Tag Archives: air fryer recipes

Panko-Crusted Chicken with Creamy Lemon Sauce

Now that I’m at an age where my body seems to be pretty much stuck in rebellion mode, I try to watch my carb intake most of the time, though I suffer from occasional attacks of half-marathon training and then I’ll eat more carbs until I get injured and lose my excuse.

My approach to pasta dishes goes in stages depending on my current seriousness-of-diet situation, ranging from zoodles (desperation) to gobs of white flour (out of control), and looks something like this:

Zoodles or spaghetti squash
Butternut squash or sweet potato noodles
Half zoodles, half brown rice pasta
Half zoodles, half whole wheat pasta
Brown rice pasta
Whole wheat pasta
Stealing my son’s mac and cheese

As I live with two guys who’d rather stay near the bottom of the above scale and I don’t like making extra dishes if I don’t have to, I usually end up making whole wheat pasta and just eating a small portion. If it’s a special occasion or a weekend, I might bust out the pasta maker and crank out some whole-wheat pasta. Otherwise, my family really likes Alma’s whole wheat pastas, an Italian brand sold at Publix. The Organic Whole Wheat Angel Hair works well with this recipe.

This is sort of a mish-mash Frankenrecipe riffing off of a recipe for Creamy Lemon Chicken Parmesan from eatingwell.com. I simplified the chicken a bit, removed the eggs (due to son’s egg allergy) and cooked it in the air fryer. I also threw some cornstarch into the sauce to help thicken it.

Two pieces of fried chicken breast with lemon sauce over angel hair pasta

Panko-Crusted Chicken with Creamy Lemon Sauce

1 cup whole wheat panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning 
1 teaspoon garlic powder
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon extra virgin olive oil, divided
1 to 1 1/4 pound thin-sliced boneless, skinless chicken breasts
Cooking spray
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/4 cup lemon juice
1/4 teaspoon salt
1/2 cup half-and-half
1 tablespoon flour
1/2 tablespoon cornstarch (optional)
1 package whole wheat angel hair pasta
1/4 cup fresh parsley, chopped
1/4 cup freshly grated Parmesan

1. Combine panko, ¼ cup Parmesan, Italian seasoning garlic powder and salt in a shallow dish. Pour 1/3 cup extra virgin olive oil into another shallow dish.
2. Preheat air fryer for 3 minutes at 375 degrees on the Air Fry setting. Spray air fryer and multi-layer rack lightly with cooking spray. Dip each chicken breast in oil, then panko mixture. (You may want to use a deeper bowl or large plastic bag for the panko so you can shake the chicken and thoroughly coat it.)
3. Place a layer of chicken on the crisper plate, spray the tops lightly with cooking spray, then add the multi-layer rack and place the remaining chicken breasts on top. Cook for 10 minutes, pause the air fryer and carefully turn the chicken over. Cook another 5-8 minutes until golden brown.
4. While chicken is cooking, heat 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth, lemon juice and salt to the pan. Bring to a boil. Whisk flour and cornstarch, if using, into half-and-half and add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Meanwhile, cook pasta according to package directions.
5. Place chicken over pasta, spoon sauce over and sprinkle with parsley and grated Parmesan.

Eggless Air Fryer Breakfast Pockets

Lately I’ve been playing around with my new air fryer a lot. Partly because it’s a fun new gadget, partly because some of the things I’ve made in it so far have been amazing, such as baked potatoes and chicken wings.

Another thing I’m always messing around with is trying to make eggless versions of things that my son, who’s allergic, would like to eat. I recently posted about discovering VeganEgg, which is pretty much the answer to an eggless cook’s prayers. It looks, acts and even smells like real eggs.

I decided to try to make an eggless version of breakfast pockets in the air fryer, which, if they worked, would make a great go-breakfast for my son. These turned out to be such a hit with both my son and my non-allergic, non-vegan husband that we didn’t have any left for go breakfasts. So I guess that’s a win.

We’re not vegetarian so I used turkey sausage, but veggie crumbles would easily work if you don’t eat meat.

Two triangle-shaped pastries on a white plate.

Eggless Air Fryer Breakfast Pockets with VeganEgg, sausage and cheddar.

Eggless Air Fryer Breakfast Pockets

Cooking spray
4 ounces breakfast sausage
4 tablespoons VeganEgg egg substitute
1 cup ice-cold water
salt and pepper
1/2 cup shredded cheddar cheese
1 tablespoons melted butter, or ghee
2 8-oz packages Pillsbury Crescent dough

Spray a medium nonstick skillet with cooking spray and add sausage. Cook until no longer pink, breaking into crumbles with spatula.
Eggless_Air_Fryer Breakfast_PocketsAdd cold water to blender then VeganEgg powder. Blend well. Mixture will resemble cake batter.
Spray a medium skillet (heavy stainless works best) with cooking spray. Add VeganEgg mixture and cook over medium high heat, breaking into pieces with spatula, until water has mostly evaporated and mixture resembles scrambled eggs.
Remove from heat. Add sausage crumbles to VeganEggs and stir until evenly mixed.
Remove dough from packaging and separate into triangles.
Divide sausage and egg substitute evenly among 8 triangles. Top each with 1 tablespoon of shredded cheddar. Top with remaining 8 sheets of dough and crimp edges with fork. Brush with melted butter or ghee.
Insert crisper plate into air fryer and insert basket into unit. Preheat 3 minutes to 400 degrees on Air Fry setting, then place two pockets on crisper plate and cook for 3 1/2 minutes or until pastry has risen and is golden brown. Repeat with remaining pockets. Serve warm.

 

Adventures in Air Frying

I recently got a new air fryer and I love it. Loooove it. (It’s a Ninja.)

When I first got it, I uploaded some of the more appealing recipes from the product website into my meal planner and went looking on Amazon for a cookbook. There aren’t many—this is a fairly new gadget and air frying is apparently still kind of Wild West as far as recipe development and cookbook publishing.

Then I started looking around for things I already make that would be better in the air fryer. (At this point watch out; stand still for too long in my kitchen and I will air fry you.)

There have been more hits than misses, but here is what I’ve learned so far:

Holy salt shaker, Batman. Some of the recipes I tried from the cookbook I found had waaaay too much salt. Admittedly, I try not to use too much salt when cooking, but I also eat out a lot and I know the difference between well-seasoned and way overboard. My theory here is the early air-fryer adopters are people trying to reform unhealthy diets that probably included things like fast food and they’re used to a lot of sodium. Question the salt quantities in some of the recipes out there.

Everyone is right about the chicken wings. Some people don’t use this machine for much else and that’s understandable. You could keep yourself busy making all kinds of delicious chicken wings. The first time I made air-fried buffalo wings, my picky 14-year-old gobbled a whole plate of them and pronounced them better than his second-favorite wing purveyor. I guess that makes me tied for first, but since I’d never tried to make wings before, I was pretty happy. Skin-on chicken thighs are also amazing in the air fryer.

Fried fish is going to be a learning process. Or I may just respect the fish and throw it in the deep fryer, which I’ll have to drag out anyway for the hush puppies.

Vegetables can be strange. So far I’ve cooked two non-potato vegetables: Broccoli and brussels sprouts. Here’s the thing. I actually like these vegetables. Some people don’t, so for those people it could be an improvement to blast them to ashes, I don’t know. I found them … interesting as an appetizer, maybe, but I think I prefer my brussels sprouts roasted and my broccoli gently steamed or stir-fried. Maybe I should air-blast some beets. I hate beets.

The air fryer makes the best baked potatoes ever — crispy skin, fluffy inside, and they cook in under half an hour. We like the skins with olive oil and salt, but I found that with the air fryer the skin gets crisper if you do this after cooking them.

I also had great results with panko-crusted chicken breasts, which turned out nice and crispy on the outside and tender and juicy on the inside.

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Air-Fryer Panko-Crusted Chicken Breasts

Cooking spray
1 1/2 cups whole wheat panko crumbs
1/4 cup grated Parmesan (the powdery jar stuff)
2 teaspoons Penzey’s Northwoods seasoning
1/4 cup olive oil
1 1/2 pounds boneless, skinless chicken breasts

Combine panko crumbs, Parmesan and Northwoods seasoning in a shallow bowl and stir well. Add olive oil to another bowl.
Preheat air fryer to 375 degrees on the Air Fry setting. When preheated, spray cooking tray and multi-layer rack with cooking spray. Cut chicken breasts in half, then dip each in olive oil and toss in panko mixture. Arrange half of chicken pieces on bottom of the air fryer, add the multi-layer rack and place remaining pieces on top. Cook for 10 minutes, pause and carefully turn pieces over with tongs, then cook another 8-10 minutes.

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