Hot Honey Lemon Pepper Fried Chicken Wings

There is something irresistible about a perfectly fried chicken wing. Crispy on the outside, juicy on the inside, and bold enough to make you lick your fingers without shame. These Hot Honey Lemon Pepper Fried Chicken Wings hit every craving at once. Tangy, peppery, sweet, and just spicy enough to keep things interesting.

The wings start with a lemon pepper buttermilk marinade that tenderizes the meat and layers in bright citrus flavor. After a dredge in a seasoned flour mixture, they are fried until golden and crunchy, then tossed in a lemon pepper infused hot honey that clings to every nook and cranny. It is messy in the best way and completely worth it.

Whether you are making wings for game day, a weekend dinner, or just because you want something really good, this recipe delivers every single time.

Why You’re Going to Love These Hot Honey Lemon Pepper Wings

• Crispy fried wings with juicy, flavorful meat
• Bright lemon zest balances the richness of the fry
• Sweet heat from hot honey with a peppery kick
• Perfect for parties, game day, or late night cravings
• Easy to prep ahead with a marinade that does the work for you

Ingredients for Hot Honey Lemon Pepper Fried Chicken Wings

Chicken Wings

• Bone in chicken wings
• Canola oil for frying

Lemon Pepper Chicken Marinade

• Buttermilk
• Lemon zest
• Coarse black pepper
• Garlic paste or garlic powder
• Ground thyme
• Onion powder
• Paprika
• Salt
• Celery salt

Crispy Breading

• All purpose flour
• Ground thyme
• Onion powder
• Ground ginger
• Black pepper
• Paprika
• Celery salt
• Salt

Lemon Pepper Infused Hot Honey

• Honey
• Thinly sliced lemon
• Coarse black pepper
• Red pepper flakes
• Lemon zest
• Garlic cloves
• Salt
• Cayenne pepper

How to Make Hot Honey Lemon Pepper Fried Chicken Wings

Marinate the Chicken Wings

In a large bowl, add all the ingredients for the lemon pepper chicken marinade and mix until fully combined. Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours for deeper flavor.

Make the Lemon Pepper Infused Hot Honey

In a container with a tight fitting lid, add all the ingredients for the lemon pepper infused hot honey. Stir to combine, then cover and set aside at room temperature for one to two hours so the flavors can fully marry. Stir again before using.

Prepare the Crispy Breading

In a large bowl, whisk together all the ingredients for the crispy breading until evenly mixed. Set aside.

Fry the Chicken Wings

Heat canola oil in a large heavy bottom pot to 350F. Working in batches, dredge the marinated chicken wings in the crispy breading, making sure each wing is fully coated. Shake off excess flour and carefully lower into the hot oil.

Fry the wings for 10 to 12 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165F.

Remove the wings from the oil and allow them to rest briefly on a wire rack or paper towels.

Toss and Serve

While the wings are still hot, drizzle or toss generously with the lemon pepper infused hot honey until fully coated. Serve immediately with homemade ranch and enjoy every crispy, sticky bite.

Tips for the Best Fried Chicken Wings

• Fry in small batches to keep the oil temperature steady
• Let the wings rest briefly after frying so the breading stays crisp
• Stir the hot honey before using to redistribute the spices
• Serve immediately for maximum crunch

Storage and Reheating

Store leftover wings in an airtight container in the refrigerator. They will keep well for up to three days.

To reheat, place the wings in an air fryer or oven until heated through and crisp again. Avoid the microwave if possible, as it softens the breading. If needed, add a fresh drizzle of hot honey after reheating.

Final Thoughts

These Hot Honey Lemon Pepper Fried Chicken Wings are the kind of recipe that disappears fast. Crispy, saucy, sweet, and peppery with just enough heat, they bring serious flavor without being complicated. If lemon pepper wings are your thing, this is about to become your new favorite way to make them.

Why This Recipe Works

This recipe is all about balance and layering flavor at every step.

• The buttermilk marinade tenderizes the wings while infusing them with lemon zest and warm spices
• Coarse black pepper delivers that signature lemon pepper bite without overpowering
• The seasoned flour creates a crispy crust that holds up under sauce
• Lemon pepper infused hot honey adds sweet heat, citrus brightness, and a glossy finish that clings beautifully
• Frying at the right temperature keeps the wings juicy inside and shatteringly crisp outside

Every element builds on the last, so nothing tastes flat or one note.

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Hot Honey Lemon Pepper Fried Chicken Wings

Crispy, golden fried chicken wings get the glow up they deserve with this Hot Honey Lemon Pepper Fried Chicken Wings situation. These wings soak in a tangy, peppery buttermilk marinade that tenderizes every bite, then get coated in a seasoned breading that fries up shatteringly crisp. But the real moment? That lemon pepper infused hot honey. Sweet, citrusy, garlicky, and just spicy enough to make you reach for one more wing without thinking twice.

Course Appetizer, chicken, Main Course

Cuisine American

Keyword chicken wings, fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Lemon Pepper Chicken Marinade

• 2-3 lbs bone in chicken wings
• 2 cup buttermilk
• 2 tbsp lemon zest
• 1 tbsp coarse black pepper
• 1 tbsp garlic paste or powder
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp celery salt

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Lemon Pepper Infused Hot Honey

• 1 1/4 cups honey
• 1 large lemon sliced thinly ( about 10-12 slices total)
• 1 tbsp coarse black pepper
• 1 tsp red pepper flakes
• 1 tbsp lemon zest
• 3 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cayenne pepper

Instructions

Lemon Pepper Chicken Marinade

• In a large bowl add all the ingredients listed under “Lemon Pepper Chicken Marinade” and mix thoroughly. Allow to marinate for at least 20 minutes or up to 24 hours.

Lemon Pepper Infused Hot Honey

• In a container with a tight lid, add all ingredients listed under “Lemon Pepper Infused Hot Honey” and mix to combine. Set aside to allow the flavors to marry for at least 1-2 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Heat a large pot of canola oil over medium heat to 350F.
• Working in batches, dredge the marinaded chicken in the crispy breading. Make sure the entire wing is covered. Shake off any excess flour and slowly slide into the hot oil.
• Let the wings cook for 10-12 minutes or until golden brown and they have an internal temperature of 165F.
• Once cooked, cover in the lemon pepper infused hot honey. Serve with a side of ranch and enjoy!

Notes

How long does the infused honey lasts:
Your lemon pepper infused hot honey will keep about 2 to 3 weeks when stored properly.
Does it need to be refrigerated?
Yes, in this case refrigeration is recommended.

Here’s why
Because the honey is infused with fresh lemon slices and garlic, those fresh ingredients introduce moisture, which shortens shelf life and makes room temp storage less safe.

Best storage tips:
Store in an airtight container or jar
Keep it refrigerated
Let it sit at room temp for 10 to 15 minutes before using so it loosens up
Always use a clean spoon to avoid contamination
If you want it to last longer next time, you can
Gently warm the honey and strain out the lemon slices and garlic after infusion.
Then refrigerate or store it cold for up to 1 to 2 months
That honey is liquid gold though, so realistically… it won’t last that long

If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.

Why You’re Going to Love This Recipe

• Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
• Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
• Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
• Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.

Ingredients

Pizza

• Pizza dough
• InnovAsian General Tso’s Chicken
• Mozzarella cheese, shredded
• Broccoli florets
• Red onion, thinly sliced

Homemade Buttermilk Ranch Dressing

• Mayo
• Sour cream
• Buttermilk
• Chives
• Lemon juice
• Parsley
• Onion powder
• Garlic powder
• Salt
• Pepper
• Sugar

Garnish

• Parsley, chopped

How to Make It

Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.

Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.

Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.

Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.

Storage and Reheating

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.

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General Tso’s Chicken Pizza

There’s something undeniably fun about turning takeout favorites into comfort food creations, and this General Tso’s Chicken Pizza does exactly that. Imagine crispy, saucy bites of InnovAsian’s General Tso’s Chicken layered over creamy homemade ranch, melted mozzarella, tender broccoli, and sweet red onions. Every slice delivers the perfect mix of sweet heat and cheesy indulgence, all on a golden crust that’s crisp on the outside and soft in the center. It’s a little bit takeout, a little bit pizza night, and completely irresistible.

Course Main Course

Cuisine American, Asian, Italian

Keyword chicken, pizza, takeout

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Equipment

• 12 inch pan

Ingredients

• 1 8oz ball of pizza dough can be store bought or homemade
• 1 18oz box of InnovAsian General Tso’s Chicken
• 2 cups mozzarella cheese shredded
• 1/2 cup broccoli florets
• 1/2 cup red onion thinly sliced

Homemade Buttermilk Ranch Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garnish

• Parsley chopped

Instructions

Homemade Buttermilk Ranch Dressing

• In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.

Assemble

• Preheat oven to 425F.
• Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
• Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
• Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!

Pollo a la Brasa (Peruvian Roasted Chicken) and Aji Verde

There’s something special about the aroma of roasted chicken filling the kitchen, the kind that makes you pause whatever you’re doing and take a deep breath. This Pollo a la Brasa brings that same magic to your home with a bold Peruvian twist. The chicken soaks up a dark beer and aji panca marinade that’s rich, smoky, and deeply flavorful. As it roasts, the skin turns beautifully golden and crisp while the inside stays tender and juicy.

And then there’s the Aji Verde. Creamy, herbaceous, and just a touch spicy, it’s the perfect sauce to drizzle, dip, or spoon over every bite. Together, they create a harmony of flavors that tastes like a weekend feast worth savoring.

Why You’re Going to Love This Recipe

• Aromatic and flavorful. The marinade infuses every inch of the chicken with deep, savory notes of garlic, rosemary, and aji panca.
• Crispy skin, juicy inside. The air fryer makes it easy to achieve that perfect texture without the fuss.
• Restaurant-worthy sauce. The creamy Aji Verde balances spice, freshness, and richness in every spoonful.
• Simple ingredients, big flavor. Most of the work happens in the marinade, letting the flavors do all the heavy lifting.

Ingredients

Pollo a la Brasa Marinade

• Whole chicken
• Dark beer
• Garlic, grated
• Vinegar
• Soy sauce
• Rosemary
• Oregano
• Aji panca
• Black pepper
• Salt
• Cumin

Aji Verde (Creamy Green Sauce)

• Mayonnaise
• Green onions
• Cilantro
• Queso fresco
• Olive oil
• Serrano pepper, seeds removed
• Garlic cloves
• Salt, to taste

Instructions

Pollo a la Brasa Marinade

• In a large glass container, combine all ingredients listed under “Pollo a la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken evenly in the marinade. Cover and refrigerate for 1 to 24 hours.

Aji Verde (Creamy Green Sauce)

• Add all ingredients listed under “Aji Verde” to a blender or food processor.
• Blend until smooth and refrigerate until ready to serve.

Air Fryer Instructions

• Remove the marinated chicken from the fridge 15 minutes before cooking.
• Insert the glass container into the base of the Ninja Crispi Pro.
• Set the air fryer to bake at 375°F for 50 to 60 minutes, flipping the chicken with 15 minutes left.
• Cook until the chicken reaches an internal temperature of 165°F.
• Once cooked, serve immediately with the Aji Verde and enjoy.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the air fryer at 350°F for about 5 to 7 minutes or until heated through. The Aji Verde can be refrigerated in a sealed jar for up to 4 days. Give it a quick stir before serving to bring it back to life.

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Pollo à la Brasa (Peruvian Roasted Chicken) and Aji Verde

Juicy, smoky, and full of Peruvian flair, this Pollo a la Brasa is the kind of roast chicken that stops you in your tracks. Bathed in a dark beer and aji panca marinade, every bite bursts with deep, savory spice and crisp golden skin. Paired with a creamy, fiery Aji Verde that’s as vibrant as it is addictive, this dish brings restaurant-level flavor right to your kitchen.

Author kingcooks

Equipment

• Ninja Crispi Pro

Ingredients

Pollo à la Brasa Marinade

• 4-5 lbs whole chicken
• 1 cups dark beer
• 1 tbsp garlic grated
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp rosemary
• 1 tbsp oregano
• 1 tbsp aji panca
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Aji Verde (Creamy Green Sauce)

• 1 cup mayonnaise
• 1/2 cup green onions
• 1/2 cup cilantro
• 1/4 cup queso fresco
• 1/4 cup olive oil
• 1-2 Serrano pepper seeds removed
• 3 garlic cloves
• Salt to taste

Instructions

Pollo à la Brasa Marinade

• In the 6 quart glass container, combine all the ingredients listed under “Pollo à la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken in the marinade. Cover and allow to marinate for 1 to 24 hours max in the refrigerator.

Aji Verde (Creamy Green Sauce)

• To a blender or food processor, all ingredients listed under “Aji Verde (Creamy Green Sauce).” Blend until smooth and refrigerate until you’re ready to serve.

Assemble

• Remove the marinated chicken from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Insert the glass container into the base of the Ninja Crispi Pro. Set the Ninja Crispi Pro to bake at 375F for 50-60 minutes flipping with 15 minutes left.
• Cook until the chickens registers an internal temperature of 165F.
• Once cooked serve immediately with the aji verde and enjoy!

Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Why You Are Going to Love This Recipe

• The lemon herb butter seeps under the skin, keeping the chicken juicy and full of flavor.
• Spatchcocking ensures even cooking and gives you beautifully golden skin every time.
• The potatoes, onions, and lemon slices roast underneath the chicken, soaking up all the drippings for an effortless built-in side dish.
• The garlic yogurt sauce is creamy, tangy, and refreshing, creating the perfect balance to the richness of the chicken.
• This is a make-ahead friendly recipe since you can marinate the chicken overnight for deeper flavor.

Ingredients You Will Need

• Whole chicken, spatchcocked
• Onions
• Potatoes
• Lemons
• Olive oil
• Unsalted butter
• Chicken broth
• Garlic
• Lemon zest and juice
• Parsley
• Oregano
• Greek yogurt
• Salt
• Black pepper

How to Make Lemon Herb Baked Chicken

Marinate the Chicken

Start by mixing the lemon herb butter. Combine softened unsalted butter with lemon zest, garlic, parsley, oregano, salt, and pepper. Spread this mixture generously over the chicken, making sure to get under the skin for maximum flavor. This step can be done a day ahead of time, just keep the chicken refrigerated and let the flavors develop overnight.

Assemble the Pan

Preheat your oven to 425 degrees. Arrange sliced onions, quartered potatoes, and lemon slices in the bottom of a large baking dish or roasting pan. Season with salt, pepper, a drizzle of olive oil and chicken broth to the bottom of the pan. Place the marinated chicken on top with the breast side facing up.

Bake to Perfection

Roast the chicken for 50 to 60 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees. The skin should be golden and crisp while the meat stays tender and juicy.

Prepare the Garlic Yogurt Sauce

While the chicken bakes, whisk together Greek yogurt, garlic, lemon juice, and salt. This sauce is light, tangy, and the perfect pairing to the rich roasted chicken.

Serve and Enjoy

Once the chicken is done roasting, let it rest for a few minutes before serving. Plate it over the garlic yogurt sauce, garnish with chopped parsley, and enjoy a meal that feels both rustic and elegant.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to four days. Keep the garlic yogurt sauce in a separate container to maintain freshness.

Reheating Tips

To keep the skin crisp, reheat the chicken in a 350 degree oven until warmed through. The garlic yogurt sauce should always be served cold, so simply stir it before using.

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Lemon Herb Baked Chicken

There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.

Course Main Course

Cuisine American

Keyword baked chicken, chicken, lemon herb

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 2 cups potatoes quartered
• 1 cup chicken broth
• 2 large onions sliced
• 2 lemons sliced
• 1 tsp salt
• 1 tsp pepper
• Olive oil

Lemon Herb Marinade

• 4-5 lb whole chicken spatchcocked
• 1 stick unsalted butter softened
• 2 tbsp lemon zest
• 1 tbsp garlic paste or minced
• 2 tsp salt
• 2 tsp pepper
• 1 tsp parsley
• 1 tsp oregano dried

Garlic Yogurt Sauce

• 2 cups Greek yogurt
• 1 tbsp garlic paste or minced
• 1 tbsp lemon juice
• 1 tsp salt

Garnish

• Parsley chopped

Instructions

Lemon Herb Marinade

• In a bowl mixture together all ingredients listed under “Lemon Herb Marinade” EXCEPT for the chicken, salt and pepper.
• Season the chicken on both sides with salt and pepper then slather on the lemon herb butter.
• Making sure to get it under the skin as well. This is a great make ahead recipe if you want to let it marinate over night. No more than 24 hours.

Garlic Yogurt Sauce

• In a bowl mixture together all ingredients listed under “Garlic Yogurt Sauce” and set aside until you’re ready to serve.

Assemble

• Preheat oven to 425F.
• To an oven safe baking dish or pan, arrange the sliced onions, quartered potatoes and lemon slices at the bottom. Season with salt, pepper and a drizzle of olive oil.
• Rest the marinaded chicken on top with the breast facing up. Add in chicken broth to the bottom of the pan.
• Place in the oven for 50-60 minutes. Cook until thickest part of the chicken registers a temperature of 165F.
• Once cooked thoroughly, remove from the oven and serve on a bed of the garlic yogurt sauce.
• Garnish with parsley and enjoy!

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.

Why You’re Going to Love This Recipe

• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good

Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken

Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper

Garnish
Kewpie mayo
Cilantro

How to Make the Slaw

In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.

How to Fry Wonton Taco Shells

Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.

Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.

Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.

How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.

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Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.

Course Appetizer, dinner, lunch

Cuisine Asian

Keyword chicken, crispy, tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying
• 6-8 wonton wrappers
• 1 18 oz box InnovAsian Crispy Honey Chicken

Cilantro Cabbage Slaw

• 1 1/2 cup purple cabbage thinly sliced
• 1/4 cup green onion chopped
• 1/4 cup cilantro chopped
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Garnish

• Kewpie mayo
• Cilantro chopped

Instructions

Cilantro Cabbage Slaw

• In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.

Wonton Taco Shells

• Heat a pot of oil to 350F.
• Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
• Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
• This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!

Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Why You’re Going to Love This Recipe

• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing

Ingredients You’ll Need

For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.

For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.

For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.

For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.

How to Make It (WATCH HERE)

Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.

Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.

Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.

Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.

Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.

Storage and Reheating Tips

To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.

To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.

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Buffalo Chicken Crispy Pocket

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

Buffalo Chicken Filling

• 16 oz cream cheese softened
• 2 cup rotisserie chicken shredded or chopped
• 2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar shredded
• 1/4 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup red onion minced
• 1/4 cup green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Buffalo Chicken Filling

• In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the buffalo chicken filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of homemade ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Al Pastor Taquitos

Crisp on the outside, melty on the inside, and bursting with bold flavor in every bite, these Al Pastor Taquitos are a spicy-sweet spin on a comforting classic. Juicy rotisserie chicken gets tossed in Tenayo’s Spicy Al Pastor Barbecue Sauce, then mixed with pineapple juice, garlic, and herbs for an irresistible filling. Wrapped in warm corn tortillas with a layer of gooey cheese and pan-seared to golden perfection, these taquitos deliver the crunch, the heat, and the kind of flavor that keeps you coming back for more. Drizzle them with warm queso, scatter on some red onion and cilantro, and get ready for a next-level snack or weeknight dinner.

Why You’re Going to Love This Recipe

• Crispy, cheesy, and loaded with bold, spicy flavor
• Uses rotisserie chicken for a quick and easy shortcut
• The perfect blend of smoky, sweet, and tangy from the al pastor sauce
• Great for game day, entertaining, or a fun twist on taco night
• Ready in under 30 minutes with minimal prep

Ingredients
Corn tortillas
Mozzarella cheese or any cheese you prefer
Oil for cooking

Al Pastor Chicken Filling
Rotisserie chicken
Tenayo Spicy Al Pastor Barbecue Sauce
Red onion
Cilantro
Pineapple juice
Garlic
Oregano
Salt
Pepper

Garnish
Queso
Cilantro
Red onion

Al Pastor Chicken Filling
In a large bowl, add all the ingredients listed under Al Pastor Chicken Filling. Mix thoroughly and set aside.

Assemble
Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor Barbecue Sauce.
Roll up nice and tight, making sure the seam is facing down.
Repeat until all of the filling is used.
Add a few tablespoons of oil to a pan over medium heat.
Add a single layer of the taquitos, seam side down.
Cooking the seam side first will help keep the tortillas from unfolding.
After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
Serve immediately and enjoy.

Storage and Reheating
Store leftover taquitos in an airtight container in the fridge for up to three days.
To reheat, place them in a skillet over medium heat or pop them in the oven or air fryer until warmed through and crispy again.
Avoid microwaving if you want to preserve that crispy texture.

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Spicy Al Pastor Taquitos

Crispy, cheesy, and unapologetically bold, these Al Pastor Taquitos are everything you crave in one irresistible bite. Juicy rotisserie chicken gets a fiery sweet makeover with Tenayo’s Spicy Al Pastor Barbecue Sauce, mingling with pineapple juice, herbs, and just the right kiss of garlic. Wrapped in warm corn tortillas with gooey melted mozzarella, then pan seared until golden and crisp, each taquito is finished with a luscious drizzle of warm queso, a sprinkle of red onion, and a pop of fresh cilantro. Whether you’re hosting a party or indulging in a weeknight treat, these taquitos will steal the show bite after craveable bite.

Course Appetizer

Cuisine American, Mexican

Keyword al pastor, bbq chicken, taquitos

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 corn tortillas
• 10-12 slices of mozzarella cheese or any cheese you prefer
• Oil for cooking

Al Pastor Chicken Filling

• 4 cup shredded rotisserie chicken
• 1 cup Tenayo Spicy Al Pastor Barbecue Sauce
• 1/4 cup red onion minced
• 1/4 cup cilantro chopped
• 1/4 cup pineapple juice
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• Salt to taste
• Pepper to taste

Garnish

• Queso warmed
• Cilantro chopped
• Red onion diced

Instructions

Al Pastor Chicken Filling

• In a large bowl, add all the ingredients listed under “Al Pastor Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
• This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
• To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
• Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor.
• Roll up nice and tight, making sure the seam is facing down.
• Repeat until all of the filling is used.
• Add a few tablespoons of oil to a pan over medium heat.
• Add a single layer of the taquitos, seam side down.
• Cooking the seam side first will help keep the tortillas from unfolding.
• After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
• Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
• Serve immediately and enjoy!

Chicken Tenders You’ll Never Forget

Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.

Why You’re Going to Love This Recipe

• Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
• Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
• That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
• Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
• Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders

For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt

For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper

For Frying
Canola oil

Garnish
Fresh chopped parsley, grated parmesan cheese

How to Make It (WATCH HERE)

Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.

Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.

Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.

Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.

Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.

How to Store & Reheat

To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.

To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.

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Crispy Garlic Parm Chicken Tenders

If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Chicken Marinade

• 1 1/2-2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Creamy Garlic Parm Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garnish

• Parsley freshly chopped
• Parmesan cheese grated

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Creamy Garlic Parm Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!

Craving something loaded with flavor and perfect for sharing? These Chicken Al Pastor Loaded Fries take golden, crispy waffle fries and layer them with juicy al pastor-marinated chicken, gooey queso, and a sweet, tangy pineapple salsa that’s guaranteed to be a hit. With Tenayo’s Spicy Al Pastor BBQ Sauce, this dish delivers the rich, spicy, and slightly smoky flavors of traditional al pastor with a mouthwatering twist. Whether you’re hosting friends or treating yourself, these loaded fries are a bold, fun way to savor al pastor goodness in every bite.

Why You’re Going to Love This Recipe

• Packed with Flavor: The al pastor marinade adds depth, while the pineapple salsa brings a fresh, tropical sweetness that complements every bite.
• Easy to Make: With store-bought waffle fries and queso, this recipe is easy to throw together but tastes like restaurant-quality fare.
• Perfect for Sharing: These loaded fries make an impressive and crowd-pleasing appetizer for gatherings or game days.

Ingredients

For the Loaded Fries:

• Queso (store-bought or homemade)
• Waffle fries (store-bought)

Al Pastor Marinade:

• Chicken thighs (boneless and skinless)
• Spicy Al Pastor BBQ Sauce
• Vegetable oil

Pineapple Salsa:

• Pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, pepper

Instructions

Step 1: Pineapple Salsa

In a large bowl, combine the diced pineapples, red onion, cilantro, lime juice, jalapeño, vegetable oil, salt, and pepper. Mix well and refrigerate until ready to serve.

Step 2: Al Pastor Marinade

Marinate the chicken thighs in a mixture of vegetable oil and Tenayo’s Spicy Al Pastor BBQ Sauce for at least 30 minutes (up to 24 hours).

Air Fryer Instructions: Preheat to 400°F and cook for 20-22 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F.

Baking Instructions: Preheat the oven to 400°F. Place marinated chicken thighs on a lined baking sheet and bake for 25-30 minutes, or until each piece reaches an internal temperature of 165°F. For a golden finish, broil for an additional 2-3 minutes if desired.

Once cooked, chop the chicken into bite-sized pieces.

Step 3: Assemble the Loaded Fries

Bake or fry the waffle fries according to package instructions. Once crispy, arrange them on a serving dish. Warm the queso and drizzle over the fries, then layer with the al pastor chicken, more Spicy Al Pastor BBQ Sauce, and pineapple salsa. Finish with an extra queso drizzle if desired.

Serve immediately and enjoy!

Tips for Success

• Marinate in Advance: Letting the chicken marinate overnight intensifies the al pastor flavor.
• Customizable Heat: Adjust the spiciness by adding or reducing jalapeño in the pineapple salsa.
• Extra Saucy: Keep some Spicy Al Pastor BBQ Sauce on hand for drizzling after plating!

These loaded fries are the ultimate combination of sweet, spicy, and savory—perfect for indulging yourself or impressing a crowd. Try them with Tenayo’s unique sauce and elevate your next gathering with these unforgettable flavors!

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Chicken Al Pastor Loaded Fries

Prepare yourself for a flavor fiesta with these Chicken Al Pastor Loaded Fries! This recipe layers crispy waffle fries with juicy, spicy al pastor chicken, creamy queso, and a punchy pineapple salsa that’ll keep you coming back for more. It’s a delicious balance of savory and sweet with a smoky, tropical flair, perfect for game day snacks, party platters, or even a satisfying dinner. Each bite combines tender marinated chicken with fresh pineapple salsa and spicy al pastor BBQ sauce, turning every fry into a decadent, flavor-packed treat. Grab a fork (or your hands!) and dive into this loaded creation—you’ll be savoring every last bite!

Course Appetizer, chicken

Cuisine American, Mexican

Keyword air fryer, al pastor, chicken

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Author kingcooks

Equipment

• Air Fryer

Ingredients

• 1 cup queso store bought or make your own
• 1 lb waffle fries store bought

Al Pastor Marinade

• 2-3 lbs chicken thighs boneless and skinless
• 1 cup spicy al pastor bbq sauce
• 2 tbsp vegetable oil

Pineapple Salsa

• 1 cup pineapples diced
• 14 cup red onion diced
• 1 tbsp cilantro chopped
• 1 tbsp lime juice freshly squeezed
• 1 tsp jalapeno diced
• 1 tsp vegetable oil
• 1/4 tsp salt
• 1/ tsp pepper

Instructions

Pineapple Salsa

• In a large bowl add everything listed under “Pineapple Salsa” and mix thoroughly. Set in the fridge until ready to serve.

Al Pastor Marinade

• In a large bowl add everything listed under “Al Pastor Marinade” and mix thoroughly. Allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
• Once ready, add the marinaded chicken thighs to your air fryer tray or basket. Air fry for 20-22 minutes flipping half way through. Cook until golden brown and each piece reaches an internal temperature of 165F.
• Chop into bite size pieces and set aside.

Assemble

• Bake or fry the waffle fries according to the packaging. Once cooked thoroughly and crispy, transfer to a serving dish.
• Warm up your favorite queso and drizzle on top of the crispy waffle fries. Follow that up with the bite size pieces of spicy al pastor chicken, more spicy al pastor bbq sauce, the pineapple salsa and finish with more queso.
• Serve immediately and enjoy!