Air Fryer Buttermilk Breaded Chicken

Crispy, golden coating gives a nice crunch to these juicy and tender chicken thighs. Healthier than deep fried!

Ingredients:

6-8 chicken thighs

1 cup milk

1 tbsp white wine vinegar

1/4 cup flour

1 cup Panko or bread crumbs

2 tbsps wheat germ (optional)

2 tbsps parmesan cheese

1/2 tsp smoked paprika

1 tsp garlic powder

salt and pepper to taste

1/2 tsp dry minced onion

cooking spray

Combine the milk and vinegar then sit the chicken thighs in the milk to marinate for at least 1 hour or best overnight in the fridge. You can also use buttermilk, but I don't usually have it on hand. This method works fine.

Mix the flour, Panko, wheat germ, parmesan, and seasonings together in a shallow bowl or bag (I used my saved waxed cereal bag). Remove the chicken from the milk and discard the milk. Press the chicken into the breading to coat all sides.

Spray air fryer basket. Sit as many pieces of chicken in that fit without crowding. You may have to work in batches. Very lightly spray the chicken with oil then air fry at 375°F for 20 - 25 minutes. The internal temperature should read 165-170°F.

Serves 6-8

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Spiced Pears and Sweet Potatoes

This unexpected pairing will surprise you with it's sweet, buttery nuttiness. Cut the pears into larger wedges than the sweet potatoes to help everything cook evenly. If you love pears and you love sweet potatoes, you won't be disappointed!

Ingredients:

4 large firm pears, like Bosc

2 large sweet potatoes

1 cup butter, melted

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

1/2 cup honey, divided

1/2 cup pecans

Cut pears in half and core then into 8 wedges each. No need to peel. Cut the sweet potatoes into 1/2" wedges. Combine the pears and sweet potatoes with melted butter in a large bowl. Add cinnamon, nutmeg, allspice and salt and toss to coat. Put everything on a large lined baking sheet and bake at 375°F for 20 minutes. Flip and return to the oven for another 15-20 minutes or until pears are tender.
Drizzle with half the honey and broil 1-2 minutes to brown.

Remove to a serving dish, spoon in the melted butter from the pan, drizzle with the remaining honey and top with pecans.

Serves 8

Adapted from buythiscookthat.com

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Frozen Eggnog Pie

This light and creamy no-bake dessert will hit the spot for any eggnog lover! Originally the recipe I tried said to chill not freeze the pie which resulted in a soupy concoction. So make this one ahead of time, pop it in the freezer and serve frozen.

Ingredients:

1 ready-made graham crumb pie crust

1 - 153g (6 serving size) instant vanilla pudding mix

1 1/2 cups eggnog

2 cups Cool Whip

1/2 tsp ground nutmeg, divided

Whip eggnog and pudding mix together for 2 minutes then fold in the Cool Whip and 1/4 tsp nutmeg.

Pour into prepared crust and sprinkle the remaining nutmeg on top. Cover and freeze a minimum of 5 hours.

When ready to eat, cut from frozen and serve topped with whipped cream or more Cool Whip.

Serves 8

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂