6 healthy air fryer recipes your kids will beg for

1. Chicken tenders

Serves: 4

Total time: 1 hour

Ingredients:

For the chicken tenders:

• 1 1/2 lb. chicken tenders
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cup all-purpose flour
• 2 1/2 cup panko bread crumbs
• 2 large eggs
• 1/4 cup buttermilk
• Cooking spray

For the honey mustard:

• 1/3 cup mayonnaise
• 3 tbsp. honey
• 2 tbsp. dijon mustard
• 1/4 tsp. hot sauce (optional)
• Pinch of kosher salt
• Freshly ground black pepper

Instructions:

1. Season chicken tenders on both sides with salt and pepper. Place flour and bread crumbs in two separate shallow bowls. In a third bowl, whisk together eggs and buttermilk. Working one at a time, dip chicken in flour, then egg mixture, and finally in bread crumbs, pressing to coat.
2. Working in batches, place chicken tenders in the basket of air fryer, be sure to not overcrowd it. Spray the tops of chicken with cooking spray and cook at 400 degrees for 5 minutes. Flip chicken over, spray the tops with more cooking spray and cook 5 minutes more. Repeat with remaining chicken tenders.
3. In a small bowl, whisk together mayonnaise, honey, dijon and hot sauce, if using. Season with a pinch of salt and a few cracks of black pepper.
4. Serve chicken tenders with honey mustard.

2. Garlic-rosemary brussels sprouts

Serves: 6

Total time: 30 minutes

Ingredients:

• 3 tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb. Brussels sprouts, trimmed and halved
• 1/2 cup panko bread crumbs
• 1-1/2 tsp. minced fresh rosemary

Instructions:

1. Preheat air fryer to 350 degrees. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds.
2. Toss Brussels sprouts with 2 tablespoons oil mixture. Place Brussels sprouts on tray in air-fryer basket; cook 4-5 minutes. Stir sprouts. Cook until sprouts are lightly browned and near desired tenderness, about 8 minutes longer, stirring halfway through cooking time.
3. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Continue cooking until crumbs are browned and sprouts are tender, 3-5 minutes.
4. Serve immediately.

3. Cauliflower tots

Serves: 6

Total time: 30 minutes

Ingredients:

• 4 cup cauliflower florets, steamed (about 1/2 large cauliflower)
• 1 large egg, lightly beaten
• 1 cup shredded cheddar
• 1 cup freshly grated Parmesan
• 2/3 cup panko breadcrumbs
• 2 tbsp. freshly chopped chives
• Kosher salt
• Freshly ground black pepper
• 1/2 cup ketchup
• 2 tbsp. Sriracha
• Cooking spray

Instructions:

1. Preheat oven to 375 degrees. Grease a large baking sheet with cooking spray.
2. In a food processor, pulse steamed cauliflower until riced. Place riced cauliflower on a clean kitchen towel and squeeze to drain water.
3. Transfer cauliflower to a large bowl with egg, cheddar, Parmesan, Panko and chives and mix until combined. Season with salt and pepper to taste.

4. Herbed buttermilk roast chicken breast

Serves: 6

Total time: 1 hour 25 minutes

Ingredients:

• 1 large bone-in skin-on split chicken breast, (1 1/4 to 1 1/2 lbs)
• 1 cup 1% buttermilk
• 1 1/2 tsp. dried parsley
• 1 1/2 tsp. fresh or dried chives
• 3/4 tsp. kosher salt
• 1/2 tsp. dried dill
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• olive oil spray

Instructions:

1. Place the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
2. Meanwhile, in a bowl combine the remaining spices.
3. Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer.
4. Sprinkle the seasoning mix over the top and let it stand 5 minutes until it soaks in.
5. Spray the top of the chicken with oil. Cook at 300 degrees for 10 minutes then increase the heat to 350 and cook until an instant-read thermometer inserted into the thickest part reads 160 degrees, and the chicken is golden in color, 30 to 35 minutes.
6. Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.

Recipe from SkinnyTaste

5. Fried green tomatoes

Serves: 4

Total time: 13 minutes

Ingredients:

• 2 green tomatoes, (3 if they are smaller)
• salt and pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup buttermilk
• 1 cup Panko crumbs
• 1 cup yellow cornmeal

Instructions:

1. Cut tomatoes into 1/4-inch slices. Pat dry with paper towels and season well with salt and pepper.
2. Place flour in a shallow dish or pie plate, or for easy clean-up use a paper plate.
3. Whisk together eggs and buttermilk in a shallow dish or bowl.
4. Combine Panko crumbs and cornmeal in a shallow dish or pie plate, or for easy clean-up use a paper plate.
5. Preheat air fryer to 400 degrees.
6. Coat the tomato slices in the flour, dip in egg mixture, and then press panko crumb mixture into both sides. Sprinkle a little more salt on them.
7. Mist air fryer basket with oil and place 4 tomato slices in basket. Mist the tops with oil. Air-fry for 5 minutes.
8. Flip tomatoes over, mist with oil and air-fry 3 more minutes.
9. Serve with Comeback sauce if desired.

6. Tasty French fries

Serves: 4

Total time: 50 minutes

Ingredients:

• 1 pound russet potatoes, peeled
• 2 teaspoons vegetable oil
• 1 pinch cayenne pepper
• 1/2 teaspoon kosher salt

Instructions:

1. Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
2. Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
3. Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
4. Preheat the air fryer to 375 degrees. Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl.
5. Serve immediately.

Recipe from Allrecipes