Cucumber Tomato Salad + Video

Cucumber Tomato Salad is the best of summers harvest. Crisp cucumbers and luscious tomatoes tossed in a bright and creamy lemon poppy seed dressing. This is my newest obsession.

Summer is a perfect time to make veggie salads. Vegetables are plentiful at the farmer's market or in our gardens.

So, if you want to try a few more of my favorite recipes after you've made this cucumber and tomato salad, here are a few ideas.

Creamy Cucumber Salad comes together in 10 minutes and has cucumbers, red onions, and a spectacular poppy seed dressing.

Or, this Cucumber Vinegar Salad is a southern classic. It has a delicious sweet vinegar marinade that is sure to be a hit.

Cucumber Tomato Salad - Recipe Notes

• Cucumbers have a tendency to release a lot of liquid. To avoid a watery salad you can prep your cukes ahead. Simply, place cucumbers in a serving dish. Sprinkle it with 1 teaspoon salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse). Do not add more salt. This will be plenty. 
• We don't peel the cucumbers when we make this salad, but if you want to, you can peel them before you slice them.
• If you would like to make this salad ahead, prepare the dressing in a mason jar and toss the salad with it the day you plan to serve it.

Watch the recipe video

If you want to see how I make this Cucumber Tomato Salad, check out the recipe video for step by step directions.

Frequently asked question

How to choose the best tomatoes for salad
When choosing the best tomatoes for this Cucumber Tomato Salad, look for tomatoes with no blemishes or bruises.

They should be a deep, bright red color. If it has a pale color or is mottled with green, the flavor won't be the best. Be sure to avoid any tomatoes with small black spots on them.

Types of cucumbers

There are many different types of cucumbers you can use in this cucumber and tomato salad. I've used English Cucumbers because they have fewer seeds.

English cucumbers are often called seedless cucumbers. But, you will also have these varieties available.

• Armenian cucumbers have soft skin and seeds.
• Garden cucumbers are the most common and have large seeds.
• Gherkins are small and are often used for pickling.
• Kirby cucumbers are often referred to as pickling cucumbers.

How long do cucumbers need to marinate?
For the best flavor, allow the vegetables in this Cucumber Tomato Salad to marinate for at least 20 minutes.

You can let them marinate for up to twenty-four hours in the refrigerator if you want to make this salad the day before.

Tools to make Cucumber Tomato Salad

• Sharp knife or mandolin – A sharp knife or mandolin is always a necessity when slicing cucumbers.
• Cutting board – A high-quality cutting board comes in handy when prepping this salad.
• Mixing bowls – Combine all of the ingredients for this salad in a large mixing bowl.

What should I serve with this salad?

This Cucumber Tomato Salad is a perfect summer salad to go with any grilled meat. So, the next time you are using the grill, consider having this as a side dish.

You can serve it when you Grill the Perfect Steak. It goes wonderfully with Honey Balsamic Grilled Chicken. Or, why not try it with this Spicy Grilled London Broil.

Storing leftovers

If you store this salad in an airtight container in the refrigerator, it should last up to a week. After that, the tomatoes will start to get soft.

If you remove the tomatoes, you can store this salad for closer to two weeks. Just chop fresh tomatoes right before you want to serve it again.

Cucumber tomato salad varieties

There are many different things you can add to this summer salad. Why not try adding chopped avocado, corn, chopped chives, or even chunks of watermelon. You won't believe how delicious it is!

• Give it a Mexican twist by adding bell peppers and crushed red pepper flakes.
• Make it a Mediterranian Cucumber Tomato Salad by using a lemon and olive oil dressing instead of poppy seeds.
• For a Greek Cucumber Tomato Salad, add black olives and crumbled feta cheese.

Enjoy!

With love from our simple kitchen to yours. 

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See how easy this Cucumber Tomato Salad is to make. Watch the video!!!

Yield: 6

Author: Donna Elick

Cucumber Tomato Salad

Cucumber Tomato Salad is the best of summers harvest. Crisp cucumbers and luscious tomatoes tossed in a bright and creamy lemon poppy seed dressing. This is my newest obsession.

Prep time: 10 MinCook time: Total time: 10 Min

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoon extra light olive oil
• 1/2 tablespoon poppy seeds
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 2 English cucumbers, cut into half coins
• 2 cups grape tomatoes, halved
• 1/2 red onion, sliced thin

Instructions

1. Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in a large bowl. Whisk well until dressing is completely combined.
2. Add cucumbers, tomatoes, and onion to the bowl. Toss to combine.
3. Chill until ready to serve. Enjoy!

DONNA'S NOTES

1. If you would like to make this salad ahead, prepare the dressing in a mason jar and toss the salad with it the day you plan to serve it.

Recipe developed by
Copyright ©2016 – All rights reserved.

Originally published July 2016, updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Strawberry Jam Recipe (Best Ever) + Video

This Strawberry Jam Recipe really is the best ever (no pectin needed). Make a batch after you go strawberry picking!

Now that summer has arrived, you can find berries everywhere when you shop. Grocery stores, farmer's markets, and pick your own berry farms are all bursting with fresh strawberries.

Of course, now that berry season has arrived, I have been getting all of my strawberry recipes ready. There are so many delicious ways to enjoy fresh summer berries.

Have you tried my Strawberry Habanero Everything Spread? Or, you might want to try my Strawberry Dump Cake or my No-Bake Strawberry Cheesecake.

Of course, no summer is complete without a big slice of my Fresh Strawberry Pie.

Strawberry Jam recipe without pectin

This recipe doesn't need powdered or liquid pectin added to it. If you're wondering how to make a jam recipe without pectin, I'll explain.

Jam recipes need to have added pectin to help them firm up.

But, in some cases instead of adding powdered or liquid pectin, you can simply add a fruit that naturally contains pectin like apple, pears, plums, or oranges.

In this strawberry jam recipe, I have added Granny Smith apples. So, there is no need to add extra pectin.

To help the apples dissolve more easily, you can grate them rather than adding chunks or slices to the strawberry mixture.

Remember that the more ripe a berry is, the less natural pectin it has.

What You Will Need to Make This Recipe

• Large heavy-bottomed pot
• Candy thermometer
• Food processor or stick blender
• A glass bowl with a lid or 
• Two crystal quilted jelly jars

Frequently Asked Questions

Can I Use Frozen Strawberries?

When you make my strawberry jam recipe, fresh berries will have the best flavor. But, you can also use frozen berries if you don't have fresh ones on hand.

Just be sure that you drain them completely before adding them. You don't want extra water in the jam or it may not set properly.

Tips For Preparing the Strawberries

To get the strawberries ready for this strawberry jam recipe, you will need to quarter them. This leaves a nice amount of texture in your jam recipe.

If you prefer your jam to be a bit smoother, you can process them a bit with a stick blender as they are cooking. Or, if you prefer more texture in your jam, you can leave it as is and skip that step.

How Can I Tell When my Strawberry Jam is Done?

The easiest way to tell when this jam is done cooking is by waiting for it to thicken. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops.

When that happens, your jam is ready.

Another way to test it is by using a candy thermometer. Jam is at the perfect consistency at 220 degrees.

So, when you reach that point, your jam is done and ready to be poured into jars.

How Should I Store my Jam?

Once you've made this jam, it will need to be stored in the refrigerator. It has not been processed, so it isn't shelf-stable.

It will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions. Check with the instructions that come with your canning jars for the correct processing time.

You can store this strawberry jam in an airtight container in the refrigerator. Properly sealed, it will stay good for two weeks.

If you want to keep this jam for longer than a few weeks, you should freeze it. Freezer jam is just as delicious. Just put it in a freezer-proof container with a tightly fitting lid.

Then, you can keep it in the freezer for several months. When you want to use it, let it thaw in the refrigerator.

What Should I Serve this On?

Homemade jam is one of the best things to put on toast from homemade bread. you might want to try it on my homemade bread recipe. Or, this homemade no-yeast bread is a wonderful option toasted.

You can also serve it on these fluffy buttermilk pancakes instead of syrup. Or, add it to this cornflake crusted French toast for breakfast.

Enjoy!

With love from our simple kitchen to yours. 

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Want to see how you make this Strawberry Jam? Watch the video!

Yield: 2 Jars

Author: Donna Elick

Strawberry Jam (Best Ever)

This really is the best ever strawberry jam recipe (no pectin needed)! Flavorful, delicious and easy to make. Can't beat that!

Prep time: 20 MinCook time: 20 Total time: 40 Min

Ingredients

• 2 pounds fresh strawberries, quartered
• 2 cups granulated sugar
• 2 tablespoons orange juice
• 3/4 Granny Smith apple (peeled, cored and chopped small)

Instructions

1. In a large pot over medium heat combine strawberries, sugar, orange juice and apples. Stir well to combine. Bring to a boil, stirring often. 
2. You will start to notice foam rising to the top of your jam.
3. As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness! 
4. Stir until the jam thickens. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops. When that happens, your jam is ready. Or using a candy thermometer when your jam reaches 220°F it is done. This will take approximately 20 to 25 minutes.
5. Remove the pot from heat. 
6. Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.

DONNA'S NOTES

1. If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
2. I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
3. Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.

https://zeromediasystem.blogspot.com//search?q=strawberry-jam

Recipe developed by
Copyright ©2011 – All rights reserved.

Originally published June 2011, updated and republished July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Strawberry Banana Ice Cream (2-Ingredients) + Video

Strawberry Banana Ice Cream with 2 ingredients and only 5 minutes! I scream you scream we all scream for easy ice cream. Let's make it!

It just happens to be dairy-free and you control the sweetness. No matter the weather we are always looking for delicious ice cream.

If you're looking for a few new dairy-free ice cream recipes, you might want to try my 3-ingredient chocolate peanut butter ice cream, this chocolate banana ice cream, and my pecan banana ice cream.

They require only a few simple ingredients and each one is completely dairy-free.

Soft serve strawberry banana ice cream

If you want soft serve ice cream, you can eat it right out of the blender. It will be soft and creamy at that point.

However, if you want ice cream that is more frozen, you can place it back in the freezer after processing the ingredients.

There are no preservatives in your ice cream, so it will freeze solid.

Simply remove from the freezer 10 minutes before serving to allow it to soften slightly. It freezes and keeps beautifully!

You can transfer to a freezer-safe container and allow the ice cream to firm up in the freezer for 2 to 3 hours.

Do you need an ice cream maker?
No, you don't need an ice cream maker to make this frozen banana ice cream. This is a simple recipe that you make with your blender or a food processor.

You simply slice up the frozen fruit and add it to a high power blender or a food processor until it becomes creamy and smooth. Then, you freeze the ice cream until it's solid.

If you do not have a high powered blender you may want to cut your bananas into slices and freeze them.

Strawberry banana ice cream variations
The bananas are key to the creamy ice-cream-like texture of this frozen dessert. So, they will need to be in each recipe.

There are many different types of flavor variations you can try. Here are a few suggestions you can try next time you make this.

• Blueberry and banana 
• Peach and banana
• Coconut milk with pineapple and banana
• Nutella and banana

You can see how this frozen banana ice cream has a world of possibilities.

Tips for making strawberry banana ice cream
This is a very simple recipe and it has always come out absolutely delicious every time I make it. But, here are a few tips you can follow to ensure your ice cream has the best possible flavor.

Always start with ripe bananas when you make this. If your bananas aren't ripe, the ice cream won't be sweet enough.

If you notice you have bananas that are ripening too fast for you to enjoy them, just peel them and put them in the freezer to use in the future.

That way when you start craving strawberry banana ice cream, you will have bananas that are already frozen.

Frozen banana ice cream is a wonderful way to use up fruit that is too ripe to eat as is.

If your berries are starting to look old, just put them in a freezer bag in the freezer to use in your next ice cream recipe. No one will be able to tell when the ice cream is finished.

What you will need to make this recipe

• Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
• Blender - You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce, and naturally this recipe.

Healthy banana ice cream
Unlike traditional ice cream that contains a lot of sugar and heavy cream, this ice cream is a healthy frozen treat. The sugar in this recipe is completely optional.

You can leave it out entirely if you prefer. Or, you can use your favorite sweetener whether that's stevia or honey instead.

It's a much better choice for anyone that is watching their calories or is lactose intolerant. Just keep in mind that bananas are high in sugar on their own.

More easy ice cream recipes
If you've enjoyed this frozen banana ice cream recipe, here are a few more ice cream desserts you might want to try.

• Ice cream in a bag
• Tiramisu ice cream cake 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Want to see how you make this Strawberry Banana Ice Cream with 2-Ingredients? Watch the video!

Yield: 8

Author: Donna Elick

Strawberry Banana Ice Cream

Strawberry Banana Ice Cream with 2 ingredients and only 5 minutes!

Prep time: 5 MinCook time: 0 Total time: 5 Min

Ingredients

• 4 large bananas, frozen
• 4 cups strawberries, frozen
• 2 tablespoons sugar, optional

Instructions

1. Place strawberries in a bowl or measuring cup. If your strawberries are not very sweet, sprinkle with sugar and toss to combine.  Place the bowl in the microwave at 30-second intervals until the strawberries soften slightly and the sugar dissolves in the juice (if used).
2. Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.
3. When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times, about 2-3 minutes of total blending time.
4. Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
5. Serve and enjoy! You can also transfer to a freezer-safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

DONNA'S NOTES

1. If you do not have a high powdered blender you may want to cut your bananas into slices and freeze them. 
2. There are no preservatives in your ice cream, so it will freeze solid.  Simply remove from the freezer 10 minutes before serving to allow to soften slightly. It freezes and keeps beautifully!
3. You can transfer to a freezer-safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

https://zeromediasystem.blogspot.com//search?q=simple-peanut-butter-chocolate-ice-cream

Recipe developed by
Copyright ©2012 – All rights reserved.

Originally published March 2012, updated and republished July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Corn on the Cob in the Oven + Video

Corn on the Cob in the Oven is prepped and ready to bake in just 10 minutes. It is utterly life-altering! You have to try it.

This recipe is so simple you will be making it all year long!

I just love baked corn on the cob in the summertime. Whether I'm at a picnic, barbecue, or family outing, it is one of my favorite summer recipes.

Have you had a chance to check out my perfect stovetop recipe? Trust me, this recipe is a keeper.

Or, you might want to make my Crockpot version. Cook it in your crockpot without heating up your kitchen. It's perfect every time.

If you're looking for something a little bit more decadent, try this Candied Bacon-Wrapped Corn. It starts with tender sweet corn wrapped in crisp, smoky bacon.

Tips for Making Corn on the Cob in the Oven

• We also love to add a dash of cayenne pepper when we make baked corn on the cob.  The best way to do that is to place 4 tablespoons of butter in a small dish.  Add the desired amount of cayenne pepper and mix it together. Smear butter on it and then continue with the recipe.

• Make your own compound butter to finish it with. Try different flavor combinations.

• Be sure to use unsalted butter. You don't need the extra salt when you add other seasonings.

Frequently Asked Questions

Can you make this recipe using frozen corn? 

Yes, you can make this recipe starting with frozen. Simply follow the recipe below and substitute frozen for fresh.

There's no need to do anything differently when you make the recipe.

You can also wrap each ear in tin foil if you prefer. You will want to roast them in the oven for about 30 minutes in total. There is no need to turn them if you wrap them in foil.

Do you remove the husks before roasting corn in the oven? 

In this recipe, I remove the husks. It makes it easier to apply the flavored butter to it.

But, you can carefully turn back the husks, then apply the flavored butter if you want to keep them on. Finally, close up the husk again and bake.

Or, you can skip the flavored butter and simply roast it with the husks on and apply butter, fresh herbs, and seasonings when you take it out of the oven.

What you will need to make this recipe

• Baking Sheet- 
• Aluminum Foil- for easy cleanup

Toppings for corn on the cob in the oven

You can use the flavored butter that I've included in this post. But, there are lots of different types of toppings and seasonings that you can use.

Why not try fresh smoked paprika, your favorite herbs from the garden, or even an orange or lemon compound butter.

Other options include grated parmesan cheese, Old Bay seasoning, or even ranch seasoning.

How long can I store leftovers?

We don't often have leftovers when we make it this way. But, if you do, you can store leftover oven corn on the cob in an airtight container in the refrigerator. They will stay good for up to 5 days.

Or, you can put it in the freezer for 6 months. Just make sure that each ear is well wrapped.

To reheat it let it thaw in the refrigerator.

Then you just need to wrap it in tin foil with a little bit of butter inside. Finally, place it in the oven for about 10 minutes at 350F. It comes out perfectly every time.

More vegetables in the oven

If you enjoyed learning how to make corn on the cob in the oven, you might want to try a few of these roasted vegetable recipes next time.

• Garlic Roasted Brussels Sprouts
• Best Ever Garlic Roasted Broccoli
• Rosemary Roasted Onions 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Want to see how you make this Corn on the Cob in the Oven? Watch our step-by-step video!

Yield: 8

Author: Donna Elick

Corn on the Cob in the Oven

Corn on the Cob in the Oven is prepped and ready to bake in just 10 minutes. It is utterly life-altering! You have to try it.

Prep time: 10 MinCook time: 30 Min Total time: 40 Min

Ingredients

• 8 ears corn, cleaned
• 1 stick (8 tablespoons) unsalted butter, room temperature
• kosher salt, to taste
• fresh ground black pepper, to taste

Instructions

1. Preheat oven to 400°F.  Line a baking sheet with aluminum foil.
2. Place the corn on the baking sheet.  Reserve about 1/2 of the butter.  
3. Spread the remaining butter on all of the corn.  
4. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).
5. Bake for 30-45 minutes, until starting to brown. 
6. Turn corn occasionally. Remove from the oven and spread the remaining butter over the top of the corn.  Sprinkle with more pepper as desired.
7. Serve and enjoy!

DONNA'S NOTES

1. We also love to add a dash of cayenne pepper.  The best way to do that is to place 4 tablespoons of butter in a small dish.  Add the desired  amount of cayenne pepper and mix it together. Smear the butter on corn and then continue with the recipe.

https://zeromediasystem.blogspot.com//search?q=simple-stove-top-corn-on-cob-recipe

Recipe developed by
Copyright ©2014 – All rights reserved.

Originally published April 2014, updated and republished July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Air Fryer Fried Chicken

Air Fryer Fried Chicken lets you enjoy the taste of fried food with a fraction of the fat and calories. Make this recipe for a comfort food dinner!

There are so many different ways to make chicken that I never run out of ideas.

If you'd like a few more easy ideas, why not try my One-Pan Baked Chicken Teriyaki. It's a flavorful sheet pan dinner that you will be enjoying again and again.

Or, these Coconut Lime Chicken Nuggets are bite-sized chicken breasts marinated in coconut milk and limes. Doubled coated, they are the crispiest chicken nuggets you've ever tasted.

And if you are looking for another easy recipe check out our Air Fryer Baked Potato.

Air Fryer Fried Chicken

I've discovered how much fun it is to cook in the air fryer. I cannot wait to share more air fryer recipes with you soon.

I have so many different ideas of what to make next. Should I make air fried chicken wings? Or, maybe air fried chicken tenders?

Tips for making air fried chicken

• You can marinate your chicken in the refrigerator before you cook with it. Using buttermilk helps keep it nice and juicy when you bake it. 


• If desired, allow it to marinate between 1 hour and 24 hours. Or, if you're pressed for time, you can skip this step.


• If you would like a little kick, add 1/4 cup of your favorite hot sauce to your buttermilk dip.


• Make sure your chicken is covered with oil. All flour spots will taste floury when the it is done if you don’t spray them with oil and cook it.


• When you place them in the air fryer, be sure that the sides aren't touching. This helps them cook evenly and come out nice and crispy. Crispy air fried chicken is my favorite.


• How long you need to cook air fried chicken depends on the type of air fryer you have. You should use a meat thermometer. 


• The chicken is ready when it reaches 165°F or more, so pull the chicken out at 163°F as it will continue to cook.

 

What you need to make air fried chicken

• Air fryer
• Instant Read thermometer
• Tongs
• Oil bottle for spraying

Frequently asked questions

What type of chicken is best?

You can use any type of chicken that has skin on it. I've used a combination of legs and thighs. Larger pieces like breasts will need to cook longer.

So, try to find pieces that are uniform in size so all of the pieces cook for the same amount of time.

Just keep in mind that the breading might not stick as well to skinless chicken.

Bone-in chicken with skin will work best in this recipe.

 

How to make your own buttermilk

If you don't have buttermilk to dip your chicken in, you can make your own. All you need to do is to mix one cup of milk with one tablespoon of white vinegar.

If you don't have vinegar, you can use lemon juice. Just let it sit for 5 minutes until you notice that the mixture has curdled. You'll never have to run to the store for buttermilk again.

How to store leftovers
If you have leftovers of this air fried chicken, you should store them in the refrigerator in a container with a tightly fitting lid. You can keep it in the refrigerator for 3 to 4 days.

If you want to store it for a longer period, you can freeze it for up to 6 months.

To defrost, let it thaw in the refrigerator and then reheat it or enjoy it cold.

This recipe is delicious cold the next day. You may want to make extra so you can plan another meal with it cold.

How to reheat air fried chicken
This chicken is at its best on the same day you make it. But, you can reheat it if you need to. Just place it back in the air fryer at 370F for about 10 minutes.

What should I serve with air fryer fried chicken?

There are so many different recipes you can make to go along with this recipe. Sometimes, I make extra just so I can have another meal. Here are a few of my favorites.

• German Potato Salad
• Southern-Style Potato Salad
• Creamy Tortellini Pasta Salad 

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Yield: 4

Author: Donna Elick

Print

Air Fryer Fried Chicken

Air Fryer Fried Chicken lets you enjoy the taste of fried food with a fraction of the fat and calories. Make this recipe for a comfort food dinner!

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients

• 2 pounds skin on chicken, legs and thighs
• 2 cups buttermilk
• 2 large eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper 
• Oil for spraying chicken - vegetable, canola or olive oil

Chicken Coating

• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon seasoned salt
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Dry chicken with a paper towel and set aside.
2. In a large bowl combine buttermilk, eggs, salt, and pepper. Whisk until well combined.
3. In a separate large bowl combine flour, garlic powder, seasoned salt, paprika, onion powder, black pepper, and salt. Whisk to combine.
4. Add chicken to coating and toss the chicken until coated.
5. Remove chicken from the coating and dip into the buttermilk mixture.
6. Return dipped chicken to the flour mixture, toss to coat the chicken.
7. Spray the basket of the air fryer with oil. Place the prepared chicken in your air fryer basket, leaving room around each piece to allow air to flow. Liberally spray the chicken with oil.
8. Cook at 370°F for 15-20 minutes. Cooking times will vary between air fryers so closely monitor your cook time and temperature.
9. Turn the chicken over with tongs and spray with more oil.
10. Cook for an additional 5-10 minutes or until golden brown and the internal temperature reaches 163°F.
11. Repeat with any remaining chicken.
12. Serve immediately.

DONNA'S NOTES

1. Make sure your chicken is covered with oil. All flour spots will taste floury when the chicken is done if you don’t stray them with oil and cook it.
2. Store leftovers in the refrigerator in an airtight container.
3. If you would like a little kick, add 1/4 cup of your favorite hot sauce to your buttermilk dip.

https://zeromediasystem.blogspot.com//search?q=air-fryer-fried-chicken

Recipe developed by Donna Elick for
Copyright ©2020 – All rights reserved.

Originally published July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com