 cup frozen or fresh corn

Instructions

• Preheat oven to 400 degrees. Grease a 9x9 baking dish or similar size baking dish with non-stick cooking spray.
• Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
• Add flour, cornmeal, cornstarch, and sugar to a large bowl. Whisk to combine. Add heavy cream, eggs, creamed corn, butter, onion, and garlic. Whisk just until combined. Fold in frozen corn.
• Pour into prepare baking dish and pop in the oven. Bake until golden brown on top, about 30 minutes. The center should be set, but slightly jiggly. Let the corn pudding rest for 3-4 minutes before serving.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 147mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

 

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Sausage Pumpkin Pasta

Sausage Pumpkin Pasta is savory, creamy, indulgent and perfectly spiced.  This is hearty, delicious and comforting!

Serve this with a  fresh green salad with this quick and amazing Ranch Dressing. And pair it with some Homemade Easy Cheesy Garlic Bread, or Italian Bread Twists for a dinner that’s sure to please!

Pumpkin Sausage Pasta

Believe it or not, but pumpkin isn’t just for dessert. If you have pumpkin in your pantry that needs to be used, but if you can’t stomach one more dessert then this is the recipe for you. It’s savory, rich  delicious and still uses up your pumpkin.

This sausage pasta recipe with pumpkin sauce is so easy, and will leave your home smelling absolutely wonderful. It’s such a comforting dish for those chilly days. And because it’s so quick you can make it even after a busy crazy day.

Pumpkin Pasta with Sausage Ingredients

Your family is going to love this. And if you don’t tell them, they’ll never know there’s pumpkin in it!

• Pasta: Use a good sturdy pasta like Penne
• Olive Oil: Perfect for pasta dishes
• Sausage: Use extra lean sausage for a healthier dish
• Garlic and Onion: Finely chopped and minced
• Red and Yellow Pepper: Chop into bite sized pieces for easy eating
• Chicken Broth: Could use Beef or Veggie Broth
• Canned Pumpkin: Please don’t use canned pie filling, that would be bad
• Heavy Cream: Can sub out for half and half.
• Ground Nutmeg: Just a little bit add such a rich complex flavor
• Salt and Pepper: Add more or less to taste
• Parmesan Cheese: Freshly grated

How to Make Pumpkin Pasta

It’s a quick and easy and on your dinner table in 30 minutes. Perfect for any day of the week!

1. Cook: In a skillet over medium high heat add the olive oil and brown the sausage. Once it’s cooked remove to a paper towel lined plate, drain the fat from the skillet and return to heat.
2. Saute: Add more olive oil and saute the garlic, onion and peppers till tender
3. Sauce: Add the chicken broth, and pumpkin to the pan and bring to a boil, add the sausage, reduce the heat and then stir in the heavy cream
4. Simmer: Simmer the mixture 5-10 minutes
5. Cook: Cook the pasta al dente
6. Combine: Return the drained pasta to the pot, pour the sauce over the pasta and toss gently to coat. Top with parmesan cheese.

Tips for Making Sausage and Pumpkin Pasta

• Sausage: There are so many varieties out there that you can use, pick what you love. Hot Italian, sweet Italian, pork, turkey or chicken sausage. If you don’t use a ground sausage, however, be sure to remove the casings.
• Vegetarian: Skip the sausage all together for a vegetarian meal.
• Sage: If you love the taste of sage with your pumpkin throw in 2-3 leaves in your sauce while it simmers, then remove.
• Pasta: Use a sturdy pasta to pair with sausage. Things like Orecciette, Rigatoni or any chubby big pasta will work well.
• Al Dente: Don’t over cook your noodles, you don’t want them soggy. They will absorb some of the sauce so keep them firm.
• Vegetables: If you don’t like peppers you can substitute them for zucchini, or other vegetables of your choice.
• Pumpkin: I really like to use the canned pumpkin puree, it makes it so smooth and creamy. Homemade pumpkin will work just as well and give it a nice fresh flavor. I would blitz the homemade puree to make sure it’s super smooth before adding it to the sauce.

Storing Pasta Skillet

This is even better the next day!

• Fridge: This keeps really well in an airtight container for up to 4 days in the fridge. Leftovers taste even better.
• Freeze: You can freeze the sauce before or after you add the noodles. Both will keep in an airtight container for up to 2-3 months. Thaw in fridge and warm in a saucepan on the stove or in the microwave. You may need to add some broth or water to thin the sauce.

More Savory Pumpkin Recipes to Love

• Cheesy Butternut Squash Pasta
• Simple Butternut Squash Soup
• Slow Cooker Pumpkin Chili
• Creamy Pumpkin Soup
• Turkey Bolognese with Roasted Spaghetti Squash

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Sausage Pumpkin Pasta

This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish. 

Course Dinner, Main Course

Cuisine American

Keyword pasta, pasta recipes, sausage pumpkin pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Servings

Calories 659kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 pound extra lean sausage
• 2 teaspoons garlic minced
• 1 medium onion finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 cups chicken broth
• 1 cup canned pumpkin not pumpkin pie filling
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper
• 1 pound penne pasta
• Freshly grated Parmesan cheese

Instructions

• Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to the stove.
• Add the remaining tablespoon oil, and then the garlic, red pepper, yellow pepper and onion. Saute until the vegetables are tender.
• Add the chicken broth and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat and stir in the heavy cream.
• Season the sauce with the nutmeg, salt and pepper, to taste.
• Simmer mixture 5 to 10 minutes to thicken sauce.
• Cook the pasta according to the package directions and then drain.
• Return the pasta to the pot you cooked it in and pour the sausage pumpkin sauce over the pasta.
• Top the pasta with Parmesan cheese and enjoy.

Notes

Updated on October 25, 2020

Originally Posted on September 17, 2014

Nutrition

Calories: 659kcal | Carbohydrates: 65g | Protein: 23g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 784mg | Potassium: 628mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7364IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg

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