Air Fryer Essentials Hot Chicken Poppers Recipes

BAKED ORANGE CHICKEN POPPERS (OVEN OR AIR FRYER)

Steps:

• Trim any fat from the chicken thighs and cut them into 1-inch pieces.
• Add the flour and salt to a sealable plastic bag.Add the chicken to the bag, press out any air then seal the bag shut. Shake the bag until the chicken pieces are coated on all sides.
• In a shallow dish, whisk together the eggs. Add the breadcrumbs to a second shallow dish.
• Remove each piece of chicken from the bag and shake off any excess flour. Dip the chicken in the eggs, shake off any excess, then dip it in the breadcrumbs, pressing to coat the chicken on all sides. Repeat the coating process with all of the chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it generously with cooking spray, then arrange the chicken nuggets in a single layer.
• Coat the chicken with cooking spray then bake them for 10 minutes. Flip the chicken nuggets once, then continue baking until cooked through and crispy, an additional 7 to 10 minutes.
• Preheat the air fryer to 400°F. Arrange a portion of the chicken nuggets in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken nuggets.
• Add the olive oil and sesame oil to a small saucepan set over medium-low heat.
• Add the garlic and cook, stirring frequently, until golden brown and fragrant, about 2 minutes.
• Whisk in the orange marmalade, soy sauce, rice wine vinegar and orange juice.
• In a small bowl, whisk together the cornstarch with 1 tablespoon water.
• Increase the heat to medium-high and whisk in the cornstarch mixture. Bring the mixture to a boil until it thickens slightly, about 3 minutes. Transfer it to a serving bowl.
• Serve the chicken with the sauce for dipping or toss the chicken in the sauce to coat.

AIR FRYER ESSENTIALS: HOT CHICKEN POPPERS

Steps:

• 1. PREP/PREPARE
• 2. Although I am using an air fryer, you could make these in three ways: 1. In the air fryer, using the times and temps outlined in the recipe. 2. In a convection oven, using the same times and temperatures. 3. In a regular oven by increasing the temp about 25f (15c), or keeping the temperature the same, and increasing the time by about 25 percent.
• 3. If you do not have any buttermilk; but you do have some regular milk, no worries, just pour a cup of milk, and add a tablespoon of white vinegar. While the results will not taste the same as regular buttermilk, it will serve the purpose in almost any cooking situation.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken breasts into strips, or bite-sized pieces.
• 6. I tried it both ways, and for baking (as opposed to deep fat frying), I like the bite-sized pieces, because they have more surface area to hold the yummy batter and sauce.
• 7. Whisk together the brine ingredients into a non-reactive bowl, then toss in the chicken, cover, and stick in the fridge for 1 1/2 - 2 hours.
• 8. While the chicken is getting to know the brine, mix all the breading ingredients together in a large bowl.
• 9. Then, mix the sauce ingredients together in a small saucepan, and keep warm.
• 10. Remove the chicken from the brine, shake off the excess and toss with the breading.
• 11. Allow them to rest for 1 - 2 minutes, then return to the brine, and recoat with the breading.
• 12. Let them rest 1 - 2 minutes.
• 13. While they are resting, preheat your air fryer to 375f (190c).
• 14. Add the chicken to the basket (you may need to do this in two batches), spray or brush with a bit of oil, and allow to bake, without disturbing for 5 minutes.
• 15. Open the air fryer, and give a gentle shake, then resume baking.
• 16. After 5 minutes, open give it a shake, and continue baking.
• 17. Open and shake every minute or so, until the chicken is cooked through, and the breading is golden brown, about an additional 5 - 7 minutes.
• 18. PLATE/PRESENT
• 19. Remove from the air fryer, brush with the sauce mixture, and serve "traditionally" with soft white bread and pickles. Enjoy.
• 20. Keep the faith, and keep cooking.

AIR-FRYER NASHVILLE HOT CHICKEN

Steps:

• In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

AIR-FRYER PEPPER POPPERS

Steps:

• Preheat air fryer to 325°. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon 1-1/2 to 2 tablespoons into each pepper half. Roll in bread crumbs., Spritz fryer basket with cooking spray. Working in batches if needed, place poppers in a single layer in basket. Cook until cheese is melted and heated through, 15-20 minutes. If desired, serve with sour cream, dip or dressing.

AIR FRYER JALAPEñO POPPERS

Steps:

• Working with disposable rubber gloves to protect your skin, halve each jalapeño lengthwise, slicing through the stem. Remove the seeds and white ribs with a spoon or small melon baller. Arrange the halves on a baking sheet rounded sides down. If any of the halves tilt sideways instead of standing straight up, slice a sliver of skin off the rounded side, making sure not to cut through to the cavity, so they sit level.
• Add the cream cheese and Cheddar to a small bowl and mix together with a rubber spatula until combined. Stir together the breadcrumbs and potato chips in a medium bowl.
• Divide the cream cheese mixture among the jalapeño halves, smoothing it down with your finger or the back of a butter knife so the filling is level with the top of the jalapeno, not mounded. (You may have extra filling depending on how large your jalapenos are.) Firmly press the breadcrumb mixture over the cream cheese to fully coat. Spray the breadcrumbs with nonstick spray.
• Preheat the air fryer to 400 degrees F and set to cook for 4 minutes. Arrange the poppers in a single layer in the basket so they're not touching, working in batches if necessary. Air fry the poppers without opening the basket to check on them. When the air fryer turns off, let the poppers sit in the basket for another 4 minutes without opening the machine. (this will allow the poppers to cool slightly and the cheese to set so it doesn't slide out-don't worry, it'll still be gooey.)
• Carefully open the air fryer basket and remove each popper with a spatula. Serve the poppers sprinkled with the bacon.

AIR-FRIED JALAPENO POPPERS

Steps:

• Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions.
• Fill each jalapeno half with some cream cheese and Cheddar cheese. Place 1/2 a slice of salami on top of each pepper, wrap with a piece of bacon, and secure with a toothpick, if necessary.
• Layer jalapeno poppers inside of the preheated air fryer and cook until bacon is browned and cheese is melted, 10 to 12 minutes.