Make at Home Chicken Nuggets - Air Fry

Make At Home Chicken Nuggets – Air Fry

Make at Home Chicken Nuggets - Air Fry

Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 314 kcal

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Place in the refrigerator for 20 minutes or place in freezer if planning to bag for another time.
  • Set Temp on air fryer on 390 or 400 depending on your fryer
  • Spray both sides of the nuggets with cooking spray
  • Place nuggets in air fryer basket for 13 -15 minutes flipping them halfway
  • Once they have reached 165 F internal temperature at the thickest point remove

Video

Notes

Calories do not include dipping sauce. 
 

Nutrition

Serving: 4eaCalories: 314kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
Homemade Air Fryer Granola

Homemade Air Fryer Granola

Homemade Air Fryer Granola

Out of all the granola we have made this is my personal favorite way to make the perfect granola every time! Mixed with delicate nuts and seeds that are added in stages to ensure you do not overcook them.
Prep Time 8 minutes
Total Time 8 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12
Calories 114 kcal

Equipment

  • 1 Air Fyer
  • 1 Mixing Bowl

Ingredients
  

  • 2 Cups Oats
  • 2 Tbs Brown Sugar
  • 1 Tbs Date Syrup
  • 2 Tbs Honey
  • 1/2 Tsp Ground Cinnamon
  • 1 Tsp Vanilla Extract
  • 1 Tbs Coconut Oil
  • 1/4 Cup Almonds
  • 1/8 Cup Pumpkin Seeds
  • 1/8 Cup Sunflower Seeds

Instructions
 

  • Add the oats to a large mixing bowl
  • Add the brown sugar
  • Add the cinnamon
  • Stir to mix all the dry ingredients
  • Keep the nuts seperate and the seeds seperate and reserve for later use
  • Add the coconut oil to the granola mixture
  • Add the honey
  • Stir all together
  • Line the air fryer basket with parchment paper, be sure to allow it to fold up the sides a bit, you do not want the granola to fall to the botton tray of the air fryer
  • Add the granola mixture without the nuts or seeds to the air fryer basket
  • Set your air fryer to 290 degrees F (if you have a less poweful fryer you may want to try 300 degrees F
  • Air fry for 5 minutes
  • Add the date syrup/or maple if you are substituting
  • Remove the air fryer basket stir and carefully and add the nuts and seeds
  • The nuts and seeds burn easily so adding them last ensures a great tasting granola
  • Return to the fryer for 2-3 minutes
  • Spread out on a baking sheet to cool
  • Add to an air tight jar and keep in the panty for up to two weeks, or freeze up to 6 months.

Video

Notes

You can also use maple syrup .If you use maple syrup not that nutritional data may change 
If you freeze you may want to do so in individual portions, depending on how you plan to use the granola. We seem to eat our within the two weeks!

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 2mgPotassium: 90mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword after school, breakfast, budget, Condiment, Crunchy, easy, family, Healthy, Mason Jar, Meal Prep, Sweet
Tried this recipe?Let us know how it was!
Air Fryer Pot Skins opt

Air Fryer Potato Skins

Air Fryer Potato Skins

I read that this could work and I was excited that my group of test-tasters agreed. These little russet taters filled with cheddar cheese and bacon totally fit the bill. They are so less calorie-laden than their counterparts that are usually ordered at a pub. Those from the pub are deep-fried in oil, which we all know makes them high in saturated fat and adds many calories. According to the source at Kitchen Snitches, potatoes that are cooked in a traditional deep fryer may contain more than twice the calories

Ingredients
  

  • 5 Small to Medium Russet Potatoes
  • 1 Cup Cheddar Cheese
  • 4 Pieces Thick Bacon
  • Olive Oil
  • 1 Tablespoon Dried Chopped Chives or Green Onion chopped or Both
  • Salt to Taste
  • Sour Cream for Serving

Instructions
 

  • Wash and scrub the potatoes
  • Bake at 400 degrees F for 1 hour until tender
  • Let cool for 1 hour
  • Scoop some of the potato out of its shell, reserving enough to get a good taste of potato with the skin
  • At this point, you can freeze the skins on a sheet pan in the freezer for later or continue to work with them
  • Set the air fryer to 400 degrees F to preheat
  • Brush the skins with a bit of olive oil and sprinkle salt
  • Place them face down in the air fryer and cook for five minutes until the skins are crisp
  • Add the cheese and bacon bits and cook three-four minutes until the cheese is melted
  • Sprinkle with dried chives and or chopped green onion and serve with sour cream

Notes

They are so less calorie-laden than their counterparts that are usually ordered at a pub.
We baked our potatoes at 400 F for one hour then waited for approximately one more hour in order for them to be cool enough to handle. This worked out well for us since while the potatoes were baking, we fried some bacon for the homemade bits. We were also able to use this time to prepare some of the other appetizer foods we planned to serve.
Once the potatoes cooled we used a tablespoon and carefully scooped out the middle of the potato. We made sure to leave a good layer of yummy potato goodness intact. It is at this point if you wanted to make these later that you can place them on a cookie sheet in your freezer. When they have frozen separately, you can place them all in a freezer bag. This can a big time saver if you are planning a party, Note that the cooking times will vary if using frozen skins versus room temperature skins.
We have saved the scooped-middle portion of the potatoes and plan to test some of the theories that tell us that this potato can be used for mashed, or homemade tater tots. We will give it a try with our leftovers and add a link to another blog post if we find it useful.
Before air frying our room-temperature potatoes, we brushed them with a bit of olive oil. this helps them to crisp and not to stick to the basket, We fried them at 400F turning after 4-5 minutes when they started to brown. Once slightly crisp on the edges we filled each one with cheddar cheese and bacon bits and popped them back in the air fryer until the cheese melted. About 3 - 4 minutes longer.
We used the Instant Pot Air Fryer Lid which came as a separate attachment to the Instant Pot that we have been using for years. The brushes that we prefer art the wooden handle silicon brushes, these clean us easily by detaching them from the wooden handle and dropping the brush in the dishwasher.
Once the cheese was melted we used our tongs to remove them from the fryer and onto a plate where everyone was given the option to add sour cream. I waited in anticipation to find out if, in fact, these were going to be a hit or not, When I checked the serving plate not a single potato skin had been left uneaten. I was thrilled to find out that these little budget-friendly appetizers could be a regular edition to my party foods list.
Tried this recipe?Let us know how it was!

I read that this could work and I was excited that my group of test-tasters agreed. These little russet taters filled with cheddar cheese and bacon totally fit the bill. They are so less calorie-laden than their counterparts that are usually ordered at a pub. Those from the pub are deep-fried in oil, which we all know makes them high in saturated fat and adds many calories. According to the source at Kitchen Snitches, potatoes that are cooked in a traditional deep fryer may contain more than twice the calories.

They are so less calorie-laden than their counterparts that are usually ordered at a pub.

We baked our potatoes at 400 F for one hour then waited for approximately one more hour in order for them to be cool enough to handle. This worked out well for us since while the potatoes were baking, we fried some bacon for the homemade bits. We were also able to use this time to prepare some of the other appetizer foods we planned to serve.

Once the potatoes cooled we used a tablespoon and carefully scooped out the middle of the potato. We made sure to leave a good layer of yummy potato goodness intact. It is at this point if you wanted to make these later that you can place them on a cookie sheet in your freezer. When they have frozen separately, you can place them all in a freezer bag. This can a big time saver if you are planning a party, Note that the cooking times will vary if using frozen skins versus room temperature skins.

We have saved the scooped-middle portion of the potatoes and plan to test some of the theories that tell us that this potato can be used for mashed, or homemade tater tots. We will give it a try with our leftovers and add a link to another blog post if we find it useful.

Before air frying our room-temperature potatoes, we brushed them with a bit of olive oil. this helps them to crisp and not to stick to the basket, We fried them at 400F turning after 4-5 minutes when they started to brown. Once slightly crisp on the edges we filled each one with cheddar cheese and bacon bits and popped them back in the air fryer until the cheese melted. About 3 – 4 minutes longer.

We use the Instant Pot Air Fryer Lid which came as a separate attachment to the Instant Pot that we have been using for years. The brushes that we prefer art the wooden handle silicon brushes, these clean us easily by detaching them from the wooden handle and dropping the brush in the dishwasher.

Once the cheese was melted we used our tongs to remove them from the fryer and onto a plate where everyone was given the option to add sour cream. I waited in anticipation to find out if, in fact, these were going to be a hit or not, When I checked the serving plate not a single potato skin had been left uneaten. I was thrilled to find out that these little budget-friendly appetizers could be a regular edition to my party foods list.

Ingredients

  • 5 Small to Medium Russet Potatoes
  • 1 Cup of Cheddar Cheese
  • 4 Pieces of Thick Bacon
  • Olive Oil
  • 1 Tablespoon of Dried Chopped Chives or Green Onion (chopped) or Both
  • Salt to Taste
  • Sour Cream for Serving

Instructions

  1. Wash and scrub the potatoes
  2. Bake at 400 degrees F for 1 hour until tender
  3. Let cool for 1 hour
  4. Scoop some of the potato out of its shell, reserving enough to get a good taste of potato with the skin
  5. At this point, you can freeze the skins on a sheet pan in the freezer for later or continue to work with them
  6. Set the air fryer to 400 degrees F to preheat
  7. Brush the skins with a bit of olive oil and sprinkle salt
  8. Place them face down in the air fryer and cook for five minutes until the skins are crisp
  9. Add the cheese and bacon bits and cook three-four minutes until the cheese is melted
  10. Sprinkle with dried chives and or chopped green onion and serve with sour cream