[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer
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2. Roast for 10 to 13 minutes or until the chicken is 165°F on a food thermometer, tossing the food once during cooking time.
3. Transfer the chicken and vegetables to a bowl and mix in the remaining 3 tablespoons of honey mustard salad dressing, the mayonnaise, and lemon juice. Serve on lettuce leaves, if desired.
Variation tip: You can let this salad cool down and use it as a filling for chicken salad sandwiches. Use ciabatta rolls, croissants, or pita bread.
Per serving: Calories: 494; Total Fat: 23g; Saturated Fat: 5g; Cholesterol: 159mg; Sodium: 439mg; Carbohydrates: 18g; Fiber: 2g; Protein: 51g
Asian Turkey Meatballs
PREP TIME: 10 MINUTES / COOK TIME: 11 TO 14 MINUTES / SERVES 4
400°F BAKE
FAMILY FAVORITE
The Asian flavors make these turkey meatballs sing. To make tender meatballs, combine all of the ingredients then add the meat last.
2 tablespoons peanut oil, divided
1 small onion, minced
¼ cup water chestnuts, finely chopped
½ teaspoon ground ginger
2 tablespoons low-sodium soy sauce
¼ cup panko bread crumbs
1 egg, beaten
1 pound ground turkey
1. In a 6-by-6-by-2-inch pan, combine the peanut oil and onion. Cook for 1 to 2 minutes or until crisp and tender. Transfer the onions to a medium bowl.
2. Add the water chestnuts, ground ginger, soy sauce, and bread crumbs to the onions and mix well. Add egg and stir well. Mix in the ground turkey until combined.
3. Form the mixture into 1-inch meatballs. Drizzle the remaining 1 tablespoon of oil over the meatballs.
4. Bake the meatballs in the 6-by-6-by-2-inch pan in batches for 10 to 12 minutes or until they are 165°F on a meat thermometer.
Variation tip: You can add a sauce if you’d like. Combine 2 tablespoons cornstarch, 1 cup chicken broth, and ½ cup pineapple juice. Put the meatballs in a 6-inch bowl and add the sauce. Bake the mixture for 4 to 6 minutes, or until the sauce has thickened. Serve over hot rice.
Per serving: Calories: 336; Total Fat: 21g; Saturated Fat: 4g; Cholesterol: 157mg; Sodium: 487mg; Carbohydrates: 8g; Fiber: 1g; Protein: 34g
Stir-Fried Chicken with Pineapple
PREP TIME: 10 MINUTES / COOK TIME: 11 TO 15 MINUTES / SERVES 4
370°F STIR-FRY
FAMILY FAVORITE
Stir-fried chicken is usually coated with a mixture of cornstarch and egg white. This technique is called “velveting” and it makes chicken that is exceptionally tender. The chicken is combined with onion and pineapple in this easy recipe. Serve over hot rice.
2 boneless, skinless chicken breasts
2 tablespoons cornstarch
1 egg white, lightly beaten
1 tablespoon olive or peanut oil
1 onion, sliced
1 red bell pepper, chopped
1 (8-ounce) can pineapple tidbits, drained, juice reserved
2 tablespoons reduced-sodium soy sauce
1. Cut the chicken breasts into cubes and put into a medium bowl. Add the cornstarch and egg white and mix together thoroughly. Set aside.
2. In a 6-inch metal bowl, combine the oil and the onion. Cook in the air fryer for 2 to 3 minutes or until the onion is crisp and tender.
3. Drain the chicken and add to the bowl with the onions; stir well. Cook for 7 to 9 minutes or until the chicken is thoroughly cooked to 165°F.
4. Stir the chicken mixture, then add the pepper, pineapple tidbits, 3 tablespoons of the reserved pineapple liquid, and the soy sauce, and stir again. Cook for 2 to 3 minutes or until the food is cooked and the sauce is slightly thickened.
Substitution tip: You can use boneless, skinless chicken thighs in this recipe in place of the chicken breasts. Cook the thighs for 8 to 10 minutes until the chicken is 165°F on a meat thermometer.
Per serving: Calories: 291; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 101mg; Sodium: 427mg; Carbohydrates: 16g; Fiber: 2g; Protein: 35g
Sweet-and-Sour Drumsticks
PREP TIME: 5 MINUTES / COOK TIME: 23 TO 25 MINUTES / SERVES 4
350°F BAKE
FAMILY FAVORITE
Cooking chicken drumsticks in the air fryer is a two-part process: The meat is first cooked until done, then coated with a sweet-and-sour sauce and cooked until glazed. The extra step creates an extra special dish.
6 chicken drumsticks
3 tablespoons lemon juice, divided
3 tablespoons low-sodium soy sauce, divided
1 tablespoon peanut oil
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons ketchup
¼ cup pineapple juice
1. Sprinkle the drumsticks with 1 tablespoon of lemon juice and 1 tablespoon of soy sauce. Place in the air fryer basket and drizzle with the peanut oil. Toss to coat. Bake for 18 minutes or until the chicken is almost done.
2. Meanwhile, in a 6-inch bowl combine the remaining 2 tablespoons of lemon juice, the remaining 2 tablespoons of soy sauce, honey, brown sugar, ketchup, and pineapple juice.
3. Add the cooked chicken to the bowl and stir to coat the chicken well with the sauce.
4. Place the metal bowl in the basket. Cook for 5 to 7 minutes or until the chicken is glazed and registers 165°F on a meat thermometer.
Substitution tip: You can cook boneless, skinless chicken breasts or thighs using this method. Reduce the cooking time to 10 to 15 minutes for the chicken breasts and 11 to 16 minutes for the chicken thighs.
Per serving: Calories: 242; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 61mg; Sodium: 804mg; Carbohydrates: 25g; Fiber: 0g; Protein: 20g
Chicken Satay
PREP TIME: 12 MINUTES / COOK TIME: 12 TO 18 MINUTES / SERVES 4
390°F GRILL
FAMILY FAVORITE
Satay is an Indonesian dish made of meat, usually chicken, that is skewered and grilled with a spicy peanut sauce. The grilled skewers are then served with additional peanut sauce for dipping.
½ cup crunchy peanut butter
⅓ cup chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon curry powder
1 pound chicken tenders
1. In a medium bowl, combine the peanut butter, chicken broth, soy sauce, lemon juice, garlic, olive oil, and curry powder, and mix well with a wire whisk until smooth. Remove 2 tablespoons of this mixture to a small bowl. Put remaining sauce into a serving bowl and set aside.
2. Add the chicken tenders to the bowl with the 2 tablespoons sauce and stir to coat. Let stand for a few minutes to marinate, then run a bamboo skewer through each chicken tender lengthwise.
3. Put the chicken in the air fryer basket and cook in batches for 6 to 9 minutes or until the chicken reaches 165°F on a meat thermometer. Serve the chicken with the reserved sauce.
Air Fryer tip: The air fryer may smoke a bit as some of the sauce drips off the chicken. You can add a tablespoon or two of water to the pan attached to the basket if you’d like to reduce smoke.
Per serving: Calories: 448; Total Fat: 28g; Saturated Fat: 5g; Cholesterol: 97mg; Sodium: 1,004mg; Carbohydrates: 8g; Fiber: 2g; Protein: 46g
Orange Curried Chicken Stir-Fry
PREP TIME: 10 MINUTES / COOK TIME: 16 TO 19 MINUTES / SERVES 4
370°F STIR-FRY
FAMILY FAVORITE, GLUTEN-FREE
This easy stir-fry recipe is flavored with orange juice and curry powder, so it’s sweet and spicy. For a tasty, quick dinner, serve over hot cooked rice, along with a green salad.
¾ pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 yellow bell pepper, cut into 1½-inch pieces
1 small red onion, sliced
Olive oil for misting
¼ cup chicken stock
2 tablespoons honey
¼ cup orange ju
ice
1 tablespoon cornstarch
2 to 3 teaspoons curry powder
1. Put the chicken thighs, pepper, and red onion in the air fryer basket and mist with olive oil.
2. Cook for 12 to 14 minutes or until the chicken is cooked to 165°F, shaking the basket halfway through cooking time.
3. Remove the chicken and vegetables from the air fryer basket and set aside.
4. In a 6-inch metal bowl, combine the stock, honey, orange juice, cornstarch, and curry powder, and mix well. Add the chicken and vegetables, stir, and put the bowl in the basket.
5. Return the basket to the air fryer and cook for 2 minutes. Remove and stir, then cook for 2 to 3 minutes or until the sauce is thickened and bubbly.
Did You Know? Curry powder isn’t one single spice, but a combination of many spices. In India, each family makes their own unique blend.
Per serving: Calories: 230; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 76mg; Sodium: 124mg; Carbohydrates: 16g; Fiber: 2g; Protein: 26g
Spicy Chicken Stir-Fry
PREP TIME: 10 MINUTES / COOK TIME: 13 TO 16 MINUTES / SERVES 4
370°F STIR-FRY
GLUTEN-FREE
A stir-fry doesn’t have to taste Asian! This colorful and fun recipe uses spicy Tex-Mex flavors to create a dinner that’s ready in minutes.
2 boneless, skinless chicken breasts
2 tablespoons cornstarch
2 tablespoons peanut oil
1 onion, sliced
1 jalapeño pepper, sliced
1 red bell pepper, chopped
1 cup frozen corn
½ cup salsa
1. Cut the chicken breasts into 1-inch cubes. Put the cornstarch on a shallow plate and toss the chicken in it to coat. Set the chicken aside.
2. In a 6-inch metal bowl, combine the oil and onion. Cook for 2 to 3 minutes or until crisp and tender.
3. Add the chicken to the bowl. Cook for 7 to 8 minutes or until almost cooked. Stir in the jalapeño pepper, red bell pepper, corn, and salsa.
4. Cook for 4 to 5 minutes or until the chicken is cooked to 165°F and the vegetables are crisp and tender. Serve over hot rice.
Ingredient tip: Salsa can be mild or hot, depending on the type of peppers it contains. The hotter peppers are habanero and serrano. Jalapeño peppers are milder. Read labels carefully to make sure you are buying the strength of salsa you prefer.
Per serving: Calories: 351; Total Fat: 16g; Saturated Fat: 4g; Cholesterol: 101mg; Sodium: 296mg; Carbohydrates: 18g; Fiber: 3g; Protein: 35g
Chicken Fajitas
PREP TIME: 10 MINUTES / COOK TIME: 10 TO 14 MINUTES / SERVES 4
380°F GRILL
FAMILY FAVORITE, GLUTEN-FREE
Fajitas are made with grilled chicken and veggies, tossed with a spicy dressing and served with avocados and lettuce in a soft corn tortilla. You can adjust the heat of this dish with the spice level of the salsa you choose.
4 boneless, skinless chicken breasts, sliced
1 small red onion, sliced
2 red bell peppers, sliced
½ cup spicy ranch salad dressing, divided
½ teaspoon dried oregano
8 corn tortillas
2 cups torn butter lettuce
2 avocados, peeled and chopped
1. Place the chicken, onion, and pepper in the air fryer basket. Drizzle with 1 tablespoon of the salad dressing and add the oregano. Toss to combine.
2. Grill for 10 to 14 minutes or until the chicken is 165°F on a food thermometer.
3. Transfer the chicken and vegetables to a bowl and toss with the remaining salad dressing.
4. Serve the chicken mixture with the tortillas, lettuce, and avocados and let everyone make their own creations.
Substitution tip: You could use sliced boneless, skinless chicken thighs instead of the chicken breasts in this recipe. The cooking time will be a bit longer: 12 to 17 minutes. Make sure you check the doneness with a meat thermometer.
Per serving: Calories: 783; Total Fat: 38g; Saturated Fat: 9g; Cholesterol: 202mg; Sodium: 397mg; Carbohydrates: 39g; Fiber: 12g; Protein: 72g
Tex-Mex Turkey Burgers
PREP TIME: 10 MINUTES / COOK TIME: 14 TO 16 MINUTES / SERVES 4
330°F GRILL
FAMILY FAVORITE, GLUTEN-FREE
Turkey burgers are lower in fat than burgers made from ground beef. But for food safety reasons, they must be cooked until well-done, to 165°F. In this recipe, bland turkey is made memorable with offbeat flavors!
⅓ cup finely crushed corn tortilla chips
1 egg, beaten
¼ cup salsa
⅓ cup shredded pepper Jack cheese
Pinch salt
Freshly ground black pepper
1 pound ground turkey
1 tablespoon olive oil
1 teaspoon paprika
1. In a medium bowl, combine the tortilla chips, egg, salsa, cheese, salt, and pepper, and mix well.
2. Add the turkey and mix gently but thoroughly with clean hands.
3. Form the meat mixture into patties about ½ inch thick. Make an indentation in the center of each patty with your thumb so the burgers don’t puff up while cooking.
4. Brush the patties on both sides with the olive oil and sprinkle with paprika.
5. Put in the air fryer basket. Grill for 14 to 16 minutes or until the meat registers at least 165°F.
Substitution tip: You can make this recipe with ground chicken or ground pork if you’d like. Either would work well with the flavors and textures.
Per serving: Calories: 354; Total Fat: 21g; Saturated Fat: 5g; Cholesterol: 166mg; Sodium: 337mg; Carbohydrates: 11g; Fiber: 2g; Protein: 36g
Barbecued Chicken Thighs
PREP TIME: 10 MINUTES / COOK TIME: 15 TO 18 MINUTES / SERVES 4
380°F GRILL
FAMILY FAVORITE, GLUTEN-FREE
There are many wonderful barbecue sauces, but even the best ones can use a little more oomph. Do a taste test with a few brands and see which one you like best. They can be spicy or mellow, sweet or hot, thick or thin. Then punch up the flavor with such ingredients as garlic, herbs, or spices.
6 boneless, skinless chicken thighs
¼ cup store-bought gluten-free barbecue sauce
2 cloves garlic, minced
2 tablespoons lemon juice
1. In a medium bowl, combine the chicken, barbecue sauce, cloves, and lemon juice, and mix well. Let marinate for 10 minutes.
2. Remove the chicken thighs from the bowl and shake off excess sauce. Put the chicken pieces in the air fryer, leaving a bit of space between each one.
3. Grill for 15 to 18 minutes or until the chicken is 165°F on an instant-read meat thermometer.
Air Fryer tip: Because the sauce will drip off the chicken as it cooks, the air fryer may smoke a bit. That’s okay; just check the chicken about halfway through the cooking time to make sure it isn’t burning.
Per serving: Calories: 351; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 151mg; Sodium: 323mg; Carbohydrates: 6g; Fiber: 0g; Protein: 49g
Buttermilk Fried Chicken
PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4
370°F FRY
FAMILY FAVORITE
Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation.
6 chicken pieces: drumsticks, breasts, and thighs
1 cup flour
2 teaspoons paprika
Pinch salt
Freshly ground black pepper
⅓ cup buttermilk
2 eggs
2 tablespoons olive oil
1½ cups bread crumbs
1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper.
2. In another bowl, beat the buttermilk with the eggs until smooth.
3.
In a third bowl, combine the olive oil and bread crumbs until mixed.
4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin.
5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve.
Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor.
Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g; Fiber: 3g; Protein: 62g
Garlic-Roasted Chicken with Creamer Potatoes
PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES / SERVES 4
380°F ROAST
FAMILY FAVORITE, GLUTEN-FREE
Yes, you can roast a whole chicken in the air fryer, as long as it fits easily into the air fryer basket. For this recipe, choose a small broiler-fryer, about 3 pounds. It takes a little longer than 30 minutes from start to finish, but that’s so the chicken will become very crisp on the outside and moist and tender on the inside.
1 (2½- to 3-pound) broiler-fryer whole chicken
2 tablespoons olive oil
½ teaspoon garlic salt
8 cloves garlic, peeled
1 slice lemon
½ teaspoon dried thyme
½ teaspoon dried marjoram
12 to 16 creamer potatoes, scrubbed
1. Do not wash the chicken before cooking. Remove it from its packaging and pat the chicken dry.