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Homemade Browning Sauce

by 38 Comments

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of both savory and sweet dishes. This simple sauce will add smoky and slightly sweet notes to any dish.

A jar filled with browning sauce set on a marble counter

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.

My pantry is never without a bottle of this best Jamaican browning sauce, ready to add real depth of flavor to the dishes I like to cook at home. It works well with braised oxtail and in stews. However, I also like to add it to rich and fruity Jamaican cakes.

A homemade Jamaican browning sauce is a great alternative to store bought sauces. There is no salt or unnecessary preservatives or additives in this sauce. Just some brown sugar and water which makes it a budget friendly option too.

In this post I explain what browning sauce is, how simple it is to prepare, and how you can use it.

What is browning sauce?

Jamaican browning sauce is a sauce made by caramelizing sugar until it's rich and deep in color, then adding some water to it. You can also add a touch of salt to the sauce if you wish.

Browning sauce is used to flavor and season food and should not be confused with brown sauce, which is more of a sweet/savory condiment.

What does browning sauce taste like?

This sauce has a rich, deep smoky and slightly sweet flavor. It can be added to both savory and sweet dishes. Try adding a little to anything from stews and braised meat dishes, to spiced ginger cakes. Just don't be too heavy handed, as it can taste bitter.

Ingredients

A jug of water and a cup of brown sugar

With only 2 ingredients, here's what you will need for this recipe:

  • Brown sugar
  • Warm water

How to make browning sauce?

A black non-stick skillet containing brown sugar

Place brown sugar in a small non-stick pot over medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes. 

A black non-stick skillet with melted sugar and water

Once the brown sugar has melted, continue stirring consistently until it gets very dark, almost black. This should take about 2-3 minutes. 

A black non-stick skillet with cooked browning sauce

Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use. 

Can I adapt the flavor of the sauce?

When making your own browning sauce it all comes down to personal taste. Here are some suggestions of how you could adapt it.

  • Add a touch of salt (I don't as I like to use it in sweet ginger cake as well as savory dishes).
  • Swap the water for some beef, chicken or vegetable broth for a real savory flavor.
  • If you don't have brown sugar, swap it for some white sugar.
Browning sauce being poured from a spoon into a small white bowl of sauce with a jar of sauce in the background

How to use browning sauce?

I love adding this simple sauce to a variety of both savory and sweet dishes. Think of it as a seasoning, rather than a sauce, adding a hint of smoky, sweetness, and dark color. Try it in my Jamaican Oxtail recipe, my Brown Stew Chicken, or Brown Stew Fish. For a sweet twist add it to my Jamaican Black Cake, and it would also work in deep, rich ginger or rum cakes too.

You can also add this sauce to make your favorite gravies, like onion gravy and brown gravy, adding a richer and deeper color to them.

Recipe Tips

  •  Do not walk away from the pan when making this sauce, otherwise you risk the sugar burning and sticking to the pan.
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan. It will also make cleaning up afterwards a whole lot easier.
  • Take care when adding the water to the molten sugar to ensure you don't burn yourself.
A hand holding a jar filled with browning sauce being poured into a small white bowl

FAQs

How do I store browning sauce?

Browning sauce should be stored in an airtight container in the refrigerator. 

How long will browning sauce last?

If stored in an airtight container in your refrigerator, this sauce will keep for up to 6 months.

Can I add salt to browning sauce?

This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred.

More Sauces & Seasoning Mixes

Homemade sauces and spice blends are a simple way of packing real flavor into our food, elevating it from good to great. Here are some of my favorite recipes for you to try.

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

A jar filled with browning sauce set on a marble counter
Print Recipe
4.86 from 14 votes

Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of dishes, including stews, braised meats and even spicy ginger cakes.
Cook Time8 minutes
Resting time5 minutes
Total Time13 minutes
Course: Sauce, Seasoning
Cuisine: Caribbean, Jamaican
Keyword: browning sauce, homemade browning sauce, jamaican browning sauce
Servings: 0.3 cup
Calories: 279kcal
Author: Tanya

Equipment

  • 1 non-stick pan or skillet

Ingredients

  • ⅓ cup packed brown sugar
  • ⅓ cup warm water

Instructions

  • Place brown sugar in a small non-stick pot over a medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes.
  • Once the brown sugar has melted, continue stirring constantly until it gets very dark, almost black. This should take about 2-3 minutes.
  • Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use.

Video

Notes

  • Browning can be stored in the refrigerator for up to six months in an airtight container. 
  • This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred. 
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan.

Nutrition

Calories: 279kcal | Carbohydrates: 72g | Protein: 0.1g | Sodium: 24mg | Potassium: 98mg | Sugar: 71g | Calcium: 63mg | Iron: 1mg

Juicy Oven Roasted Chicken Pieces

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These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or cilantro rice. It's a beautiful centerpiece for your dinner table and is the best way to use a whole chicken.

chicken pieces in a baking dish

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 roasted chicken has become one of my family's favorite chicken recipes. The chicken is juicy and seasoned, my family loves it. For this recipe, I use mayonnaise to spread on the chicken pieces. I do the same with turkey breast, resulting in the most flavorful and juicy poultry pieces.

This dish will be one of your favorite chicken recipes. There's no limit to the type of chicken you can use for this dish. Try chicken legs, skin-on chicken breasts, or even bone-in chicken thighs for this recipe. While the chicken cooks, prepare the side dish to go with your meal. This is the perfect meal for the home cook to dazzle friends and family.

Ingredients

ingredients labeled for oven roasted chicken pieces

The ingredients for this easy recipe can be found at your local grocery store.

  • Whole chicken cut into pieces
  • Mayonnaise 
  • Kosher salt 
  • Italian seasoning 
  • Garlic powder 
  • Black pepper 
  • Onion powder 
  • Paprika 
  • Parsley  

How to make oven-roasted chicken pieces

Preheat the oven to 425 degrees Fahrenheit.

marinade for chicken mixed with a spoon in a bowl

Stir together the mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika. 

raw chicken pieces in a white baking dish

Rub this mixture over the chicken pieces and under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating. 

Place chicken pieces on a baking dish in a single layer, making sure the chicken does not overlap. 

Bake the chicken in the hot oven until the skin is golden brown and a meat thermometer registers that the internal temperature is at least 165 degrees Fahrenheit. 

chicken pieces in a baking dish

Remove the chicken from the oven and sprinkle with fresh parsley.

Allow it to sit for 5-10 minutes before serving. Enjoy!

Expert Tips

These tips and tricks will help you make this excellent recipe your own.

  • Break down a whole chicken or ask your butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ if they’re large to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe. 
  • Use a digital thermometer to make sure the temperature reaches 165 degrees in the thickest part of the meat before removing it from the oven.  
  • Save the pan drippings to make a sauce or gravy to pour over the chicken before serving.  
  • Let the chicken rest for at least 5 minutes before serving to let the juices flow back through and make the chicken moister. 
  • Besides serving the chicken leg quarters or other pieces whole for dinner, you can also cut or shred them to use in other dishes like casseroles, soups, or salads.
  • Add fresh rosemary or thyme to the baking pan to really bring out those herby flavors.  

Variations 

This simple chicken recipe is easily adaptable, and you can change the ingredients out for your favorites. Here are some tasty options to try:

Marinade: Use buttermilk, sour cream, or yogurt in place of the mayo.

Seasonings: Rub with dried or fresh herbs like tarragon, parsley, thyme, rosemary, or add cayenne pepper, curry powder, red pepper flakes, or lemon pepper seasoning. 

Vegetables: Carrots, parsnips, sweet potatoes, russet potatoes, butternut squash, acorn squash. 

juicy chicken on a white serving plate

All about the marinade  

This delicious marinade is brushed on 15 minutes before starting to cook the chicken. However, you can marinate it for longer, up to 24 hours.

You can also change the ingredients for the marinade if you'd like to play with the recipe and use your favorite seasonings.

Other ways to cook chicken?  

Besides cooking a chicken dinner in the oven, you can also make it in an instant pot or airy fryer.

You can cook chicken pieces or even a whole bird in the pressure cooker. If you're using a whole bird, make sure it will fit in your instant pot first. 

Season the chicken, pour in at least one cup of chicken stock, seal on the lid, and cook under pressure. Naturally release the pressure for 15 minutes and then use a quick release. 

Carefully remove the lid and the chicken from inside. Be careful when you take out the chicken because it will be very tender, and it may fall apart easily.

To cook the chicken pieces in an air fryer, marinate them as usual, set them in the air fryer basket or roasting pan, and cook until browned, about 25 minutes. Flip the chicken over halfway through cooking to ensure they're cooked all the way through.  

chicken pieces in a baking dish

How to serve oven-roasted chicken pieces  

Serve these chicken pieces with roasted vegetables, rice, mashed potatoes, or other side dishes. 

Some great options include smothered potatoes, southern fried apples, Jamaican cabbage, sweet potato salad, or air fryer sweet potato wedges.

How to store 

Refrigerate: Store leftover roast chicken in an airtight container in the fridge for up to five days.

Reheat: Reheat the leftover chicken on a plate in the microwave in 30-second increments until heated all the way through.

Freeze: Freezing chicken is a great way to save it for later. Wrap it in plastic wrap and keep it in a large freezer bag in the freezer for up to three months.

FAQs

Why is my chicken mushy? 

If you notice that your marinated chicken tastes mushy, check how long you let it marinate. It should only be for a couple of hours for chicken pieces up to 12 hours for a whole chicken.

Do I need to baste chicken pieces? 

It’s not necessary to spoon the liquid and chicken juices from the bottom of the pan over the pieces as they cook, but you can if you want to.

Which chicken pieces are best to roast? 

You can roast any piece of the chicken. I suggest roasting all pieces and deciding which ones you prefer.  

chicken pieces in a baking dish
Print Recipe
4.50 from 2 votes

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or rice.
Prep Time20 minutes
Cook Time40 minutes
Rest time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: oven roasted chicken
Servings: 4 servings
Calories: 463kcal
Author: Tanya

Ingredients

  • 1 whole chicken cut into 12 pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon fresh parsley for garnish

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika to a small bowl and stir to combine.
  • Rub mixture over chicken pieces. Be sure to rub some under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating.
  • Place chicken pieces in a 13x9 baking dish in a single layer, making sure the chicken does not overlap.
  • Bake in preheated oven for 35-40 minutes until the chicken skin, is golden, and a quick read thermometer registers at least 165 degrees Fahrenheit.
  • Remove the chicken from the oven and sprinkle with fresh parsley. Allow the chicken to sit for 5-10 minutes before serving. Enjoy!

Notes

Notes:
  • Break down a whole chicken or ask your Butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe.

Nutrition

Serving: 4g | Calories: 463kcal | Carbohydrates: 1g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 761mg | Potassium: 394mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg

Purple Sweet Potato Pie

by 8 Comments

Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.

purple sweet potato pie cut up into slices

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.

Purple sweet potato pie, like our Southern Sweet Potato Pie recipe, is a sweet and creamy custard pie. This unique purple dish will be a fantastic addition to your Thanksgiving menu alongside the traditional pumpkin pie.

My mother-in-law brought one of these purple beauties to a Thanksgiving dinner and we were all in awe. Believe me when I say this is a show stopper dessert that is as delicious as its beauty.

The sweet potato truly is such a versatile root vegetable. So many sweet and savory options out there. A couple of my favorite sweet options are our Sweet Potato Bundt Cake and Jamaican Inspired Sweet Potato Pudding, seriously delicious!

Even tho sweet potatoes are sweet, the savory options are endless. A Sweet Potato Salad or Air Fryer Sweet Potato Wedges make lovely side dishes!

slice of purple sweet potato pie on a plate topped with whipped cream

Ingredients for Purple Sweet Potato Pie

  • Purple sweet potatoes
  • Butter, softened
  • Eggs, lightly beaten
  • Brown sugar, packed
  • Coconut milk from a can, shaken first
  • Vanilla extract
  • Ground ginger powder
  • Salt
  • Ground cardamom
  • Ground cinnamon
  • 9-inch pie crust, storebought or homemade pie crust recipe
purple sweet potato pie ingredients

Tools needed for this recipe

  • Baking sheet
  • Parchment paper
  • Food processor
  • Measuring cups & spoons
  • Pie pan

How to make Purple Sweet Potato Pie

Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.

purple sweet potatos on a baking sheet with parchment paper

Remove the purple sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes, discard skins and place the cooked purple sweet potatoes in the bowl of a food processor.

Reduce the oven temperature to 350 degrees Fahrenheit.

Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.

sweet potato pie filling in a food processor

Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for  55 minutes to 1 hour, until the pie is set in the middle.

purple sweet potato pie filling in a pie crust not baked

Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

baked purple sweet potato pie

What are purple sweet potatoes?

Purple sweet potatoes are a root vegetable just like the orange-fleshed variety. Packed with anthocyanins, a pigment that gives purple sweet potatoes and other fruit and vegetables their vibrant colors.

Not as commonly found as regular orange sweet potatoes, however. Stokes purple sweet potatoes are grown in central California but were originally cultivated in Stokes County, North Carolina.

An Okinawa purple sweet potato has white skin with purple and white speckled flesh. Often called Hawaiian sweet potatoes, their flavor is mild and sweet but very dry and starchy.

Molokai purple potatoes have a darker brown and purple skin with darker purple flesh. Also a resident of Hawaii.

slice of purple sweet potato pie on a plate topped with whipped cream

How To Store Purple Sweet Potatoes

Store purple sweet potatoes as you would regular potatoes, in a cool and dry place.

Be sure to use your purple sweet potatoes within a week or two due to their shorter lifespan than a regular potato.

Storing Purple Sweet Potato Pie

Room temperature: Due to this pie having eggs and butter, don't let it sit out at room temperature for longer than 2 hours.

Refrigerator: Store your baked purple sweet potato pie, covered and in the fridge for several days.

Freezer: Wrap a cooled but baked purple sweet potato pie in plastic wrap, then again in foil and freeze for up to one month.

Notes

  • Prepare pie crust according to your recipe or package directions.
  • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Looking for more Pie 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!

slice of purple sweet potato pie on a plate topped with whipped cream
Print Recipe
4.75 from 8 votes

Purple Sweet Potato Pie

Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: purple pie, purple sweet potato pie
Servings: 8 servings
Calories: 1268kcal
Author: Tanya

Ingredients

  • 1 ½ pounds Purple sweet potatoes
  • 4 tablespoons Unsalted butter softened
  • 3 large Eggs lightly beaten
  • 1 cup Brown sugar packed
  • 1 cup Coconut milk Canned, shaken
  • 1 teaspoon Vanilla extract
  • ¾ teaspoon Ground ginger powder
  • ½ teaspoon Table salt
  • ½ teaspoon Ground cardamom
  • ½ teaspoon Ground cinnamon
  • 9 inch Pie crust storebought or homemade

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Poke the sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.
  • Remove the sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes and place them in the bowl of a food processor.
  • Reduce the oven temperature to 350 degrees Fahrenheit.
  • Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.
  • Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for  55 minutes to 1 hour, until the pie is set in the middle.
  • Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

Notes

  • Prepare pie crust according to your recipe or package directions.
  • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Nutrition

Serving: 1g | Calories: 1268kcal | Carbohydrates: 138g | Protein: 17g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 959mg | Potassium: 350mg | Fiber: 6g | Sugar: 27g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 7mg

Sous Vide Turkey Breast

by Leave a Comment

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

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 breast is a really lean meat, and has a reputation for being dry and tasteless. Nothing could be further from the truth when it comes to my sous vide turkey breast recipe. The slow, gentle cook ensures juicy, succulent, tender slices of turkey breast every time.

Also the blend of spices used to coat the turkey, and the quick brown under the broiler once its cooked, transform the flavor.

My sous vide turkey breast is a real treat and is making this the perfect centerpiece for your Thanksgiving or Christmas dinner table. However, it's not just for the holidays, but for enjoying any weekend with my family.

Once you've mastered the art of sous vide, you will be using this technique time and again. This method of cooking works well with a whole host of other ingredients, from meat and poultry, to fish, vegetables and even eggs. So why not get creative and give it a try?

Be sure to try my sous vide pork chops or sous vide filet mignon.

Why sous vide turkey breast?

Sous vide is a healthy cooking method and requires less oil and fat that more traditional cooking methods, like roasting.

The slow cooking process ensures the meat is cooked through, whilst retaining all the flavor within the bag the turkey breast is cooking in, nothing escapes. This method results in moist, juicy, flavorful turkey every time.

Ingredients

Sous vide turkey breast ingredients

Here is what you will need for this recipe.  

  • Boneless turkey breast
  • Mayonnaise
  • Poultry seasoning
  • Cajun seasoning
  • Kosher salt
  • Garlic powder
  • Black pepper

How to make my Sous Vide Turkey Breast 

Sous vide water bath with immersion circulator attached

Clip the immersion circulator to the side of the large pot or basin.

Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook.

Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.

Whole turkey breast coated in spice blend set into a white bowl

In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine.

Spread this mayonnaise mixture over the turkey breast on all sides. 

Whole turkey breast in sous vide bag having air removed
Whole turkey breast in sous vide bag ready for cooking

Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag.

Remove the air from the bag and seal it. 

Water bath containing bag with whole turkey breast and immersion circulator attached

Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours.

Sheet pan with whole turkey breast just taken from sous vide

Remove the turkey breast from the water and bag and pat it dry.

Sheet pan with whole roasted turkey breast

To Brown the skin - Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven.

Allow the turkey breast to broil for 5-10 minutes, flipping halfway so that it browns on all sides.

Expert Tips

These tips will help you make the best turkey breast you've ever tasted. 

  • Take the turkey breast out of the refrigerator 1 hour before cooking and allow it to come to room temperature. This results in a more even cook as the meat is not too cold.
  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours. With this method you can't overcook the turkey.
  • Always brown the turkey breast before serving as it will really intensify the flavor.
  • Once the turkey breast has been browned under the broiler, rest it for 10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey.
Sheet pan with roasted and sliced turkey breast

Variations 

This blend of spices and seasonings I use to coat the turkey breast add lots of extra flavor. Here are some suggestions if you want to mix things up.

  • I have used a boneless turkey breast but this method works with bone-in turkey breast too.
  • Play with the flavors of the spice blend, for example use Italian seasoning along with the poultry seasoning.
  • Add some fresh herbs like thyme, sage, or rosemary.
  • Crush some fresh garlic cloves.
  • Add some fresh lemon or orange zest.
White plate with slices of turkey breast, mashed potato and green beans

How to serve my sous vide turkey breast  

Turkey is a very versatile meat and works with many different sides. I always like to serve potato, one or two veggie sides and some Homemade Gravy.

When it comes to great tasting sides you can't beat my Creamy Instant Pot Mashed Potatoes, Scalloped Potatoes with Blue Cheese or my Garlic Mashed Potatoes. For a great alternative to regular potatoes try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

For vegetable sides I like to add some green peas, or some simple steamed broccoli. Try my Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, Smothered Green Beans, Carrot Soufflé or Marinated Air Fryer Vegetables.

How to store cooked turkey breast

To meal prep: The turkey breast requires to cook gently for 3 hours in the water bath. However, you can then leave it sitting for a further 3-5 hours. This is a great recipe to prepare earlier in the day, leave the turkey sitting in the water bath, then pop it under the broiler to brown when you are ready to serve.

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.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

FAQs:

How long does it take to cook a turkey breast in a sous vide?

Cooking times will depend on the size of the turkey breast. I cook a 3 pound, boneless turkey breast for 3 hours.

What temperature do you sous vide turkey breast?

I cook turkey breast in the sous vide at 145F degrees to ensure it is cooked to well done.

Can you sous vide a whole turkey?

I don't recommend cooking a whole turkey sous vide. It is difficult to get the temperature right when cooking the whole bird as the temperatures required to cook the white breast meat and dark leg meat are different.

Do I need to brine the turkey before cooking it sous vide?

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.

If you have tried this Sous Vide 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!

White plate with slices of turkey breast, mashed potato and green beans and a gravy jug, napkin and cutlery set alongside
Print Recipe
4.67 from 3 votes

Sous Vide Turkey Breast

Sous vide turkey breast cooked low and slow and flavored with a spice blend of poultry seasoning, Cajun seasoning and other spices. The result is perfect moist and tender turkey every time.
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: how to sous vide turkey breast, sous vide turkey breast
Servings: 10
Calories: 254kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Clip the immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.
  • In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine. Spread this mayonnaise mixture over the turkey breast on all sides.
  • Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag. Remove the air from the bag and seal it.
  • Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours. * see notes below
  • Remove turkey breast from the water and bag and pat it dry.

To brown the skin:

  • Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven. Allow the turkey breast to broil for 5-10 minutes, flipping halfway.

Notes

  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours.

Nutrition

Calories: 254kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 232mg | Potassium: 385mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

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This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil

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.

As a Reynolds Wrap® Ambassador, I’m excited to show you how to use Reynolds Wrap® Heavy Duty Foil.

My family loves quick and easy dinners, especially ones that can easily be made on a sheet pan, and this pork tenderloin dish keeps showing up on rotation at our house. 

This pork tenderloin is quickly marinated in a sweet and tangy mustard sauce and then roasted alongside seasoned potatoes and carrots. You can make it in less than an hour, and the recipe is mostly hands-off. 

To make this recipe, I line my sheet pan with Reynolds Wrap® Heavy Duty Foil. Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking

heavier foods since you don't have to worry about ripping or tearing. It's the ideal way for me to protect my sheet pans from the juices and liquids of the pork tenderloin and vegetables. Plus, it makes my life easier by keeping cleanup a breeze. I simply throw the foil away once dinner is made. 

Check out my other easy sheet pan recipes, like Baked Jamaican Jerk Shrimp and Baked Cauliflower Wings.

Ingredients for Mustard Glazed Pork Tenderloin with Carrots and Potatoes

ingredients for pork tenderloin with carrots and potatoes on white background
  • Reynolds Wrap® Heavy Duty Foil - a strong and durable foil to line the sheet pan before baking. This will protect your sheet pan from the sticky glaze and help with clean-up. 
  • Glaze - yellow mustard, brown sugar, minced garlic, Italian seasoning, kosher salt, and ground black pepper are the perfect tangy and sweet combo. Use this glaze to marinate the pork tenderloin for tons of flavor.
  • Pork tenderloin - a lean and juicy cut of pork that cooks quickly. This cut is perfect for busy weeknights. 
  • Vegetables - I use red baby potatoes and carrots, but feel free to mix in your favorite veggies. Chop 1-inch pieces to ensure the vegetables and pork tenderloin finish cooking at the same time. 

How to make Mustard Glazed Pork Tenderloin with Potatoes and Carrots

First, make your marinade by adding yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Stir to combine.

mustard glaze in white bowl

Place pork tenderloin in a bowl and pour the mustard mixture over pork tenderloin, covering all sides. Cover with Reynolds Wrap® Heavy Duty Foil and set aside. 

foil paper being placed over pork tenderloin

Allow the pork to marinate for 30 minutes to 1 hour. Alternatively, allow your pork to marinate for longer, but no longer than 24 hours. 

Preheat the oven to 425°F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.

Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper. 

Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables. Discard the marinade. 

raw pork tenderloin and vegetables on sheet pan prior to baking

Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145°F and the potatoes and carrots are tender. 

Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

pork tenderloin on white plate with vegetables

How do you cook a pork tenderloin without it drying out?

Pork tenderloin is lean and delicate meat, so it's important not to overcook it. The best way to cook pork tenderloin is to roast it in a hot oven until the internal temperature reaches 145°F. This will ensure that the pork is cooked but still juicy and delicious.

What's the difference between pork loin and pork tenderloin?

Pork loin and pork tenderloin are two different cuts of meat from the pig. Pork loin is a larger, thicker cut of meat from the back of the pig, while pork tenderloin is a smaller, thinner cut of meat that comes from the underneath the backbone of the pig. Both cuts of meat can be roasted, but pork tenderloin is more delicate and can dry out quickly if overcooked. 

How to pick the best pork tenderloin?

When shopping for pork tenderloin, look for a cut that is about 1-1.5 pounds in size and has a consistent thickness throughout. The color of the pork should be a pinkish hue with some marbling in the tenderloin. 

Why Heavy Duty?

Reynolds Wrap® Heavy Duty Foil is a high-quality foil and food safe, making it my go-to choice in the kitchen. 

Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking heavier foods since you don't have to worry about ripping or tearing. In this recipe, the foil protects the sticky marinade from touching the foil pan, making cleanup much easier. 

pork tenderloin with carrots and potatoes on white plate with foil paper in box in the background

Expert Recipe Tips

  • Use Reynolds Wrap® Heavy Duty Foil to line your sheet pans. The mustard glaze for this recipe is sticky and can be a pain to wash off a sheet pan once baked on. Baking on  foil allows your sheet pans to stay clean and is less work when washing the dishes. 
  • This recipe can easily be doubled. Keep the baking time the same. 
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously. 

I hope you enjoy this delicious and flavorful mustard-glazed pork tenderloin with potatoes and carrots. 

Looking for more quick weeknight meals? Try these out:

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil
Print Recipe
5 from 1 vote

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.
Prep Time30 minutes
Cook Time27 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Keyword: mustard glazed pork tenderloin, pork tenderloin recipe
Servings: 4 people
Calories: 459kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Heavy Duty Foil
  • ¼ cup yellow mustard
  • 3 Tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon ground black pepper
  • 1 1.5 lb pork tenderloin, patted dry
  • 6 baby red potatoes chopped into 1-inch pieces
  • 3 medium-sized carrots chopped into 1-inch pieces
  • 1 Tablespoon olive oil

Instructions

  • Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
  • Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
  • Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
  • Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
  • Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

Notes

  • This recipe can easily be doubled. Keep the baking time the same.
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.

Nutrition

Calories: 459kcal | Carbohydrates: 66g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 2157mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7688IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg

Cornbread Dressing Recipe

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Cornbread Dressing will take center stage this holiday season. This delicious side dish is made with homemade cornbread, onions, celery, poultry seasoning, and chicken broth and baked until crispy and golden brown.

cornbread dressing scooped out of a baking dish with a wood 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.

I can't imagine a Holiday season without cornbread dressing. It's the perfect side dish to go along with your favorites, like mac and cheese, turkey, and gravy...oh, you gotta smother it in gravy.

My cornbread dressing recipe is family approved and is quite easy to make. It does require a little bit of prep (you need to make the cornbread ahead of time), but it's totally worth it.

What is cornbread dressing?

Cornbread dressing is a traditional dish made from cornbread, typically served as a side dish or stuffing. The ingredients usually include cornbread, onions, celery, and spices like poultry seasoning and sage. Sometimes bread crumbs are added for texture, and the dressing may be moistened with broth or milk. Cornbread dressing is often baked in the oven until golden brown.

It's best to leave fresh cornbread out overnight to dry out slightly when using it to make the dressing. This ensures that the top is crispy and the dish doesn't get mushy. 

Serve it with a green bean casserole, cranberry sauce, and a Thanksgiving turkey for a classic holiday dinner.

ingredients labeled for cornbread dressing

Ingredients

You can buy these simple ingredients for this delicious cornbread side dish at your local grocery store. Here is what you'll need:

Cornbread: 

I like to make homemade cornbread for this recipe. It allows me to control the flavor of my dish, but store-bought cornbread can be used if need be. My cornbread recipe includes cornmeal, all-purpose flour, a bit of sugar, baking powder, baking soda, salt, butter, buttermilk, and eggs.

Dressing: 

Once your cornbread is made, you will need these additional ingredients to make the dressing: butter, onions, celery, poultry seasoning, rubbed sage, chicken broth, eggs, salt, and pepper.

How to make cornbread dressing 

Here are the basic steps to make this excellent recipe for your holiday meal.

Prepare the cornbread: 

Preheat the oven to 425 degrees Fahrenheit and grease an 8x8 baking dish.

Whisk the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the butter, buttermilk, and eggs. 

Pour the wet mixture into the dry mixture and whisk until smooth. 

Pour the cornbread mixture into the prepared baking dish and bake until the cornbread is golden.

Remove and allow to cool for a few hours or overnight.

Prepare the dressing:

Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set it aside.

Break the cooled cornbread into small pieces and place it in a large mixing bowl.

crumbled cornbread in a mixing bowl

Melt the butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened.

sauteeing vegetables in a pan on the stove

Add the cooked onions and celery to the crumbled cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper, and stir until combined. Be careful not to overmix.

cornbread mixture in a large bowl

Pour the mixture into a baking dish and bake until the top is golden brown. 

cornbread dressing in a baking dish

Expert Tips

These tips and tricks will ensure your dressing is perfect this holiday season.

  • Make the cornbread one or two days in advance to let it dry out, so your dressing isn’t mushy.
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth or vegetable broth. 
  • If you don't have time or cornmeal, you can buy a package of Jiffy cornbread or buy it pre-made from the store.  
  • Cook the mix-ins before adding them to the cornbread and baking. This will ensure that they are flavorful and not too crunchy.  

What other ingredients can I add to cornbread dressing? 

You can add your favorite ingredients to this southern-style cornbread. Here are some tasty options you can choose from.

  • Cooked chicken or turkey
  • Andouille sausage 
  • Jalapenos 
  • Herbs like thyme, oregano, rosemary, parsley, or fresh sage   
  • Cream of chicken soup 
  • Mushrooms 
  • Cranberries 
  • Ground sausage 
  • Bell peppers 
  • Garlic 
casserole scooped out of a baking dish with a wood spoon

How to make your dressing moist every time 

The real difference between a good cornbread dressing and a dry dressing is the perfect amount of moistness. Here are some tips to help you make the perfect side dish.

  • Don’t add too much chicken stock to the mixture.  
  • Stir just until the mixture is combined, so the cornbread doesn't crumble too much and still has a good texture when it's baked.  
  • Be careful not to overbake the casserole since that will make it too dry.  
  • This dressing should be slightly moist before baking. There shouldn't be any liquid at the bottom of the bowl.
  • It should be moist but not wet when you put it into the baking dish.  

What’s the difference between stuffing and dressing?  

Dressing and stuffing are both served for Thanksgiving but are made differently.

Stuffing is made with bread, celery, carrots, onions, and garlic. The biggest difference is that it's stuffed and cooked inside the turkey while it roasts in the oven. 

Pro: The best thing about it is that turkey juices drip down into the stuffing and make it rich and delicious. 

Con: Since it’s inside the turkey, it may not cook as quickly as the turkey. In this case, the turkey will become dry before it’s cooked to 165 degrees. Also, the stuffing tends to be mushy when prepared this way.  

Dressing is made with cornbread or white bread, celery, onions, garlic, and occasionally, sausage. It's prepared as a side dish, not stuffed and cooked in the turkey. 

Pro: When cooking this side dish on the stove, you control the flavor the whole time. It also has great texture and isn't mushy.

Con: The turkey juices don't add flavor to the dressing, but you can use turkey stock instead of chicken stock in the recipe.  

cornbread dressing scooped out of a baking dish with a wood spoon

How to serve cornbread dressing

This southern cornbread dressing is perfect when paired with dishes for your Thanksgiving table. But don't limit yourself to only serving this dish once a year! Make it for a large family Sunday dinner any night of the week.

Serve it with Thanksgiving chicken, southern-style sweet potato casserole, southern green beans, or cheesy scalloped potatoes.

Some other options include southern cornbread, candied sweet potatoes, or this turkey breast recipe. Also, feel free to smother this easy cornbread dressing with gravy!

How to store 

Refrigerate: Store leftovers in an airtight container in the fridge for up to one week.

Reheat: You can reheat an individual bowl of dressing in the microwave on 30-second increments until warm all the way through.

If you've made this dish a day ahead of time for your holiday table, you can reheat it in the casserole dish in the oven on 350 degrees for 30 minutes.

Freeze: Freeze the cornbread stuffing whole in the dish wrapped in plastic wrap and aluminum foil to prevent freezer burn. You can keep this in your freezer for up to three months. Remember to label and date the dish so you know what you've saved when you open the freezer three months later.

casserole scooped out of a baking dish with a wood spoon

FAQs

Do you put eggs in cornbread dressing?

Yes, adding eggs to the dressing helps the dish stick together rather than become too dry and crumbly.

Can I make the dressing with bread instead of cornbread? 

You can make this dish with torn bread instead of cornbread. It will have a different taste and texture but will still be delicious.

Can I make this dressing in advance? 

Yes, you can make this dish ahead of time to prepare for Thanksgiving dinner and not have to cook everything on the same day.

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

cornbread dressing scooped out of a baking dish with a wood spoon
Print Recipe
5 from 1 vote

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. It's made with homemade cornbread and baked until crispy and golden brown.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing
Servings: 8 servings
Calories: 329kcal
Author: Tanya

Ingredients

Cornbread

  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter melted and cooled
  • 1 cup buttermilk
  • 2 large eggs

Dressing

  • 4 tablespoons butter unsalted
  • 2 medium onions chopped (2 cups)
  • 2 stalks celery chopped (1 cup)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground sage
  • 2 cups chicken broth
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Prepare cornbread

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set it aside.
  • In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In another bowl, add butter, buttermilk, and eggs and whisk to combine.
  • Add wet mixture into dry mixture and whisk until smooth.
  • Pour the batter into the greased dish. Bake in preheated oven on middle rack for 20-25 minutes, until the cornbread is golden. Remove from oven and set aside to cool.

Prepare the dressing

  • Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set aside.
  • Break cooled cornbread into small pieces and place in a large bowl. Set aside.
  • Melt butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened, about 4-5 minutes.
  • Add cooked onions and celery to the cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper and stir until just combined. Be careful not to overmix.
  • Pour the mixture into greased baking dish. Bake in the preheated oven for 30-35 minutes, until the top is golden.

Notes

  • Make the cornbread 1 or 2 days in advance for best results. 
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth.

Nutrition

Serving: 8g | Calories: 329kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 892mg | Potassium: 416mg | Fiber: 4g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg

Air Fryer Chicken Drumsticks

by 4 Comments

Tasty and juicy air fryer chicken drumsticks are finger-licken good! A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.

plate of garnished air fryer drumsticks

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.

Air fryers make cooking chicken to perfection so easy. Juicy chicken drumsticks in minutes. Not just chicken legs but Chicken Wings, Lemon Pepper Air Fryer Chicken Thighs, Air Fryer Bone-In Chicken Breasts, the options are endless!

Sure you could just enjoy a whole plate of air fryer chicken legs, you'll enjoy them even more with some of our delicious sides. My Southern Green Beans are my favorite side dish. Cheesy Scalloped Potatoes or a fresh Beet and Orange Salad pair perfectly with air fryer chicken.

crispy air fryer drumsticks in the air fryer basket

Ingredients and Tools Needed

A fresh package of chicken and a handful of spices. Cheap, easy, and delicious!

  • Chicken drumsticks
  • Garlic powder
  • Brown sugar
  • Smoked paprika
  • Thyme
  • Onion powder
  • Black pepper
  • Kosher salt
  • Fresh parsley
airfryer drumstick ingredients

Tools needed for this recipe

  • Air fryer
  • Quick read thermometer
  • A dish for marinating

How To Make Air Fryer Chicken Drumsticks

Preheat the oven to 400 degrees Fahrenheit. 

Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*

seasoned bowl of chicken drumsticks

Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes, 

seasoned chicken drumsticks in an air fryer basket

After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.

cooked chicken in an air fryer basket

Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

air fryed chicken drumsticks garnished with parsely

Tips For Perfect Crunchy Air Fryer Chicken Drumsticks & FAQs

  • For evenly cooked chicken, don't crowd the air fryer basket. Depending on your brand of air fryer, you may be able to add more or less chicken than this recipe calls for. It may be necessary to cook chicken legs in batches.
  • Allow the meat to rest a few minutes before eating, this will allow those yummy juices to reabsorb into the drumstick.
  • Pat the chicken dry before rubbing with the spice mixture will help it stick to the chicken and its skin.
  • This Lemon Pepper Seasoning or my Homemade Cajun Seasoning would also be delicious on these air fryer chicken legs.
  • Want a spicy kick? Add cayenne pepper, chili powder, or even buffalo sauce to add some punch.

Can you put raw chicken in an air fryer?

Absolutely! Because the air fryer reaches such a hot air temperature, there isn't any worry about bacteria from the raw chicken being left behind. As always, wash your air fryer basket after each use as well.

Can I bake chicken legs in the oven too?

Don't have an air fryer? You can still enjoy these juicy chicken legs. To bake in the oven, preheat to 400 degrees Fahrenheit and prepare the chicken legs as instructed. Place the chicken legs on a baking sheet and bake for 20-25 minutes. Turn the chicken legs halfway through to cook evenly.

plate of chicken drumsticks with a bite taken out

Storing leftovers

Refrigerator: Store leftover air fryer chicken legs in an airtight container in the refrigerator for 4-5 days.

Freezer: Before freezing, make sure the drumsticks have cooled completely. Place in an airtight container or freezer bag and freeze for up to 3 months.

Notes

  • The chicken drumsticks should reach an internal temperature between 170-175 degrees Fahrenheit. Use a meat thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for just a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more air fryer 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!

crispy air fryer drumsticks in the air fryer basket
Print Recipe
5 from 1 vote

Air Fryer Chicken Drumsticks

A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken drumsticks
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Ingredients

  • 8 Chicken drumsticks patted dry
  • 1 teaspoon Garlic powder
  • 1 teaspoon Brown sugar
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • ½ teaspoon Onion powder
  • ¼ teaspoon Black pepper
  • ¾ teaspoon Kosher salt
  • 1 tablespoon Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*
  • Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes.
  • After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.
  • Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

Notes

  • The chicken drumsticks should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 2g | Calories: 507kcal | Carbohydrates: 2g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 600mg | Potassium: 471mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

Southern Tomato Sandwich

by 8 Comments

When it comes to the flavors of summer, you can't beat the simplicity of a Southern tomato sandwich. This sandwich is made with sliced ripe heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.

Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in background

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 iconic sandwich is a summer tradition, and everyone in the South waits for those tomatoes to ripen on the vines so we can enjoy our Southern tomato sandwiches at their very best.

A simple tomato sandwich really does make the best of seasonal produce, enjoying tomatoes when they are at their best. If it's the sweetest tomatoes you are after then I recommend buying at your local farmers market. Homegrown tomatoes are even fresher and can be picked straight from the vine.

I like to use sandwich bread and for my family, it has to be Duke's mayonnaise which has the best flavor.

If, like me, you enjoy a good sandwich, then try my Air Fryer Shrimp Po'Boy Sandwiches, Garlic Butter Cheese Steak Sandwiches, or my Shredded Italian Beef Sandwiches which all go down a treat on Game Day. For an easy grab-and-go breakfast, why not try my Freezer-Friendly Breakfast Sandwiches.

Four fresh heirloom tomatoes and salt and pepper grinders laid onto a marble surface

Is a tomato sandwich a Southern thing?

If you've grown up in the South, it's more than likely you'll have heard of, and regularly eaten a tomato sandwich. This simple sandwich is made by sandwiching tomato and mayonnaise between two slices of bread. This sandwich is popular all over the South, particularly on game day.

Ingredients

This recipe uses simple ingredients that most of you will have in your refrigerator at home. Here's what you will need for this recipe.  

  • Sandwich bread
  • Mayonnaise, store-bought or homemade
  • Heirloom tomato
  • Kosher salt
  • Freshly ground black pepper
Southern tomato sandwich ingredients

What's the best tomato for a sandwich?

I like to use heirloom tomatoes as they have a great flavor. If you can’t find an heirloom tomato, a beefsteak tomato will do just fine. 

When looking for tomatoes, I recommend either homegrown or farmer’s market tomatoes for this recipe, as they have the best flavor.

How to make Southern Tomato Salad 

This simple sandwich can be prepared in a matter of minutes using 3 simple ingredients and a little seasoning.

A white plate with two slices of sandwich bread, spread with mayonnaise

Spread about 1 tablespoon of mayonnaise on each slice of bread.

Top down image of white plate with 2 slices of sandwich bread spread with mayonnaise and sliced tomatoes on one half of the sandwich

Place the sliced tomato on the bread. Season the tomato slices with salt and pepper. 

Cut the sandwich in half if desired and enjoy.

Expert Tips

These tips will help you make the best sandwich: 

  • Make the sandwich fresh, that way, the juice from the tomatoes won't make the bread soggy.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • When it comes to mayonnaise, we like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice.

Variations 

This southern tomato sandwich recipe can be easily adapted to suit your tastes. Here are a few ingredients you could also add to your sandwich.  

  • Sliced cheese, use any variety, cheddar, Gouda, and Swiss cheese would all work a treat.
  • Ham and tomato make a great flavor combination.
  • Add a slice of lettuce and some crispy bacon for the perfect BLT.
  • Spread on some Dijon mustard for a mustard mayo twist.
  • Add extra salad veggies like sliced cucumber or crispy lettuce.
  • Add fresh mozzarella cheese, and some basil leaves for an Italian-inspired sandwich.
Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in backgroun

How to serve my Southern Tomato Sandwich  

This sandwich makes the perfect light lunch, and I like to serve it with a handful of my favorite chips or tortilla chips alongside.

Looking for more delicious recipes? Check these out:

FAQs:

Can you make sandwiches ahead of time?

These sandwiches are best made just before you are ready to serve them; that way the tomato juice won't soften the bread and make it soggy.

Should you salt tomatoes in a sandwich?

I always season tomatoes with a little salt just before serving, as it really helps bring out the flavor in the tomatoes.

What is the best type of bread to use in a sandwich?

I have used sliced sandwich bread as that's traditional in the South and the proportions just work. But you can use any variety of bread to suit your tastes; white, wholegrain, sourdough, rye, bread rolls, baguettes.

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

Close up image of a Southern tomato sandwich set on a white plate with some tortilla chips and fresh tomatoes and salt and pepper grinders in background
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5 from 4 votes

Southern Tomato Sandwich

Southern tomato sandwich made with sliced heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.
Prep Time5 minutes
Total Time5 minutes
Course: Bread, Sandwich, Snack
Cuisine: American
Keyword: Best southern tomato sandwich, easy southern tomato sandwich, Southern tomato sandwich
Servings: 1 sandwich
Calories: 348kcal
Author: Tanya

Ingredients

  • 2 slices sandwich bread
  • 2 tablespoon mayonnaise
  • 1 medium heirloom tomato sliced about ¼ inch thick
  • salt & pepper to taste

Instructions

  • Spread about 1 tablespoon of mayonnaise on each slice of bread. Place the sliced tomato on the bread.
  • Season the tomato slices with salt and pepper.
  • Cut the sandwich in half if desired, serve and enjoy.

Notes

  • If you can’t find an heirloom tomato, a beefsteak tomato will do just fine.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • For best flavor, use your favorite mayo brand. We like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice. 

Nutrition

Calories: 348kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 356mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1043IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg

Mayonnaise Biscuits

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Mayonnaise Biscuits are made with only five ingredients and are ready to eat in under 30 minutes. These moist biscuits have a fluffy texture and are excellent served with the main course, as breakfast topped with an egg, or as an afternoon snack.   

mayonnaise biscuits in a bowl

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.

Living in the South has made me love a good ol' biscuit. Years ago, I took an actual biscuit-making class from the best and learned how to make delicious biscuits from scratch. These mayo biscuits are slightly different from the classic biscuits, but they're just as delicious.

The star of these biscuits is the mayonnaise, giving the appropriate fat and flavor to these biscuits. They're quite easy and fast to make. Just mix the ingredients and bake.

What are mayonnaise biscuits?

Mayonnaise biscuits are a type of biscuit that contains mayonnaise as one of the main ingredients. This recipe keeps it simple with just five ingredients. Mayonnaise biscuits are often served with a variety of toppings, such as jelly or jam, or they can be eaten plain.

This great recipe will come in handy when you want to make quick and easy homemade biscuits. These delicious tender biscuits are wholesome and a great option to serve to your kids.    

ingredients for mayonnaise biscuits

Ingredients

These ingredients are pantry staples that you most likely already have at home. This easy recipe makes the BEST biscuits! There are only five ingredients combined to make a simple but tasty side dish. 

  • Self-rising flour 
  • Milk 
  • Mayonnaise 
  • Sugar 
  • Salt 

How to make mayonnaise biscuits

There are only a couple of steps to make these biscuits. You only need one bowl to stir the ingredients together. If you lay parchment paper on the baking sheet, you'll only have one dish to clean! 

Follow these steps to make this mayonnaise biscuits recipe you've ever tried. For the full recipe, see the card below.

Preheat the oven to 400 degrees Fahrenheit. 

batter for mayonnaise biscuits in glass bowl

Place all of the ingredients in a large bowl and mix just until combined.

mayonnaise biscuits on sheetpan

Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.

baked mayonnaise biscuits on sheetpan

Bake for 12 minutes or until golden brown. 

jam spread on biscuits on plate with knife on side

Remove and serve with favorite toppings, like butter or jam.

Expert tips and variations

These biscuits can be altered to match your tastes and preferences. Here are some tips and tricks that will help make this easy biscuit recipe.   

  • I prefer to use Duke’s mayo for these biscuits, but any brand of mayonnaise will work. 
  • You can put these drop biscuits into muffin cups instead of on a baking sheet.  
  • Make sure the oven is nice and hot before putting the biscuits inside, as the heat will help the biscuits rise. 
  • Brush the tops with melted butter to make them golden brown. 
  • Whole milk is best because of the higher fat content.  
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

What can I add to these biscuits? 

Stir in some basic ingredients that will pump up your mayo biscuits. There are so many delicious options to choose from! Use these ideas to get started or choose your own.

  • Jalapenos
  • Cheese; goat cheese, fontina, parmesan cheese, cheddar
  • Green onions
  • Minced garlic or garlic powder
  • Herbs like parsley, thyme, sage, dill, rosemary
  • Bacon
  • Cinnamon sugar     
biscuits stacked on top of each other

Topping ideas  

The best part about these particular biscuits is that you can top them with sweet or savory ingredients. Choose what you're in the mood for, and go for it!

Here are some tasty options that you can try:

  • Jams
  • Marmalade
  • Butter compounds
  • Jellies
  • Apple butter
  • Blueberry compote
  • Strawberries
  • Whipped cream 

How to serve mayonnaise biscuits 

Mayonnaise biscuits are a southern tradition served by themselves or paired with other simple ingredients.

Cut them in half and make a classic sandwich with a fried egg, spinach, ham, asparagus, or sausage gravy.

You can pair them with main courses like smothered pork chops, air fryer bone-in chicken breasts, or marinated air fryer salmon. 

biscuits in bowl with jam on side

How to store 

Store: Keep leftover homemade biscuits in an airtight container or large freezer bag on the counter for three days or in the fridge for up to one week.

Reheat: There's no need to reheat the biscuits if they are stored on the counter. If you have them in the refrigerator, you can leave them on the counter to warm to room temperature before serving them.

Freeze: These mayonnaise rolls can easily be frozen to save for later. You can make a big batch and serve them with breakfast or dinner any day of the week.

To freeze them, lay the biscuits in a single layer on a sheet pan, freeze them for 30 minutes, and then place them in a gallon-size bag back in the freezer.  

FAQs

Do you need to add butter to mayonnaise biscuits?

Mayonnaise replaces the butter for the fat in this recipe, so there's no need to add butter.

Do you need to use a biscuit cutter for mayonnaise biscuits?

These biscuits are made with drop batter, which means you just need to spoon the dough onto the prepared baking sheet. There's no need for a biscuit cutter because the dough is not firm enough to use one.

Why are my biscuits dry?

The biscuits can get dry for two different reasons. They may not have enough liquid, or they were baked too long. The dough should be very moist, and you should check on the biscuits five minutes before you think they should be done as oven temperatures vary.

a basket of artfully arranged biscuits
Print Recipe
4.64 from 11 votes

Mayonnaise Biscuits

Mayonnaise Biscuits are tender and fluffy, made with only five ingredients, and are ready to eat in just under 30 minutes.
Prep Time10 minutes
Cook Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: mayonnaise biscuits
Servings: 10 biscuits
Calories: 106kcal
Author: Tanya

Ingredients

  • 2 cups self-rising flour
  • 1 cup milk
  • 6 tablespoons Duke's mayonnaise
  • 1 teaspoon sugar
  • ⅛ teaspoon salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place all the ingredients in a large bowl and mix just until combined.
  • Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.
  • Bake for 12 minutes or until golden brown.
  • Remove and serve with favorite toppings, like butter or jam.

Notes

  • I prefer to use Duke’s mayo for these biscuits but any brand of mayonnaise should work.
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

Nutrition

Serving: 10g | Calories: 106kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 34mg | Iron: 0.2mg

Southern Fried Apples

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My deliciously warming Southern Fried Apples are made with tart Granny Smith apples fried in a nutty brown butter with brown sugar and a warming blend of apple pie spice.

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

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.

Fall always has me thinking about apples and spices and how I can combine them. The thing I love about these fried apples is just how versatile they are. These versatile fried apples make a great sweet option and taste great served alongside savory main dishes.

Apples pair beautifully with pork, making a great sweet side for a savory dish. However, I'm just as happy serving them as they are with a scoop of my favorite ice cream or whipped topping.

For this recipe, I chose to stray from most fried apples recipes and browned my butter before adding the remainder of the ingredients. This gives this quick dish an elevated depth of flavor. Feel free to skip browning the butter if you're in a hurry, but we find browning the butter well worth it.

What are Southern fried apples?

Southern fried apples are apples that have been cooked in butter with brown sugar and warm spices like ground cinnamon and a pinch of nutmeg. They can be served both sweet and savory.

Ingredients

Recipe ingredients for Southern fried apples including 3 green apples and other ingredients set out in bowls on a marble surface

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Unsalted butter
  • Brown sugar
  • Apple pie spice blend
  • Kosher salt
  • Granny Smith apples - You will need to peel, core, and slice the apples.

If you don't have apple pie spice, it's easy to make it yourself using the ground spices in your pantry. My Homemade Apple Pie Spice recipe is what I like to use.

How to make Southern fried apples 

Pan of melted brown butter

Melt butter in a large pan over low heat and cook gently, stirring occasionally, until the butter becomes brown and toasty (see image above). This should take about 8-10 minutes.

 I like to take this time to prepare my apples by peeling, coring, and slicing them. Just be sure to watch the butter to make sure it doesn't burn.

Recipe ingredients for fried apples set out in white bowls on a marble surface with apple peeler and corer set alongside

Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples in the spiced butter mixture. 

Pan of spiced melted brown butter
Pan with slices of raw apple covered in spiced brown butter

Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan. 

Top down image of a pan with cooked Southern fried apples

Remove the lid, increase the heat to medium-high heat, and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat and serve immediately.

Pan with fried apples and a closeup of the apples on a wooden spoon

Expert Tips

These tips will help you make the best Southern fried apples you've ever tried. 

  • You can use peeled or unpeeled apples in this recipe; however unpeeled apples will take longer to cook.
  • The thinner the slices are cut, the quicker they will soften while cooking and vice versa.

Variations 

I love serving these deliciously sweet and spicy fried apples just as they are. However, this recipe is easily adapted to suit your tastes, and here are a few suggestions.  

  • Add a teaspoon of vanilla extract to the brown butter before adding the apples.
  • Alternatively, add a whole vanilla pod, split it in half first, and scrape the seeds into the butter along with the whole pod. Just remember to remove the pod before serving.
  • If you don't have apple pie spice, add some ground cinnamon and a pinch of nutmeg instead.
  • If using a sweeter apple, add a splash of lemon juice to balance the sweetness.
  • Swap the brown sugar for some runny honey.
White bowl of fried apples and a hand holding a spoon of apples

What type of apple is best for frying?

I use Granny Smith apples because they have a nice tart flavor and a firmer texture, making them ideal for cooking with as they hold their shape. You could also use Pink Lady apples. They are slightly sweeter but have a similar firm texture.

How to adjust this fried apple recipe  

This recipe serves four but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: Double the ingredients to make a large batch of fried apples. Just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half.

Southern fried apples in a white bowl with a scoop of ice cream and a dessert spoon

How to serve Southern fried apples

These apples are great served just as they are for a quick dessert. I like to top the apples with a scoop of my favorite ice cream, whipped topping, or my Blender Whipped Cream.

They make a great filling for apple pies, crumbles or crisps. If you love cooked apple, try my Baked Air Fryer Apples, which is another great tasting recipe for fall.

Southern fried apples work just as well with savory dishes. Pork and apple make a great flavor combination, they make a great side for my Air Fryer Pork Chops or Mustard Glazed Air Fryer Pork Tenderloin.

Leftover fried apples are great for spicing up breakfast the day after, try topping waffles, pancakes and porridge.

How to store 

To refrigerate: Keep any leftover apples in an airtight container in the fridge for up to five days. You can reheat it in a small pan on the stove until warm all the way through.

To freeze: These fried apples can also be frozen. Allow to cool and place in a freezer-safe bag before storing in the freezer. Use within three months. I recommend undercooking the apples, so they don't become mushy when you thaw and reheat them.

To meal prep: This is a great recipe to prep ahead of time, then all you need to do is warm the apples through before enjoying them.

Pan with fried apples and a wooden spoon

FAQs:

When should I cut the apples?

Cut the apples just before you are ready to cook with them. This will stop the apples from oxidizing and turning brown.

How do I stop apples from turning brown?

If you have cut the apples, but don't have time to cook with them immediately, cover the raw apple in lemon juice to stop them oxidizing and turning brown. You then just need to rinse the lemon juice off the apple before continuing with the recipe.

Can I freeze fried apples?

Yes, once the apples have cooked, allow them to cool and place in an airtight container in the freezer for 3-6 months. Just be aware that the apples can become soft and break down once they have been frozen.

Does it matter if I use unsalted or salted butter?

I like to use unsalted butter with ¼ teaspoon of salt, if using salted butter simply leave the salt out.

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

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside
Print Recipe
5 from 1 vote

Southern Fried Apples

Southern Fried Apples are made with tart Granny Smith apples, before being fried in brown butter, brown sugar and a warming blend of apple pie spice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: air fried apples, southern fried apples
Servings: 4
Calories: 380kcal
Author: Tanya

Ingredients

  • 8 tablespoon unsalted butter
  • ½ cup brown sugar packed
  • 2 teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • 3 Granny Smith apples peeled, cored and sliced - about 6 cups

Instructions

  • Melt butter in a large pan over low heat until the butter becomes brown and toasty. This should take about 8-10 minutes.
  • Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples.
  • Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan.
  • Remove the lid and increase the heat to medium-high heat and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat. Serve with ice cream or whipped topping.

Notes

You can use peeled or unpeeled apples in this recipe. Unpeeled apples will take longer to cook.
The thinner the slices are cut, the quicker they will soften while cooking and vice versa. 
These apples are great alone for dessert or topped with ice cream. You could also serve them alongside your favorite dinner recipes.

Nutrition

Calories: 380kcal | Carbohydrates: 47g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 158mg | Potassium: 196mg | Fiber: 3g | Sugar: 41g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg