Air Roast Chicken for Dinner | Jovina is cooking

Normal oven instructions are below.


For the marinade:

2 lbs. Bone-in and skin-on chicken pieces, mix of cuts, breast cut in half
1 cup buttermilk
1 teaspoon each Cajun hot seasoning, paprika powder, garlic powder, black pepper, salt

For the breading:

1 cup flour
Substitute ½ cup cornstarch or more flour
1 teaspoon each Cajun hot spice powder, paprika garlic powder, onion powder, salt, pepper
Oil for sprinkling chicken


In a large bowl, whisk together the buttermilk and spices for the marinade. Add chicken and mix to combine. Cover and marinate 24 hours or overnight.

In a medium-depth bowl, whisk together the flour and spices for the breading. Reserve the marinade in another shallow bowl.

Working 1 piece at a time, dredge the flour mixture and press flour onto the top chicken to form a thick crust. Transfer the chicken to a wire rack while flouring all the pieces.
Dip each floured piece in the marinade and flour again. Spray chicken generously with oil. Place on the wire rack while you preheat the air fryer.

Preheat the air fryer to 375F.

Transfer the chicken to the air fryer in a single layer without overlapping. Set the Airfryer to 30 minutes and start. After 15 minutes, flip the chicken and lightly brush the other side with oil. Continue cooking 10 minutes or until chicken is golden brown and internal temperature reaches 165°.

Normal oven instructions

Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet. Place the chicken on the rack and bake for about 45 minutes.

Gnocchi with creamy cheddar sauce


Kosher salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon Dijon mustard
Freshly ground black pepper

A 16-ounce package of gnocchi

1 1/2 cups freshly grated sharp yellow cheddar


Cook the gnocchi according to package instructions and drain.

Melt the butter in a large skillet over medium heat. Add the flour and stir, then cook for about 2 minutes. Stir in the milk, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Reduce heat to low and cook, stirring constantly, until thickened, 2 to 4 minutes. Stir the cheese into the milk mixture until melted. If the mixture is too thick, add a dash of milk. Add the gnocchi and stir to coat them. Boil for a few minutes.

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