Air-Fryer Honey Mustard Chicken Thighs are finger-licking delicious. In addition super easy recipe.

Well, to be honest, I’m not the biggest fan of chicken thighs. Some people are white meat lovers and some dark, I am definitely a white meat lover.

Yes, sometimes I like it but they need to be super crunchy and delicious just like wings.

In this case, chicken tights are marinade in honey and mustard, with all the spices and herbs then cooked in the air-fryer.

However, if you do not have it, you can use honey mustard dressing.

I used it before when I was out of honey and it was still delicious.

It is cooked to perfection, plus it tastes pretty amazing too. I would totally recommend tho recipe even if you do not like dark meat like me.

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It’s also inexpensive meat and you can feed your big or small family with a family-size pack. Serve it with salad, over rice, or pasta. You can even peel the skin after cooking and shred the chicken.

Maybe to think about if you have leftover. It can be a totally different dish using your leftovers, right?!

Anyhow, my family really liked it and I will commute making it just because it is such an easy, inexpensive and delicious recipe.

With that being said, if you see za’atar and lemon pepper seasoning all over my chicken. Certainly, you must know that I add those two to everything.

In another word, I love the freshness and the taste that those two seasonings bring to my finished dishes. Mmhm! I just love it!

Well, I hope you guys like my recipe for Air-Fryer Honey Mustard Chicken Thighs. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

AIR FRYER WHOLE CHICKEN

CHICKEN SCHNITZELS

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

AIR FRYER BONE-IN RIBEYE STEAK

AIR FRYER BABY BACK RIBS

Yield: Serves 4

Air-Fryer Honey Mustard Chicken Thighs

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Waiting Time: 1 hour

Total Time: 1 hour 55 minutes

Recipe for Air-Fryer Honey Mustard Chicken Thighs is flavorful easy and makes an amazing companion to so many side dishes.

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Ingredients

• 8 bone-in skin-on chicken thighs, 2 per serving
• 1/4 cup dijon mustard
• 3 tablespoons honey
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 2 teaspoons lemon pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions

1. In a medium bowl combine honey, dijon mustard, onion powder, salt, lemon pepper, lemon juice, and oil. Add the chicken thighs to the bowl and coat it with the mixture. Cover and leave it in the fridge for about 30 minutes to up to one hour.
2. After it marinates place it in the air-fryer basket and cook between 40 and 45 minutes depending on the air-fryer. You can cook it longer if you want your chicken skin to be crispier with a deeper color. I would not extend cooking to more than 50 minutes. I like turning or flipping the chicken every 15 minutes on the other side so it can reach the rich golden color on all sides. If you are cooking less chicken you do don't have to flip it but if you have more in the air-fryerI am highly recommending it.
3. Serve immediately and enjoy!

Notes

I like air-frying lemon slices and serve it with the chicken.

It's fantastic with some potatoes or rice, with a bit of green on the side.

If you do not have lemon pepper, you can use lemon zest from one whole lemon and 1/2 teaspoon of ground black pepper.

IF YOU DO NOT HAVE AIR FRYER: You can bake it at 375F for 40-45 minutes or until the chicken reaches 165F

Also, you may use your convection oven. Air Fryer is basically a convenient "countertop" convection oven.

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Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

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It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

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GLUTEN-FREE BANANA COCOA MUFFINS

WAFFLE BREAKFAST BOARD

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APPLE AND PERSIMMON CINNAMON MUFFINS

Yield: Makes 12

Banana Nut Oat Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4-5 ripe bananas, mashed
• 1 cup brown sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
3. Mash bananas with a fork in a small bowl so they still have a bit of texture
4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

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Air Fryer Whole Chicken is so easy, and everyone in my house loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

A year later we got another one. It is bigger with more settings such as baking, toasting and broiling together along with the initial air fryer function.

Now, this is not an air fryer review of any kind, but I really like this one in regards to how many functions it has.

However, I wouldn’t get this one again just because it is a bit too loud compared to my old one.

I’ve been wanting to make a whole chicken for a while now and since this air fryer is big enough, the chicken, that is around 4 pounds, fits easily.

So after marinating the chicken overnight in the fridge I finally had a chance to make it.

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It took me around an hour and a half, turning two times around to get that crispy skin. It was worth it.

To be honest, I thought that it will be done much faster but at the same time, I didn’t want to risk cooking it at high temperatures.

It was low and slow, in a way, although for the first 30 minutes I air-fried it at 350 degrees Fahrenheit, then a for an hour it was cooked at 375 degrees.

This all depends on how big your chicken is. Make sure that the internal temperature is at least 165 degrees.

You must poke your meat thermometer at the thickest part of the chicken so it can read the most accurate temperature.

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AIR FRYER BONE-IN RIBEYE STEAK

RAINBOW POTATOES WITH ROSEMARY

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AIR FRYER BABY BACK RIBS

BACON EGGS AND CHEESE CROISSANT SANDWICHES

If you get inspired and make this Air Fryer Whole Chicken, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Makes 1 Chicken, Serves 4 to 6

Air Fryer Whole Chicken

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time to Marinade: 12 hours

Total Time: 13 hours 35 minutes

Air Fryer Whole Chicken is so easy, and everyone loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

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Ingredients

• 1 chicken, 3 lb to 5 lb (1.3kg to 2.2kg)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried thyme
• 1 tablespoon rosemary
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2-3 tablespoons butter

Instructions

1. Place the whole chicken in the large pot or a bowl (You can also use an extra-large ziplock bag to marinate). Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
2. On the side mix olive oil, lemon juice, herbs, salt, and pepper then rub all over the chicken. under the skin, inside and all around. Close it or cover it and place it in the fridge for 10 to 12 hours, or overnight.
3. You can roast this in the oven for 45 to 50 minutes at 375°F, but today we gonna use air-fryer.
4. Take the chicken out of the marinade and add butter under the skin and rub if possible all around the chicken.
5. Air fry for 30 minutes at 350°F with back down and breast up, then turn it around and cook for 30 minutes with the breast down so the back could get a nice golden color as well at 375°F.
6. After that turn, it again allows it to air-fry for an additional 30 minutes also at 375°F. If your chicken is bigger like 5 pounds it might take up to 40 additional minutes.

The cooking time depends a) on your air fryer and b) on the size of the chicken. Always use a meat thermometer to detriment if the chicken is cooked through. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). When you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

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General Tso’s Tofu is tasty, beautiful and incredibly easy to make.

I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well known Asian fried chicken recipe of all, but you must give this one a go.

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Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

If you’re following Meatless Mondays’ then, hey, this is a quite perfect dish to make for you and your family.

Hey, if you get the change to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

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MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

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SKILLET GRILLED TOFU SALAD

Yield: Serves 4

General Tso's Tofu

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

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Ingredients

Tofu:

• 1 block extra-firm organic tofu
• 1 tablespoon sesame seeds oil
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons oil

Sauce:

• 1 cup chicken broth (alt. vegetable broth for vegetarians)
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• A drizzle of sesame oil

Instructions

1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
10. Cook for a couple of minutes or until sauce thickens.
11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

• If you wish to use store-bought General Tso's Sauce, you are more than welcome.

• Tofu must be extra firm or at least firm for this dish.
• If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

• Peanut oil
• Soybean oil
• Vegetable oil
• Safflower oil
• Canola oil
• Corn oil

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