I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait. I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.
Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.
Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken
I love pork chops, bone in, boneless, stuffed, fried mostly like the taste of the crunchy fat…shhhh don’t tell Lyn she would not approve. Anyway, I wanted to try something different in the air fryer so I looked at a lot of recipes and came up with my take. My only complaint is that it was maybe a little too salty, Cooking Channel salty if you know what I mean. But parmesan cheese does have a lot of salt. Any suggestion on the salt let me know.
4 boneless pork chops
2 tbsp. extra-virgin olive oil
1/2 c. freshly grated Parmesan
1/2 tsp. kosher salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
I like to quick brine pork especially if I’m grilling. Water, Honey and about a tablespoon of salt for about 15 minutes. Rinse when done with fresh water.
Pat pork chops dry with paper towels, then coat both sides with oil.
In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
Place pork chops in basket of air fryer and cook at 375-400° for 9 minutes, flipping halfway through. Depending on the size you may need to adjust the time. I use an instant read thermometer about 145 degrees internal.
1 clove garlic or substitute 1/8 teaspoon garlic powder.
1 small red onion Note: any onion will do.
1/2 cup of Italian flavored breadcrumbs Note: about 2 slices of bread with crust.
¼ cup goat milk. Note: cow milk will do Lyn was on a non dairy kick.
2 teaspoons Worcestershire sauce.
1/4 teaspoon dried sage leaves. Note: If you are going to use fresh then 1 teaspoon chopped fresh.
¼ teaspoon salt.
¼ teaspoon ground mustard.
1/8 teaspoon pepper.
1 large egg.
1/3 cup ketchup. Note: chili sauce or barbecue sauce good sub.
Preheat the oven to 350°F.
In a large bowl, break up the beef into small pieces, using a fork or spoon.
Peel and finely chop the garlic.
Peel the onion, and chop enough of the onion into small pieces to measure 3 tablespoons.
Wrap remaining piece of onion, and refrigerate for another use.
Add the garlic and onion to the beef.
Add breadcrumbs to beef mixture.
Add the goat milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
Place the beef mixture in an ungreased baking sheet pan.
Shape into approximately 8×4-inch loaf on the sheet pan, then spread the ketchup over the top.
Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and center of loaf is no longer pink*. Let the loaf stand 5 minutes so it will be easier to remove from the pan. Remove loaf from pan and cut into slices.
Got some orange beets, butternut squash, red and orange peppers and red onions from Misfits and had just receive some pork chops from Butcher Box so I figured this would make a good meal.
I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.
I had already roasted the veggie in a 425 oven.
The veggies as mentioned above, were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning half way through total time about 25 minutes. Really like the addition of vinegar.