Chicken Caesar Smash Tacos

Ingredients:

2 lbs ground chicken, uncooked

10 mini flour tortillas

Salt and pepper, to taste

Butter and olive oil, for cooking

1 package Caesar salad mix (lettuce, dressing, cheese, croutons), or equivalent

Preparation:

1. Mix up the Caesar salad and set aside.

2. Divide the chicken into 10 equal portions.

3. Place one portion of chicken onto each of the tortillas, then spread it out in an even layer across the entire tortilla.

4. Sprinkle each tortilla topped with chicken with salt and pepper.

5. Heat oil and butter (just enough to coat) in a skillet over high heat.

6. Place the tortillas, meat side down, in the skillet, and cook for 2-3 minutes, or until cooked through.

7. Flip the tortillas once the meat is cooked, and cook the other side until it is crispy and golden.

8. Once the tacos are cooked, top each taco with a generous portion of the Caesar salad, then fold taco in half to serve.

Butter Chicken

Ingredients:

Marinade:

2 boneless, skinless chicken breasts, cut into 1" cubes

2 tsp cumin

2 tsp chili powder

1 tsp turmeric

2 tsp tikka masala

1 1/4 cups Greek Yogurt

Chicken seasoning:

1 tsp turmeric

2 tsp tikka masala

2 tsp chili powder

1 1/2 tsp cumin

1 tsp salt

1 Tbslp. olive oil

Sauce:

1 Tblsp. olive oil

1 onion, diced

1/2 cup tomato paste

1 can petite diced tomatoes, drained

2 cups half and half

1/4 cup cashews

Preparation:

1. Mix all marinade ingredients together.

2. Once marinade is fully mixed, stir in chicken, being sure to coat it fully.

3. Leave chicken in marinade for at least 1 hour.

4. Mix together all chicken seasoning spices, except for the olive oil.

5. Once the chicken is fully marinated, put 1 Tblsp. oil in a large skillet.

6. Turn skillet to high heat, and add chicken and marinade.

7. Sprinkle chicken seasoning blend over chicken, and stir into chicken and marinade.

8. Turn heat to medium-high and and cover skillet. Cook chicken, stirring very frequently, so that the yogurt in the marinade doesn't burn. 

9. Once chicken is fully cooked (DO NOT OVERCOOK), remove it and the marinade from the skillet and put into a bowl.  Keep warm. Do not wash skillet.

10. Put the second Tblsp. olive oil into the skillet, along with the diced onion.

11. Saute onion until tender, then reduce heat to low.

12. Add tomato paste and diced tomatoes to onions, and stir to incorporate.

13. Turn heat off, and add half and half to tomato and onions. Whisk until fully incorporated.

14. In a food process with a large bowl, add cashews, then pour in onion, tomato and cream mixture.  Process/blend on medium-high until entire mixture is as smooth as possible.

15. Return blended mixture to skillet, and turn heat to medium.

16. Add chicken and marinade to blended mixture, and stir to incorporate.

17. Once everything in the skillet is warmed, serve over rice.

Buffalo Chicken Egg Rolls

Ingredients:
2 cups shredded chicken
⅓ cup buffalo sauce
4 oz. cream cheese, softened
¾ cup cheddar cheese, shredded
⅓ cup blue cheese dressing
¼ cup blue cheese crumbles
2 green onions, chopped
1½ teaspoon garlic powder
1 teaspoon salt
8 egg roll wrappers
Neutral oil for frying
 
Preparation:
1. In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.
 
2. Fill a small bowl with water. Place one egg roll wrapper on the counter, with a corner facing you. Scoop approximately 4 Tblsp. of the buffalo chicken filling into the center of the wrapper in the shape of a log.
 
3. Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.
 
4. Roll the wrapper tightly towards the top corner and, using your finger, smear the top corner/edges with some water to seal the egg roll.
 
5. Ensure the egg roll is tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.
 
6. In a pot, add oil for frying. The amount of oil needed will depend on the size of your pot (opt for a deeper pot to prevent splattering and overflow). Fill the pot with 2 to 3 inches of oil, ensuring there's at least 3 inches of space from the top. 
 
7. Heat on medium-high until the oil reaches 370°F.
 
8. Using a slotted spoon or tongs, carefully place 1 to 2 egg rolls into the oil. If your pot is wider, you may be able to add 3 at a time.
 
9. When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.
 
10. Serve warm with a side of celery and ranch/blue cheese dressing for dipping.

NOTE: Can also be "fried" in an air fryer, using guidelines for your fryer to determine cook time and temperature.

Chinese Chicken and Vegetables with Rice

 Ingredients:
1 cup cranberry juice or sweet tea
½ cup soy sauce
2 chicken breasts, cut into bite-sized slices (not cubes)
½ white onion, sliced thin
10-15 mini carrots, sliced into thin strips about 1.5” long
1 medium zucchini or yellow squash, sliced into thin strips about 1.5” long
½ bell pepper (or yellow, orange or red), sliced into thin strips about 1.5” long
1 ½ cups broccoli crowns, separated into small florets
3 green onions, sliced thin
2 Tblsp dried scallions
1 Tblsp sesame seeds
3 Tbsp olive oil
3+ Tbslp Kinder’s Japanese BBQ seasoning
1+ Tblsp Kinder’s Red Garlic seasoning
1 cup Korean BBQ sauce
 
Preparation:
1. Two or more hours before cooking, marinate chicken in cranberry juice/sweet tea and soy sauce.
 
2. After marinating is finished, discard marinade, then heat oil in large skillet over medium-high heat.
 
3. Add chicken to skillet, working in batches as necessary to make sure all chicken in skillet is flat on the bottom of the skillet at all times.
 
4. Sear chicken on both sides, adding Japanese BBQ seasoning and Red Garlic seasoning while it cooks. If chicken breasts were large, adjust seasoning amounts accordingly.
 
5. Once chicken is cooked through, remove from skillet using a slotted spoon and keep warm. Leave juice and oil in skillet.
 
6. Add onion, carrots and broccoli to skillet, and begin to saute.
 
7. Once onion has just begun to turn clear (2-3 minutes), add bell pepper and zucchini to skillet.
 
8. Season vegetables with Kinder’s seasonings, to taste, then cover skillet.
 
9. Reduce heat to medium-low, and allow vegetables to steam for 3-4 minutes. Do not let vegetables get limp.
 
10. Add chicken back to skillet and mix gently into vegetables.
 
11. Add green onions and Korean BBQ sauce.
 
12. Simmer for 3-4 minutes on medium-low heat until fully heated through. Don’t let vegetables overcook.
 
13. Gently mix in scallions and sesame seeds.
 
14. Serve immediately over/with rice.

Baked Chicken Enchiladas 2024

Ingredients:
2 Tblsp. butter
1 medium onion, diced
2 Tblsp. minced garlic
½ Tblsp. chipotle chile sauce 
1 20-oz. jar salsa verde
Approx. 2/3 of a rotisserie chicken skin and bones removed, shredded
1 tsp. Goya Adobo seasoning with pepper
½ tsp. black pepper
2 tsp. Mexican or smoked seasoning with lime (ex. McCormick Mojito Lime, Kinder’s Tequila Lime, Private Selection Kickin’ Chile and Lime BBQ rub)
12 medium flour tortillas (La Banderita Carb Counter tortillas preferred)
1 ½ cups sour cream
1 can black beans, rinsed and drained
2 cups shredded Mexican blend cheese
1 small container white queso 
 
Preparations:
1. Saute the onion and garlic in the butter over medium heat in a large skillet.
 
2. Mix the chile sauce and half of the salsa with the onion and garlic.
 
3. Add the chicken to the skillet, and mix well.
 
4. Stir the Goya, pepper and lime seasoning into the chicken mixture. Add more seasoning, to taste, if needed.
 
5. Remove chicken mixture from heat.
 
6. Lay the tortillas out separately on the counter, and spread a 1.5” wide strip of sour cream down the middle of each.
 
7. Spoon 1/12 of the chicken mixture on top of the sour cream (about 1.5” to 2” wide), leaving space at the top and bottom, so the ends can be tucked in when the enchilada is rolled up.
 
8. Add a spoonful of black beans on top of the chicken mixture (approx. 3 Tblsp).
 
9. Top each chicken-bean strip with a small handful of shredded cheese.
 
10. Spread the remaining salsa verde on the bottom of a casserole dish (or two).
 
11. Carefully roll each tortilla up, tucking in the ends as you roll, so the enchilada is sealed.
 
12. Place the tortillas in the casserole dish(es), sides touching but not smashed together.
 
13. Distribute the queso over the top of the enchiladas, being careful to also spread some on the ends of each enchilada.
 
14. Cover the casserole dish(es) with foil, making sure the foil doesn’t touch the enchiladas.
 
15. Bake in a 350 degree oven until heated through, about 20 minutes (may be longer/shorter depending on the size of the casserole dish(es).
 
16. Serve immediately (enchiladas should be able to be gently separated from one another). Top with hot sauce, if desired.

Southwest Chicken Pasta

Ingredients:

1 lb elbow pasta (3 1/2 cups dry)

1 can chicken (this can be browned in a skillet before using, if desired)

1 can black beans

1 can yellow corn (or Southwest/Fiesta corn)

1 cup mayonnaise

1 cup milk

3 Tblsp Hidden Valley Ranch dry seasoning mix

2 Tblsp. taco seasoning

2 Tblsp. salt

Preparation:

1. Cook pasta to just beyond al dente.

2. While pasta is cooking, whisk together mayonnaise, milk, Ranch seasoning mix, taco seasoning and salt.

3. Drain and rinse pasta, and let it cool for 5-10 minutes.

4. In a large bowl, combine pasta, chicken, corn and beans.

5. Add dressing mix to pasta mixture, and stir until everything is well coated.

6. Keep refrigerated, and serve cold.

Ninja Foodi Homemade Chicken Nuggets

Ingredients:

Chicken Mixture

1 lb ground chicken

3+ Tblsp. flour

1 slice white break

1/4 cup buttermilk

1 egg, whisked

1/2 tsp salt

Egg Wash

1 egg

4 Tblsp. milk

Coating

1 cup fine bread crumbs (not Panko)

1/4 cup flour

1/2 tsp salt

Avocado oil spray

Preparation:
1. Preheat Ninja Foodi to 350 degrees on Air Crisp setting. Insert the air crisp trivet/plate into the Foodi.

2. In a medium bowl, soak slice of bread in buttermilk for 5 minutes.

3. Using a fork, mash the soaked bread (and any remaining buttermilk) to make almost a paste.

4. To the bread, add the ground chicken, whisked egg and salt. Mix together well with the fork.

5. Sprinkle in some of the flour, a little at a time, until the chicken mix still looks wet, but can be scooped and hold its shape. You may not need all of the flour - keep the rest to add later, if the mixture gets too wet again.

6. In a second medium bowl, whisk the egg for the Egg Wash.

7. Add the milk to the egg, and whisk until fully incorporated.

8. In a third medium bowl, mix half of the bread crumbs for the Coating, along with 1/2 of the flour and half of the salt. Reserve the remaining half.

9. Line a large baking sheet with a piece of parchment paper.

10. Set the bowls and baking sheet along the counter in this order: Chicken Mixture, Egg Wash, Coating, baking sheet. Put a spoon in the Coating bowl.

11. Scoop a rounded tablespoon of the chicken mixture, shape it lightly with your left hand, then dip it in the Egg Wash.

12. Remove the ball of chicken from the Egg Wash (with your left hand) and drop it gently into the Coating.

13. Using your right hand and the spoon, coat the ball of chicken with the bread crumb and flour mixture, then remove it and place it on the baking sheet.

14. Continue until all of the Chicken Mixture has been made into balls -- it should make about 20. If, during the process, the Chicken Mixture gets too wet, add more of the flour to get it back to a scoopable texture. About halfway through (or if/when your Coating starts to get clumpy, if that happens before), whisk in the remaining bread crumbs, flour and salt into the Coating bowl.

15. Gently press down on each ball to flatten it into a nugget. Nuggets should be about 1/3" thick after flattening.

16. Lightly spray 7-8 of the nuggets (or however many will fit in one layer in your Foodi) with the avocado oil spray on one side.

17. Gently place the sprayed nuggets, sprayed side down, into the Foodi.

18. Spray the other side of the nuggets lightly with the avocado oil spray once they have been placed on the Foodi trivet.

19. Close the lid, and cook for 3 minutes.

20. Open the Foodi, flip the nuggets, close, and cook for 3 more minutes.

21. Open the Foodi again, and lightly spray the top of the nuggets with one more coat of avocado oil spray. Close and cook for 3 more minutes.

22. Using a meat thermometer, after 9 minutes total of cooking, double check to make sure the internal temperature of the nuggets is greater than 165 degrees (it will likely be considerably higher).

23. Remove the nuggets, and let them sit for at least 2 minutes before serving.

24. Repeat cooking process with remaining nuggets.

NOTE: These can be made and frozen. If freezing, stop after step 15. Place entire tray (parchment paper with nuggets on top) into freezer. Freeze for at least 4 hours, then remove from tray and put into a freezer-safe plastic bag. They can be cooked from frozen in the Foodi. After 9 total minutes of cooking, assess if they need to cook a bit longer, based on the internal temperature.

Ninja Foodi Fiesta Lime Chicken

Ingredients: 

1 cup chicken broth
2 pounds boneless, skinless chicken breasts (frozen or thawed)
1 cup uncooked white rice 
1 1/2 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup picante sauce or salsa
1 tsp Cajun seasoning
1 tsp Tajin
1 Tblsp. taco seasoning
1/2 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp cumin
1 fresh lime, cut into wedges
 
Preparation:
1. Pour the broth into the Ninja Foodi. 

2. Add chicken to the pot in an even layer.

3. Cover the pot and secure the lid. Make sure valve is set to sealed.

4. Set the pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken.

5. When the time is up, let the pot sit for another 5 minutes, then vent.

6. Remove the chicken from the pot and place on a cutting board.

7. The rice can be cooked on the stovetop or in the Foodi. If using the Foodi to make the rice, measure the remaining broth in the pot, then add enough water to total 1 ½ cup of liquid. Place the rice in the Foodi, and set the pressure cook button to 2 minutes. When the time is up, let the pot sit for 10 minutes, then vent and remove the rice from the Foodi pot. Rinse the pot.

8. Shred or cut up the chicken.

9. Put the chicken back into the Foodi pot, and set pot to “Keep Warm.”

10. Stir together the mayonnaise, sour cream, picante and all seasonings.

11. Stir the sauce into the chicken.

12. Serve chicken over rice, in buns, or as lettuce wraps. Squeeze lime over each serving.

Buffalo Chicken Pasta

Ingredients:

2 lb. chicken breast, diced
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 Tblsp. oil
1 medium onion, diced
2 Tblsp. minced garlic
1 oz. tomato paste
1 ¾ cup chicken stock
7 oz. cream cheese
2 Tblsp. unsalted butter
¼ cup buffalo sauce
12 oz. penne pasta
¼ cup reserved pasta water
¼ cup grated cheddar cheese
¼ cup grated mozzarella
Drizzle of ranch dressing
Drizzle of buffalo sauce
 
Preparation:
1. Boil pasta, reserving ¼ cup of pasta water when done.
 
2. While pasta is cooking, toss chicken in garlic powder, onion powder, paprika, salt and pepper.
 
3. Cook chicken in olive oil in skillet until a little over halfway done.
 
4. Add onion and garlic to skillet and continue cooking until onion is almost clear.
 
5. Add tomato paste and chicken stock, then bring to a bubble/low boil.
 
6. Reduce heat to low and simmer for 10 minutes.
 
7. Add cream cheese, butter and buffalo sauce. Stir until creamy.
 
8. Add pasta and pasta water, and mix thoroughly.
 
9. Mix in grated cheese.
 
10. Top with drizzles of ranch and buffalo sauce, as desired.

Shredded Chicken Tacos

Ingredients:
6-7 chicken tenderloins, or 1 boneless, skinless chicken breast, cut into 2” chunks

3 Tblsp. oil, divided 

1/4 yellow bell pepper, diced

1/4 white onion, diced

Garlic powder

Onion powder

Paprika

Salt

Pepper

Chili flakes

1/3 cup water

3 small flour tortillas (not mini)

½ cup mozzarella cheese

 

Preparation:

1. Season the chicken, and cook in a skillet using half of the olive oil. Remove chicken from skillet and set aside. 

2. In the same skillet, add the remainder of the oil, and sauté peppers and onions, seasoning them with the same spices.

3. While the peppers and onions are cooking, shred the cooked chicken.

4. Once peppers and onions are soft, add water and stir.

5. Add chicken back to skillet, and stir everything together. 

6. Move chicken mixture to sides of skillet. Dip one tortilla in the juices of the pan.

7. Place dipped tortilla in another skillet, and fill it halfway with 1/3 of the chicken mixture and 1/3 of the cheese.

8. Fold tortilla in half to make it look like a taco, and heat in skillet on both sides until cheese is melted and outside is crispy.

9. Repeat with remaining tortillas.

NOTE 1: For an easier version, cut chicken into tiny pieces, as if dicing to match the vegetables. Mix vegetables and chicken together in skillet and season well. Sauté chicken and vegetables together in oil until cooked through. Remove from skillet and continue with step 6. 

NOTE 2: This recipe is easiest to make with mini tacos. Adjust the amount of filling as appropriate.

 

Creamy and Healthy Cajun Chicken

Ingredients:

2 chicken breasts, diced into 1-2” pieces
½ tsp sriracha
1 Tblsp. garlic
1 Tblsp. oregano
1 Tblsp. paprika
1 Tblsp. olive oil
2 Tblsp. butter
1 Tblsp. garlic paste
1 tsp oregano
½ cup chopped onions
2 Tblsp. tomato paste
1 tsp oregano
2/3 cup skim milk
2 oz. low fat cream cheese
½ cup parmesan cheese
1 cup uncooked rice (2 cups cooked)

 

Preparation:

1.     Marinate chicken for at least 30 minutes in sriracha, garlic, 1 Tblsp. oregano, paprika and olive oil.

2.     Cook chicken in skillet, adding olive oil if needed.

3.     While chicken is cooking, cook rice according to package instructions.       

4.     Remove chicken from skillet and keep warm.

5.     On low heat, melt butter. Mix in garlic paste, 1 tsp. oregano, chopped onions and oregano.

6.     Once onions are soft, add milk, cream cheese and parmesean, and stir until combined.

7.     Return chicken to skillet, toss in sauce, and let simmer for five minutes.

8.     Serve chicken mixture over rice, garnishing with parsley and chili flakes, as desired.

Quick Chicken Jambalaya

Ingredients:
1 Tblsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1 Tblsp. Cajun seasoning
1 cup long grain rice
1 can fire roasted diced tomatoes
2 cups chicken stock
1 cup diced smoked sausage (optional)
 

Preparation:
1. Heat oil in a large skillet with a lid, and brown chicken for 5-8 minutes until golden.

2. Remove chicken and set aside. 

3. Sauté onion for 3-4 minutes until soft.

4. Add pepper, garlic, seasoning and sausage (if desired), and cook for 5 minutes more.

5. Stir the chicken back in, along with the rice, tomatoes and chicken stock. Cover and simmer for 20-25 minutes, until the rice is tender.

 

Chicken Chow Mein

Ingredients:
Chicken Marinade:
1 ½ lbs chicken breast, cut into thin strips
2 tsp paprika
1 tsp black pepper
2 tsp garlic powder
4 tsp low sodium soy sauce 
2 tsp sesame oil
 
Noodles and Vegetables:
2 cups uncooked chow mein egg noodles
1 Tblsp. minced garlic
1 medium red onion, sliced
1 medium red bell pepper, sliced
1 cup green onion, chopped
3 ½ Tblsp.  low sodium soy sauce
3 ½ Tblsp. oyster sauce
1 Tblsp. rice vinegar
Sesame seeds and chili flakes for garnish
Cooking spray or olive oil for sautéing
 
Preparation:
1.     Marinate the chicken for 30 minutes or longer.

2.     Cook noodles according to package instructions and drain.

3.     Cook chicken in skillet, then remove from pan and keep warm.

4.     Sauté vegetables in skillet.

5.     When vegetables are slightly soft, add garlic, soy sauce and vinegar. Mix to coat vegetables.

6.     Add cooked noodles to vegetables in skillet, and toss to coat.

7.     Top with cooked chicken and serve with sesame seeds and chili flakes.

NOTE: If there’s not enough sauce/noodles aren’t dark, add extra soy or oyster sauce after mixing until desired color/sauce amount is reached.

 

 

Chicken, bacon and ranch sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

2 cups shredded chicken (approx 2 large cans)*

2/3 cup crumbled bacon pieces (about 1/2 package, cooked)

2 cups ranch dressing, divided

1 package cheddar cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. parsley

*If using canned chicken, brown chicken in skillet first and let cool.

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with ranch dressing.

3. Mix chicken, half of the bacon pieces and 1 cup of the ranch dressing.

4. Spread the chicken mixture evenly across the buns.

5. Drizzle the remaining ranch dressing across the chicken.

6. Lay the cheese slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

7. Sprinkle remaining bacon over cheese.

8. Put the bun tops on the sandwiches.

9. Mix the powdered garlic and parsley into the butter.

10. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

11. Cover sandwiches with foil, sealing the sides.

12. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Buffalo Chicken Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

4 cups sliced grilled chicken (approx 2 large chicken breasts)

1 cup buffalo sauce, divided

1 package provolone cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. Ranch dressing powder

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with buffalo sauce.

3. Evenly distribute the grilled chicken across the buns.

4. Drizzle the remaining buffalo sauce across the grilled chicken.

5. Lay the provolone slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

6. Put the bun tops on the sandwiches.

7. Mix the powdered garlic and Ranch powder into the butter.

8. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

9. Cover sandwiches with foil, sealing the sides.

10. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

 

Ninja Foodi Chicken Quarters

Ingredients:

4 chicken leg quarters, skin intact

Salt

2 cups water

Sauce of choice or 3 Tblsp. vegetable oil

Preparation:

1. Lightly salt the front and back of each piece of chicken.

2. If sauce is desired, rub sauce onto all sides of chicken. If not, rub chicken with oil on all sides.

3. Turn on the Ninja Foodi, and press the PRESSURE button.

4. Put cook & crisp plate into cooking pot.

5. Pour water into the Foodi.

6. Place chicken onto cook & crisp plate, standing pieces up. It's ok if they touch. 

7. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

8. Turn the pressure valve to SEAL.

9. Turn on the Ninja Foodie, and press the PRESSURE button.

10. Set the TIME to 20 minutes, then press START (leave temperature on HIGH).

11. The Ninja Foodi will take several minutes to pressurize, then will cook for 20 minutes. Once the 20 minutes of cooking is completed, allow the pressure to natural release for 8 minutes.

12. After 8 minutes of natural release, open the pressure valve to release the remaining pressure.

13. Once the lid unlocks, use tongs to remove (carefully, as they will be tender), and coat with additional sauce or seasonings, as needed. You do not need to empty the water.

14. Close the crisping lid, press the AIR CRISP button, and set the temperature to 400 for 5 minutes, and press the START button.

15. After 5 minutes, open the lid, and use tongs to turn the chicken over.

16. Repeat step 13 a second time -- air crisp the chicken for 5 more minutes.

17. Once the second set of 5 minutes of crisping is done, verify that the chicken is crisp enough for your liking. If not, repeat for several minutes until chicken reaches desired crispness, then serve.

NOTE: The internal safe serving temperature for chicken is 165 degrees. When testing the temperature of bone-in meats, be sure that thermometer probe is not touching a bone.