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…!

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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.

I chose to try out this recipe purely for its fruity flavors. Its rich in pineapple, banana, coconut, and crunchy toasted pecans, spiced with cinnamon and all spice, topped with a delicious whipped cream cheese frosting… Voila! the Best Comfort Cupcake you can dream off…

So, why the name? This cake has its origins from Jamaica, and is considered to be sweet as the nectar hummingbirds hunt for, which happens to be the national bird as well and reminiscent to the tropical flavors of the Caribbean Island. Did you know? This cake is also known as Doctor Bird Cake, a nickname for the red-billed streamer tail which belongs to the hummingbird family.

The recipe gives you incredibly warm, rich, moist and soft cupcakes, with a sticky crust from the caramelized sugars in the fruits, and tastes amazingly good. If you are a fan of banana cake, then I am sure you’re gonna love this one. It’s also a party favorite which is why is popular as the “cake that doesn’t last”.

I know my piping skills have not been top notch for the recipe photos. I was in a hurry to pipe it, but make sure you refrigerate the cream cheese frosting for 15 minutes at least before piping.

Pro tip: Use overripe banana and pineapple (with juices) for more flavor!!!

Happy Baking…!

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Hummingbird Cupcakes

A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s a Hummingbird Cupcakes...!!

Course Dessert

Cuisine American

Keyword cakes, cupcakes, hummingbird cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 cupcakes

Author Akhila

Ingredients

For the cupcakes

• 1½ cup flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp all spice
• ½ cup unsalted butter (at room temperature)
• 2 eggs (at room temperature)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ tsp vanilla extract
• ½ cup canned crushed pineapple along with juices
• 2 bananas (mashed)
• ½ cup shredded sweetened coconut
• ½ cup pecans/walnuts (toasted & chopped)

For the cream cheese frosting

• 1 package 8oz. cream cheese (softened)
• 5 tbsp butter (at room temperature)
• 2-3 cups powdered sugar
• 1 tbsp milk (optional)

Instructions

For the cupcakes

• Preheat oven to 350 degrees Line a muffin tin with cupcake liners.
• Spread pecans onto a separate baking pan and toast in the oven for 4 - 5 minutes. Remove from the oven and transfer to a cutting board. Chop them into fine pieces. Keep aside.
• Prepare dry ingredients by sifting flour, baking powder, baking salt, salt, ground cinnamon and all spice in a large bowl. Keep aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, brown sugar and beat until combined.
• Beat in the eggs one at a time, followed by adding vanilla extract.
• Add the dry ingredients in two batches and beat until they combine well.
• In the meantime, mix mashed bananas, pineapple and shredded coconut in a small bowl. Whisk well to mix properly.
• Add this mix to the flour mix and beat in low speed to combine well. Remove the paddle attachment and add chopped pecans and fold well by using a spatula. The batter will be thick.
• Spoon the batter into the cupcake liners, filling them a little over half way full.
• 1Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean and the crust turns golden brown.

For the cream cheese frosting

• In a large mixing bowl, beat butter and cream cheese until fluffy. Slowly add powdered sugar and beat until smooth. Transfer to a piping bag and refrigerate it for
  15 minutes. Remove from the refrigerator and decorate as desired.

  
  
  
  
  
  
  

The post Hummingbird Cupcakes with Cream Cheese Frosting appeared first on Pepper Delight.

(Thanksgiving chicken/turkey leftovers can also be used)

Your first worry after a huge feast or a Thanksgiving / Christmas party is the leftover food. You just don’t want to throw it away considering all the hard work you’ve put in to prepare it, and at the same time you’re bored to repeat it again for your next meal.  So, how do you make it fun and satisfy your dilemma? Well, that’s why you are here..!

When it comes to preparing sauces for a sandwich or salad, I prefer it to be creamy, tangy, loaded with herbs, and overall flavorful. Avocado brings a natural creaminess to any sauce, keeping it healthy without the need of any mayo. The tanginess from the lemon, and the green goodness from herbs like parsley & cilantro together works very well with the veggies and chicken for this recipe. I hope you love this Green Delight…

Are you still searching for your roasted bird recipe? Check out my Whole Roasted Chicken recipe with Garlic & Rosemary.

Enjoy, Happy Thanksgiving!!!

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Roasted Chicken Sandwich with Green Delight Sauce

A delightful Sandwich loaded with Veggies, Roasted Chicken, and a dash of Green Sauce blended with Avocado, Parsley, and Cilantro!!!

Course Main Course

Cuisine American

Keyword chicken, roasted chicken, sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup roasted chicken / turkey (sliced) (leftovers can also be used)
• Spinach / arugula / lettuce
• 1 large tomato
• 4 bread of your choice

Green Sauce

• 1 avocado
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup parsley
• ½ cup cilantro
• salt

Instructions

• For the Green Delight Sauce: In a food processor, pulse all ingredients until smooth. Adjust salt and tanginess with lemon juice.
• Prepare the sandwich by toasting bread and arranging veggies and chicken along with tomatoes and green sauce. Enjoy!

The post Roasted Chicken Sandwich with Green Delight Sauce 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…!!!

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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.

Puff pastry is a very common snack in my hometown with the only difference being that it would be store bought as we hardly bake it at home. Well, surprisingly Yes… and it’s because a conventional oven was not common at homes during my good old childhood days, until recently. Unlike in the US where there are a variety of sweet and savoury puff pastries, we are so used to the savoury ones; be it a vegetable masala, egg, chicken or a meat puffs. In fact, if we have guests visiting for tea or a party at home, curry puffs would be first dish we would be running out for to our nearby bakery. To my memory, puffs held the royal first place as my favourite “Snack / Appetizer” until recently where the dominance of samosas and cutlet started to creep in…!

Curry puffs aka the Indian version of the vegetable puffs, is made of a light stuffing of veggies like potato, green peas, carrots or beets, in a spicy masala. Here I have tried to give my western touch to the classic curry puffs, making it non-spicy with mushrooms and broccoli combined in a creamy white sauce. The preparation is soo easy and similar to any other puff pastry; rolled and toasted until golden and flaky. The melted cheese inside makes each bite ooey, gooey, and seriously addictive.

 If you are a fan of Puff Pastry, I am sure you gonna love this combination of mushrooms and broccoli. Serve these wonderful puffs as an appetizer for your parties or as a snack for your tea time.

Enjoy, Happy Cooking…!!!

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Prep time: 20 mins; Baking time: 18 – 20 mins
Serves: makes 12 nos

INGREDIENTS

For white sauce

• 2 tbsp flour
• 2 tbsp butter
• salt (a pinch)
• ¾ cup milk

For puffs

• 8 oz. mushrooms (chopped )
• 1 cup broccoli florets (chopped)
• 3 garlic cloves (finely minced)
• 2 tbsp butter
• salt (as required)
• pepper (as required)
• 1 cup mozzarella cheese
• 1 egg (beaten)
• 2 sheets of puff pastry (thawed, cut into 12 squares)

INSTRUCTIONS

Preparation of white sauce

1. Melt butter in a pan, add flour and whisk vigorously.
2. Add milk and whisk on a low heat for 2 minutes till it thickens. Season with salt.
3. Remove from heat as the sauce becomes smooth and creamy.

Preparation of puffs

1. Preheat oven to 400 degrees.
2. Melt butter in a pan, saute garlic until fragrant.
3. Add mushrooms, saute for 3 minutes until they turn tender.
4. Add broccoli to the pan, saute on a medium flame (1-2 mins). Switch off the flame and mix with the prepared white sauce.
5. Line a baking tray with aluminum foil, grease with cooking spray, and keep aside.
6. Carefully open thawed pastry sheets to a clean lightly floured flat surface. Using a rolling pin, roll the sheets to even and smoothen, refer notes section for details.
7. Using a sharp knife or a pizza wheel, cut the pastry sheet into equal square shapes as per your preferred serving size.
8. Add 1 tbsp filling to the center of each square and top with some mozzarella cheese. Carefully fold and seal all four edges and brush generously the sides and top with egg wash. This helps to make the crust look golden.
9. Arrange on the prepared baking sheet and bake for 18-20 minutes until golden.
10. Remove from the oven and allow it cool for a few minutes before serving.

Note:

1. Using mozzarella cheese and white sauce are optional. If you don’t want the creamy cheesy texture, go ahead with the veggie mix alone.
2. While preparing the white sauce, whisk vigorously to prevent it from sticking to the bottom of the pan.
3. The puff pastry sheets should be kept frozen till ready to use. Once taken out from the freezer, thaw it at room temperature for not more than 40 minutes or until they unfold easily. The sheet should still be cold, and unfolded to a floured flat surface. If it cracks, sprinkle water at the edges and press together to seal. Grease with flour and using a rolling pin, roll and shape to your preferred size and thickness.

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