Dinner - Nom nom paleo air fryer recipes
Author: Keith Simmons
Air fryer salmon is quick, healthy, and easy to make—and the honey sriracha glaze adds just the right amount of heat to this gluten free and paleo friendly meal! This rotisserie-style air fryer whole chicken is perfectly seasoned and features both crispy skin and juicy meat!
Air Fryer Whole Chicken
This rotisserie-style air fryer whole chicken is perfectly seasoned and features both crispy skin and juicy meat! The prep is so fast and easy, you’ll be cooking a whole chicken in your air fryer ALL THE TIME.
Provided by: Michelle Tam
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 3
Provided by: Michelle Tam
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
- 1 whole chicken (between 3½ to 4 pounds)
- 1 tablespoon your favorite Nom Nom Paleo Spice blend (or Diamond Crystal kosher salt)
- Avocado oil spray
Nutrition:
- Calories: 429 kcal
- Protein: 35 g
- Fat: 31 g
- Serving Size: 1 serving
- Pat the chicken dry with paper towels and remove any giblets or organs inside the cavity.
- Using a pair of kitchen shears, trim away any excess flaps of skin and/or globs of fat at the cavity opening.
- Pour some of the seasoning blend in a small bowl. Rub some seasoning all over the skin, in the cavity, and even under the skin above the breast meat. Use your fingers to carefully separate the skin from the meat and then rub the seasoning directly onto the breast meat
- Tuck the wings behind the back of the chicken and marinate the chicken, uncovered, at least one hour or up to two days in the fridge.
- Preheat air fryer to 375°F. When the air fryer is ready, spray the interior basket with avocado oil spray.
- Place the chicken breast-side down and air fry at 375°F for 30 minutes. The back of the chicken should be a beautiful golden brown.
- Carefully, flip the chicken breast side up and cook for 10 to 15 minutes or until the skin is golden brown, the juices run clear, and the internal temperature of the breast reaches at least 157°F and the thighs are 175°F. Yes, use a meat thermometer to check the temperature!
- Rest the bird for 20 minutes before carving. If you want to minimize food waste, remove the meat from the bones and use the carcass to make bone broth!
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Air Fryer Chicken Nuggets (Paleo, Gluten Free, Grain Free, Nut Free)
These crunchy air fryer chicken nuggets are a guaranteed hit with both kids and adults! Coated with crushed plantain chips, these healthy chicken bites are paleo, gluten-free, grain-free, nut-free, and irresistible!
Provided by: Michelle Tam
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Provided by: Michelle Tam
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 3 cups cold water (or use 2 cups of pickle juice in place of salt brine)
- Diamond Crystal kosher salt
- 1½ pounds boneless skinless chicken breasts
- 9 ounces plantain chips (or strips)
- 2 large eggs
- 2 tablespoons cassava flour (or tapioca or arrowroot powder)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- avocado oil spray
- ¼ cup Dijon-style mustard
- 1 tablespoon honey
Nutrition:
- Calories: 534 kcal
- Carbohydrate: 44 g
- Protein: 41 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 1 g
- Serving Size: 1 serving
- Place a wire rack in a rimmed baking sheet. Set aside.
- Make the brine for the chicken by pouring the water in a large bowl and mix in ¼ cup Diamond Crystal kosher salt until it dissolves. Alternatively, you can pour 2 cups of pickle juice in a bowl to use as the salt water brine.
- Cut the breasts into bite-sized pieces until you have about 28 uniform pieces total. Use a meat pounder to smush each piece until they’re about ½-inch thick.
- Add the chicken to the prepared brine and cover and store in the fridge for only 15 minutes. If you’re using pickle juice, marinate the chicken in the fridge, covered, for at least an hour and up to 8 hours.
- Plop the plantain chips in a food processor and process until a coarse powder is formed. You should end up with 2 cups of plantain crumbs.
- Transfer half of the crumbs to a shallow bowl. (If you put all the crumbs in the shallow bowl, they will clump up as you coat the chicken.)
- In another shallow dish, add the eggs, cassava flour, onion powder, garlic powder, smoked paprika, and ½ teaspoon Diamond Crystal kosher salt. Whisk together until a sticky paste forms.
- Take the chicken out of the brine and pat dry with paper towels.
- In batches, dip the chicken in the egg mixture, shaking off any excess. Coat the chicken with the plantain chip crumbs, gently patting them. Set the nuggets on the prepared wire rack in the rimmed baking sheet.
- Add more plantain chip crumbs to the dish when it runs low. Continue coating the chicken pieces until finished.
- Now, air fry the chicken nuggets in batches. Lightly spray the bottom of the air fryer with avocado oil spray and place the chicken nuggets in a single layer. Spray the tops of the nuggets with avocado oil.
- Air fry at 400°F for 8 to 10 minutes or until the outside is golden brown and the center is fully cooked. If the nuggets are frozen, air fry for 14 to 16 minutes. Repeat until finished.
- Honey Mustard Sauce
- If desired, make honey mustard sauce. In a small bowl, whisk together the dijon-style mustard and honey until uniform. Serve the nuggets with the sauce.
Air Fryer Salmon with Honey Sriracha Glaze (Gluten Free)
Air fryer salmon is quick, healthy, and easy to make—and the honey sriracha glaze adds just the right amount of heat to this gluten free and paleo friendly meal!
Provided by: Michelle Tam
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 10
Provided by: Michelle Tam
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 10
Ingredients:
- 4 salmon fillets (about 5 ounces each)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ½ cup coconut aminos
- 2 tablespoons honey (or 100% fruit juice sweetened jam for Whole30)
- 1 tablespoon Whole30 Sriracha
- 1 garlic clove (minced)
- 1 teaspoon arrowroot powder
- avocado oil spray
- 1 teaspoon toasted sesame seeds (optional garnish)
Nutrition:
- Calories: 242 kcal
- Carbohydrate: 7 g
- Protein: 28 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 3 g
- Serving Size: 1 serving
- Pat the salmon dry and sprinkle on some salt and pepper.
- In a small saucepan combine coconut aminos, honey, sriracha, and the minced garlic. Cook on medium heat, stirring occasionally, until the honey dissolves and the sauce comes to a simmer.
- While the sauce is heating up, whisk together a small amount of water with the arrowroot powder in a small bowl to make a suspension.
- Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened. Take the sauce off the heat.
- Brush some of the sauce on the salmon fillets, covering all of the surfaces except the skin. (You’ll have extra sauce so make sure you pour some out so you don’t contaminate the remaining sauce with raw fish.)
- Preheat the air fryer to 400°F. Spray the inside of the air fryer basket with some avocado oil.
- Lay the salmon fillets in a single layer, skin-side down.
- Air fry the filets at 400°F for 5 to 10 minutes, or until the internal temperature reaches about 125°Ffor medium. Thin fillets that are less than 1-inch thick will cook in about 5 minutes and thicker fillets (1½-inches thick or more) can take about 8 to 10 minutes. Err on the side of checking earlier rather than later! (No instant-read thermometer? Use a fork to check that the meat is barely cooked through. You want moist flakes!)
- Taste for seasoning and brush on more reserved sauce if desired. Feel free to garnish the fillets with toasted sesame seeds.
Air Fryer Fish Sticks (Gluten Free, Paleo)
These homemade crunchy air fryer fish sticks are waaaaay better than any frozen store-bought variety! Bonus: the crispy crust is made with crushed plantain chips so this kid-friendly finger food is both paleo and gluten-free!
Provided by: Michelle Tam
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Provided by: Michelle Tam
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 1½ pounds boneless skinless white fish fillets (cod, halibut, pollock, or sea bass are good choices)
- Diamond Crystal kosher salt
- 6 ounces plantain chips
- 2 large eggs
- 2 tablespoons cassava flour
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Avocado oil spray
Nutrition:
- Calories: 433 kcal
- Carbohydrate: 36 g
- Protein: 35 g
- Fat: 16 g
- Fiber: 2 g
- Sugar: 1 g
- Serving Size: 1 serving
- Pat the fish fillets dry with a paper towel and cut the fish into 3×1-inch strips, until you have about 16 uniform pieces. Sprinkle the the fish fillets on both sides with Diamond Crystal kosher salt.
- Dump the plantain chips into a food processor or blender and process until a coarse powder is formed. You should end up with 1½ cups of plantain crumbs.
- Place a wire rack in a rimmed baking sheet. Set it aside.
- Pour half of the plantain chip crumbs in a shallow bowl. (If you put all of them in the shallow bowl at once, they’ll clump up as you coat the fish.) Add more crumbs as needed to the plate as you dredge the fish—that way you won’t run out of plantain crumbs prematurely.
- In another shallow dish, add the eggs, cassava flour, onion powder, garlic powder, smoked paprika, and ½ teaspoon Diamond Crystal kosher salt. Whisk together until a uniform sticky paste forms.
- In batches, dip the fish in the egg mixture, shaking off any excess batter. Coat the fish with the plantain chip crumbs, gently patting the crumbs on top. Place the battered fish sticks on the prepared wire rack in the rimmed baking sheet. Repeat with the remaining fish sticks.
- Air Fryer Instructions: Preheat the air fryer to 400°F. As the air fryer is heating up, spray the tops of the fish sticks with avocado oil. When the air fryer is hot, lightly spray the bottom of the air fryer with avocado oil spray. Place the fish sticks with the avocado oil sprayed side down in a single layer in the air fryer basket. Spray the tops of the fish sticks with avocado oil. Air fry at 400°F for 7 to 9 minutes, flipping the the fish sticks over at the halfway point (at around the 4 minute mark). The fish sticks are ready when the outside is golden brown and the center is opaque and flaky. The final temperature of the cooked fish should reach 140°F.
- Oven instructions:Heat your oven to 425°F convection with the rack in the middle. Place the fish sticks on a greased wire rack in a rimmed baking sheet. Spray the fish sticks with avocado oil and bake for 10 to 13 minutes, flipping the fish sticks at the halfway point (at around the 6 minute mark). The fish sticks are ready when the outside is golden brown and the center is opaque and flaky. The final temperature of the cooked fish should reach 140°F.
- Serve with lemon wedges, ketchup, or homemade tartar sauce!
