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Recipes
Spicy Chicken Strips
1 cup buttermilk
1½ tablespoons hot pepper sauce
1 teaspoon salt
½ teaspoon black pepper, divided
1 pound boneless, skinless chicken
breasts, cut into ¾-inch strips
¾ cup panko bread crumbs
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
Combine buttermilk, hot sauce, salt, and
¼ teaspoon black pepper in a shallow bowl.
Add chicken strips and refrigerate for at
least 2 hours. Combine bread crumbs, salt,
remaining black pepper, and cayenne pep-
per in another shallow bowl; stir in oil.
Remove chicken strips from marinade and
discard marinade. Drop strips, a few at a
time, into crumb mixture. Press crumbs
onto strips for even and secure coating.
Place a single layer of chicken strips,
about half, in basket. Cook at 350° for 12
minutes. Cook remaining strips when rst
batch is complete.
8 servings (serving size = 2–3 strips)
Herb Roasted Chicken
½ to 1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon black pepper
1 3 to 3½-pound chicken
Combine oil, rosemary, parsley, garlic, salt,
and pepper in a small bowl. Rub oil mix-
ture over the entire chicken. Place chicken
in the basket, breast side down. Cook at
350° for 1 hour, ipping halfway through
cooking. Allow chicken to rest in basket for
10 minutes before removing to carve.
4 servings (serving size = 4 ounces)
Parmesan Coated Chicken Breasts
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried basil
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 boneless, skinless chicken breasts
Combine bread crumbs, cheese, and basil
in a small, shallow bowl. Add oil and stir
until thoroughly combined. Combine mus-
tard and Worcestershire sauce in a small
bowl. Spread mustard mixture over both
sides of each chicken breast. Place chicken
in bowl with crumb mixture and press coat-
ing onto each side of each breast for even
and secure coating. Place chicken in basket.
Cook at 350° for 21–25 minutes, ipping
halfway through cooking.
2 servings
Horseradish Crusted Pork Chop
1½ tablespoons prepared horseradish
1 tablespoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons olive oil
4 boneless pork chops, ½ to ¾ inch
thick
Combine horseradish, coriander, salt,
pepper, and oil in a small bowl. Rub
mixture over both sides of the pork chops.
Place pork chops in basket. Cook at 350°
for 20–23 minutes, ipping halfway
through cooking.
4 servings
Pepper Crusted Salmon
¼ cup tamari or soy sauce
½ tablespoon orange juice
2 garlic cloves, minced
2 teaspoons honey
4 4-ounce salmon fillets
1 tablespoon olive oil
½ to 1½ tablespoons coarsely ground
mixed peppercorns
Mix tamari, orange juice, garlic, and honey
in a shallow glass baking dish. Add salmon,
turning to coat. Cover and refrigerate for
30 minutes, turning occasionally. Remove
salmon from marinade; discard marinade.
Pat salmon dry.
Rub both sides of each llet with oil. Coat
the esh side of each llet with pepper.
Line basket bottom with aluminum foil and
place llets, skin side down, on the foil.
Cook at 350° until salmon akes, about 15
minutes.
4 servings
Sesame Ginger Beef
½ cup tamari or soy sauce
3 tablespoons olive oil
2 tablespoons dark-roasted sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 to 1½ pounds beef flank, boneless sirloin,
or top round steak
Whisk together tamari, oils, brown sugar,
ginger, and garlic in a small bowl. Add beef
to a gallon-size resealable plastic bag; pour
marinade in bag. Press as much air out of
the bag as possible and seal. Refrigerate
for 1–1½ hours, turning halfway. Remove
beef from marinade and discard marinade.
Pat steak dry and place in basket. Cook at
350° for 20–23 minutes, ipping halfway
through cooking.
4–6 servings (serving size = 4 ounces)
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