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Sweet Potato Waffles

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If waffles are your thing, then you are going to love these Sweet Potato Waffles. Using a basic waffle batter, I add mashed sweet potatoes and maple syrup for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup and you have the perfect weekend breakfast.

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love serving waffles for a lazy weekend breakfast, cooking them up and letting everyone top then just how they like them. I'll often make the batter the night before and leave it in the refrigerator, ready to make a batch of fresh waffles when we get up.

Sweet potato puree is great for adding to cake, pancake and waffle batters. Sweet potatoes are naturally sweet which means I can cut down in the amount of sugar I need to add. Only ¼ cup of maple syrup in this batter mixture which makes 6 waffles.

If your family love homemade waffles you might also like to try my Cinnabon Waffles or Homemade Pumpkin Waffles recipes. For the perfect serving top them with my Cinnamon Butter or Homemade Honey Butter.

Ingredients

Here's what you will need to make this easy sweet potato waffles recipe:

  • Dry ingredients: all purpose flour, baking powder, pumpkin pie spice and kosher salt.
  • Wet ingredients: eggs, milk (I use 2%, but any kind would work), melted unsalted butter, maple syrup and vanilla extract.
  • Sweet potato puree: I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase canned sweet potato puree, just make sure it doesn't have any added sugar.
  • Cooking spray or butter for greasing the waffle iron.
Sweet potato recipe ingredients in individual bowls.

Equipment needed for this recipe

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle
  • Waffle iron

How to make sweet potato waffles

Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.

A whisk and bowl of combines flour, baking powder, spice and salt.

In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.

A whisk and bowl of mixed eggs, milk, melted butter and maple syrup.

Add the wet ingredients to the dry ingredients and whisk just until combined.

Gently fold in the mashed sweet potato puree until it's incorporated into the batter.

A whisk and bowl of sweet potato waffle batter.

Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.

Pour enough batter into the waffle iron to just cover the waffle grid.

Sweet potato waffles in a waffle iron.

Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.

Four cooked sweet potato waffles in a waffle iron.

Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.

Repeat with the remaining batter.

Expert Tips

These tips will help you make the best sweet potato waffles you've ever tried. 

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 
  • If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency.
  • To stop the batter from sticking, grease the waffle iron with butter or oil between each batch of waffles.
  • When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. I am ready to whip up a batch of these waffles or my Sweet Potato Pancakes later.
A stack of sweet potato waffles topped with butter with maple syrup being poured over.

Flavor variations!

  • For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
  • Stir some fresh blueberries through the waffle batter.
  • Stir some milk or dark chocolate chips through the batter just before cooking.
  • I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
  • This recipe would also work with squash or pumpkin puree.

What to serve with sweet potato waffles

A stack of sweet potato waffles makes the perfect breakfast or brunch dish. When it comes to topping your waffles, the options are endless:

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

How to store

Make ahead: Make the waffle batter earlier in the day or the night before, then store it in the refrigerator until you are ready to cook the waffles.

To refrigerate: Although best eaten fresh, leftover waffles can be stored. Once cooked and cooled, store in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.

To freeze: Once cooked and cooled, place the waffles into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.

FAQs

Why are my waffles dense and heavy?

If your waffles are dense, you have probably been too heavy-handed when mixing the batter. Mix the batter until it comes together, then set aside to rest.

You may also have used too much flour, and as a result, the batter will be too thick.

Why are my waffles soggy?

If your waffles are soggy you've either added too much liquid to the batter. Or, the waffle iron wasn't up to temperature when you added the batter. It's important to heat the iron properly before making the waffles.

Are sweet potato waffles healthy?

These waffles are sweetened with sweet potato, so I use less maple syrup in the waffle batter. Also, maple syrup is an unrefined sugar. However, the recipe can be adapted, and you can leave the maple syrup out entirely if you prefer a lower-sugar waffle.

To further reduce sugar, watch the toppings you add and opt for Greek yogurt and fresh berries.

Can you put sweet potato waffles in the toaster?

Yes, leftover waffles can be reheated in the toaster.

If you have tried this sweet potato waffle recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.
Print Recipe
5 from 1 vote

Sweet Potato Waffles

Mashed sweet potatoes are added to a basic waffle batter, then maple syrup is added for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: best sweet potato waffles, easy sweet potato waffles, healthy sweet potato waffles
Servings: 6
Calories: 291kcal
Author: Tanya

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring cups and spoons
  • Ladle
  • Waffle iron

Ingredients

  • 1 ½ cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs lightly beaten
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • ¼ cup maple syrup
  • ½ cup mashed sweet potato puree
  • 1 teaspoon vanilla extract
  • oil or butter for waffle iron

Instructions

  • Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.
  • In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.
  • Add the wet ingredients to the dry ingredients and whisk just until combined.
  • Gently fold in the mashed sweet potato puree until it's incorporated into the batter.
  • Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.
  • Pour enough batter into the waffle iron to just cover the waffle grid.
  • Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.
  • Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.
  • Repeat with the remaining batter.

Notes

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 240mg | Potassium: 452mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4852IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg

How to make Turkey Stock (from the carcass)

by Leave a Comment

Here's how to make turkey stock with the carcass from a cooked turkey. Place it into a large stock pot with lots of water, add some fresh aromatics and herbs, along with plenty of black peppercorns. After a few hours of gentle simmering, you will have the perfect pot of flavorful turkey stock.

Jars of cooked and cooled turkey stock.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This easy turkey stock recipe is full of natural flavor. It makes a great addition to my Grandma's Giblet Gravy recipe or any other turkey-based gravy or sauces I might be cooking over the festive holidays. You can also add it to soups and stews. I also love to use it to cook my rice. It adds the perfect amount of flavor.

I like making my own homemade stocks and broths; that way, I know what's going into them. Homemade turkey stock is always healthy as it contains no preservatives and is naturally gluten-free.

For another great additive free recipe, try my delicious Homemade Shrimp Stock.

Ingredients

Here's what you will need to make the best turkey stock:

Turkey stock recipe ingredients set in individual bowls.
  • Turkey carcass and bones - from a cooked turkey, meat removed.
  • Aromatics and herbs - I use onion, carrot, celery, parsley, thyme, bay leaf, black peppercorns and kosher salt.
  • Cold water - enough to cover the bones in a stockpot by 2 inches.

Equipment needed

  • Large stock pot - large enough to hold a whole turkey carcass, otherwise chop the carcass up. I like to use this one, so I don't need to use an extra stainer.
  • Large sieve or colander - or use a large stock pot with fitted strainer.
  • Ladle
  • Mason jars - or similar for storage

How to make turkey stock from the carcass

Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.

A large pot filled with turkey carcass and bones, covered in water.

Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.

A large pot of turkey stock with the fat being spooned off.

Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.

Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.

A large pot of turkey stock with added vegetables, fresh herbs and whole spices.

Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.

A large pot of strained turkey stock, with a colander of used vegetables and herbs set alongside.

Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Other cooking methods

This recipe is easily adapted to suit other methods of cooking and I've detailed those below.

How to make turkey stock in Instant Pot

Add the turkey carcass to the Instant Pot along with the remaining ingredients, except for the salt. Cover the pressure cooker and cook on high pressure for 30 minutes, then allow the pressure cooker to naturally release for 10 minutes.

How to make turkey stock in slow cooker

Add all the ingredients, except for the salt, into a slow cook and cook on low for 6-8 hours. 

Four jars of cooked and cooled turkey stock.

How to cool stock quickly?

You can add the turkey stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. Alternatively you can follow the steps below:

Or you could also add ice to a large bowl and pour some of the stock in a smaller bowl.

A large bowl with ice cubes in the base.

Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl.

A pot of turkey stock being set inside a bowl of ice cubes to cool.

This will allow the stock to be surrounded by cold water and will cool the stock faster.

A pot of turkey stock being set inside a bowl of ice cubes to cool, with a jug of ice cold water being poured down between the 2 bowls.

Uses for turkey stock

Good quality homemade stock can be used in a variety of dishes. It will really enhance the flavour of any gravy and makes a great base for soups and stews.

Recipe tips

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
  • Don't season the stock with salt during the cook as you will ruin the flavor. As it bubbles away, the stock reduces and you can end up with really salty stock. Instead I season the stock to taste once it has been reduced, or season the food I am adding the stock to.
Jars of cooked and cooled turkey stock.

How do you store turkey stock?

To refrigerate: Once cooked allow the stock to cool in the jar or container, then when cold fit with a lid and place in the refrigerator for 3-4 days. When ready to use ensure you heat the stock up to piping hot.

To freeze: Once cooked allow the stock to cool completely and place into an airtight container with a tight fitting lid. Store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs

Is turkey broth the same as turkey stock?

Although very similar, turkey stock is made with the carcass and bones of the turkey, while turkey broth also includes raw turkey meat. So broth has a slightly richer flavor than stock.

Is it worth making homemade turkey stock?

Homemade turkey stock always tastes better as you can tailor the recipe to suit. You can adjust the flavorings and aromatics, and also the amount of salt that you add to a homemade stock.

Is homemade turkey stock good for you?

Yes, homemade turkey stock is good for you as there are no unnecessary additives and preservatives in a homemade stock, just simple, natural ingredients.

If you have tried this homemade turkey stock recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

Jars of cooked and cooled turkey stock.
Print Recipe
5 from 1 vote

How to make Turkey Stock (from the carcass)

This recipe explains how to make turkey stock from the carcass, some fresh aromatics and herbs, along with plenty black peppercorns.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Sauce, Seasoning
Cuisine: American
Keyword: homemade turkey stock, turkey stock with carcass
Servings: 32
Calories: 3kcal
Author: Tanya

Equipment

  • large stock pot
  • Large sieve or colander
  • Ladle
  • Mason jars or similar for storage

Ingredients

  • 2 lbs turkey carcass and bones from a cooked turkey, meat removed
  • 8 ltrs cold water enough to cover the bones in a stockpot by 2 inches
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 1 rib celery chopped
  • 6 stems fresh parsley
  • 4 stems fresh thyme
  • 1 bay leaf
  • ½ tablespoon black peppercorns
  • 1 tablespoon kosher salt or to taste

Instructions

  • Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
  • Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
  • Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
  • Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
  • Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
  • Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Notes

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Add the stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. You could also add ice to a large bowl and pour some of the stock in a smaller bowl. Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl. This will allow the stock to be surrounded by cold water and will cool the stock faster. The stock should then be refrigerated or frozen. It will last in the fridge 3-4 days or can be frozen for up to 3 months. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 233mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg

Baked BBQ Chicken Thighs

by 4 Comments

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.

baked bbq chicken thighs being eaten from a plate.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's SO delicious and also incredibly easy to prepare. This foolproof recipe is soon to be a highlight at your dinner table as well.

If convenient oven-baked recipes are your jam, then you'll also love my Oven Baked Pork Chops, Oven Baked Hot Dogs, and the easiest Oven Baked Rice.

Ingredients For Baked BBQ Chicken Thighs

  • Chicken thighs: Fresh bone-in, skin-on chicken thighs are used in this recipe. Frozen chicken thighs, or even boneless would be a great option as well.
  • Seasonings: A delicious combination of kosher salt, garlic powder, onion powder, black pepper, and smoked paprika.
  • BBQ sauce: My homemade BBQ sauce is my go-to sauce for this recipe. For other tasty options, my Carolina Gold BBQ Sauce, Vinegar BBQ Sauce (North Carolina Style), or a spicy Jerk BBQ Sauce will surely be a hit! If using store-bought, I recommend Sweet Baby Ray's BBQ Sauce.
baked bbq chicken thigh ingredients.

Tools needed for this recipe

  • Basting brush
  • Sheet tray with baking grate insert
  • Parchment paper

How To Make Baked BBQ Chicken Thighs

Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.

Seasoned chicken thighs on a plate.

In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes. Believe me, this spice mixture, or my homemade BBQ seasoning, is much better than just salt and pepper.

Seasoned raw chicken thighs on a baking sheet.

Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

Baked bbq chicken thighs on a baking sheet.

Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

How to store oven baked BBQ chicken thighs

Before storing, allow cooked chicken to cool to room temperature first.

Refrigeration: Place the cooled chicken thighs in an airtight container. You can also wrap them in foil first. This helps to keep them moist and prevents them from absorbing other flavors from the fridge. Store in the refrigerator for up to 3-4 days.

Freezing: If you're looking to store them for a longer period of time, you can freeze the chicken thighs. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe container or plastic bag. Store them for up to 4 months in the freezer.

Reheating: To reheat, place the chicken thighs in a 350F preheated oven until they are heated through. You can also reheat in the microwave, but this can sometimes dry out the meat.

Variations & Substitutions

  • Different Chicken Cuts: If you don't have chicken thighs, you can use chicken leg quarters, chicken drumsticks, wings, or even breasts. Instead of chicken, using turkey is perfectly acceptable. You may need to change the cooking time depending on the cut.
  • Spice Blends: Adjust the levels of smoked paprika or add chili flakes for a spicier version. Alternatively, remove some spice for a milder flavor. Add dry herbs like thyme or rosemary for an earthy, aromatic flavor.
  • Swapping Sauces: You'll truly love this recipe when you use the BBQ sauce you prefer. Whether it's a homemade or store-bought sauce, I suggest a smokey-flavored BBQ sauce. For another layer of flavor, find one that has some spice, honey, or hickory flavors.
  • Cooking Methods: This recipe can be made on the grill if that's your preferred method of cooking. A slow cooker is another method. With either one, I recommend bringing it back to the oven to create that crispy-skinned top.
baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Expert Tips and Tricks

  1. Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
  2. Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
  3. Season Generously: Don’t be shy with the spice rub. A generous coating not only adds flavor but also helps to create a delicious crust on the chicken.
  4. Let the Spice Marinate: If time allows, let the chicken sit with the spice rub for at least 20 minutes or even overnight in the fridge. This enhances the flavor.
  5. Use a Wire Rack: Baking the chicken on a wire rack over a baking sheet helps air circulate around the chicken, cooking it evenly and helping the skin get crispy. If you don't have a rack, simply flip the chicken halfway through baking.
  6. Apply BBQ Sauce at the Right Time: Brush the chicken with BBQ sauce only in the last 10-15 minutes of baking. This prevents the sauce from burning and allows it to become nicely caramelized.
  7. Rest Before Serving: Let the chicken rest for a few minutes after taking it out of the oven. This allows the juices to redistribute, making the chicken more tender and juicy.
  8. Broil for Extra Crispiness: If you desire a more caramelized crust, pop the sauced chicken under the broiler for a few minutes at the end of cooking, watching closely to prevent burning.

FAQ's

My chicken isn't getting crispy enough in the oven, what can I do?

If the chicken skin isn't crisping as you'd like, try increasing the oven temperature slightly or placing the chicken under the broiler for a few minutes towards the end of cooking. Just keep a close eye on it to prevent burning.

Can I prepare my chicken thighs ahead of time?

Yes, you can season the chicken thighs and keep them refrigerated for up to 24 hours before cooking. This can actually enhance the flavors as it gives the spices more time to penetrate the meat.

What to serve with Baked BBQ Chicken Thighs

Looking for more Chicken Thigh recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

baked bbq chicken thighs being eaten from a plate.
Print Recipe
4.34 from 3 votes

Baked BBQ Chicken Thighs

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked bbq chicken thighs
Servings: 8 servings
Calories: 381kcal
Author: Tanya

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Cooking spray for rack
  • 1 cup BBQ sauce

Instructions

  • Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
  • In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes.
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
  • Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
  • Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

Notes

  • Use a thick and smoky BBQ sauce with this recipe. My go-to is Sweet Baby Ray’s or my homemade BBQ sauce.
  • Feel free to use a BBQ rub to season the chicken before baking.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 391mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

Oven Baked Pork Chops

by Leave a Comment

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.

Oven baked pork chop on a spatula.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

These Oven Baked Pork Chops are just the beginning! If you're as much of a pork lover as I am, you'll adore our other tasty pork dishes. After mastering these chops, try our IP Pulled Pork for a tender, fall-apart treat, or give our Smothered Pork Chops a whirl for a quick weeknight dinner. Each pork recipe promises a delightful experience, making sure there's never a dull dinner at your table.

Because every great main dish deserves an equally fantastic side. These pork chops go wonderfully with our Honey Roasted Carrots and Garlic Mashed Potatoes. These sides complement the chops perfectly, adding just the right balance of flavors and textures.

If you're in the mood for something lighter, our Cranberry Pecan Apple Salad Recipe is a refreshing choice that pairs beautifully with the savory richness of the pork.

A baked pork chop cut in half on a plate.

Ingredients for oven baked pork chops

  • Pork Chops – Choose boneless for even cooking and easy eating. A thickness of 1 inch is ideal for achieving a juicy interior without overcooking.
  • Olive Oil – Used for coating the pork chops; it helps the seasonings stick and contributes to a crispy exterior. A good quality olive oil adds subtle flavor and aids in browning.
  • Homemade Pork Chop Seasonings:
    • Paprika – Adds a sweet and mild pepper flavor, enhancing the overall taste without overpowering.
    • Kosher Salt – Essential for seasoning; kosher salt's coarser grains distribute more evenly than fine table salt.
    • Garlic Powder – Provides a robust, earthy flavor, complementing the pork's natural taste.
    • Onion Powder – Adds a hint of sweetness and depth, pairing well with garlic.
    • Black Pepper – Gives a slight heat and sharpness, balancing the other seasonings.
    • Chili Powder – Offers a touch of spiciness and complexity, enhancing the pork's savory notes.
    • Dried Thyme – Its subtle, earthy flavor works well with pork, adding a hint of herbal aroma.
    • Dried Oregano – Brings a slightly bitter, pungent flavor, giving a Mediterranean touch to the dish.
    • Cayenne Pepper – A small amount adds a spicy kick, elevating the overall flavor profile.
Oven baked pork chop ingredients

Tools needed for this recipe

  • Deep baking dish
  • Meat thermometer

How To Make Oven Baked Pork Chops

Begin by preheating your oven to 375°F (190°C).

In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.

Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.

Seasoned pork chops placed in a white baking dish.

Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).

Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Oven baked pork chops in the baking dish.

Spice Blend Variations

  • Herb Mix: Combine dried basil, parsley, and rosemary with a hint of garlic powder for a fragrant, herbaceous flavor profile.
  • Smoky BBQ: Mix smoked paprika with a touch of brown sugar, garlic powder, and onion powder for a sweet and smoky barbecue taste.
  • Mediterranean: Blend together oregano, thyme, garlic powder, and a pinch of ground coriander for a Mediterranean-inspired zest.
  • Tex-Mex Style: Create a lively Tex-Mex blend using cumin, chili powder, garlic powder, and a dash of cayenne pepper for some heat.
  • Sweet and Spicy: For a sweet yet spicy kick, mix cinnamon, nutmeg, allspice, and a small amount of cayenne pepper.
  • Lemon Pepper: Combine lemon zest, cracked black pepper, garlic powder, and dried dill for a fresh and tangy flavor.

Storage and Reheating Recommendations

Storing in the Fridge:

  • Allow the cooked pork chops to cool to room temperature before storing. This prevents moisture build-up. Place the pork chops in an airtight container or wrap them tightly in plastic wrap, aluminum foil, or both. When properly stored, oven baked pork chops can last in the fridge for up to 3-4 days.

Freezing:

  • Ensure the pork chops are completely cooled before freezing. This step is crucial to prevent ice crystals, which can affect texture. Individually wrap each pork chop in plastic wrap and then place them in a freezer bag or airtight container. This helps to prevent freezer burn. Pork chops can be stored in the freezer for up to 3 months.

Reheating:

  • If frozen, thaw your pork chops in the refrigerator overnight before reheating. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish and add a splash of water or broth to keep them moist. Cover with foil and reheat for about 10-15 minutes or until heated through. The added moisture and gentle heating in the oven help to keep the pork chops tender.
  • Microwave: For a quicker method, you can use the microwave. Cover the pork chops and reheat on a medium setting, checking frequently to ensure they don't become dry.
Oven baked pork chops in the baking dish.

Expert Tips and Tricks

  • Choosing the Right Cut: Opt for boneless pork chops that are about 1 inch thick. The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Room Temperature Meat: Take your pork chops out of the fridge about 15-20 minutes before cooking. Starting with meat that’s closer to room temperature promotes more even cooking.
  • Patting Dry: Always pat your pork chops dry with paper towels before seasoning. Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred. This helps the spices adhere better and promotes a nice crust.
  • Don’t Overcrowd the Pan: If you’re searing your pork chops before baking (optional step for extra flavor), make sure not to overcrowd the pan. This allows each pork chop to get a good sear rather than steam.
  • Using an Oven-Safe Thermometer: To ensure perfect doneness, use an oven-safe meat thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C). Remember, they'll continue to cook a bit after being removed from the oven.
  • Resting Time is Key: Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

FAQ's

Can I make this recipe with bone-in pork chops?

Yes, you can use bone-in pork chops, but keep in mind that they may require a slightly longer cooking time. The bone can affect how evenly the pork chop cooks, so it's especially important to use a meat thermometer to check for doneness.

My pork chops came out dry, what did I do wrong?

Overcooking is the most common reason for dry pork chops. Next time, try cooking them for a shorter duration and use a meat thermometer to avoid overcooking. Also, remember to let the pork chops rest for 5 minutes after baking; this helps retain their juiciness.

Looking for more oven-baked recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Oven baked pork chop on a spatula.
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Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: Oven Baked Pork Chops
Servings: 6 servings
Calories: 255kcal
Author: Tanya

Ingredients

Instructions

  • Begin by preheating your oven to 375°F (190°C).
  • In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
  • Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
  • Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
  • Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Notes

  • The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred.
  • Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 456mg | Potassium: 534mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

by 82 Comments

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 

Air Fryer Roasted Turkey Breast on a cutting board

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is perfect for the times you: 

  • Don’t want to turn on the oven to roast a small turkey breast. 
  • Don’t feel like taking the extra step of brining the turkey. 
  • Want to have a turkey on the table in less than an hour.
  • Love your Air Fryer so much that you make any and everything in it (this is me, this is me!)

This recipe works for bone-in or boneless turkey breast and requires no brining. 

How to cook a bone-in turkey breast in an air fryer

First, you want to make sure you have a fully defrosted turkey breast that will fit in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I go for a breast that is 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts. 

Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.

How long to cook bone-in turkey breast in air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. I lay my bone-in turkey breast on the side and cook for 25 minutes. After 25 minutes, I open the air fryer basket and flip it and cook it for an additional 25 minutes. Your turkey breast is done when it reaches an internal temperature of 165 degrees Fahrenheit on a quick read thermometer.  

raw turkey breast in air fryer basket
turkey breast in air fryer basket with thermometer testing meat

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes before slicing.

Sliced Air fryer Turkey breast on cutting board

How to cook a 3 Pound Boneless Turkey Breast

My boneless turkey breast generally has a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.

How long to cook a boneless turkey breast in the air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. Season your turkey breast. Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes. I find that my boneless breast takes a little longer than bone-in because it is wrapped in netting. Use a quick-read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

raw boneless turkey breast in air fryer basket
cooked turkey breast in air fryer basket with thermometer sticking out

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes and remove the net before slicing.

Sliced boneless Turkey breast

Tanya's Top Tips

These tips will help you make the most delicious turkey breast in the air fryer.

  • I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking. 
  • I choose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead. 
  • I like to use this turkey breast for meal prep for sandwiches and wraps for the week. 
  • If making the boneless breast, be careful when removing the netting. Some meat may stick to the netting when removing.
  • Once the turkey breast is cooked, set it aside for 10 minutes to rest before slicing and serving. This allows the juices to be absorbed back into the turkey, leaving you with deliciously tender pieces of turkey.

Additional recipes

I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:

How to serve turkey breast

If you need ideas of what to serve this with, try these:

Watch this full video tutorial and see how I make this turkey breast from start to finish.

How to store leftover turkey breast

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

FAQs:

Is turkey breast healthy?

Yes, turkey breast is a really lean cut of meat, which makes a healthy option when choosing a roast.

How do you know turkey breast is cooked?

Cook turkey until it reaches an internal temperature of 165 degrees Fahrenheit.

Do I need to brine the turkey before cooking it in the air fryer?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you wish you can dry brine the turkey in the spices and leave it to rest in the fridge for a few hours before cooking.

Can you cook a frozen turkey breast in the air fryer?

I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too fast while the inside comes to the correct temperature.

If you have tried this turkey breast recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

air fryer turkey breast on wooden board
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4.82 from 54 votes

Air Fryer Turkey Breast (Bone-In or Boneless)

Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: air fryer turkey breast, bone-in turkey breast
Servings: 10 people
Calories: 401kcal
Author: Tanya

Equipment

Ingredients

Bone-In Turkey Breast

Boneless Turkey Breast

Instructions

Bone-In Turkey Breast

  • Preheat air fryer to 360 degrees Fahrenheit.
  • Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Boneless Turkey Breast

  • Preheat your Air fryer to 360 degrees Fahrenheit.
  • Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
  • Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Video

Notes

*Cook times will vary depending on the size of your turkey breast.
*I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.
*Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

Nutrition

Calories: 401kcal | Carbohydrates: 1g | Protein: 69g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1191mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

This post was originally published October 22, 2019. It has been updated with helpful information and storage tips.

Pork Chop Seasoning Recipe

by Leave a Comment

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! With just the right amount of heat, you will elevate your pork chops, pork loin, or spare ribs to a whole new level of flavor. Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.

Mixed pork chop seasoning in a white bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This simple blend of herbs and spices packs a real flavor punch, adding intense smokey flavor to various pork dishes.

Use our homemade pork chop seasoning for pork, chicken, or steak or for adding a touch of spice to shrimp or your favorite fish. It also works a treat with vegetables too.

Once made, you’ll find a variety of uses for it. Try pork chop seasoning on these Perfect Sous Vide Pork Chops!

Mixed pork chop seasoning in a white bowl with a spoon.

Ingredients for pork chop seasoning

  • Paprika - Paprika adds a rich, smoky, and slightly sweet flavor to the seasoning. It also imparts a beautiful reddish color to the meat. You can use sweet paprika for a milder flavor or smoked paprika for a more intense smokiness.
  • Kosher salt & Black pepper
  • Chili powder - Chili powder adds a moderate level of heat and a depth of flavor. Ancho chili powder or chipotle powder can be used as alternatives for a slightly different smoky profile.
  • Garlic powder - Garlic powder contributes a robust garlic flavor without the moisture of fresh garlic. Use fresh garlic only if you're using this spice mixture right away and not wanting to store it.
  • Onion powder - Onion powder provides a sweet and savory onion flavor.
  • Dried thyme - Dried thyme imparts an earthy and slightly minty flavor. You can substitute it with dried rosemary, marjoram, or sage for a different herbaceous note.
  • Dried oregano - Dried oregano adds a Mediterranean flair with its earthy and slightly peppery taste. You can use dried basil, Italian seasoning, or dried rosemary as alternatives.
  • Cayenne pepper - Cayenne pepper provides the heat in the seasoning. Adjust the amount to control the spiciness level. You can substitute it with crushed red pepper flakes or a pinch of cayenne powder.
pork chop seasoning ingredients.

Tools needed for this recipe

  • Medium bowl
  • Airtight storage container

How To Make Homemade Pork Chop Seasoning

In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.

spices added to a bowl, not mixed.

Mix well until all the ingredients are well incorporated.

Mixed pork chop seasoning in a white bowl with a spoon.

Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

2 pork chops covered in homemade pork chop seasoning.

How to store seasonings

  • Airtight Containers: To maintain the freshness and flavor of your homemade pork chop seasoning, store it in an airtight container. Mason jars, glass spice jars, or plastic containers with tight-fitting lids work well. Store for 6-9 months.
  • Cool, Dark Place: Keep the seasoning in a cool, dark place away from direct sunlight and heat sources. Exposure to light and heat can degrade the quality of the spices over time.
  • Refrigeration or Freezing: While many spices can be stored at room temperature, if you live in a humid environment or want to extend the shelf life, you can refrigerate or freeze your homemade seasoning. Make sure it's in an airtight container to prevent moisture and odors from affecting the spices.

Using Pork Chop Seasoning

  1. Pork Chops: Of course, the primary use is for seasoning pork chops. Whether you're grilling, pan-searing, or baking them, this seasoning will add a delicious flavor boost to your pork chops.
  2. Pork Tenderloin: Season a whole pork tenderloin with your homemade blend before roasting it in the oven. It creates a flavorful crust on the exterior while keeping the interior tender and juicy.
  3. Spareribs: Rub the seasoning onto spareribs before slow-cooking them in the oven or on the grill. The spices will infuse the ribs with smoky and spicy goodness.
  4. Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
  5. Roasted Vegetables and other Meats: This seasoning can also be used on other foods. Try it on roasted vegetables or poultry, or even put it on beef like burgers—the spice combo compliments many dishes.
Mixed pork chop seasoning in a white bowl with a spoon.

More delicious homemade seasonings!

FAQ's

Can I adjust the spiciness of the seasoning?

Yes, you can adjust the spiciness of the seasoning by varying the amount of cayenne pepper or chili powder you use. Start with a smaller amount and gradually add more to achieve your desired level of heat.

What do I do if my spices clump together?

If your spices become clumped together due to moisture exposure, you can break up the clumps using a fork or spice grinder. To prevent clumping, add a small amount of rice to the storage container.

Can I make a larger batch for future use?

To make a larger batch, simply scale up the ingredients. You can double or triple the quantities to prepare a bigger batch that can be stored for an extended period of time.

Is this pork chop seasoning suitable for a low-sodium diet?

While this seasoning does contain salt, you can reduce the salt content or use a low-sodium salt substitute to make it suitable for a low-sodium diet. Adjust the salt quantity to your dietary preferences.

Expert Tips

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.
  • Using 1 tablespoon of pork chop seasoning per 1 pound of pork is recommended.

Looking for more Pork Chop recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Mixed pork chop seasoning in a white bowl with a spoon.
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Pork Chop Seasoning

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: pork chop seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
  • Mix well until all the ingredients are well incorporated.
  • Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

Notes

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.

Nutrition

Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

Creamy Bacon Gravy with Thick-Cut Bacon

by Leave a Comment

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.

Bacon gravy served on top of biscuits.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.

Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.

Stirring the gravy with a wooden spoon.

Ingredients for Bacon Gravy

  • Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
  • All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
  • Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
  • Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
  • Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.
Bacon gravy ingredients.

Tools needed for this recipe

  • Large Skillet
  • Whisk
  • Wooden Spoon

How To Make Bacon Gravy

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.

Frying pieces of bacon in a skillet.

Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.

Gradually whisk in the milk, whisking constantly to avoid any lumps.

Using a whisk to make a roux with the flour.

Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.

Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.

Crumbled bits of bacon added to the gravy.

Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Stirring the bacon gravy with a wooden spoon.

How to store

Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.

Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.

Alternative ways to cook bacon

Don't let the cooking method prevent you from enjoying a country-style bacon gravy!

Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.

Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.

Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.

For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.

Bacon gravy is served on top of biscuits.

How to serve bacon gravy

Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.

Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.

FAQ's

Can I use regular bacon instead of thick cut bacon for bacon gravy?

Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.

Can I make bacon gravy ahead of time and reheat it?

Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.

Expert Tips

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • You can thin the gravy with a little extra milk if it becomes too thick.
  • I tend to add one teaspoon of kosher salt and one teaspoon of ground black ground black pepper to season this gravy.

Looking for more breakfast related recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Bacon gravy served on top of biscuits.
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5 from 1 vote

Bacon Gravy

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 4 servings
Calories: 256kcal
Author: Tanya

Equipment

  • Large Skillet
  • whisk (I suggest a heat safe whisk that won’t scratch your pan)
  • Wooden spoon

Ingredients

  • 4 slices of thick-cut bacon
  • ¼ cup all-purpose flour
  • 1 teaspoon light brown sugar
  • 2 cups milk
  • Salt and pepper to taste

Instructions

  • In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
    4 slices of thick-cut bacon
  • Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
    ¼ cup all-purpose flour, 1 teaspoon light brown sugar
  • Gradually whisk in the milk, whisking constantly to avoid any lumps.
    2 cups milk
  • Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
  • Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
    Salt and pepper to taste
  • Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Notes

  • Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
  • If the gravy becomes too thick, you can thin it with a little extra milk.
  • I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 292mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 211IU | Calcium: 154mg | Iron: 1mg

Easy BBQ Air Fryer Ribs (Quick & Tender )

by 88 Comments

These Tender and Saucy BBQ Air Fryer Ribs are the perfect quick and easy recipe for pork ribs. These ribs can be ready for your dinner table in less than 40 minutes and are full of amazing flavor.

air fryer ribs stacked with bbq sauce dripping from brush

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Every once in a while, someone in my family gets a hankering for ribs. Before, we would drive to a BBQ restaurant. However, now I believe it would be better to prepare ribs at home.

My initial rib recipe would have me cook ribs low and slow in the oven. But one day, I said…let’s try these ribs in the air fryer. We all agreed that air fryer ribs are pretty darn good. 

The benefit of ribs in the air fryer is that they cook quickly and easily. They are tender and juicy ribs, with a bit of tug but do not fall off the bone. If fall-off-the-bone ribs are more your speed, I suggest another cooking method.  

Ingredients for BBQ Ribs

  • Pork Baby Back Ribs - Baby back ribs are tender and lean, coming from the upper ribcage of the pig.
  • BBQ Seasoning - I love my homemade BBQ seasoning for these ribs but feel free to use your favorite store-bought brand.
  • BBQ Sauce - Another shout-out to my homemade sticky BBQ sauce. You can use your favorite BBQ Sauce. I'll occasionally use Sweet Baby Ray's.

How to make Ribs in an Air Fryer

First, cut a full rack of pork baby back ribs in half to fit into the air fryer basket. Then, remove the membrane from the back of the ribs.

hand removing membrane from the back of ribs

Then season the ribs with your favorite BBQ spice rub, covering both sides of the ribs.

ribs on board seasoned with bbq rub

Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, and cook for 20 minutes. 

ribs in air fryer basket meat side down

Once the 20 minutes is up, grab a pair of tongs, flip the ribs over, and cook for an additional 10 minutes at 380 degrees Fahrenheit.  

Once the timer is up, open the basket and cover the ribs with your favorite BBQ sauce.

ribs in air fryer basket with sauce being brushed on it

Close the Air Fryer basket and cook for 5 minutes at 400 degrees Fahrenheit. 

finished bbq ribs in air fryer basket

Remove and allow the ribs to rest for a few minutes. Feel free to cover it with additional BBQ sauce if you like saucy ribs. 

ribs on white cutting board already cut into sections

Tanya's Tips

  • For a deeper flavor infusion, marinate the ribs with the BBQ rub for at least 2 hours or overnight in the refrigerator before air frying. This extra time allows the spices to penetrate the meat, providing a more flavorful result.
  • Using a meat thermometer ensures the ribs reach a safe and juicy internal temperature. I prefer to cook ribs to a higher internal temperature of around 190°F to 203°F (88°C to 95°C).
  • Baste the ribs with some BBQ sauce during the last 5-10 minutes of cooking. Avoid basting too soon, as the sugar in the BBQ sauce may burn if exposed to heat for too long.

Flavor Variations

  • Honey Garlic Ribs: Swap out the BBQ rub and sauce for a honey garlic glaze. Combine honey, minced garlic, soy sauce, and a touch of ginger to create a sweet and savory coating for your ribs. Brush the glaze on the ribs during the last few minutes of cooking to avoid burning.
  • Spicy Chipotle Ribs: For a spicy kick, create a chipotle rub using ground chipotle powder, smoked paprika, brown sugar, onion powder, garlic powder, salt, and black pepper. You could also blend a couple of canned chipotle peppers in adobo sauce with your BBQ sauce for extra heat and smokiness.
  • Carolina Gold BBQ Ribs: For a unique twist, consider creating a Carolina Gold BBQ sauce variation for your ribs. After preparing and air frying your ribs as usual, during the last 5-10 minutes of cooking, generously brush them with Carolina Gold BBQ Sauce, allowing it to caramelize slightly, imparting a tangy and sweet flavor with a hint of mustard tang. The Carolina Gold BBQ Sauce can also be offered on the side for extra dipping.

How to store

To refrigerate: These ribs are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 3-4 days.

To freeze: After cooking, allow the ribs to cool to room temperature before wrapping them tightly with plastic wrap or aluminum foil to preserve their moisture and flavor. After wrapping, put them in a sealed bag, mark them with the date, and keep them in the freezer for 3 months.

To reheat: When you're ready to eat the ribs, it's best to thaw them in the refrigerator overnight, then reheat them in the oven at 350°F until they're warmed through or in the air fryer at 350°F for about 7-8 minutes.

And there you have it, amazing tender BBQ ribs.

Looking for more air fryer recipes? Try these out:

These ribs are great served with these recipes:

How long do ribs take in an air fryer?

Ribs in an air fryer typically take about 30 minutes at 380°F, depending on the thickness and your preferred level of doneness.

Should I cook ribs in foil in the air fryer?

I don't use foil for this method. The ribs remain tender and juicy without the foil.

This Recipe has a full Length Video Tutorial. You can watch the full video on YouTube by clicking HERE.

ribs that were made in the air fryer sitting on a white platter
Print Recipe
4.71 from 124 votes

Easy BBQ Air Fryer Ribs

These tender and saucy bbq ribs come out perfect when cooked in the air fryer. Make air fryer ribs in less than 40 minutes. It’s perfect for any weeknight meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer ribs
Servings: 4 people
Calories: 576kcal
Author: Tanya

Equipment

Ingredients

  • 1 3 lb rack of pork baby back ribs cut in half, membrane removed
  • 3 Tablespoon bbq rub
  • ½-1 cup bbq sauce

Instructions

  • Season the ribs with bbq spice rub, covering both sides of the ribs.
  • Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the air fryer basket, meat side down and cook for 20 minutes.
  • Once the 20 minutes is up, grab a pair of tongs and flip the ribs over, and cook for an additional 10 minutes on 380 degrees.
  • Once the timer is up, open the basket and cover with the bbq sauce. Return to Air fryer and cook for 5 minutes on 400 degrees Fahrenheit.
  • Remove and allow the ribs to rest for a few minutes. Feel free to cover with additional bbq sauce if you like saucy ribs.

Video

Notes

  • The cook times in this recipe are for pork baby back ribs. Beef ribs will likely take longer to cook.
  • I used my large air fryer (5.3qt) to ensure all my ribs would fit into the basket.

Nutrition

Calories: 576kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 557mg | Potassium: 688mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 6mg

This recipe post was originally posted on January 14, 2020. It has been updated with additional helpful information and suggestions.

Cranberry Moscow Mule

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Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite. This post is for persons over the age of 21.

cranberry Moscow mule garnished with cranberries.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The cranberry Moscow mule, where cranberries and ginger beer come together in a tart and spicy beverage. Brighten those flavors with a burst of lime juice. Don't let the spicy ginger beer scare you, you can also use ginger ale for a smoother taste.

A classic Moscow mule contains vodka, ginger beer, and lime juice. This spin with the addition of cranberry juice and cranberries, makes this the perfect cocktail for the Holidays.

For more cranberry favorites this season, try my Cranberry Sauce, a refreshing Homemade Cranberry Lemonade, or a lighter Cranberry Pecan Apple Salad.

cranberry Moscow mule garnished with cranberries.

Ingredients

  • Vodka - I used Ketel One Vodka, but you can use your favorite brand.
  • Cranberry juice - Pure cranberry juice is ideal, try to avoid cranberry fruit cocktail as it contains more sugar and other fruit juices.
  • Lime juice - Freshly squeezed lime juice will give you the best and freshest lime flavor.
  • Ginger beer - Use your favorite brand of Ginger Beer. If you don't have access to ginger beer but would still like a delicious cocktail, use ginger ale instead. You could also use my homemade Ginger Beer, which does not have fizz, just great flavor.
  • Garnish - Cranberries and a fresh lime wheel or wedge as a garnish. Using frozen cranberries will also help in keeping your drink cold.
cocktail moscow mule in a shaker glass.

Tools needed for this recipe

  • Cocktail Shaker
  • Mule Mug

How To Make A Cranberry Moscow Mule

Start by filling a copper mug or a highball glass with ice cubes to chill it.

In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.

Pouring the cocking into a glass from the cocktail shaker.

Strain the shaken mixture into your prepared glass filled with ice.

Top the glass with ginger beer and gently stir to combine all the ingredients.

Canned ginger beer being poured in the glass.

Garnish with a few frozen cranberries. Serve immediately and enjoy.

Recipe Variations

This cocktail is bright and refreshing but there are different ways to make this based on your preferences, feel free to try a couple of these suggestions:

  • Cranberry Orange - Add orange juice or a splash of orange liqueur, then garnish with an orange peel twist.
  • Cranberry Pomegranate - Mix the cranberry juice with pomegranate juice and garnish with pomegranate arils.
  • Cranberry Mint - Muddle fresh mint leaves in the bottom of the glass before filling, then garnish with mint leaves.
  • Cranberry Apple - Use apple juice or cider in combination with cranberry juice. Garnish with a dried apple slice.

Cranberry Moscow Mules for a crowd

Planning a party? You can prep this cocktail in advance for a crowd! Don't forget to scale the recipe up first.

Step 1: Mix the vodka, cranberry juice, and lime juice in a pitcher.

Sept 2: Fill each glass (mason jars are cute for this!) with ice then the cocktail mix. Serve with a can of ginger beer or ginger ale and let your guests fill as they desire. Or you can simply fill the glass with ginger beer before serving.

Offer a tray of different garnishes so your guests can make their cocktail unique.

cranberry Moscow mule garnished with cranberries.

Expert Tips for the perfect cranberry moscow mule

  • Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
  • The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.

FAQ's

Why are mules served in copper mugs?

Using copper mugs isn't only appearing and easily noticed as the signature of a Moscow Mule, but the copper is quick to chill your drink and keep it cold. It's also said that copper enhances the flavors of vodka and ginger beer. This sounds like a good time for some experiments!

Can I make a cranberry Moscow mule non-alcoholic?

Yes! You can easily replace the vodka with a non-alcoholic variety. Clean Co. makes a delicious vodka alternative that would work well in this cocktail. Do note that ginger beer is non-alcoholic despite having 'beer' in its name.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cranberry Moscow mule garnished with cranberries.
Print Recipe
No ratings yet

Cranberry Moscow Mule

Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktails
Cuisine: American
Keyword: cranberry moscow mule
Servings: 1 serving
Calories: 199kcal
Author: Tanya

Equipment

Ingredients

  • 2 Ounces vodka
  • 2 Ounces cranberry juice
  • ½ Ounce lime juice
  • 4 Ounces of Ginger beer
  • Frozen Cranberries for garnish

Instructions

  • Start by filling a copper mug or a highball glass with ice cubes to chill it.
  • In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
  • Strain the shaken mixture into your prepared glass filled with ice.
  • Top the glass with ginger beer and gently stir to combine all the ingredients.
  • Garnish with a few frozen cranberries. Serve immediately and enjoy.

Notes

  • Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
  • The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.4mg