Diary of a Dying Nation (@DiaryofaDyingNation)

Cajun Air Fryer Chicken Cajun Chicken Marinade: 5 cloves garlic 2 T. Cajun seasoning ¾ c. blended oil 1 tsp. rosemary, chopped Blend all ingredients until smooth. Pour over chicken and allow to marinate at least 2 hr. Preferably overnight. Chicken Stock: 1 chicken carcass 1 yellow onion 2 carrots 2 celery stalks 3 qt. water Place all ingredients in Instant Pot. Cook on soup setting for 35 min. Remove cover and cook for another 15 min. Strain and cool. Cheddar Cheese Grits: 1 c. grits 4 c. chicken stock 2 tsp. Parmesan cheese 2 tsp. white cheddar cheese 1 tsp. butter salt, to taste Simmer grits in chicken stock until all stock is absorbed and grits are fully cooked. Add cheese and butter. Season with salt. Cajun Velouté: 6 T. butter 2 T. onion, small diced 2 T. celery, small diced 2 T. bell pepper, small diced 2 cloves garlic, minced 2 tsp. Cajun seasoning 1 T. all-purpose flour 4 oz.sherry wine 2 c. chicken stock 1 T. chives, minced 1 T. scallions, sliced salt & pepper, to taste Sweat vegetables and garlic in 2 T. butter. Add Cajun seasoning and cook gently until flavor is released. Add 2 T. butter and all-purpose flour. Cook flour in butter for a min. Deglaze with sherry wine. Reduce by half. Add chicken stock and remaining butter. Simmer until emulsified and creamy. Add chives and scallions and season with salt & pepper. "As one who is not too interested in either deep-frying nor turning the oven on to compete with my elderly HVAC unit, is there any way you could feature ideas for meals that people can prepare with air fryers and toaster ovens — since that may be all someone has." ● Cajun Air Fryer Chicken served with creamy Cheddar Cheese Grits and using quick Homemade Chicken Stock. ● Air Fryer Technique: Learn the perfect temperature and time (400°F) to get a crispy skin on chicken pieces without any breading—a great gluten-free option! ● Homemade Stock in Minutes: Use your whole chicken carcass and mirepoix (carrots, celery, onion) to make rich, flavorful chicken stock in the Instant Pot in just 30 min. (instead of 6+ hours) to control sodium and maximize collagen extraction. ● Cajun Sauce: Create a flavorful base using the Cajun Holy Trinity (onion, celery, bell pepper) and thicken the stock into a velouté (French mother sauce) using a simple roux. ● Grits Secret: Learn the 4:1 liquid-to-grit ratio and Chef Matthew's preference for speckled grits (yellow and white corn blend) for a sweeter, more authentic corn flavor. #Dinner #CajunAirFryerChicken #AirFryer #CajunChickenMarinade #ChickenStock #CajunVelouté #CheddarCheeseGrits #MakeThis https://www.fox13news.com/dinner-deeas/dinner-deeas-recipe-cajun-air-fryer-chicken