Nashville fried chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version keeps the boldness intact while making it far more doable for regular cooking.

If you have never tried Nashville Fried Chicken before, consider this your sign to make it ASAP. Traditionally, chicken pieces are marinated and then coated in flour and egg wash before being deep fried. Which makes it feel pretty heavy.

But this air fryer version of Nashville hot chicken is wayyy lighter. Instead of flour and egg wash, we coat the chicken in cornflakes and then air fry it with just a light brushing of oil. The result? Perfectly crispy yet healthy pieces of chicken that are ready in no time. And of course the quick Nasvhille-style chilli oil is the star of the show!

I love eating this chicken as a burger with some cooling homemade ranch, and crisp lettuce for a meal that’s spicy, creamy, crunchy, and satisfying. It’s lighter but just as delicious as the original version! 

Nashville Chicken Burger Ingredients

Chicken marinade

• Chicken thighs – stay juicy and tender even with the high cooking temperature. You can use chicken breast, but be sure to reduce cooking time
• Greek yogurt – tenderises the chicken and adds moisture. Feel free to use hung curd in its place 
• Vinegar – balances richness and helps tenderise; lemon juice works too
• Red chilli powder – adds heat and colour; reduce or replace with paprika for a milder version
• Garlic paste – for aroma and flavor. Fresh minced garlic works as well
• Sriracha – adds heat and tang
• Cornflour – helps the marinade cling and keeps the chicken crisp
• Salt – to season 
• Crushed pepper – adds mild heat and flavor

Chicken coating

• Crushed cornflakes – creates a crunchy, fried-style coating without deep frying. Can be replaced with panko breadcrumbs

Nashville oil

• Garlic paste – adds flavor and aroma
• Chilli oil – for that signature Nashville heat and flavor. I have used my homemade chilli oil, but store-bought works as well 
• Red chilli powder – for heat and colour 
• Salt – for seasoning and balance
• Honey – adds subtle sweetness to round off the heat; can be replaced with sugar or maple syrup
• Hot water – thins the oil for easy brushing and even coating.
• Butter – adds richness and shine 

Ranch sauce

• Greek yogurt – forms a the creamy base
• Garlic paste – adds flavour and aroma
• Pepper – adds gentle heat 
• Honey – adds a subtle sweetness and softens the tang 
• Spring onion greens – finely chopped to add freshness and texture

Serving

• Lettuce leaves – shredded, to add crunch and freshness. I have used iceberg, but Romanian works too 
• Burger buns – brioche or whole wheat buns both work well

Frequently Asked Questions

Richa’s Top Tips

• I would highly recommend using chicken thighs as it stays juicier in the air fryer and can handle the spicy coating better
• Be sure to crush the cornflakes unevenly (a mix of fine crumbs and larger flakes) for better texture
• A light brush of oil over the chicken is enough to achieve crispy results. Overdoing it can lead to a soggy, unappetising mess. 
• Adjust heat gradually: Taste the Nashville oil before brushing and tweak chilli levels if needed.
• If you have the time, marinate the chicken for longer. Anywhere 3 to up to 24 hours will deliver more flavorful results 
• Do not overcrowd the air fryer basket if making a larger batch. Air frying the chicken in batches will give you much crispier results 

Storage Tips

• Allow any leftover Nashville fried chicken to cool down completely and then transfer to an air tight container. Store this in the fridge for up to 3 days. 

Tip: Place a paper towel in between each piece to absorb any moisture and keep things fresh and crispy longer. 

• This one’s also pretty freezer friendly. Once the chicken cools down completely, wrap it tightly in cling foil or parchment paper and transfer to freezer safe bags. It stays good for up to a month. 
• To reheat, simply air fry or bake for a couple minutes until it heats through and regains some of that crispiness. 

Serving Ideas

• My favorite way to eat this is in the form of a burger. The crispiness of the chicken, the creaminess of the ranch sauce, and the crunch and freshness from lettuce make it into a delicious meal. 
• You can also turn it into wraps with your favorite sauces and veggies. 
• Serve it some baked potatoes or sweet potato fries 
• A simple cucumber salad or coleslaw helps cut down on the heat and makes the dish more wholesome 

Customisation Ideas

• Swap cornflakes with panko breadcrumbs for a finer crunch
• Add pickles or pickled onions for extra tang
• Make it extra indulgent with a slice of cheese melted onto the hot chicken
• Use plain mayo instead of ranch dressing for a different flavor profile 

This air fryer Nashville fried chicken burger delivers all the bold, spicy flavours of the classic while keeping things lighter and easier to make at home. It’s crunchy, juicy, and perfectly balanced with a cooling ranch and fresh lettuce. Whether you’re cooking for a weekend treat or a casual get-together, this is a burger that doesn’t feel like a compromise at all.

If you try this Nashville fried chicken recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory. 

Watch Air Fryer Nashville Fried Chicken Burger Recipe Video

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Nashville Chicken Burger (Air Fryer)

Nashville chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version is healthier and just as delicious!

Course Main Course

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 3 servings

Calories 889kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

marination

• 3 chicken thighs 240 gms
• 2 tablespoons greek yoghurt / hung curd
• ½ teaspoon vinegar
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons garlic paste
• 1 tablespoon sriracha
• 2 teaspoons cornflour
• ½ teaspoon salt
• ½ teaspoon crushed pepper

Chicken crumbs

• 1 ½ cups crushed cornflakes

Nashville oil for coating

• ½ teaspoon garlic paste
• 2 teaspoons chilli oil
• 1 teaspoon red chilli powder
• ¼ teaspoon salt
• ½ teaspoon honey
• ¼ cup hot water
• 1 teaspoon butter

Ranch sauce

• ½ cup greek yoghurt / hung curd
• ½ teaspoon garlic paste
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon honey
• 2-3 tablespoons chopped spring onion greens

For serving

• 3-4 lettuce leaves shredded
• 3 burger buns

Instructions

• Take all the ingredients for marination in a bowl, mix well. Add chicken thighs, toss well and set aside for 30 minutes.
  3 chicken thighs, 2 tablespoons greek yoghurt / hung curd, ½ teaspoon vinegar, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons garlic paste, 1 tablespoon sriracha, 2 teaspoons cornflour, ½ teaspoon salt, ½ teaspoon crushed pepper
• Take cornflakes on a plate, dredge each chicken thigh to coat well.
  1 ½ cups crushed cornflakes
• Pre heat air fryer to 200C and brush the basket with oil. Add coated chicken thighs and air fry for 8-10 minutes at 200C.
• Heat oil in a pan, add all ingredients listed for nashville oil and once it comes to a boil, simmer for 3-4 minutes. Brush on the air fried chicken thighs so its coated well.
  ½ teaspoon garlic paste, 2 teaspoons chilli oil, 1 teaspoon red chilli powder, ¼ teaspoon salt, ½ teaspoon honey, ¼ cup hot water, 1 teaspoon butter
• Take all ingredients for ranch sauce in a bowl, mix well. Mix ¼ cup of ranch sauce with shredded lettuce and set aside.
  ½ cup greek yoghurt / hung curd, ½ teaspoon garlic paste, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon honey, 2-3 tablespoons chopped spring onion greens
• Take a burger bun, split into half, spread lettuce slaw on one of the sides, place roasted chicken, spread ranch sauce on the other side of the bun and use this to cover the burger and serve.
  3-4 lettuce leaves, 3 burger buns

Video

Nutrition

Calories: 889kcal | Carbohydrates: 131g | Protein: 37g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 2115mg | Potassium: 662mg | Fiber: 6g | Sugar: 20g | Vitamin A: 4564IU | Vitamin C: 35mg | Calcium: 154mg | Iron: 37mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Nashville Fried Chicken Burger appeared first on My Food Story.

Easy Biscuit Cake Recipe one of the popular cake recipe also called as fridge cake. It is made using biscuits, chocolate sauce and frosting. This easy no-bake biscuit cake is a quick and delicious dessert made with digestive biscuits, cocoa powder, chocolate, milk and butter. Biscuit Cake I made cakes in oven, cakes in microwave,...

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Oreo and M&M cookies bars are super indulgent and fun to make, a recipe that is loaded with Oreo cookies and M&M's. The base is made with simple ingredients like flour, brown sugar, butter, egg, vanilla extract and oreo. This recipe is perfect for last minute parties, picnics, or anytime to have as a snack. ...

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Easy Homemade fruit and nut chocolate recipe, easy to put together but creates a festive feel with minimum effort. This easy recipe makes your boring dark chocoalte into something spectacular which taste absolutely amazing and is perfect for gifting during this holiday season. Fruit and Nut Chocolate Recipe I usually make this chocolate when I...

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Oreo and M&M cookies bars are super indulgent and fun to make, a recipe that is loaded with Oreo cookies and M&M's. The base is made with simple ingredients like flour, brown sugar, butter, egg, vanilla extract and oreo. This recipe is perfect for last minute parties, picnics, or anytime to have as a snack. ...

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One of the simplest whiskey cocktails there is – vanilla cinnamon old fashioned will quickly become your favourite! Check our pro tips to make the best Vanilla Old Fashioned!

As a mum, I don’t get to go out for drinks very often. Hence, we call our friends over and make our drinks at home! And with New Year’s right round the corner, I have been experimenting with our mixes this week, and I think I have found the perfect winter cocktail – the Old Fashioned.

I have elevated this classic with a lovely twist that’s perfect for the cold winters With notes of lavender and cinnamon, this is one of those warming drinks that smell like all your favorite things about the holiday season! We love our whiskey here, so believe me when I tell you this version of Old Fashioned is amaze and you need to try it this season 🎄

Why Is It Called Old Fashioned

I always wondered why the cocktail was named Old Fashioned. So I did a bit of googling. Apparently, cocktails were just about gaining popularity in the 1860s. While some people loved to experiment with flavours, others would crave the simple stuff they drank before cocktails became a thing. So they’d say “Hey, can I have it the old-fashioned way?” Old habits die hard?

The Old Fashioned is equally loved by whiskey enthusiasts and cocktail lovers alike. It’s a beautiful and elegant drink, with complex flavours, yet it’s so simple to make! The perfect blend of sweet, bitters and a light spice works almost poetically with the Bourbon whiskey.

Old Fashioned Ingredients

Whiskey – the main ingredient and the base of this recipe. We have used bourbon whiskey for its sweeter, vanilla, oak, and caramel notes. But rye whiskey will work too

Angostura bitters – adds aromatic depth and gentle spice that balance the sweetness of sugar, reduce the intensity of whiskey, and help round up flavors for more depth

Simple syrup – to add a dash of sweetness to the cocktail

Vanilla extract and cinnamon – these aren’t traditional ingredients, but they add a lovely flavor and aroma that makes it sooo perfect for winters!

Orange wedge – the peel and wedge separated to infuse some citrus-y freshness and vibrance

Richa’s Top Tips

• Good quality ingredients are a must!
• Don’t use vanilla essence because it has a very synthetic flavour that just doesn’t work. Use pure vanilla extract instead.
• Bourbon can be substituted with rye whisky.
• You can add some orange zest while making the syrup to get that citrusy zing and elevate the flavour
• Use a big cube of ice, that’s how it’s traditionally done!
• Show off your bartending skills by flaming the orange peel lightly before squeezing it over the cocktail!

Food Pairings

Because of its smoky flavours, the old fashioned goes really well with meat roasts and barbecues.

• Sticky Chicken Wings
• Chicken Shawarma
• Chipotle Pulled Pork
• Lamb Chops with Figs
• Spicy Bacon Deviled Eggs
• Bacon Mushroom Chicken Roulade

This might be slightly different than the traditional Old Fashioned out there, but trust me, once you try this version, it’s going to change the game for you! Subtle, sweet, citrus-y and super warming, these are the flavors you just won’t be able to have enough.

If you try this recipe, be sure to send me your recreations over on my Instagram @my_foodstory. It’s always so fun hearing from you guys!

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Vanilla Cinnamon Old Fashioned

Vanilla Cinnamon Old Fashioned is a twist on the classic cocktail. This whiskey based drink has warm notes from cinnamon and vanilla and is a delicious winter drink

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 238kcal

Author Richa

Ingredients

• 60 ml Bourbon Whiskey
• 2 dashes Angostura Bitters or Orange juice
• 30 ml Simple Syrup
• 1 dash Vanilla Extract
• 1 stick Cinnamon
• 1 wedge Orange peel and flesh separated
• Ice as required

Instructions

• Squeeze the orange pulp and add along with simple syrup, vanilla extract and bitters to an old fashioned glass and stir to combine.
• Add ice cubes, orange peel and the cinnamon stick. Pour whiskey into the glass, on the rocks (ice) and mix using a stirrer to combine.

Nutrition

Calories: 238kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Fiber: 2g | Sugar: 22g | Calcium: 35mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Vanilla Cinnamon Old Fashioned appeared first on My Food Story.

New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that’s unlike anything you have ever had before. It takes a little time and patience, but it’s worth it the time you spend on it because it will bring the best kind of satisfaction!

We are taking a little detour from MFS’s regular recipe style which is fast and easy, to share with you a slightly complicated, time consuming recipe. But but but don’t close the window yet because trust me when I say – you WILL want to try this New Orleans sausage shrimp gumbo! It is one of those recipes that should be a weekend project like my chicken biryani or dal makhani and are 100% worth the time and effort you put into them. Plus they last for days so you can enjoy them till you’ve really had your fill.

Equipment

You only need one piece of equipment to successfully make gumbo and that’s a or any other heavy bottomed pot. And the reason is that these avoid the roux and the gumbo from sticking to the bottom and burning.

Making the Roux for Gumbo

Making the roux for gumbo is probably the most complicated and the most essential step of the recipe if you want to make your gumbo from scratch. I recommend leaving everything else, and concentrating on this one task till it’s over.

A roux is a base thats usually created with oil/butter and flour. A roux for bechamel sauce (white sauce) is usually light in color where the flour is cooked in butter for a minute or two. But for a gumbo, equal parts of fat and flour are cooked for anywhere between 20-30 minutes. I prefer the 20 minute roux.

Start by heating oil or butter (I used a combination) and adding flour. Keep stirring the flour fairly regularly so that it doesn’t stick to the bottom or start burning – its important to keep moving it around, till it changes color from light to a deep golden brown (like the color of peanut butter). For me, this happened at the 20 minute mark. You can take it farther and cook it for 30 minutes to get a deep milk chocolate color but the gumbo tends to be thinner in that case. Here’s how the color will change (these are just screenshots from the video I made to demonstrate this recipe and I recommend you watch the video for detailed instructions).

Mise En Place

Once your roux is ready, quickly gather the rest of your ingredients. I recommend getting mise en place ready in advance. This means dicing the onions, celery, capsicum, chopping the sausages, cleaning the shrimp etc. So that everything is at arm’s length when you start the recipe.

The Stock for Gumbo

I think this is as essential as the roux. The stock you choose will help determine some of the flavors in this gumbo. Since this is a shrimp sausage gumbo, I recommend using shrimp stock which is really easy to prepare at home – just boil the head, tail or any part of the shell in water for 40-60 minutes and drain. Your shrimp stock is ready. But if that’s effort you don’t want to take, use chicken stock for this recipe.

Okra in Gumbo

This is a highly debatable ingredient. Most authentic gumbo recipes will use okra in their recipe because it is native to the region where gumbo originates, and is a natural thickener. Since we are cooking our roux so much (the deeper the color of the roux, the lesser its thickening abilities), the gumbo needs an additional thickener which comes from okra or lady finger (as we refer to it here in India). Some people dislike it because of its slimy texture but okra is only slimy if its not cooked properly. Here’s how to cook okra so it is not slimy As it cooks, it completely loses the slime and just becomes vegetable that’s soft and almost creamy.

Serving Gumbo

Gumbo is essentially served with rice, but I’m one of those who loves dipping a slice of crusty bread in it. But you are the boss of your gumbo so take your pick – rice, potatoes or bread.

Other Gumbo Variations

There are different variations you can do while making gumbo. Just use the same base, spices and vegetables and experiment with other ingredients you have on hand.

• Chicken Sausage Gumbo
• All Seafood Gumbo
• Sausage Seafood Gumbo
• Crawfish Gumbo
• Turkey Gumbo

This is really one of those recipes that seems complicated the first time. But the second time you try it, you’ll be cooking like a boss! And for those leftovers, you will attempt it again and again.

Watch Shrimp Sausage Gumbo Recipe Video

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New Orleans Shrimp Sausage Gumbo

Watch Recipe Video Above. New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew even better. This is a weekend project that’s totally worth the time you’ll spend on it because a big pot of this will bring the best kind of satisfaction.

Course Soups

Cuisine Creole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 Portions

Calories 463kcal

Author Richa

Ingredients

• 1/4 cup Canola Oil
• 3 tablespoons Butter
• 1/2 cup All Purpose Flour
• 1 Bayleaf
• 1 cup White Onions finely chopped
• 1 cup Celery finely chopped
• 1 cup Capsicum finely chopped (green bell pepper)
• 1 teaspoon Garlic
• 4 cups Low sodium Shrimp Stock
• 1/2 cup Crushed Tomatoes / tomato puree
• 1/2 cup Homemade Cajun Seasoning see Note 6 below
• 5-6 Andouille Sausages diced diagonally
• 2 cups Okra diced
• 15-20 Shrimp medium
• Salt to taste
• Parsley chopped (for garnishing)

Instructions

• Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It’s important to keep stirring so that the flour doesn’t stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
• Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
• Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
• Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!

Video

Notes

1. Don’t burn the roux: If you don’t have a heavy bottomed pot, make the roux in a cast iron skillet or heavy bottomed pan and then transfer it to a regular soup pot. The key is to keep the flour from burning or sticking to the bottom.
2. Green Bell Peppers: I love the taste and flavor that green bell peppers add. They add a sharpness without being spicy. Avoid using yellow or red bell peppers because they are sweeter in taste.
3. Sausages: My favorite sausages to use in gumbo are andouille but if you can’t get your hands on them, use any variety of pork sausages you like.
4. Shrimp Stock: Shrimp stock makes this gumbo really flavorful. Its best made at home and is really easy to make. Just cook shrimp heads and tails in water and then strain them and reserve the liquid.
5. Okra: If you plan to skip the okra, your gumbo will not be as thick. If your okra is over ripened, it will take longer to cook.
6. Cajun Seasoning: We use homemade cajun seasoning without the salt so that its easy to adjust salt in the recipe. However, if you are using store bought seasoning, reduce the cajun seasoning to 2 tablespoons, taste and then add more.

Nutrition

Calories: 463kcal | Carbohydrates: 26g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 707mg | Potassium: 819mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5591IU | Vitamin C: 45mg | Calcium: 114mg | Iron: 5mg

More Recipes for Meat Lovers

• One-Pot Mexican Rice and Sausages
• Creamy Pumpkin Sausage Mac and Cheese
• One Pot Curried Sausages and Potatoes
• Creamy Chicken Meatballs in Mushroom Sauce
• Slow Cooker Teriyaki Meatballs with Pineapple

The post New Orleans Shrimp Sausage Gumbo appeared first on My Food Story.

Easy Homemade fruit and nut chocolate recipe, easy to put together but creates a festive feel with minimum effort. This easy recipe makes your boring dark chocoalte into something spectacular which taste absolutely amazing and is perfect for gifting during this holiday season. Fruit and Nut Chocolate Recipe I usually make this chocolate when I...

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The post Fruit and Nut Chocolates Recipe appeared first on Yummy Tummy.

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Eggnog is a classic creamy drink that is made especially during Christmas. Because it has no alcohol, everyone in the family can enjoy it. With very few ingredients like milk, sugar, egg, cream and spices you can make this creamy drink. Serve it cold and top it with whipped cream, caramel syrup or chocolate sauce...

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The post Eggnog Recipe(without Alcohol) appeared first on Yummy Tummy.

These Instant Pot Garlic Mashed Potatoes are super creamy, take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes, because they are THAT good!

You are just 20 minutes from the most amazingly soft and creamy mashed potatoes of your life! My goal was to make these the easiest garlic mashed potatoes you will ever make, and I think I have totally nailed the brief! Mess free, one pot and ready in 30 minutes; these Instant Pot Garlic Mashed Potatoes is the only recipe you’ll ever use once you try it.

If you have never tried to cook mashed potatoes in an instant pot or pressure cooker, you’re missing out! The double action of steam and high pressure makes sure the potatoes cook evenly and give you a fantastic texture and great tasting potatoes.

Why Make Mashed Potatoes In An Instant Pot

• Everything is one pot so you have only one pot to clean
• It takes 30 minutes from start to finish when you are cooking with 1 kg/2 pounds potatoes including the prep time to peel and chop potatoes
• The garlic cooks with the potatoes, infuses them and becomes really soft so that it gets mashed easily
• No fancy ingredients – just simple staples that are available in your pantry

Don’t have an Instant Pot? Try these Slow Cooker Mashed Potatoes or Stovetop Garlic Mashed Potatoes

Ingredients for Garlic Mashed Potatoes

Here’s what you’ll need. Really short ingredient list I promise!

Potatoes: Yukon Gold is the best choice for mashed potatoes thanks to their creamy texture and lower starch content, but russet potatoes work too. However, since they’re not easily available in India, you can opt for older potatoes. Avoid using new potatoes as they leave more water and don’t cook evenly, which also makes them harder to mash.

Seasoning: Salt, freshly ground pepper, and garlic add lots of flavor.

Butter and milk: For richness, flavor, and that silky smooth mashed potato texture

Cream cheese and sour cream: Cream cheese adds body and a rich, slightly tangy creaminess that help make mashed potatoes extra smooth and luxurious, while sour cream brings a lighter tang that balances the starch and keeps the mash soft and moist.

Water: To add to the instant pot or pressure cooker

How to Make Instant Pot Mashed Potatoes – Step by Step

This is the quickest mashed potatoes you’ll ever make and you’ll never go back.

1. In the inner pot of the Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter.

2. Put the lid on, turn the valve to sealing and cook on high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to ‘vent’, and open the lid once the pressure is released.

3. Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes.

4. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese.

5. Mix well while the potatoes are still steaming hot.

6. Pour in 1/4 cup hot milk. Don’t worry if it looks like too much – the potatoes will just soak it up

7. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.

8. This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

The One Pot Mashed Potato Technique

The technique that we are using with these instant pot garlic mashed potatoes may seem a bit weird, because we are adding only 1/2 cup water to about 1 kilogram/ 2 pounds potatoes and then mashing the potatoes with a potato masher right in there with the remaining water, without draining them. We like our potatoes really creamy and smooth which is why this works really well for us. In the beginning, things may look a bit runny, but just keep going and as you finish mashing, the consistency will thicken and everything comes together. Add the sour cream, cream cheese, milk and butter and you have potatoes that are the perfect creamy consistency and almost feel like soft pillows of whipped cream.

Mashed Potatoes Customisation & Toppings

We like keeping things simple with just some more butter and chopped chives but here are some ideas for other toppings that can take any mashed potatoes to superstar levels:

• Add-ins such as cheddar, ranch and parmesan can add a lot of subtle flavors to mashed potatoes. For cheese, mix in 1/4 cup while the potatoes are still hot. For ranch, mix in a teaspoon or two
• Herbs like rosemary and thyme or even sage add more earthiness and bold flavors
• You can also top your mashed potatoes with cooked chicken, steamed broccoli, bacon or if you feel super fancy – some browned butter

Serving Ideas

• Serve alongside comforting mains like this Chicken in Mushroom Sauce, Bacon & Chicken Roulade, or a hearty Lentil Stew.
• Pair with roasted sides such as Honey Roasted Carrots, Brussel Sprouts, or Roasted Vegetables for an easy, cosy meal.
• Add a generous ladle of Vegetarian Gravy, Mushroom Gravy, or Onion Gravy to make it extra comforting.

I have now tried these garlic mashed potatoes multiple ways – by infusing the garlic in oil and mixing it in, by roasting the garlic in the oven and then mixing it in and by just straight up adding them to the Instant Pot. Also always with my favourite Roast Chicken with Crispy Skin or if I’m in a hurry a Spatchcock Chicken Roast

I hope you enjoyed this handy dandy post which seems to have become a tutorial on how to make mashed potatoes in an Instant Pot/ Pressure cooker and trust me, the day you attempt these – you will never look back!

Watch Instant Pot Garlic Mashed Potatoes Recipe Video

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Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)

These Instant Pot Garlic Mashed Potatoes are super creamy and take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes because they are sooo good! Watch recipe video ABOVE

Course Side Dishes

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 454kcal

Author Richa

Ingredients

• 1 kg Potatoes peeled and cut into even 1 inch pieces
• 6 Garlic Cloves peeled and smashed
• 2/3 cup Water or Chicken Stock with no added salt
• 3/4 teaspoon Salt
• 3 tablespoons Butter divided
• 1/4 cup Sour Cream
• 1/4 cup Cream Cheese
• 1/4 cup Hot Milk
• More butter and chopped chives for topping

Instructions

• In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
• Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
• Pour in 1/4 cup hot milk. Don't worry if it looks like too much – the potatoes will just soak it up. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.
• This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

Video

Notes

1. For fluffier potatoes use starchy potatoes like Russet or Yukon Gold. Those are not available here in India though but these mashed potatoes are still awesome!
2. To prep potatoes in advance, you can peel and cut them and keep them soaked in water for a couple of hours in the refrigerator. This helps avoid oxidization and keeps them from turning brown.
3. You can also substitute with baby potatoes, in which case you don’t need to cut them. You can also avoid peeling them, if you are okay with the texture, but make sure you wash them really well.
4. Chicken Stock or even bone broth adds a ton of flavour to mashed potatoes so feel free to use that instead of water. It’s important to use stock/broth that doesn’t have any added salt or you may need to adjust the amount of salt used in the recipe.
5. Feel free to add any of your favourite herbs like rosemary or thyme. You can sprinkle dry herbs right on top once the dish is ready to serve. 

Nutrition

Calories: 454kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 1456mg | Fiber: 7g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 67mg | Calcium: 103mg | Iron: 3mg

gluten-free

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The post Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe) appeared first on My Food Story.

This whole roasted herb garlic roast chicken has the perfect crispy chicken skin and tons of flavour from herbs, garlic and butter. This post includes detailed instructions on how to roast chicken, make a flavorful herb garlic butter, a delicious jus, as well as tips to prep and carve a chicken.

If there’s one recipe my family always requests I make every Christmas, it’s this Herb Garlic Roasted Chicken. It makes for such a delicious meal; super satisfying and has all the Christmas-y vibes. This is a complete meal with roasted veggies and gravy made from the leftover meat juices, which means you don’t have to cook separate dishes when hosting and nothing goes to waste!

This recipe and it’s steps might feel long and complicated, but don’t let that intimidate you. I’ve explained each and every step in detail so that it’s simple to follow. You can also take a look at the video below!

Herb Garlic Roast Chicken Ingredients

Chicken

• Chicken – Whole, with giblets and neck removed
• Lemon – halved and placed inside the cavity to add freshness and aroma
• Rosemary sprig – tucked inside the chicken for subtle herbal flavor
• Olive oil – to brush the chicken for a golden, crisp roast

Marinade

• Butter – adds a really nice flavor and aroma
• Garlic – minced, to infuse the chicken with a deep, savory flavor
• Herbs – finely chopped sage, rosemary, and thyme add a lovely earthy aroma and flavor
• Paprika and pepper – for a hint of spicy kick and seasoning
• Lemon zest and juice – for brightness and tanginess

Vegetables

• Onions and potatoes – for flavor and texture
• Garlic head – halved
• Chicken stock – poured into the pan to keep the roast juicy and form the base for the gravy. I don’t recommend replacing this with water

Gravy

• Flour – to thicken the pan juices after roasting, turning them into a rich, savory gravy

How to Make Herb Garlic Butter

The herbs we have used are thyme and sage, and some people also like to add parsley. They are not overpowering and they beautifully complement each other. We’ve added some paprika and ground pepper for some heat. My favourite and most underrated ingredient is lemon for some citrusy zing! Everything is mixed with butter – this is such a simple marinade with clean flavours.

We use this herb butter under and on the skin which is how this roast chicken recipe is packed with flavour.

Three Important Steps For The Best Crispy Skin Roast Chicken

1. Loosening chicken skin: The key to getting that crispy skin on the roast chicken is to loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of the herb garlic butter and allows the meat to absorb flavours really well. It makes the chicken really succulent and also gives a nice crispy skin on top. Be as careful as possible so you don’t tear the skin. Don’t skip this step, otherwise you’ll end up with a fab looking chicken on the outside but with bland meat on the inside.

2. Marinating the chicken: The advantage of having loosened the skin of the chicken is that you can not only put the herb garlic butter over the chicken, but also under the skin and inside the cavity! This actually creates a double whammy of flavours! We recommend marinating the stuffed chicken overnight in the fridge for max flavour!

3. Trussing the chicken: Trussing is basically when you tie up the wings and legs of a chicken, or any bird, before roasting it. For this roast chicken, we haven’t trussed the bird like it is traditionally done. We’ve just tied the legs to make it more presentable! Tuck the wings of the chicken behind the neck. This prevents the wing tips from burning as the chicken roasts.

How To Cook A Whole Chicken

I like to use a cast iron skillet to roast the chicken and veggies, but any roasting pan will do. Elevate the chicken (breast side up) by placing it on top of the veggies – this way the meat juices will easily drip down into the pan. A drizzle of olive oil on top ensures it gets that golden colour. With me so far? Great job! We’ve added chicken stock and a few sprigs of rosemary to the pan. And we’ll use these reduced juices to make a delicious jus. Yum yum!

Richa’s Top Tips

• If your chicken was refrigerated, take it out of the fridge 60 minutes before you are ready to roast it to bring it to room temperature. This will ensure even cooking.
• Preheat the oven at 200 degrees C. Preheating helps to cook the meat evenly.
• Bake the chicken at 200 degrees C for about 25-30 minutes
• The cooking time will differ based on the size of the chicken. The general rule is 25 minutes cook time for 500 grams of chicken. Our 1 kg whole roast chicken took about 50 minutes to cook. 
• After baking for 30 minutes, baste the chicken – with the rendered fat and juices of the chicken and veggies in the bottom of the pan. After basting it, put the chicken back in the oven for another 20 minutes.
• At this point, if the skin is browning up too quickly, place another tray on the rack above the chicken. This will prevent the heat from hitting the chicken skin directly.
• When the oven temperature hits 75C or 165F, OR when you see those meat juices running clear, that’s when you know that the chicken is done.
• Rest for 10-15 minutes before carving

How to Carve Chicken

Now it’s carving time! Cut off and remove the twine completely. Use a fork and a meat knife and cut between the joints of the leg and body. If your chicken is cooked perfectly, it should cut right through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat off the carcass. The carcass is perfect to make stock. 

Roast Chicken Gravy

Usually the gravy is made with a roux of flour and butter and the meat juices. We’ve taken a shortcut by directly whisking in flour. (Just saving you and me a couple of extra steps!) The jus will turn out to be a nice golden brown and saucy. It’s my favourite part of the dish coz it’s like all components of this dish rolled into one! Plus we don’t want to waste a single bit of flavour in that pan. Serve this jus in an elegant piece of crockery, and pour it onto the chicken pieces in front of your guests. How’s that for presentation?

Frequently Asked Questions

Serving Ideas

• Serve the carved herb garlic roast chicken with the roasted onions, sweet potatoes, and garlic from the pan, plus a generous drizzle of the lemony pan gravy.
• Pair with simple sides like mashed potatoes, buttered green beans, steamed veggies, or a fresh green salad to balance the richness.
• For a more casual meal, serve with crusty bread or garlic bread to mop up all the buttery, herby juices.

Customisation ideas

• Swap sweet potatoes with carrots, regular potatoes, or parsnips for a different roast veggie mix.
• Change up the herbs by using Italian seasoning or adding oregano and parsley if you do not have sage or thyme.
• Add a touch of heat with chilli flakes or cayenne in the marinade, or a bit of honey for a sweeter, caramelised finish on the skin.

This herb garlic roast chicken is the kind of recipe you can come back to on special occasions, but it is comforting enough to make for cozy weekends too. With crisp skin, juicy meat, and plenty of roasted veggies and gravy on the side, it is simple enough for everyday cooking but impressive enough for guests.

If you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations and chatting with you guys!

Watch How to make Roast Chicken Recipe Video

Print

Whole Roast Chicken

Classic roast chicken made scrumptious with our very own herb garlic marinade. This detailed foolproof recipe will help you make the perfect homemade roast chicken.

Course Main Course

Cuisine American, American Italian, Continental

Diet Gluten Free

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 15 minutes minutes

Servings 6 portions

Calories 494kcal

Author Richa

Ingredients

• 1 kg whole chicken at room temperature giblets and neck removed from cavity
• 1 Lemon halved
• 1 sprig Rosemary
• Olive Oil for brushing

Marinade

• ½ cup Salted Butter
• 2 tablespoon Garlic minced
• ½ teaspoon Sage chopped
• ½ teaspoon Rosemary chopped
• ½ teaspoon Thyme chopped
• 1 tablespoon Paprika
• 1 ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 Lemon Zested
• 1 tablespoon Lemon Juice

Vegetables

• 3 Onion quartered
• 2 Sweet Potato chunks
• 1 head Garlic halved
• ½ cup Chicken Stock + ¼ cup extra

Gravy

• 1 tablespoon flour

Instructions

• Add all the marinade ingredients to a mixing bowl and whisk together to combine. Use the back of a spoon to gently loosen the skin. Turn over the chicken and repeat the process using the other end of the spoon. Use the spoon to insert marinade underneath the chicken skin. Massage the chicken and spread the marinade evenly. Remember to add butter in the cavity as well. Rub the remaining marinade all over the chicken. Cover the chicken and rest for 2-3 hours or overnight.
• Stuff the rosemary sprig into the chicken cavity along with half a lemon. Tie legs together with kitchen string.
• Lightly grease a roasting pan. Mix the sweet potato, onion, and garlic in a bowl. Place some of the vegetables in the center of the roasting pan. Place breast-side up on top of the vegetables in the middle. Place the remaining vegetables on the sides of the pan. Tuck the wings underneath the chicken as they cook faster and we do not want to overcook them. Rub the chicken with some olive oil and drizzle some over the vegetables as well. Add half a cup of chicken stock to the pan.
• Preheat the oven to 200C. Roast in the oven for 45-50 minutes. baste using the pan juices half way through cooking time. Remember when cooked, juices run clear when chicken thigh is pierced with a skewer. Internal temperature should read 75C.
• Remove from the oven and allow it to stand for 10 minutes before serving. To carve the chicken, first cut out the legs. Then proceed to cut the breast out carefully, seperate the wing tips and then remove the meat from the cavity area.
• Remove the vegetables from the roasting pan and move it to a serving platter. Add 1 tablespoons of flour to the pan and whisk it with the pan juices. Bring this mixture to a boil over low heat till the liquid thickens up to make a gravy. Add up to an additional quarter cup of stock if necessary. Serve hot along with the chicken and vegetables!

Video

Notes

1. The chicken I used was approximately 1.2 kgs. This took 90 minutes at 220C. The time may vary depending on your oven’s capacity and the size of the chicken. 
2. Use chicken with skin on as the skin gives it that crispy roast texture. 
3. Remember to marinade the chicken well. Apply the marinade in between the skin and meat. These pockets can hold ample amounts of marinade and help get the flavour all the way into the meat. 
4. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue. 
5. Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
6. Getting rid of juices Tip 2: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.

Nutrition

Calories: 494kcal | Carbohydrates: 29g | Protein: 19g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 848mg | Potassium: 612mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11847IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Herb Garlic Roast Chicken appeared first on My Food Story.

Grilled cajun chicken is a flavourful and juicy chicken dish. It is made by marinating chicken breast in a cajun spice , lemon juice and seasoning, then grilling them to perfection. This cajun chicken recipe is known for its smoky, slightly spicy and zesty taste. This grilled cajun chicken is perfect for a healthy dinner...

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The post Grilled Cajun Chicken Recipe appeared first on Yummy Tummy.

EXECUTIVE SUMMARY:

Ahead of the U.S. elections, adversaries are weaponizing social media to gain political sway. Russian and Iranian efforts have become increasingly aggressive and transparent. However, China appears to have taken a more carefully calculated and nuanced approach.

China’s seeming disinformation efforts have little to do with positioning one political candidate as preferable to another. Rather, the country’s maneuvers may aim to undermine trust in voting systems, elections and America, in general; amplifying criticism and sowing discord.

Spamouflage

In recent months, the Chinese disinformation network, known as Spamouflage, has pursued “advanced deceptive behavior.” It has quietly launched thousands of accounts across more than 50 domains, and used them to target people across the United States.

The group has been active since 2017, but has recently reinforced its efforts.

Fake profiles

The Spamouflage network’s fake online accounts present fake identities, which sometimes change on a whim. The accounts/profiles have been spotted on X, TikTok and elsewhere.

The fake profiles, including the fake photos, may have been generated through artificial intelligence tools, according to analysts.

Accounts have exhibited certain patterns, using hashtags like #American, while presenting themselves as voters or groups that “love America” but feel alienated by political issues that range from women’s healthcare to Ukraine.

In June, one post on X read “Although I am American, I am extremely opposed to NATO and the behavior of the U.S. government in war. I think soldiers should protect their own country’s people and territory…should not initiate wars on their own…” The text was accompanied by an image showing NATO’s expansion across Europe.

Email security implications

Disinformation campaigns that create (and weaponize) fake profiles, as described above, will have a high degree of success when crafting and distributing phishing emails, as the emails will appear to come from credible sources.

This makes it essential for organizations to implement and for employees to adhere to advanced verification methods that can ensure the veracity of communications.

Advanced email security protocols

Within your organization, if you haven’t done so already, consider implementing the following:

• Multi-factor authentication. Even if credentials are compromised via phishing, MFA can help protect against unauthorized account access.
• Email authentication protocols. Technologies such as SPF, DKIM and DMARC can assist with verifying the legitimacy of email senders and spoofing prevention.
• Advanced threat detection. Advanced threat detection solutions that are powered by AI and machine learning can enhance email traffic security.
• Employee awareness. Remind employees to not only think before they click, but to also think before they link to information – whether in their professional roles or their personal lives.
• Incident response plans. Most organizations have incident response plans. But are they routinely updated? Can they address disinformation and deepfake threats?

Further thoughts

To effectively counter threats, organizations need to pursue a dynamic, multi-dimensional approach. But it’s tough.

To get expert guidance, please visit our website or contact our experts. We’re here to help!

The post Spamouflage’s advanced deceptive behavior reinforces need for stronger email security appeared first on CyberTalk.

These granola bars are healthy and nutritious quick bites packed with energy to boost you up. They are just perfect as an everyday snack or a grab and go breakfast especially for busy pregnant or nursing women. I have adapted this recipe from Ina Garten’s home made granola bars. You could use your own choice of...

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The post Easy Healthy Granola Bars appeared first on Mamas Secret Recipes.