AIR FRIED BONELESS CHICKEN BITES - HY-VEE RECIPES AND ID…
Crispy chicken bites are just 10 minutes away when you make them in your air fryer. Oh, and the Sriracha-Ranch dipping sauce is an absolute must!
Provided by Hy-Vee Test Kitchen
Prep Time 5 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 6
Steps:
- 1.
Preheat air fryer to 400 degrees for 5 minutes.
- 2.
Meanwhile, whisk together Ranch seasoning, sour cream, mayonnaise, buttermilk, and Sriracha in a small bowl. Set aside until ready to serve.
- 3.
Place frozen chicken bites in air fryer basket. Air fry for 10 to 15 minutes or until heated through (165 degrees) and crisp, shaking basket occasionally while frying. Serve with Sriracha-Ranch Dipping Sauce.
Nutrition Facts : Calories 270, FatContent 17g, SaturatedFatContent 3.5g, TransFatContent 0g, CholesterolContent 20mg, SodiumContent 830mg, CarbohydrateContent 17g, FiberContent 0g, SugarContent 2g, ProteinContent 14g
BAKED BONELESS CHICKEN THIGHS RECIPE - HOW TO MAKE ...
Baked Boneless Chicken Thighs are marinated in an easy honey-soy mustard glaze and is guaranteed to never dry out in the oven.
Provided by Makinze Gore
Categories dairy-free healthy nut-free Barbeque dinner party picnic Sunday lunch dinner lunch poultry
Total Time 1 hours
Prep Time 10 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes. Remove chicken from marinade and place on a large baking sheet lined with foil. Discard leftover marinade. Bake until golden and internal temperature reaches 165°, about 20 minutes. Switch oven to broil and broil until sauce on chicken starts to thicken slightly, about 5 minutes.
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THE TURDUCKEN: BONELESS TURKEY STUFFED WITH A BONELES…
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Reviews 4.7
Total Time 18 hours 0 minutes
Category main-dish
Cuisine american
- To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1 inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side-up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine, including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy.
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