NINJA® AIR FRYER MAX XL ninjakitchen.com 2928
INGREDIENTS
/ cup all purpose flour
1
1
/2 teaspoons kosher salt
2 eggs, lightly beaten
1
/2 cup seasoned bread crumbs
/ cup grated Parmesan cheese
1 bunch jumbo asparagus,
trimmed
Cooking spray
SRI-RANCH-A
DIPPING SAUCE
2 tablespoons sriracha
1
/4 cup ranch dressing
1 teaspoon lime juice
DIRECTIONS
1 Place flour and salt in a shallow bowl or on a
plate; stirring to combine. Add eggs to another
bowl. Place bread crumbs and Parmesan cheese
into a third bowl; stirring to combine.
2 Working in small batches, coat asparagus with
cooking spray. Toss in flour. Tap o excess flour,
then coat asparagus in egg. Transfer asparagus to
bread crumb mixture, tossing well to evenly coat.
Place the coated asparagus on a tray or plate.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR FRY, setting
temperature to 390°F, and setting time to
3 minutes. Select START/STOP to begin.
4 Once unit is preheated, place asparagus on
the crisper plate in a single layer (if all spears
won't fit, set additional ones aside). Spray with
cooking spray; reinsert basket.
5 Select AIR FRY, set temperature to 390°F,
and set time to 8 minutes. Select START/STOP
to begin.
6 After 4 minutes, remove basket and shake
asparagus or toss with silicone-tipped tongs.
Reinsert basket to resume cooking.
7 While asparagus is cooking, stir together
all dipping sauce ingredients in a bowl. If there
are additional spears, repeat steps 4-6.
8 When cooking is complete, serve asparagus
immediately with dipping sauce.
CRISPY
ASPARAGUS
FINGERS
PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2–4 SERVINGS
SNACKS
& SIDES
INGREDIENTS
1 pound uncooked boneless
skinless chicken breasts,
cut in / inch thin strips
/ cup sriracha
2 tablespoons soy sauce
1 tablespoon kosher salt
3 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon smoked paprika
DIRECTIONS
1 Whisk together all the ingredients, except
chicken. Place mixture into a large resealable
plastic bag.
2 Add chicken to bag and rub to coat. Marinate
in refrigerator for 4–6 hours or overnight.
3 Strain meat; discard excess marinade.
4 Remove the crisper plate from the basket. Lay
half the sliced meat flat on the bottom of the
basket in 1 layer. Place the crisper plate on top
of the meat. Place remaining meat on the
crisper plate.
5 Insert basket in unit. Select DEHYDRATE, set
temperature to 150°F, and set time to 6 hours.
Select START/STOP to begin. Check after 4 hours,
cooking until desired texture is reached.
6 When cooking is complete, remove jerky and
store in an airtight container.
CHICKEN JERKY
PREP: 15 MINUTES | MARINATE: 4–8 HOURS | COOK: 6 HOURS | MAKES: 3 CUPS
SNACKS
& SIDES
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