Today I have for you here a healthy variation of chicken tenders as it is made by air-frying cooking method instead of the traditional deep-frying. Also, the recipe does not use any eggs nor flour and instead uses panko bread crumbs for the crispy crust and buttermilk which acts as the binding agent making the inside juicy.

Why buttermilk?

The secret ingredient to the juiciest chicken is, Buttermilk! The lactic acid in it helps to tenderize the meat thereby making it juicy and flavorful. I highly recommend soaking your chicken in buttermilk for at least 30 minutes (preferably overnight) before cooking. And it works for all types of cooking chicken, be it oven-baked, pan-fried, deep-fried or even air-fried.

How to serve?

These Air Fryer Chicken Tenders are a perfect appetizer and can be served with your choice of dipping sauce; I personally love Honey Mustard (recipe below), but Ranch is an equal favorite too. Another great option is to serve them as a protein in your sandwiches, taco filling or as is along with a healthy side salad. The chicken tenders are also ideal for your kid’s lunch boxes.

Interested in other appetizer recipes? Check these out:

• Baked Chicken meatballs
• Honey Soy Glazed Chicken

Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Air fryer Chicken Tenders with Honey Mustard Sauce

Juicy on the inside, and Crispy on the outside without any deep frying. Chicken Tenders can’t get any better than this, right?  The Juiciest Air Fried Chicken tenders!

Course Appetizer

Cuisine American

Keyword air fryer, chicken tenders, healthy

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 Chicken tenders

Author Akhila

Ingredients

• 8 chicken tenders
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• 1 tsp + 1tsp salt
• 1 tsp chili powder / paprika
• 1 tsp oregano (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• Cooking spray

For the honey mustard sauce

• ¼ cup honey
• 3 tbsp mayonnaise
• 2 tbsp dijon mustard
• ¼ tsp apple cider vinegar
• Pinch of garlic powder
• Salt and pepper

Instructions

For the Chicken Tenders

• Soak chicken tenders in buttermilk with 1tsp salt for 30 minutes (overnight soaking is preferred).
• In a plate combine together panko breadcrumbs, chili powder, oregano, garlic powder, onion powder, pepper, and 1 tsp salt. Mix well as this will be the dry rub coating for your tenders.
• Preheat air fryer to 400 degree F. Remove the soaked chicken from the buttermilk, allowing the excess to drip back into the soaking bowl. Dredge the chicken in the prepared dry rub while applying pressure so that it sticks well to the chicken. Transfer the coated chicken to the air fryer, spray some cooking oil and cook for 5 minutes. Flip onto the other side, spray cooking oil and cook for an additional 4 minutes. The internal temperature should reach 165 F.
• Serve hot along with the Honey Mustard Dressing on the side.

For Honey Mustard Dressing

• Whisk all the ingredients until smooth and serve.

The post Air Fryer Chicken Tenders with Honey Mustard Sauce appeared first on Pepper Delight.

Disclaimer: This post is sponsored by Gorton’s Seafood. All opinions stated in this post are entirely my own and true to my personal experience while using this product. #GortonsShrimpAppetizers #Ad @gortonsseafood

A party is incomplete without fried food and if you are a seafood lover like me, this recipe is a must try. Yes, we are talking about Crispy Crunchy Shrimp dipped in everyone’s favorite buffalo sauce. An easy peasy recipe with minimum work and a definite crowd pleaser!

I have used Gorton’s Butterfly Shrimp for this recipe which is crispy golden shrimp fried to perfection. I absolutely love using Gorton’s products as they are convenient and tastes just like freshly cooked food. And definitely a great way to add more seafood into your diet. To know more about Gorton food products and their availability in your area, click here.

You can use an oven or air fryer to make this crispy shrimp. Once the shrimp is ready, the next step would be to make the buffalo sauce. Whisk together hot sauce and melted butter, and your sauce is ready. I like to mix hot sauce with butter rather than directly using the hot sauce, as it helps to reduce the overpowering taste and balance the sauce out. Plus, the addition of butter adds a nice flavor too. Dunk your shrimp in the prepared sauce and serve, easy it is!!!

These Buffalo Shrimp work perfectly as a protein in tacos, wraps, sandwiches, or even just served as an appetizer. Either way you can make a quick and delicious meal out of it which kids also enjoy.

Interested in other Gorton’s recipes? Check these out:

1. Crispy Fish Tacos
2. Shrimp Manchurian
3. Crispy Fish Burger

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Buffalo Shrimp

Thanksgiving is right around the corner and how about an easy appetizer for the feast? This Buffalo Shrimp made with Gorton’s Butterfly Shrimp is crunchily delicious and makes a great dish to your party menu, YUM!!!

Course Appetizer

Cuisine American

Keyword appetizer, buffalo shrimp, shrimp

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

• 1 pack of Gorton’s Butterfly Shrimp
• ½ cup hot sauce
• 4 tbsp unsalted butter (melted)
• Ranch sauce (as side)
• Celery sticks (as side, optional)
• Spring Onions (chopped, as garnish)

Instructions

• Cook Gorton’s Butterfly Shrimp according to the package instructions. Keep aside.
• For making the buffalo sauce: In a bowl, whisk together melted butter and hot sauce until it is well combined.
• Dip each butterfly shrimp in the prepared buffalo sauce and arrange on a plate.
• Sprinkle the spring onions on the plate.
• Serve with ranch and celery sticks on side.

The post Buffalo Shrimp appeared first on Pepper Delight.

Prep time: 15 mins; Baking time: 1 hour Serves: 6-8

INGREDIENTS

• 1 medium sized beetroot
• 3/4 cup dry chickpeas / garbanzo beans
• 3 garlic cloves
• juice of one lemon
• 2 tbsp tahini sauce
• ¼ cup olive oil + more 
• salt
• 3 cup water
• fresh parsley (garnish)

INSTRUCTIONS

1. Soak chickpeas overnight. This helps it to rehydrate and increase in volume. Drain it and rinse well before cooking.
2. Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain it.
3. In the meantime, preheat oven to 425 degrees. Loosely wrap and cover beetroots in aluminum foil and place on a baking tray.
4. Roast for 1 hour or more, until it becomes soft. Allow it to cool, and then peel off the skin and chop into big chunks.
5. In a food processor, add the cooked and cooled chickpeas, beetroot chunks, garlic, lemon juice, tahini sauce and salt.
6. Add olive oil as needed and process until it becomes a smooth puree.
7. Garnish with fresh parsley leaves and olive oil.

Note:

1. Store bought Tahini sauce will be very thick with the oil separated on the top. Stir well before using it.
2. You can find Tahini sauce in any World market, or in the kosher aisle of your supermarket.

The post Beetroot Hummus appeared first on Pepper Delight.

Sometimes very simple ingredients make a great dish, and that’s exactly how I felt about this recipe. Minimal ingredients, hardly any cooking time, easy to prepare, and the satisfaction you get after all the easy work just melts in with every bite. No wonder French fries became so popular!

This fairly simple recipe was on my radar for a while, in fact I have baked it a couple of times in the past but never had the patience nor could control my cravings from gobbling it down before photographing it. Finally it was after my hubby started discussing my plans with Thanksgiving and Christmas menus did I decide to get it done. Oh between, we both talk a lot about my ideas and all the recipes which come up in Pepper Delight. He is the pillar of my blog, not only is he a good taster and approves my dishes, but whenever I am blank and totally out of ideas, he is there as my savior (wink).

This baked version of potato wedges makes a wonderful appetizer and can be prepared throughout the year no matter what the occasion is. The use of garlic and Italian herb seasonings makes it rich in flavour, and finally baking it brings out the crispiness… With a generous amount of salt, you have a yummy snack in front of you…

I have used Russet potatoes which are mild, delicate, and starchy; perfect for baking. Their absorbent nature ensures an even flavour throughout each bite.

Tomato ketchup goes great with fries and wedges. I thought to try out a creamy version along with some tanginess, and boy! It does make a great combo…!!

Enjoy, Happy Cooking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Baked Potato Wedges with Creamy Tangy Ketchup

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!! 

Course Appetizer

Cuisine American

Keyword appetizer, fries, potato wedges

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For Potato Wedges

• 2 large russet potatoes (skin-on, sliced into wedges)
• 1 tsp Italian seasonings
• 3 garlic cloves (finely chopped)
• 1/2 cup parmesan cheese (shredded)
• 1 tbsp fresh parsley (chopped)
• salt (as required)
• pepper (as required)
• olive oil (as required)

For Creamy Tangy Ketchup

• 1/3 cup mayonnaise
• 1 tsp fresh parsley (chopped)
• 1 tbsp lemon juice
• 3-5 tbsp tomato ketchup

Instructions

For Potato Wedges

• 1. Preheat oven to 375 degrees. 
• 2. Line a baking tray with aluminum foil and grease with cooking spray. Keep aside. 
• 3. In a large bowl, prepare the rub by combining garlic, Italian seasonings, salt, pepper, parsley, olive oil, and Parmesan cheese.  
• 4. Toss potato wedges in the bowl for it to marinate well. Arrange them on the baking tray with skin side down. 
• 5. Bake for 30 – 35 minutes until they turn golden and cooked well. 

For Creamy Tangy Ketchup

• Mix all the ingredients in a bowl and stir well. Your sauce is ready. 

The post Baked Potato Wedges with Creamy Tangy Ketchup appeared first on Pepper Delight.