The perfect crispy & juicy air fryer chicken tenders. Your kids will love them, and so will you! Pair them with your favorite dipping sauce or top them on a salad, these are good for just about anything! Air Fryer Chicken Tenders Y’all..I am kinda ashamed to say this, but after I made this recipe, I cooked chicken tenders just about every other day for a week lol. We love these air fryer chicken tenders in our home because they are so versatile. Whether I am making them for Jordy for lunch, or for dinner with a side of mashed potatoes, or even for those days I’m feeling kinda healthy and want something crispy for my salad. These air fryer chicken tenders are that good!Another reason I love them is because you can jazz up the recipe any way you like. There is no wrong way to season these. If you’re feeling a little spicy add some cayenne or chili powder, if you want something on the cheesier side add some parmesan…you can honestly do what ever you want to these and they will always taste good! Tips For Making Air Fryer Tenders To perfect this air fryer chicken tender recipe, here are a couple tips!Use an oil spray; use this to lightly coat your air fryer to prevent sticking. I also spray a little bit over the tenders after I place them in the fryer to cook to get them extra crispy.Lightly season your chicken tenders with the seasoning of your choice before breading them..salt & pepper is fine but they might be a little bland. I season my air fryer chicken tenders with a little bit of garlic & onion powder on top of salt & pepper.Do not over crowd your air fryer, depending on the size of your air fryer, you can air fry 3-4 tenders at a time.I buy chicken breast tenderloins, but you can use regular chicken breast and cut length wise. How to Cook Air Fryer Chicken Tenders In a shallow bowl or plate whisk together your breadcrumbs and seasonings then place to the side. Take your chicken tenders and place them in a seperate bowl and lightly season your tenders with salt and pepper, and your choice of additional seasoning along with olive oil and mix together. Place your tenders in the breadcrumb mixture and shake off any excess and place to the side. Preheat your air fryer to 390 degrees, once heated, spray your basket with a cooking spray to prevent sticking and work in small batches of 3-4 tenders. Cook for 8 minutes and flip half way. Serve with your desired dipping sauce or sides. To reheat place back in air fryer for 1-2 minutes at 390 degrees. I hope you all enjoy this recipe as much as we do! Let me know in the comments if you tried it or have any questions! With Love, Julianna Print Recipe Air Fryer Chicken Tenders Crispy and juicy air fryer chicken tenders! Prep Time5 minsCook Time8 minsTotal Time13 mins Course: Appetizer, Main Course, SnackCuisine: AmericanKeyword: Air Fryer, Chicken, Chicken Tenders Ingredients1 lb chicken tenderloins1 tbsp olive oil1/2 cup plain breadcrumbs1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp salt1/4 tsp pepperany additional seasoning of your choicecooking spray InstructionsIn a shallow bowl or plate whisk together breadcrumbs and seasonings then place to the side.In another bowl, place chicken and coat with olive oil. Also, lightly season your chicken with salt & pepper, as well as some additional seasoning.Take each tender and press each side into the breadcrumb mixture and shake off excess. Then place to the side.Preheat your air fryer to 390°, once heated, spray your basket with cooking spray and place a small batch of tenders in at a time then lightly spray the top of tenders with additional cooking spray.Cook for 8 minutes and flip tenders halfway through the cooking time. Once golden brown, remove and transfer to a cooling rack. Repeat steps for remaining tenders.Serve with your favorite dipping sauce or sides and enjoy!
Creamy and delicious Instant Pot shrimp pasta. This quick 15 minute dish will leave you and your family full and still wanting more! If you asked me how I came up with this dish I would tell you just like I told others, “I pulled it out of my a**”. I don’t mean to be vulgar, but seriously. I just pulled random things I had in my pantry and fridge and went with it. The night I made this I intended to make a chicken dish, but completely forgot to defrost the chicken…I know we’ve all been there before…and I had to come up with something quick, fast & in a hurry for my hungry family. Luckily for me, this dish came out tasting amazing. So here I am sharing it with you. I hope you enjoy! Instant Pot Shrimp Pasta If you’re looking for an easy, first time Instant Pot meal, this is it! It takes only 6 ingredients, not including any seasoning and it only takes 10 minutes to cook. Yes, 10 minutes, and that includes your IP coming to pressure and releasing! If you’re looking for another easy Instant Pot pasta dish, check out my Instant Pot Spaghetti! The Cooking Process To make the Instant Pot Shrimp Pasta saute the onion & garlic until fragrant. Add in your shrimp for 3 minutes (5 minutes if raw) then remove the shrimp and place to the side. Add in chicken broth & seasonings then scrape off any bits from the bottom of the pan to prevent a “burn” notice. Break noodles in half and layer them into the pot in alternating directions in a lattice style.Then add in your jar of sauce. DO NOT MIX. Close the lid and pressure cook on high for 2 minutes. When cook time is complete, allow the pressure to release naturally for 5 minutes then quick release. Mix everything together and then add shrimp back into the pot and mix again. Allow the pasta to sit for 5-10 minutes on warm before serving. Tips for Making IP Shrimp Pasta I used frozen (thawed) pre cooked shrimp, but you can use uncooked, raw shrimp if you preferThis dish is flexible when it comes to the type of pasta you can use. Again when I first made this I just used whatever I had which was thin spaghetti noodles. However, you can use linguine, fettuccine, or even a smaller pasta like penne or bowtie.This recipe also requires a jar of alfredo sauce. If you do not have alfredo sauce on hand, you can substitute it for 2 cups of heavy cream and 1 cup of shredded Parmigiano-Reggiano (add the cheese in after the pasta has cooked).If you do not have an onion or fresh garlic on hand, feel free to substitute with 1tbsp of onion powder and 1/2 tsp of garlic powderLet me know in the comments if you made this dish! Also, let me know if you made any changes or have any questions. ENJOY!With Love, Julianna Print Recipe Instant Pot Shrimp Pasta Creamy and delicious Instant Pot shrimp pasta. This quick 15 minute dish will leave you and your family full and still wanting more! Cook Time10 minsTotal Time10 mins Course: Main CourseCuisine: American, ItalianKeyword: Instant Pot, Pasta, Shrimp Servings: 42 Ingredients1 lb Frozen Shrimp, Tails Off, Devained thawed12 oz Spaghetti Noodles or any pasta15 oz Alfredo Sauce1 Small Onion chopped3 Cloves of Garlic minced32 oz Chicken Broth1 tbsp Italian Seasoning½ tbsp Cajun Seasoning optional1 tbsp olive oilSalt & Pepper to taste InstructionsTurn on IP to saute and wait for it to read HOT. Add in olive oil, onion, & garlic, and cook until fragrant. Add shrimp and saute for 3-5 minutes then remove shrimp and place to the side for later.Add in chicken broth and seasonings. Scrape the bottom of the pot to remove stuck on bits to prevent BURN notice.Break noodles in half and layer in the pot in alternating directions. Add sauce on top of the noodles. DO NOT MIX!Close the lid and pressure cook on high for 2 minutes. When cook time is complete naturally release for 5 minutes then quick release.Stir everything together and then add shrimp back to pot and stir again. Let the pasta sit for 5-10 minutes on warm before serving.
My go-to recipe whenever I need something quick and delicious to feed my family! Once you’ve made Instant Pot Spaghetti, you will NEVER make stove-top spaghetti ever again, plus you use fewer pots so easy cleanup, its a win win! I know this is going to sound super lazy, but I came up with this recipe because I wanted to make traditional spaghetti faster and quicker then it would take on the stove. I tried tons of recipes online and they were always missing something flavor wise. After a lot of tweaking and taste testing, I came up with this recipe. Instant Pot Spaghetti I almost always have these ingredients on hand in our fridge and pantry so that’s why this is such a staple dish in our home for those days I don’t feel like cooking, but still want a homemade meal. Making it in the instant pot not only taste better, but the cleanup afterward is a breeze. If you want to try another easy instant pot meal, check out my beef & broccoli recipe! My favorite thing about this meal is that when you cook the spaghetti in the instant pot, the noodles fully absorbs all the flavor compared to the stovetop method where your noodles are cooked in bland water. That is going to be the biggest difference in taste when you make this recipe. Tips for Making IP Spaghetti When making this recipe, here are some things to keep in mind: Most boxes of noodles are 16oz & this recipe calls for 12oz. To get 12oz out of a 16oz box, take all the noodles from the box and split in half. You will have two 8oz sections of noodles. Take one of the 8oz sections and split in half again and you will have two 4 oz sections. Combine the other 8oz section with one of the 4oz sections and now you will have an almost perfect 12oz amount of noodles. Make sure to layer the noodles in a lattice style to prevent noodles from sticking together DO NOT MIX the ingredients at all! it’s okay if some of the noodles aren’t covered. They will still cook If you don’t have beef broth on hand you can substitute it with vegetable broth or water! That’s all I have for you all. If you made it and loved it leave me a comment. If you made any changes let me know as well, I love to hear yall’s ideas! With Love, Julianna Print Recipe Instant Pot Spaghetti A family favorite! A quick and easy spaghetti recipe that will make all your stove-top recipes obsolete! Prep Time5 minsCook Time10 mins Course: Main CourseCuisine: ItalianKeyword: Easy, Instant Pot, Italian, One Pot, Quick, Spaghetti Servings: 4 Ingredients1 lb Ground Beef1 Small Onion chopped3 cloves Garlic minced2 tsp Italian Seasoning12 oz Spaghetti Noodles3 cups Water½ cup Beef Stock or Broth Optional, you can replace with water15 oz Can of Petite Diced Tomatoes24 oz Spaghetti Sauce any flavor works, I prefer roasted garlicSalt & Pepper to taste1 tbsp Olive OilParmesan Cheese InstructionsTurn IP on to saute mode and add your olive oil and wait for it to read HOT. Once hot, add in your onion and garlic and saute until fragrant. Add in your ground beef, Italian seasoning, and salt and pepper and cook until all the beef is browned. Drain any excess grease. Add beef broth to pot and scrape of any stuck-on bits from the bottom of the pot. This will prevent you from getting any burn notice.Break spaghetti noodles in half and layer them over the ground beef. Do small layers at a time and alternate the direction of noodles for each layer in a criss-cross pattern. Then pour water over the noodles.Pour the can of diced tomatoes (undrained) and the pasta sauce over the center of the noodles. Close the lid and set your valve to sealing. Pressure cook on high for 10 minutes. When the timer is finished allow it to naturally release for 1 minute then quickly release the pressure.It will look like there is a lot of liquid but just stir the pot so everything is mixed together. Let it sit for 5-10 minutes. Top with parmesan.