Regular Oven directions are below.

ingredients

For the marinade:

2 lb. bone-in skin-on chicken pieces mix of cuts, breast cut in half
1 cup buttermilk
1 teaspoon EACH hot Cajun seasoning, paprika, garlic powder, black pepper, salt

For the breading:

1 cup flour
½ cup cornstarch or replace with more flour
1 teaspoon EACH hot Cajun seasoning paprika garlic powder, onion powder, salt, pepper
Oil for spraying chicken

Directions

Combine buttermilk and spices for the marinade in a large bowl. Add chicken and mix to combine. Cover and marinate for 24 hours or overnight.

In a medium shallow bowl, whisk the flour and spices for breading. Reserve marinade in another shallow bowl.

Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer the chicken to a wire rack while you flour all the pieces.
Dip each floured piece in the marinade and then flour again. generously spray chicken with oil. Place on the wire rack while you preheat the air fryer.

Pre-heat the air-fryer to 375F.

Transfer chicken to the air fryer in a single layer without overlapping. Set the Air-fryer to 30 minutes and start. After 15 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10 minutes or until the chicken is golden and the internal temperature reaches 165°.

 

 

Regular Oven Directions

Preheat the oven to 400 degrees F. Place a wire rack on top of a baking sheet. Place the chicken on the wire rack and bake for about 45 minutes.

 


Creamy Cheddar Sauced Gnocchi

Ingredients

Kosher salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon Dijon mustard
Freshly ground black pepper

One 16-ounce package of gnocchi

1 1/2 cups freshly grated sharp yellow Cheddar

Directions

Cook the gnocchi according to package instructions and drain.

Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, then cook for about 2 minutes. Whisk in the milk, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Reduce the heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes. Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a splash of milk. Add the gnocchi and stir to coat. Cook for a few minutes.

Kale Recipe

 


Posted by in Healthy Italian Cooking