Bizchum

Servings: 6
Cooking Time: 45 Minutes

Ingredients:

1 tablespoon olive oil
Cooking spray
2 garlic cloves, minced
2 teaspoons Dijon mustard
1½ teaspoons rosemary
1½ teaspoons sage
1½ teaspoons thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds turkey breast, thawed if frozen

Directions:

1. Spray the air fryer basket lightly with cooking spray.

2. In a small bowl, mix together the garlic, olive oil, Dijon mustard, rosemary, sage, thyme, salt, and pepper to make a paste. Smear the paste all over the turkey breast.

3. Place the turkey breast in the air fryer basket. Select the AIR FRY function and cook at 370ºF for 20 minutes. Flip turkey breast over and baste it with any drippings that have collected in the bottom drawer of the air fryer oven. Air fry until the internal temperature of the meat reaches at least 170ºF, 20 more minutes.

4. If desired, increase the temperature to 400ºF, flip the turkey breast over one last time, and air fry for 5 minutes to get a crispy exterior.

5. Let the turkey rest for 10 minutes before slicing and serving

Servings: 4
Cooking Time: 13 To 15 Minutes

Ingredients:

4 chicken breast fillets
¼ cup chopped ham
¹⁄₃ cup grated Swiss or Gruyère cheese
¼ cup flour
Pinch salt
Freshly ground black pepper, to taste
½ teaspoon dried marjoram
1 egg
1 cup panko bread crumbs
Olive oil for misting

Directions:

1. Select the BAKE function and preheat MAXX to 380ºF.

2. Put the chicken breast fillets on a work surface and gently press them with the palm of your hand to make them a bit thinner. Don’t tear the meat.

3. In a small bowl, combine the ham and cheese. Divide this mixture among the chicken fillets. Wrap the chicken around the filling to enclose it, using toothpicks to hold the chicken together.

4. In a shallow bowl, mix the flour, salt, pepper, and marjoram. In another bowl, beat the egg. Spread the bread crumbs out on a plate.

5. Dip the chicken into the flour mixture, then into the egg, then into the bread crumbs to coat thoroughly.

6. Put the chicken in the air fryer basket and mist with olive oil.

7. Bake for 13 to 15 minutes or until the chicken is thoroughly cooked to 165ºF. Carefully remove the toothpicks and serve.

Servings: 4
Cooking Time: 25 Minutes

Ingredients:

2 boneless, skinless breasts
½ packet Hidden Valley Ranch seasoning mix
Chicken seasoning or rub
1 cup all-purpose flour
1 egg
½ cup bread crumbs
Cooking oil
4 medium flour tortillas
1½ cups shredded lettuce
3 tablespoons ranch dressing

Directions:

1. With your knife blade parallel to the cutting board, slice the chicken breasts in half horizontally to create 4 thin cutlets.

2. Season the chicken cutlets with the ranch seasoning and chicken seasoning to taste.

3. In a bowl large enough to dip a chicken cutlet, beat the egg. In another bowl, place the flour. Put the bread crumbs in a third bowl.

4. Spray the air fryer basket with cooking oil.

5. Dip each chicken cutlet in the flour, then the egg, and then the bread crumbs.

6. Place the chicken in the air fryer oven. Do not stack. Work in batches. Spray the chicken with cooking oil. Select the AIR FRY function and cook at 370ºF for 7 minutes.

7. Open the air fryer oven and flip the chicken. Air fry for an additional 3 to 4 minutes, until crisp.

8. Remove the cooked chicken from the air fryer oven and allow to cool for 2 to 3 minutes.

9. Repeat with the remaining chicken.

10. Cut the chicken into strips. Divide the chicken strips, shredded lettuce, and ranch dressing evenly among the tortillas and serve.

Servings: 4
Cooking Time: 14 To 15 Minutes

Ingredients:

1 pound low-sodium boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, chopped
1 can pineapple chunks, drained, ¼ cup juice reserved
1 tablespoon peanut oil or safflower oil
1 peach, peeled, pitted, and cubed
1 tablespoon cornstarch
½ teaspoon ground ginger
¼ teaspoon ground allspice
Brown rice, cooked (optional)

Directions:

1. Select the BAKE function and preheat MAXX to 380ºF.

2. In a medium metal bowl, mix the chicken, red onion, pineapple, and peanut oil. Bake in the air fryer oven for 9 minutes. Remove and stir.

3. Add the peach and return the bowl to the air fryer oven. Bake for 3 minutes more. Remove and stir again.

4. In a small bowl, whisk the reserved pineapple juice, the cornstarch, ginger, and allspice well. Add to the chicken mixture and stir to combine.

5. Bake for 2 to 3 minutes more, or until the chicken reaches an internal temperature of 165ºF on a meat
thermometer and the sauce is slightly thickened.

6. Serve immediately over hot cooked brown rice, if desired.

Servings: 4
Cooking Time: 20 Minutes

Ingredients:

16 chicken drumettes (party wings)
1 teaspoon garlic powder
Chicken seasoning or rub
Pepper
½ cup all-purpose flour
¼ cup low-fat buttermilk
Cooking oil

Directions:

1. Place the chicken in a sealable plastic bag. Add the garlic powder, then add chicken seasoning or rub and pepper to taste. Seal the bag. Shake the bag thoroughly to combine the seasonings and coat the chicken.

2. Pour the flour into a second sealable plastic bag.

3. Pour the buttermilk into a bowl large enough to dunk the chicken. One at a time, dunk the drumettes in the buttermilk, then place them in the bag of flour. Seal and shake to thoroughly coat the chicken.

4. Spray the air fryer basket with cooking oil.

5. Using tongs, transfer the chicken from the bag to the air fryer basket. It is okay to stack the drumettes on top of each other. Spray the chicken with cooking oil, being sure to cover the bottom layer. Select the AIR FRY function and cook at 400ºF for 5 minutes.

6. Remove the basket and shake it to ensure all of the chicken pieces will cook fully.

7. Return the basket to the air fryer oven and continue to cook the chicken. Repeat shaking every 5 minutes until 20 minutes has passed.

8. Cool before serving

Servings:4
Cooking Time: 35 Minutes

Ingredients:

1 (5-pound) whole chicken, cut into serving pieces (drumsticks, thighs, breasts)
2 tablespoons rice vinegar
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ground ginger
1 cup cornstarch
¼ cup honey
3 tablespoons ketchup
2 tablespoons Korean chili paste (gochujang)
2 tablespoons soy sauce
Canola oil cooking spray

Directions:

1. In a large bowl, toss the chicken pieces with the rice vinegar, salt, pepper, and ginger. Working in batches, liberally coat all the pieces in the cornstarch, shaking off any excess. Set aside.

2. In a separate bowl, whisk together the honey, ketchup, chili paste, and soy sauce until smooth. Set aside.

3. Install a wire rack on Level 2. Select AIR FRY, set the temperature to 350°F, and set the time to 15 minutes. Press START/STOP to begin preheating.

4. Arrange the chicken in the air fryer basket. Liberally spray both sides of each piece with canola oil.

5. When the unit has preheated, nest the roast tray in the sheet pan and place on the wire rack to catch any drippings. Insert the air fryer basket on Level 3. Close the oven door to begin cooking.

6. After 15 minutes, remove the basket, sheet pan, and roast tray, and let the chicken cool for 20 to 30 minutes. Once cool, spray the chicken again with canola oil.

7. Select AIR FRY, set the temperature to 375°F, and set the time to 20 minutes. Press START/STOP to begin preheating.

8. When the unit has preheated, return the sheet pan and roast tray to the wire rack and insert the air fryer basket on Level 3. Close the oven door to begin cooking.

9. Cooking is complete when an instant-read thermometer inserted into the chicken reads 165°F. Remove the chicken and immediately toss the pieces in the reserved sauce, or serve the sauce on the side. Serve immediately

Servings: 4
Cooking Time: 16 To 18 Minutes

Ingredients:

1¼ cups grated Parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup all-purpose flour
1 large egg, beaten
12 chicken wings
Cooking spray

Directions:

1. Line the air fryer basket with parchment paper.

2. In a shallow bowl, whisk the Parmesan cheese, garlic powder, salt, and pepper until blended. Place the flour in a second shallow bowl and the beaten egg in a third shallow bowl.

3. One at a time, dip the chicken wings into the flour, the beaten egg, and the Parmesan cheese mixture, coating thoroughly.

4. Place the chicken wings on the parchment and spritz with cooking spray.

5. Select the AIR FRY function and cook at 390ºF for 8 minutes. Flip the chicken, spritz it with cooking spray, and air fry for 8 to 10 minutes more until the internal temperature reaches 165ºF and the insides are no longer pink. Let sit for 5 minutes before serving.

Servings: 4
Cooking Time: 15 Minutes

Ingredients:

4 boneless, skinless chicken thighs
1 can pineapple chunks in juice, drained, ¼ cup juice reserved
¼ cup soy sauce
¼ cup sugar
2 tablespoons ketchup
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ cup chopped scallions

Directions:

1. Use a fork to pierce the chicken all over to allow the marinade to penetrate better. Place the chicken in a large bowl or large resealable plastic bag.

2. Set the drained pineapple chunks aside. In a small microwave-safe bowl, combine the pineapple juice, soy sauce, sugar, ketchup, ginger, and garlic. Pour half the sauce over the chicken; toss to coat. Reserve the remaining sauce. Marinate the chicken at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

3. Select the BAKE function and preheat MAXX to 350ºF.

4. Place the chicken in the air fryer basket, discarding marinade. Bake for 15 minutes, turning halfway through the cooking time.

5. Meanwhile, microwave the reserved sauce on high for 45 to 60 seconds, stirring every 15 seconds, until the sauce has the consistency of a thick glaze.

6. At the end of the cooking time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165ºF.

7. Transfer the chicken to a serving platter. Pour the sauce over the chicken. Garnish with the pineapple chunks and scallions before serving.

Servings: 4
Cooking Time: 15 Minutes

Ingredients:

1 pound boneless, skinless chicken thighs, cut crosswise into thirds
1 yellow onion, cut into 1½-inch-thick slices
1 tablespoon coconut oil, melted
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon smoked paprika
1 teaspoon ground fennel
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ to 1 teaspoon cayenne pepper
Vegetable oil spray
2 teaspoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley

Directions:

1. Use a fork to pierce the chicken all over to allow the marinade to penetrate better.

2. In a large bowl, combine the onion, coconut oil, ginger, garlic, paprika, fennel, garam masala, turmeric, salt, and cayenne. Add the chicken, toss to combine, and marinate at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

3. Place the chicken and onion in the air fryer basket. (Discard remaining marinade.) Spray with some vegetable oil spray.

4. Select the AIR FRY function and cook at 350ºF for 15 minutes. Halfway through the cooking time, remove the basket, spray the chicken and onion with more vegetable oil spray, and toss gently to coat. At the end of the cooking time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165ºF.

5. Transfer the chicken and onion to a serving platter. Sprinkle with the lemon juice and cilantro and serve.

Servings:4
Cooking Time: 20 Minutes

Ingredients:

Cooking oil spray
1½ pounds boneless, skinless chicken breasts, cut into ½-inch-thick strips
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 medium red onion, halved lengthwise, then sliced crosswise
3 garlic cloves, minced
Juice of 2 limes
3 tablespoons canola oil
2 teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Tortillas, for serving

Directions:

1. Lightly coat a sheet pan with cooking spray and set aside.

2. Place the chicken, bell peppers, and onion in a large bowl. Add the garlic, lime juice, and oil and toss to coat evenly.

3. Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the chicken mixture and toss again to coat evenly. Spread the fajita mixture in an even layer on the sheet pan.

4. Install a wire rack on Level 3. Select AIR ROAST, set the temperature to 400°F, and set the time for 20 minutes. Press START/STOP to begin preheating.

5. When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.

6. After 10 minutes, remove the pan and toss the fajitas using tongs. Return the pan to the oven to finish cooking.

7. Cooking is complete when an instant-read thermometer inserted into the chicken reads 165°F. Serve warm with tortillas and desired toppings.