Air Fryer Fried Chicken

Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken delivers loads of texture and flavor without the fuss of deep frying.

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Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken is the move if you want loads of texture and flavor without dealing with a pot of used oil and a greasy stovetop. It’s all of the yum with less of the fuss! The hardest thing about frying chicken in an air fryer is not eating the crunchy, golden skin before it hits the table.

Overhead view of Air Fryer Fried Chicken resting on parchment paper and a cooling rack with a small bowl of hot sauce in the background.

Why Cook Chicken In An Air Fryer?

An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. Instead, it circulates hot air around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no oil splatter all over your stove (or you), no grease-filled pot to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken, and the results will absolutely blow your mind.

What You Need To Air Fry Chicken

I butcher a whole chicken because it’s cheaper, but you can fry any kind of chicken you want: wings, breasts, or thighs. Here’s what you’ll need to make crispy Air Fryer Fried Chicken:

  • Chicken – this recipe is for 3 pounds of chicken. Use whatever combination you like. If your air fryer basket is small, it’s best to fry similar-sized pieces in batches.
  • Buttermilk– is the foundation of your brine. It tenderizes your chicken while also adding tanginess.
  • Spices – help build earthy flavor and soft heat. I use smoked paprika, black pepper, garlic powder, onion powder, oregano, and cayenne pepper. Feel free to substitute this mix with three tablespoons of your favorite spice blend.
  • Egg – helps the flour mixture stick to your chicken.
  • Flour– Helps to build the iconic crispy outer layer of fried chicken.
  • Corn Starch– helps deepen the color of the batter as it cooks and creates a crispy texture.
  • Baking Powder– Helps create an airy batter with loads of crispy nooks and crannies.
  • Oil Spray – you need oil to fry chicken, even in an air fryer. If you don’t have oil spray, put corn oil or vegetable oil in a spray bottle, and use that.
Overhead view of Air Fryer Fried Chicken plated.

How To Fry Chicken In An Air Fryer

  1. For deep flavor and juicy, tender results, brine your chicken. Even a short thirty-minute dip will make a huge difference, but if you can, brine it for at least 2 hours.
  2. Preheat the air fryer. Your air fryer is a countertop oven; like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy chicken that’s cooked throughout, it’s a must.
  3. When you’re ready to fry, shake off the excess brine and thoroughly dredge the chicken in seasoned flour mixed with cornstarch and baking soda. The last two ingredients will help crisp the skin.
  4. Spray the floured chicken with enough oil to cover it completely, once before cooking and once mid-cook.
  5. Use a lower temperature (300°F) to give the chicken time to cook without burning the batter, then increase the heat (400°F) to finish cooking the chicken and create a crispy, golden outer layer.
  6. Cook the chicken to 160°F. The chicken will continue to cook after it’s out of the air fryer and that carry-over cooking will take you to the recommended 165°F.

How Long Do I Air Fry Chicken?

Your cook time depends on the cuts of chicken used. The thicker the cut, the longer it takes to reach the required 165°F. Use a thermometer and pull the chicken once it hits 160°F. It will continue to cook outside of the air-fryer, and the temperature will reach 165°F. If you do not have a thermometer, cook the chicken until the juices run clear.

How To Reheat Air Fryer Fried Chicken

Try not to leave the chicken out at room temperature for longer than two hours. Harmful bacteria start to multiply soon after. Refrigerate fried chicken in an air-tight container for up to 3 days. Freeze it for up to 4 months, though the sooner you eat it, the tastier it will be. To reheat it, bring it up to room temperature. Preheat your air fryer to 350°F and cook the chicken until it’s steaming, about 5 minutes.

Overhead close up view of Air Fryer Fried Chicken on parchment paper and a cooling rack.
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Air Fryer Fried Chicken

Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken delivers loads of texture and flavor without the fuss of deep frying.
Course Brunch, Dinner, Lunch
Cuisine American
Total Cost $10.39 recipe / $1.04 piece)
Prep Time 15 minutes
Cook Time 40 minutes
Brining Time 30 minutes
Total Time 1 hour 25 minutes
Servings 10 pieces
Calories 470kcal

Equipment

Ingredients

  • 3 lbs chicken, about 10 pieces* $7.10

For the brine:

  • 2 tsp smoked paprika $0.20
  • 1/2 tsp black pepper $0.05
  • 2 tsp garlic powder $0.20
  • 2 tsp onion powder $0.20
  • 2 tsp oregano $0.20
  • 1 tsp cayenne pepper $0.10
  • 1 Tbsp salt $0.15
  • 1 cup buttermilk* $0.32
  • 1 egg, beaten $0.17

For breading the chicken:

  • 2 cups all-purpose flour $0.28
  • 1/4 cup cornstarch $0.12
  • 2 tsp baking powder $0.12
  • 1 tsp salt $0.08
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp garlic powder $0.05
  • 2 oz cooking spray $1.00

Instructions

  • Mix the smoked paprika, black pepper, garlic powder, onion powder, oregano, cayenne pepper, salt, buttermilk, and egg in a large bowl.
  • Place chicken in the bowl and mix until all of the chicken is covered. Place a piece of plastic wrap directly on the surface of the chicken. Marinate in the fridge for at least 30 minutes, preferably 2 hours.
  • Preheat your air-fryer to 300°F. Mix flour, cornstarch, baking powder, salt, onion powder, and garlic powder in a large bowl. Remove one piece of chicken from the brine, shake off the excess brine, and dredge it in the flour mixture. Set it aside and repeat with the remaining pieces of chicken.
  • Spray cooking oil in your air fryer basket until it is completely covered. Place the chicken in the basket in a single layer, making sure no pieces overlap. Spray the top of the chicken with cooking oil until thoroughly covered. Cook for 20 minutes at 300°F.
  • Carefully flip the chicken pieces so as not to destroy the crust. Spray the top surface of the chicken again with cooking oil until thoroughly covered.
  • Cook for 15 to 20 minutes at 400°F, or until chicken skin is crispy and golden and the internal temperature is 160°F. Insert the thermometer in the thickest part of the chicken without touching the bone. Then try not to eat that crispy skin before serving. Forgive yourself if you fail miserably!

See how we calculate recipe costs here.

Notes

*You can make your own buttermilk by mixing 1 cup of whole milk with 1 tablespoon of distilled white vinegar.
*We butchered a whole 3 pound chicken into 10 pieces, but feel free to use  3 pounds of whatever pre-cut chicken you desire, thighs, breasts, wings etc.

Nutrition

Serving: 1pieces | Calories: 470kcal | Carbohydrates: 26g | Protein: 30g | Fat: 27g | Sodium: 1147mg | Fiber: 1g
Overhead view of Air Fryer Fried Chicken plated.

How to Make Air Fryer Fried Chicken – Step by Step Photos

Overhead shot of ingredients for brine.

Mix 2 teaspoons smoked paprika, 1/2 teaspoon freshly ground black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons oregano, 1 teaspoon cayenne pepper, 1 tablespoon salt, 1 cup buttermilk, and 1 beaten egg in a large bowl.

Overhead shot of chicken in a white bowl covered in buttermilk brine.

Place 10 pieces of chicken in the bowl and mix until all of the chicken is covered. Place a piece of plastic wrap directly on the surface of the chicken. Marinate in the fridge for at least 30 minutes, preferably 2 hours.

Overhead shot of brined chicken being placed in a white bowl full of flour.

Preheat your air-fryer to 300°F. Mix 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Remove one piece of chicken from the brine, shake off the excess brine, and dredge it in flour mixture. For a very thick layer of breading, dunk the chicken in the brine again and dredge it in the flour mixture, shaking off the excess. Set it aside and repeat with the remaining pieces of chicken.

Overhead shot of battered chicken placed in an air fryer.

Spray cooking oil in your air fryer basket until it is completely covered. Place the chicken in the basket in a single layer making sure no pieces are overlapping. Spray the top of the chicken with cooking oil until thoroughly covered. Cook for 20 minutes at 300°F.

Overhead shot of tongs flipping air fryer fried chicken in an air fryer basket.

Carefully flip the chicken pieces so as not to destroy the crust. Spray the top surface of the chicken again with cooking oil until thoroughly covered.

Overhead shot of finished air fryer fried chicken in an air fryer basket.

Cook for 15 to 20 minutes at 400°F, or until chicken skin is crispy and golden and the internal temperature is 160°F. It might take a few minutes longer, depending on the size of your air-fryer basket and the amount of chicken in the basket. Insert the thermometer in the thickest part of the chicken without touching the bone. Then try not to eat that crispy skin before serving. Forgive yourself if you fail miserably!

Side shot of air fryer fried chicken on parchment paper.

More Great Chicken Recipes

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Homemade Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.

The post Homemade Burger Seasoning appeared first on Budget Bytes.

I know Memorial Day is still a couple of weeks away, but if you ask me, grilling season has BEGUN! And whether you’re cooking homemade burgers outside on a grill or inside on a griddle, the first step to making a knock-it-out-of-the-park burger is to season it properly. This super simple homemade burger seasoning takes seconds to make, uses spices that you probably already have on hand, and really does take a ground beef patty to the next level. Try it on your next burger and let me know what you think! (I think you’ll be going back for seconds.)

Overhead view of a bowl full of burger seasoning surrounded by burger toppings.

What’s in Burger Seasoning

Burger seasoning doesn’t have to be fancy to really add a lot of depth of flavor to your homemade hamburgers. For our simple burger seasoning mix we use paprika (smoked and sweet), onion powder, garlic powder, freshly cracked pepper, salt, and just a tiny pinch of cayenne. They’re all pretty basic spices but when they come together they elevate the flavor of the beef without overshadowing it, making the perfect homemade hamburger.

How to Season Burgers

The best way to use this burger seasoning is to sprinkle a light layer on the outside of your already-formed burger patties. When making hamburgers you want to avoid overworking the meat, which can make your burger dense and tough. So gently shape your burgers then lightly coat them in your burger seasoning for the ultimate juicy and flavorful burger!

How Much Burger Seasoning to Use

I suggest using about ¼ to ½ tsp of burger seasoning per side of a ¼ lb. burger patty, but you can add more or less to taste. The recipe below makes about 1 Tbsp of burger seasoning, so that should be enough for about four burger patties.

If you want to make more burger seasoning at a time, simply adjust the number of servings listed in the servings box in the recipe card below and the rest of the ingredients will auto adjust for you.

burger seasoning being sprinkled over hamburger patties.

P.S. This really basic seasoning blend is great on just about everything. Try it on steak fries, pork or beef roasts, or grilled steaks!

A bowl of burger seasoning surrounded by cooked burger patties and toppings.
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Burger Seasoning

Make the best hamburgers ever with this easy homemade burger seasoning recipe that will add flavor and depth to your burgers.
Course Seasoning
Cuisine American
Total Cost $0.33 recipe / $0.08 serving
Prep Time 3 minutes
Total Time 3 minutes
Servings 4 (about ¾ tsp per burger)
Calories 5kcal

Ingredients

Instructions

  • Combine all of the ingredients in a bowl. Use immediately or store in a an air-tight container, away from light and heat, until ready to use.
  • To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Sodium: 292mg | Fiber: 0.4g

How to Make burger seasoning – Step by Step Photos

Individual spices in a bowl before stirring.

In a small bowl, combine 1 tsp sweet paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne pepper, and ½ tsp salt.

Stirred burger seasoning in the bowl.

Stir the spices together and then they’re ready to use! Get ready for the juiciest, most flavorful burger ever!

You can also make this in larger batches and store it as you would any spice or seasoning blend – in an air-tight container, away from heat and light.

What’s your favorite burger add-in? Let us know in the comments below!

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Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It’s the perfect side dish for any summer gathering.

The post Cajun Potato Salad appeared first on Budget Bytes.

If there’s one seasoning blend you need in your cabinet, it’s Cajun Seasoning. Whether you make your own blend or buy it pre-made from the store, this punchy blend of herbs and spices will bring life to whatever you’re cooking. Case in point: this Cajun Potato Salad. If regular potato salad is just a little too boring for you, you’ve got to try this slightly spicy, super flavorful, and ultra-creamy potato salad. You’ll never want it any other way.

Overhead view of Cajun Potato Salad in a bowl.

What is Cajun Potato Salad?

To avoid confusion, this isn’t a classic Cajun dish, but rather potato salad seasoned with a Cajun seasoning blend to give it a ton of spicy, smoky, herb-filled flavor. In addition to adding a hefty dose of herbs and spices, I used spicy Creole mustard and a dash or two of hot sauce in the dressing to really take it over the top. I also added a handful of chopped and green onion to keep that Cajun flavor theme going. This potato salad is just PACKED with flavor!

What Kind of Potatoes to Use

Usually, I like a waxy potato like Yukon Gold or red potatoes for a potato salad, but for this Cajun Potato Salad recipe I used softer Russet potatoes. I like the way the Russet potatoes kind of break down and half-mash as you mix them with the dressing. If you do want to use Yukon Gold or red potatoes, make sure to cut them into smaller pieces so you get a nice potato to dressing ratio once mixed together.

Homemade Vs. Store-Bought Cajun Seasoning

I used my own blend of Homemade Cajun Seasoning for this potato salad, but if you don’t have a well-stocked spice cabinet you can definitely use a store-bought Cajun seasoning blend. Make sure to check the bottle to see if the seasoning blend contains salt. If the store-bought seasoning does not contain salt, make sure to add some to the recipe below (½ to ¾ tsp added to the dressing should do it).

What to Serve with Cajun Potato Salad

This flavorful potato salad is the perfect side dish to go with grilled or BBQ meat, or to take with you to a summer BBQ or potluck. Serve it along side Slow Cooker Pulled Pork, Red Beans and Rice, Roasted Bratwurst with Peppers and Onions, Baked Chicken Drumsticks, or Quick BBQ Chicken. And don’t forget to make some Collard Greens to go along with it!

Close up side view of Cajun Potato Salad in a bowl.
Close up overhead shot of Cajun Potato Salad in a bowl.
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Cajun Potato Salad

Cajun Potato Salad is creamy, spicy, smoky, and absolutely packed with flavor! It's the perfect side dish for any summer gathering.
Course Lunch, Side Dish
Cuisine American
Total Cost $5.22 recipe / $0.87 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 1 cup each
Calories 441kcal

Ingredients

Cajun Seasoning*

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 3/4 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp cayenne pepper $0.02

Potato Salad

  • 2.5 lbs. russet potatoes $1.90
  • 1 tsp salt (for cooking water) $0.05
  • 2 large hard boiled eggs $0.42
  • 2 stalks celery $0.47
  • 3 green onions $0.33
  • 1/4 cup chopped parsley $0.20
  • 1 cup mayonnaise $1.22
  • 2 Tbsp Creole mustard (or spicy brown mustard) $0.15
  • 1 Tbsp red wine vinegar $0.13
  • 1/2 tsp hot sauce $0.02
  • 1/4 tsp sugar $0.01

Instructions

  • Combine the herbs and spices for the Cajun seasoning and set aside.
  • Peel and dice the potatoes into ½-inch cubes. Place the cubed potatoes in a large pot, sprinkle 1 tsp salt over top, then cover with water.
  • Place a lid on the pot and bring it up to a boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil the potatoes until they are very tender (about 8 minutes, test with a fork). Drain the potatoes in a colander and rinse briefly with cool water.
  • While the potatoes are boiling, prepare the potato salad dressing so the flavors have some time to blend. In a bowl, stir together the mayonnaise, mustard, red wine vinegar, hot sauce, sugar, and the prepared Cajun seasoning. Set the dressing aside.
  • Chop the hard boiled eggs, finely dice the celery, slice the green onions, and chop the parsley.
  • Once the potatoes are mostly cooled, transfer them to a large bowl with the eggs, celery, green onion, and parsley. Pour the dressing over top, then stir until everything is well combined. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or chill until ready to eat.

See how we calculate recipe costs here.

Notes

*In place of the homemade Cajun seasoning, you can use about 1 Tbsp store-bought Cajun seasoning. Make sure to check if the seasoning contains salt and if it doesn’t, you’ll need to add salt to the potato salad dressing.

Nutrition

Serving: 1Cup | Calories: 441kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Sodium: 732mg | Fiber: 3g

How to Make Cajun Potato Salad – Step by Step Photos

Diced potatoes in a pot with salt being sprinkled over top.

Peel and dice 2.5 lbs. russet potatoes into ½-inch pieces. Place the potatoes in a pot and sprinkle 1 tsp salt over top. Cover the potatoes with water, place a lid on the pot, and bring the potatoes up to a boil over medium-high heat. Once boiling, turn the heat down slightly and continue to boil the potatoes until very soft, about 8 minutes (test with a fork–the potato should pierce easily). Drain the potatoes in a colander and rinse briefly with cool water.

Cajun seasoning herbs and spices in a bowl not mixed.

For the Cajun seasoning, combine 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ¾ tsp salt.

Potato salad dressing ingredients.

While the potatoes are boiling, prepare the potato salad dressing so the flavors have time to blend a bit. Add 1 cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp red wine vinegar, the prepared Cajun seasoning blend, ½ tsp hot sauce, and ¼ tsp sugar.

Mixed Cajun potato salad dressing in a bowl being stirred.

Stir the dressing ingredients together until smooth. Set the dressing aside.

Two eggs in a small pot with water.

Hard boil two eggs. I like to use my soft-boiled egg method, but increase the simmer time to 12 minutes, but you can also boil them using a traditional hard-boiled egg method. Cool the eggs, then chop them into small pieces.

Chopped vegetables on a cutting board.

Chop two stalks of celery into small pieces, slice three green onions, and finely chop about 2 Tbsp parsley.

Dressing being poured over potato salad ingredients in the bowl.

Add the cooled potatoes, eggs, celery, green onion, and parsley to a large bowl. Pour the dressing over top.

Finished Cajun Potato Salad in the bowl.

Stir until everything is evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt, hot sauce, or other seasonings to your liking.

Overhead view of a bowl full of Cajun Potato Salad.

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Scalloped Potatoes

Velvety Scalloped Potatoes are the little black dress of your dinner table. Fabulous enough for a party and easy enough for a weeknight meal!

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These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal, you should definitely keep this luscious Scalloped Potato recipe front and center in your arsenal.

Overhead shot of scalloped potatoes in a white casserole dish.

What Are Scalloped Potatoes?

Quite simply, scalloped potatoes are sliced potatoes layered in a deep dish and baked in a thickened milk sauce flavored with spices. You bake the potatoes until they’re fork tender, about an hour in a 350°F oven, depending on the size and depth of the casserole dish. (The deeper the dish, the longer it takes to cook.)

The difference between scalloped and au gratin potatoes

Though they look very similar, there are two key differences between scalloped potatoes and au gratin potatoes.

  1. First, scalloped potatoes are cut about twice as thick as au gratin.
  2. Second, scalloped potatoes are simply potatoes baked in a milk sauce. Au gratin potatoes are layered with cheese and are also topped with cheese and bread crumbs.

Ingredients for Scalloped Potatoes

The beauty of this dish is its simplicity. You only need a few pounds of potatoes and a few cups of seasoned milk sauce to make it a straight stunner. So what ingredients do you need to make Scalloped Potatoes? I’m glad you asked!

  • Potatoes– of course! But not just any potato. You want a potato that holds its shape when baked, like a Yukon gold, a red, or a russet potato. You can also use sweet potatoes!
  • Butter and Flour – together, these ingredients make a roux, which thickens the milk sauce. Substitute the butter with cooking oil or vegan butter to keep things dairy-free. If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Add the chicken stock to the milk and bring to a boil for one minute as you stir constantly. Then add the seasonings.
  • Milk– is the foundation of the creamy sauce that flavors the scalloped potatoes as they bake. It’s best to use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with coconut milk, but again, go full fat. You need that fat to help thicken the sauce and add a velvety texture.
  • Chicken Stock – adds depth to the milk sauce. You can substitute it with vegetable broth if you prefer.
  • Spices – flavor the sauce and in turn, flavor the potatoes. I use a touch of nutmeg, onion powder, and garlic powder to create depth and a pinch of cayenne pepper to add a little heat. You can, of course, substitute these with your favorite spice blend. Add 3/4 teaspoon of the blend and taste the sauce before adding more.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

Do you have to blanch scalloped potatoes?

No, you don’t HAVE TO blanch scalloped potatoes. I blanch my potatoes because it shortens their baking time and ensures I don’t get a mouth full of crunchy half-cooked gray potatoes after an hour of baking. You see, slicing 3 pounds of potatoes by hand takes a minute. (Yes, you can use a mandolin, but we keep our equipment use very basic in the Budget Bytes kitchen.) Raw potatoes turn grayish brown when exposed to air, so you should keep them under water to keep them from oxidizing. At that point, you might as well boil them in salted water for a few minutes to add flavor, prevent browning, and shorten their baking time while you’re at it.

How To Make Scalloped Potatoes Ahead Of Time

You can make scalloped potatoes up to a day ahead of time. Follow every step, but only bake them for 45 minutes. Under-baking the potatoes means when you warm them up the next day, they won’t transform into mush. Cool the potatoes, place plastic wrap or parchment paper right on the surface, wrap the dish well with plastic or foil, and refrigerate. About an hour before you want to serve them, unwrap and bring them to room temperature on the counter, about 20 minutes. Then bake the uncovered dish until a fork inserted into the potatoes meets zero resistance, about 20 minutes. Make sure to rest them for 15 to 20 minutes before serving, so the sauce has a chance to firm up.

7 Tips For Making The Best Scalloped Potatoes

  1. Choose the right potato: waxy with thin skins, like Yukon gold, russet, or red. They will keep their shape during baking, so you don’t end up serving mush.
  2. Slice all of the potatoes to the same thickness, so they cook evenly. Go for about 1/4 inch thick.
  3. Keep the potatoes under water to prevent browning. Salt the water to add flavor and bring them to a boil for five minutes to help them cook faster in the oven.
  4. When adding liquid to a roux, in this case, milk and chicken broth, it should be hot to prevent the butter from clumping and creating lumps.
  5. Only use glass or ceramic casserole dishes. Metal dishes can turn your potatoes gray.
  6. Even if you’re in a rush, don’t cook the potatoes at high heat. It will cause the milk sauce to curdle. If you’re short on time, blanch the potatoes a little longer before layering them in your dish.
  7. As soon as you can slip a fork into the potatoes without any resistance, take the casserole dish out of the oven. If you overcook scalloped potatoes, they turn to mush.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

What goes with scalloped potatoes?

Here are some easy and budget-friendly recipes that are great for serving with scalloped potatoes:

How To Store Leftover Scalloped Potatoes

Place leftovers in an airtight container with plastic wrap or parchment paper covering their surface. Store them in the fridge for up to 4 days. While you can freeze scalloped potatoes, the cream sauce can get a touch grainy when reheating, and the texture of the potatoes does change a bit. If you freeze them, portion them, and store the potatoes in an air-tight container with parchment or plastic wrap on the surface to prevent freezer burn. They should keep for up to 2 weeks. Thaw in the fridge overnight before reheating.

How To Reheat Scalloped Potatoes

Bring the potatoes to room temperature on the counter (about 20 to 30 minutes) before placing them in a 350°F and baking them until they start to steam. You can also warm up leftovers in a microwave at 50% power. Depending on the microwave and portion size, it should take 2 to 4 minutes. Just look for the steam.

Overhead shot of scalloped potatoes in a white casserole dish.
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Scalloped Potatoes

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal.
Course Dinner
Cuisine American
Total Cost ($4.96 recipe / $0.55 serving)
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9 cups
Calories 223kcal

Ingredients

  • 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.29
  • 6 1/2 tsp salt, divided $0.18
  • 5 Tbsp salted butter* $0.70
  • 5 Tbsp All-purpose flour* $0.04
  • 2 cups milk* $0.50
  • 1 cup chicken broth* $0.16
  • 1/4 tsp black pepper, freshly ground $0.01
  • 1/4 tsp onion powder $0.03
  • 1/4 tsp garlic powder $0.03
  • 1 pinch nutmeg $0.01
  • 1 pinch cayenne pepper $0.01

Instructions

  • Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
  • Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
  • Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
  • Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
  • Layer half of the potatoes in the pan and cover with half of the sauce.
  • Repeat the layering process for the final layer.
  • Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
  • Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.

See how we calculate recipe costs here.

Notes

*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute butter with cooking oil or vegan butter.
*If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
* Substitute chicken stock with vegetable broth if you prefer.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Sodium: 1856mg | Fiber: 3g
Side shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

How to Make Scalloped Potatoes – Step by Step Photos

Overhead shot of a red Dutch oven with sliced potatoes in salted water.

Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish or any 2-quart baking dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4-inch thick, then add them to the salted water to prevent browning. Bring to a boil and blanch for 5 minutes before taking the potatoes off the heat. Strain the potatoes.

Overhead shot of silver pan with melted butter and a hand adding flour with a silver scoop.

Mix 2 cups milk and 1 cup chicken stock in a microwave-safe container and heat for 1 minute, or until steaming. Melt 5 tablespoons of butter in a heavy-bottomed saucepan, then add 5 tablespoons of flour. Cook, constantly stirring, until the paste bubbles but does not brown, about 2 minutes.

Overhead shot of cream being in a measuring cup being added to sauce in a silver pan with a whisk in it.

Add the hot milk and chicken broth mixture to the pan, stirring as the sauce thickens. Bring it to a boil.

Overhead shot of a cream sauce in a silver pan with with spices being added to it.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of nutmeg, and a pinch of cayenne pepper. Lower the heat, and cook for two minutes more, stirring constantly. Remove from the heat.

Overhead shot of scalloped potatoes being layered into a white casserole dish.

Pat the drained potatoes dry before layering half in the casserole dish. Top with half of the milk sauce.

Overhead shot of raw scalloped potatoes in a white casserole dish with cream sauce being poured into it.

Add the final layer of potatoes to the casserole dish and top with the remaining sauce.

Overhead shot of raw scalloped potatoes covered in cream sauce in a white casserole dish.

Distribute the sauce evenly over the top of the potatoes, making sure they are covered edge to edge. Cover the casserole dish with aluminum foil and bake for 30 minutes. Covering them helps trap steam, so the potatoes cook evenly.

Overhead shot of scalloped potatoes in a white casserole dish.

Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Allow the potatoes to cool for at least 15 minutes before serving. It’s optional, but I like to garnish the dish with a tablespoon of chopped Italian parsley. Get ready to start collecting compliments! This recipe is a win!

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Creamy Chicken And Orzo Skillet

When you think you don’t have time to cook, try this easy and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

When you’re having one of those days when you think you don’t have time to cook anything, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! It’s hearty, rich, comforting, and a perfect dinner for when you want to do anything but spend time in the kitchen. Bonus: it cooks in one pan! Can you ask for anything more?

Overhead shot of Creamy Chicken and Orzo in a silver skillet.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

  • Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
  • Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
  • Yellow Onion– Adds depth and a subtle sweetness to the dish.
  • Garlic– Also adds depth and lends a slight nuttiness when cooked.
  • Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
  • Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
  • Cream– Creates a velvety, creamy sauce.
  • Butter– Helps pull the sauce together.
  • Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

This creamy Chicken and Orzo Skillet pairs well with a fresh side salad or roasted veggies. Some great options include:

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

Close up shot of Creamy Chicken And Orzo.
Print

Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!
Course Dinner
Cuisine American
Total Cost ($7.18 recipe / $1.80 serving)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 779kcal

Ingredients

  • 1 tsp paprika $0.10
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.11
  • 1 1/2 cups orzo $0.32
  • 1 1/2 cups vegetable broth $0.23
  • 1/2 cup heavy cream $0.71
  • 2 Tbsp salted butter $0.30
  • 1/4 cup parmesan $0.44

Instructions

  • Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
  • Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
  • Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
  • Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
  • Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
  • After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
  • Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
  • Add the Parmesan and stir to combine.
  • Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1/2 cup orzo and the 1 1/2 cups of chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

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Nashville Hot Seasoning

Nashville Hot Seasoning is an incredibly peppery blend of spices that’s versatile and easy to make. Use it on way more than fried chicken!

The post Nashville Hot Seasoning appeared first on Budget Bytes.

I know you’ve heard of it, but have you ever tried Nashville Hot Seasoning? Believe it or not, this incredibly hot, peppery blend of spices is ridiculously versatile, and you can use it on way more than fried chicken. But don’t waste money buying a big canister, which will probably sit in your spice drawer, losing potency. Instead, make a small batch at home for pennies. It’s easy and will only take a few minutes!

Overhead shot of Nashville Hot Seasoning in a black bowl with a silver measuring spoon in it.

What Is Nashville Hot Seasoning?

Nashville Hot Seasoning blends cayenne pepper, smoked paprika, and other spices to create a fiery heat. An angry girlfriend originally created it in the 1930s as payback for a cheating boyfriend who’d been out all night. When she made breakfast, she doused her lover’s fried chicken with the ridiculously spicy blend, hoping to make him scream. But he ended up loving the extra spicy chicken and built an empire around it.

What You’ll Need

Nashville Hot Seasoning pairs well with fish, pork, beef, and hearty vegetables. Try it on cauliflower or avocado. Make Nashville Hot deviled eggs. If you’re an adventurous eater, sprinkle it on vanilla ice cream! Here’s what you need to make Nashville Hot Seasoning:

  • Ground Cayenne Pepper- The backbone of your spice blend brings a wallop of heat. For milder heat, lower the amount of cayenne by two teaspoons. For a spicier kick, raise it by two teaspoons. 
  • Smoked Paprika- Adds depth to the mix with a smoky and mildly spicy flavor. Substitute with equal parts chili powder or chipotle chili powder.
  • Dark Brown Sugar- Rounds out the heat with its sweetness. You can also use granulated sugar or light brown sugar.
  • Garlic Powder– Adds pungent garlic flavor. If you only have garlic salt, omit the salt in the recipe.
  • Onion Powder – Adds a sharp, savory note. If you only have onion salt, omit the salt in the recipe.
  • Black Pepper- adds a woody flavor with hints of citrus.
  • Salt- enhances the flavor of the rest of the spices.
Side shot of Nashville Hot Seasoning Blend in a black bowl with a wood spoon in it.

How To Store

Keep Nashville Hot Seasoning in an air-tight container and store it in a cool, dark place. It will stay potent for up to six months. This recipe only makes three tablespoons, so you’ll use it up way before then!

How To Use Nashville Hot Seasoning

It’s time to get creative because you can use Nashville Hot Seasoning on much more than fried chicken! Sprinkle it on these dishes to give them an extra kick:

Overhead close up shot of Nashville Hot Seasoning on a wood spoon.
Side shot of Nashville Hot Seasoning Blend in a black bowl with a wood spoon in it.
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Nashville Hot Seasoning

This incredibly peppery blend of spices is ridiculously versatile, and you can use it on more than fried chicken. Try it on fish, pork, beef, hearty vegetables, and even vanilla ice cream!
Course Seasoning
Cuisine American
Total Cost $0.78 recipe / $0.09 serving
Prep Time 3 minutes
Total Time 3 minutes
Servings 9 teaspoons
Calories 5kcal

Ingredients

  • 2 Tbsp cayenne pepper* $0.60
  • 1/8 tsp dark brown sugar* $0.01
  • 1/2 tsp smoked paprika* $0.05
  • 1/4 tsp garlic powder* $0.03
  • 1/4 tsp onion powder* $0.03
  • 1/4 tsp black pepper $0.03
  • 1/4 tsp salt $0.03

Instructions

  • To a small bowl add the cayenne pepper, dark brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  • Mix and store in an airtight container in a cool, dry spot.

See how we calculate recipe costs here.

Notes

* For milder heat, lower the amount of cayenne by two teaspoons. For a spicier kick, raise it by two teaspoons. 
*Substitute with granulated sugar or light brown sugar.
*Substitute with chili powder or chipotle chili powder.
*If substituting with garlic salt, omit the salt in the recipe.
*If substituting with onion salt, omit the salt in the recipe.

Nutrition

Serving: 1tsp | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Sodium: 65mg | Fiber: 0.4g
Overhead shot of Nashville Hot Seasoning in a black bowl with a silver measuring spoon in it.

How to Make Nashville Hot Seasoning – Step by Step Photos

Overhead shot of the spices that make up Nashville Hot Seasoning in a white bowl.

In a small bowl add 2 tablespoons cayenne pepper, 1/8 teaspoon dark brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt.

Overhead shot of Nashville Hot Seasoning in a white bowl.
Mix it with a fork and you are done! Store in a cool, dark spot in an airtight container, and use your Nashville Hot Seasoning on anything you want to add a spicy kick to!

Other Great Seasoning Blends

The post Nashville Hot Seasoning appeared first on Budget Bytes.

Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

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I’ll be honest, I wasn’t completely sold on air fryers UNTIL I made these air fryer chicken thighs. When I tell you that these chicken thighs are the most juicy chicken thighs I’ve ever had in my life, I wouldn’t be exaggerating. Add to that a deliciously crispy skin and the fact that they cook in about half the time as in the oven, and I’m SOLD. Air fryer chicken thighs are my new easy dinner go-to.

Close up side view of air fryer chicken thighs on a plate.

Why Cook Chicken in An Air Fryer?

If you haven’t hopped on the air fryer train yet, let me explain what makes this little machine special. Air fryers are mini convection ovens that cook using rapidly circulating hot hair. This constant flow of hot air increases evaporation and gives food a deliciously crispy exterior while cooking fast enough that the interior doesn’t dry out. And that, my friends, is exactly what you need to create super juicy chicken thighs!

What kind of Air Fryer to Use

You can cook chicken thighs in pretty much any type of air fryer. You’ll just need to make sure that the air fryer basket is large enough to cook the number of chicken thighs you’d like to make. We cooked four large chicken thighs in a 5-quart Air Fryer. The chicken thighs should have enough room around them for air to flow freely, keeping in mind that they will shrink some as they cook.

Close up of an air fryer chicken thigh cut open and pierced with a fork.

Ingredients for Air Fryer Chicken Thighs

Air fryer chicken thighs couldn’t be more simple. You only need a few ingredients and you can swap out the seasonings to suit your mood. Here’s what you’ll need for these air fryer chicken thighs:

  • Bone-in skin-on chicken thighs: using bone-in thighs will create the juiciest most flavorful thighs. Boneless chicken thighs will cook much faster but will be less juicy. Skinless chicken will tend to dry out faster and not have that nice crispy exterior.
  • Seasonings: You can use any seasoning mix you’d like, but today we used a simple mix of smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper.
  • Cornstarch: This helps the skin get extra nice and crispy!
  • Cooking oil: Just a little bit goes a long way with the air fryer! The oil helps the seasoning coat the chicken evenly and helps create that crispy skin.

More Seasoning Ideas

If you want to change up the flavor of your air fryer chicken thighs, try using some of these other seasoning blends:

What to Serve with Air Fryer Chicken Thighs

Since air fryer chicken thighs are such a fast and easy dinner staple, I suggest keeping the side dishes easy as well. You’ll want to serve the chicken thighs with something that you can prepare in the amount of time that it takes the chicken thighs to cook in the air fryer, so I’d serve them with something like three bean salad, mushroom rice, homemade mac and cheese, a simple side salad, or steamed green beans.

Overhead view of air fryer chicken thighs on the plate.
close up side view of air fryer chicken thighs on the plate.
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Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!
Course Dinner, Main Course
Cuisine American
Total Cost $6.86 recipe / $1.72 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 601kcal

Ingredients

  • 1 Tbsp cornstarch $0.03
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.02
  • 1/4 tsp dried oregano $0.03
  • 1/8 tsp cayenne pepper $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp Freshly cracked pepper $0.02
  • 4 bone-in, skin-on chicken thighs (about 2.25 lbs.) $6.53
  • 1 Tbsp cooking oil $0.04

Instructions

  • In a small bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
  • Preheat the air fryer to 400ºF. Pat the chicken thighs dry with a paper towel.
  • Place the chicken thighs in a bowl and drizzle the cooking oil over top, then add the cornstarch and seasoning mixture. Toss the chicken thighs until they are well coated in oil and spices.
  • Place the chicken thighs in the air fryer basket, skin side up, and cook for 10 minutes. Flip the chicken thighs and cook for 8 minutes more.
  • Flip one last time so the skin side is up and cook for two minutes. Use a meat thermometer to nake sure the internal temperature has reached 165ºF, and if not, cook for 1-2 minutes longer. Serve the chicken thighs hot with your favorite simple sides!

See how we calculate recipe costs here.

Nutrition

Serving: 1thigh | Calories: 601kcal | Carbohydrates: 3g | Protein: 42g | Fat: 46g | Sodium: 488mg | Fiber: 0.3g

How to Make Air Fryer Chicken Thighs – Step by Step Photos

Seasoning mix in a bowl.

Combine the seasonings and cornstarch in a bowl. The seasoning mix we used today was 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp salt, ¼ tsp pepper, and 1 Tbsp cornstarch.

Chicken thighs being patted dry with paper towel.

Preheat the air fryer to 400ºF. Pat four (about 2.25 lbs. total) bone-in, skin-on chicken thighs dry with a paper towel.

Seasoned chicken thighs in a bowl.

Add the chicken thighs to a bowl and drizzle with 1 Tbsp cooking oil, then sprinkle the seasoning mix over top. Toss the chicken thighs until they are evenly coated in oil and spices.

Chicken thighs in the air fryer, skin side up.

Place the chicken thighs in the air fryer basket, skin side up, making sure there’s at least a little room around each for the air to circulate. The chicken thighs will shrink a bit as they cook, too, allowing for more air flow.

Cooked chicken thighs in the air fryer basket.

Cook the chicken thighs for 10 minutes, then flip and cook for about 8 minutes more. I like to flip them one last time and cook with the skin side up for the final two minutes to make sure that skin is extra crispy! Make sure to test the chicken with a meat thermometer to make sure the internal temperature reaches 165ºF.

Finished air fryer chicken thighs on a plate.

Serve those juicy air fryer chicken thighs and all of their crispy skin goodness with your favorite sides!

close up side view of air fryer chicken thighs on the plate.

Seriously, the juiciest chicken EVER. 🤤

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Crispy Air Fryer Chicken Wings

If you’re looking for the best crispy air fryer chicken wing recipe ever, you’ve found it. These wings are crunchy, juicy, and full of flavor.

The post Crispy Air Fryer Chicken Wings appeared first on Budget Bytes.

You can stop looking. This is THE BEST extra crispy air fryer chicken wing recipe ever. I’m serious. It’s easy as all get out, uses just a few ingredients, is basically oil-free, and still yields THE CRISPIEST chicken wings ever. I’m talking crispier than wings that have been double deep-fried to within an inch of their life. And the best part? The meat is still luscious, juicy, and packed with flavor.

Overhead shot of air fryer chicken wings on a black plate.

Why Cook Wings In An Air Fryer?

An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. It circulates hot air all around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no splatter all over your stove, no sheet pan to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken wings that will absolutely blow your mind.

Can I Use Frozen Chicken Wings?

You can absolutely use frozen chicken wings in an air fryer. Just make sure they are defrosted and patted dry before you begin rubbing them down with spices. Frozen wings can hold loads of water, and you want to remove as much of that as possible before you air fry. Otherwise, you won’t get a crispy result.

Can I Use Boneless Chicken Wings?

You can, of course, use boneless chicken wings in an air fryer. Just take two minutes off each turn in the air fryer, as boneless wings cook a little faster than bone in. They’re also made from white breast meat, which has a much lower fat content than dark wing meat. A longer cook will leave you with dry results. Make sure the internal temperature reads 165°F on a meat thermometer before taking them out of the air fryer.

Overhead shot of air fryer chicken wings on a black plate.

Ingredients For Crispy Chicken Wings

For the crispiest chicken wings you’ve ever had, use the following ratio of spices per pound of chicken:

  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ⅛ teaspoon black pepper

We’re using a ratio, so no matter how many pounds of chicken wings you make, you will know how much spice to use. You don’t need to rely on a recipe. Just multiply the amount of spice by the number of pounds you’re making. If you want to use your favorite spice rub instead of making your own, just use a heaping teaspoon per pound of chicken.

Why Use Baking Powder For Chicken Wings?

Without getting too sciency, when you’re looking for crispy wings, you want to do two things: break down the proteins in the skin and draw moisture out of the skin. You can achieve this by first drying your wings with paper towels, then rubbing your wings down in salt and baking powder, and resting them for at least an hour. The salt and baking powder both draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, giving you the crispiest wings ever. 

How To Store Leftover Wings

I’m not sure how you end up with leftover wings, but I won’t judge. Obviously, your friends and family have more self-control than mine. You can store leftover wings in an air-tight container in your fridge for up to three days. However, if your wings have been out at room temperature for more than two hours, according to the FDA, it’s best to throw them out, as harmful bacteria could already be growing on them.

Side shot of air fryer chicken wings on a black plate.

How To Reheat Chicken Wings In An Air Fryer

Reheating wings is really easy. You’ll want to bring them to room temperature before putting them in your air-fryer. You’ll also want to preheat your air fryer to 350°. Then cook your leftover wings for 2 minutes, flip, and cook for an additional 2 minutes.

Tips For Cooking Wings In An Air Fryer

  • Preheat the air fryer. Your air fryer is a countertop oven, and like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy wings, it’s a must. If you’re waiting for the air fryer to come up to temp with your wings already in it, it throws off your cook time.
  • Don’t crowd the air fryer basket. You’ll be tempted to put as many wings as possible in the basket, but don’t do it. For crispy results, you need the wings to be in a single layer and to have enough separation between them to allow the air to circulate all over their skin. 
  • Don’t skip turning the wings. You turn food over in an air fryer so both sides have equal exposure to the heating element. That way, they’ll cook and brown evenly which gives you superior results. You don’t want your wings looking like they fell asleep on the beach during spring break, all burnt on one side and pale on the other. Trust.
Overhead shot of air fryer chicken wings on a black plate.
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Crispy Air Fryer Chicken Wings

If you're looking for the best crispy air fryer chicken wing recipe ever, you've found it! These wings are crunchy, juicy, and full of flavor. You're going to eat them all in one sitting!
Course Appetizer
Cuisine American
Total Cost ($4.53 recipe/ $2.26 serving)
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 2 servings
Calories 282kcal

Ingredients

  • 1 lb chicken wings $4.29
  • 1 tsp coarse salt* $0.06
  • 1 tsp baking powder* $0.02
  • 1 tsp cornstarch $0.01
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp smoked paprika $0.05
  • 1/4 tsp onion powder $0.03
  • 1/8 tsp black pepper $0.01
  • 1/8 tsp cooking oil for greasing $0.01

Instructions

  • Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
  • Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
  • Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
  • Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
  • Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.

See how we calculate recipe costs here.

Notes

*Only use a teaspoon of salt if the salt you’re using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.
*For best results, use aluminum-free baking powder.  Baking powder with aluminum in it can leave a metallic aftertaste.

Nutrition

Serving: 0.5lb | Calories: 282kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Sodium: 1465mg | Fiber: 0.3g

What To Serve With Chicken Wings?

If your wings are just an appetizer, you should serve them with celery and carrot sticks and classic dipping sauces like ranch and blue cheese. Beth’s recipes for Comeback Sauce and Buffalo Sauce are also amazing choices. To make a meal out of it, try serving your chicken wings with these dishes:

How to Make Crispy Air Fryer Chicken Wings – Step by Step Photos

Overhead shot of a hand patting raw chicken wings dry with a paper towel.

Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.

Overhead shot of raw chicken wings rubbedin salt and baking powder on a sheet pan rack.

In a small bowl, mix 1 teaspoon of coarse salt with 1 teaspoon of baking powder per pound of chicken. Place your dried chicken wings in a bowl large enough to hold them and sprinkle them with the salt mixture. Toss them to ensure they are evenly coated, and then place them on a rack set over a sheet pan. Refrigerate, uncovered, for at least an hour and up to a day ahead.

Overhead shot of raw wings tossed with spices in a white bowl.

In a small bowl, mix a teaspoon of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, and ⅛ teaspoon of black pepper per pound of chicken. Take the chicken wings out of the fridge, and pat them dry with a paper towel again. Place the wings in a bowl large enough to hold them, sprinkle them with the spices and toss them until they are thoroughly covered.

Overhead shot of air fryer chicken wings.halfway through the cook

Grease your air fryer basket with a little cooking spray or cooking oil. Preheat it to 300°F. Depending on the size of your air fryer and the number of wings you’re making, you’ll probably need to cook your wings in batches. Place the wings in a single layer in the basket of the air fryer, making sure they are not touching. Cook for 15 minutes.

Overhead shot of finished air fryer chicken wings.

Use tongs to turn your wings over in the basket. Raise the temperature to 450°F. Cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F. Keep them warm on a sheet pan in a 200°F oven while you cook another batch. Or do what I do, and serve them up immediately with some of your favorite sauces while the next batch cooks!

Overhead shot of air fryer chicken wings on a black plate.

Beth and I devoured about two pounds of chicken wings each when we were testing this recipe. My mouth literally watered as she took pictures of the finished wings. Make this recipe today!

The post Crispy Air Fryer Chicken Wings appeared first on Budget Bytes.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It’s great on tacos, sandwiches, burritos and more.

The post Slow Cooker Pulled Pork appeared first on Budget Bytes.

Something truly magical happens when you cook pork low and slow. It turns into the most mouth-watering tender and juicy meat you’ve ever had. And meat this tender is good with everything, so if you make this Slow Cooker Pulled Pork on Sunday, you’ll have meat to last you all week. Pile that slow cooker pork onto sandwiches, tacos, bowl meals, nachos, salads, and more for quick dinners the rest of the week!

Slow cooker pulled pork on a plate with tongs and sandwich fixings on the sides.

What Kind of Pork to Use for Pulled Pork

To get the juiciest and most tender pulled pork make sure to buy a pork butt or pork shoulder. These cuts are marbled with fat and connective tissue that slowly melt and gelatinize when cooked with slow, gentle heat, creating ultra moist and tender meat.

You can buy bone-in or boneless pork butt or pork shoulder. I prefer to use boneless and then cut the pork into large pieces so they cook a little faster, but you can leave the bone in and remove it when shredding the pork if preferred. Just keep in mind that cooking time may be longer if you leave the bone in during cooking.

How to Season Pulled Pork

I used a versatile yet flavorful spice rub on the pork before slow cooking, along with a little extra fresh garlic. This mix of paprika, garlic, onion, salt, pepper, and brown sugar enhances the pork’s flavor, but keeps it neutral enough to be paired with BBQ sauce or any other flavor profile you plan to pair with your pulled pork.

Three slow cooker pulled pork sandwiches on a wooden cutting board.

How to Serve Pulled Pork

Pulled Pork sandwiches are always a hit (brioche buns, BBQ sauce, pickles, and/or coleslaw), but this pulled pork is also great for tacos, burritos, quesadillas, or nachos. I also love piling pulled pork onto bowl meals, salads, or even adding it to soup or ramen. You can seriously add it to anything!

Storage Instructions

Keep the pork in the juices when refrigerating to keep the meat as moist as possible upon reheating. After cooking, transfer the shredded pork and juices to an air-tight food storage container and refrigerate for up to 4-5 days. After completely chilling in the refrigerator, you can transfer the pork to the freezer for longer storage (about three months). To reheat the pork, simply heat in a sauce pot over medium-low, stirring occasionally, until hot.

Close up side view of a plate full of slow cooker pulled pork.
Three pulled pork sandwiches with pickles on a wooden cutting board.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is an easy way to cook the most tender and juicy pork ever. It's great on tacos, sandwiches, burritos and more.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $9.48 recipe / $1.19 serving
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 ½ cup each
Calories 247kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 3 lbs. pork butt $8.07
  • 1 yellow onion, cut into chunks $0.37
  • 4 cloves garlic, roughly chopped $0.32

Spice Rub

  • 2 tsp paprika $0.20
  • 1 tsp smoked paprika $0.10
  • 2 Tbsp brown sugar $0.08
  • 1 tsp garlic powder $0.10
  • 1 tsp onion powder $0.10
  • 2 tsp salt $0.10
  • 1/2 tsp freshly cracked black pepper $0.04

Instructions

  • Combine the spices for the spice rub in a bowl.
  • Cut the pork butt into large chunks. If the pork butt has a bone you can either remove it before cooking or wait until you are shredding the cooked meat to remove it. Keep in mind the pork will require extra cooking time if cooking with the bone in.
  • Add the pork pieces to a large bowl and sprinkle the spice rub over top. Toss until the pork is evenly coated in spices.
  • Dice the yellow onion and add it to the bottom of the slow cooker. Place the seasoned pork on top of the onion, then add the roughly chopped garlic on top.
  • Place the lid on the slow cooker and cook on high for four hours or low for eight hours. Test the pork with a fork to make sure the meat is tender. It should shred easily with a fork. If not, cook for one hour longer. The total cooking time will depend on the size of your pork butt.
  • Once the pork is tender, use two forks to shred the meat.
  • If you prefer crispy edges on your pork, place some of the pork on a sheet pan and broil for a few minutes, or just until the edges are browned and crispy. Keep a close eye on the pork as it broils!
  • Serve the pulled pork on sandwiches, tacos, bowl meals, and more!

Nutrition

Serving: 0.5cup | Calories: 247kcal | Carbohydrates: 5g | Protein: 32g | Fat: 10g | Sodium: 694mg | Fiber: 0.5g
BBQ sauce being poured onto pulled pork sandwiches.

How to Make Slow Cooker Pulled Pork – Step by Step Photos

Spices for pulled pork in a small wooden bowl.

To make the spice rub for the pulled pork, combine 2 Tbsp brown sugar, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and ½ tsp freshly cracked black pepper.

Chunks of pork butt on a cutting board.

Cut a 3 lb. pork butt into large chunks. If your pork butt is bone-in, you can either remove the bone or cook with the bone in and remove it when shredding your meat. Keep in mind that if you leave the bone in, the pork will take slightly longer to cook.

Meat coated with spices in a bowl.

Place the pork in a bowl, sprinkle the spice rub over top, then toss until the pork is evenly coated in the rub.

Diced onion in the slow cooker.

Dice one yellow onion and place it on the bottom of the slow cooker.

Pork in slow cooker with chopped garlic,

Place the seasoned pork in the slow cooker and top with four roughly chopped cloves of garlic.

Cooked pork in the slow cooker.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours. If your pork butt is larger than 3 lbs. you may need to cook slightly longer. Check the tenderness of the meat after 4 hours on high or 8 hours on low. It should pull apart easily. If it’s still tough, let it cook another hour then check again.

Shredded pork in the slow cooker, some being lifted with tongs.

Once the pork is tender, use two forks to shred the meat.

Broiled pulled pork on a baking sheet.

If you want crispy edges on your pulled pork (who doesn’t?!). Place some of the pulled pork on a baking sheet and place it under your oven’s broiler for a few minutes. The melted fat on the pork will fry the edges and make it beautifully crispy! Keep a close eye on the meat as it broils since broilers cook very quickly!

Three pulled pork sandwiches with pickles on a wooden cutting board.

Enjoy your pulled pork on sandwiches, tacos, bowl meals, quesadillas and more!

The post Slow Cooker Pulled Pork appeared first on Budget Bytes.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

The post Baked Beans appeared first on Budget Bytes.

If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

Close up overhead view of baked beans in a cast iron skillet with a wooden spoon.

What Kind of Beans to Use for Baked Beans

Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.

What’s in the Sauce?

I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!

Baked beans on a spoon held close to the camera.

How to Serve Baked Beans

Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw, potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.

What Cookware to Use

I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.

What Else Can I Add?

A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!

Overhead view of baked beans in the skillet with a wooden spoon.
Overhead view of baked beans in the skillet with a wooden spoon.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $7.56 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 10 ½ cup each
Calories 307kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.40
  • 3 15oz. cans Great Northern Beans $2.37
  • 1 15oz. can tomato sauce $0.89
  • 1/4 cup tomato paste $0.32
  • 1/4 cup apple cider vinegar $0.17
  • 1/4 cup brown sugar $0.16
  • 1/4 cup molasses $0.77
  • 1 Tbsp Dijon mustard $0.05
  • 2 tsp Worcestershire sauce $0.03
  • 2 tsp smoked paprika $0.20
  • 1 tsp garlic powder $0.10
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!

Nutrition

Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Sodium: 446mg | Fiber: 7g
Close up side view of baked beans in the skillet.

How to Make Baked Beans – Step by Step Photos

Bacon cooking in a cast iron skillet.

Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Beans added to skillet with cooked bacon.

Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

BBQ sauce ingredients added to the skillet.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.

Baked beans in a skillet before going into the oven.

Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Baked beans after baking, a spoon stirring them slightly.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.

Finished baked beans stirred in the cast iron skillet.

Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!

The post Baked Beans appeared first on Budget Bytes.