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No-Fold Blanket Dumplings with Ginger-Pork Meatballs

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These no-fold blanket dumplings bring all the cozy flavor of pork dumplings to the table—without the tedious pleating. Ginger-scallion meatballs steam beneath overlapping dumpling wrappers in one skillet, then the edges crisp up for an easy, shareable meal.

A person using a pair of wooden chopstick to grip a No-Fold Blanket Dumpling on in a large skillet that is filled with more blanket dumplings garnished with sesame seeds and chopped scallions.
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🧄 The Ingredients

These pantry-friendly ingredients come together for a savory, ginger-scented filling, tender wrapper blanket, and a punchy finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for No-Fold Blanket Dumplings on a grey-wooden background including ground pork, garlic, ginger, scallions, dumpling wrappers, oil, vinegar, oil, soy sauce, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground pork: Choose a blend with some fat for juicy, flavorful meatballs. Ground chicken or turkey can work, though the meatballs may be leaner.
  • Dumpling wrappers: Round or square wrappers both work. Keep them covered with a slightly damp towel while assembling so they don’t dry out.
  • Scallions: Use the white and light-green parts in the meatballs, saving some green parts for garnish.
  • Fresh ginger and garlic: Fresh gives the brightest flavor. In a pinch, use about ½ teaspoon ground ginger and ½ teaspoon garlic powder.
  • Soy sauce: Use low-sodium soy sauce if you prefer a less salty filling. For a gluten-free version, use certified gluten-free tamari and gluten-free dumpling wrappers.
  • Chili crisp or chili oil: Adjust the amount to taste, or leave it out for a milder dish. Finish with chili oil, dipping sauce, or both.
  • Rice vinegar: Apple cider vinegar can substitute in a pinch, though the flavor will be a little different.

🔥 Tips and Tricks for Perfect “Blanket” Dumplings

  • Make the meatballs evenly sized. A small scoop or melon baller helps them cook at the same rate and fit neatly beneath the wrapper blanket.
  • Don’t pack the skillet too tightly. Leave a little space between meatballs so steam can circulate. Use a wide, lidded skillet.
  • Keep wrappers covered. Cover unused wrappers with a slightly damp towel while you assemble so they don’t dry out or crack.
  • Overlap the wrappers. Shingle them over the meatballs, brushing the overlaps lightly with water so they stick together.
  • Add water around the edges. Pour it into the skillet—not over the wrappers—so they steam without getting waterlogged.
  • Check the pork for doneness. The center of a meatball should reach 160°F (71°C). If it needs more time, add a splash of water, cover, and continue simmering.
  • Uncover to crisp. Let excess moisture evaporate after steaming, then cook until the wrapper edges are lightly crisp. Watch closely to prevent scorching.
  • Finish just before serving. Add a light drizzle of chili oil or dipping sauce, plus sesame seeds and scallions. Keep extra sauce on the side so the wrappers stay crisp.

👩🏼‍🍳 How to Make No-Fold Blanket Dumplings

A person using a large wooden spoon to stir scallions, minced ginger and garlic, and seasonings into ground pork in a large glass bowl on a wooden cutting board.
  1. Step 1: In a large bowl, mix the pork with the scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
A person placing ginger-pork meatballs into a large black non-stick skillet with shimmering vegetable oil on a gas stove.
  1. Step 2: Use a melon baller (or your hands) to form small meatballs (about 1½ inches wide. Heat the oil in a large skillet over medium heat and add the meatballs. Cook for 3 minutes.
A person pouring water from a glass measuring cup into a large black non-stick skillet that is filled with No-Fold Blanket Dumplings on a gas stove.
  1. Step 3: Arrange the dumpling wrappers over the meatballs and carefully pour the water around the dumplings. Cover and simmer for 6 minutes.
A person using a small whisk to combine an Asian dipping sauce of soy sauce, rice vinegar, sesame oil, and sugar in a small colorful bowl on a wooden cutting board.
  1. Step 4: Whisk the ingredients for the sauce in a small bowl. Set aside.
A person using a grey napkin to lift a clear skillet lid from a large skilled on a gas stove that is filled with steamed No-Fold Blanket Dumplings.
  1. Step 5: Remove the lid from the skillet
A person using a small spoon to drizzle an Asian dipping sauce over the tops of No-Fold Blanket Dumplings that have been steamed in a large non-stick skillet.
  1. Step 6: Drizzle some of the sauce over the dumplings and simmer (uncovered) for a few more minutes, until most of the liquid has evaporated and the edges are slightly crispy. Garnish with sesame seeds and scallions.

🍽️ How to Serve

  • Serve straight from the skillet for a cozy, family-style meal. Set the pan on a heatproof trivet and let everyone help themselves.
  • Add a fresh finish with sliced scallions and toasted sesame seeds.
  • Offer sauce on the side so everyone can dip, and the wrapper edges stay crisp.
  • Bring the heat with chili oil or chili crisp drizzled over individual portions.
  • Round out the meal with perfect steamed rice, easy scallion pancakes, or sautéed baby bok choy.

🙋🏽‍♂️ Frequently Asked Questions

Can I make no-fold blanket dumplings ahead of time?

You can mix and shape the meatballs a day ahead and refrigerate them covered. For the best texture, add the wrappers and cook just before serving.

Can I use frozen dumpling wrappers for no-fold blanket dumplings?

Yes. Thaw them according to the package directions, keeping them covered so they don’t dry out. Separate the wrappers gently before assembling.

How do I know when no-fold blanket dumplings are cooked through?

Check a meatball near the center of the skillet with an instant-read thermometer. Ground pork should reach 160°F (71°C), and the wrappers should be tender.

Can I make no-fold blanket dumplings with chicken or turkey?

Yes. Ground chicken or turkey can replace the pork, though leaner meat may make the meatballs less juicy. Cook until the center reaches 165°F (74°C).

A straight-on view of a No-Fold Blanket Dumpling that has split open revealing the ginger pork meatball under the dumpling wrapper on a black dinner plate.

🥡 More Classic Asian Appetizer Recipes

Ready to make the tastiest (and easiest) dumplings in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a person using a pair of wooden chopstick to grip a No-Fold Blanket Dumpling on in a large skillet that is filled with more blanket dumplings garnished with sesame seeds and chopped scallions.
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No-Fold Blanket Dumplings with Ginger-Pork Meatballs

Juicy ginger-scallion pork meatballs steam beneath a tender dumpling-wrapper blanket, then crisp up in one skillet. No pleating required!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer
Cuisine: Chinese / American
Servings: 8
Calories: 362kcal
Author: Kris Longwell

Equipment

  • large skillet (12") with lid, preferably non-stick

Ingredients

For the Dumplings

  • 1 lb ground pork
  • 3 scallions thinly sliced
  • 2 teaspoon fresh ginger minced
  • 3 cloves garlic minced, about 2 tsp
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil plus extra for brushing the dumpling wrappers
  • 18 dumpling wrappers
  • ⅓ cup water

For the Sauce

  • 3 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili crisp
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil

For Finishing

  • 1 tablespoon sesame seeds toasted
  • 2 scallions thinly sliced

Instructions

  • In a bowl, combine the pork, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
    1 lb ground pork, 3 scallions, 2 teaspoon fresh ginger, 3 cloves garlic, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, ½ teaspoon black pepper
  • Use a small scoop or melon baller to portion the mixture into about 18 small meatballs, roughly 1½ inches wide. Place them on a platter or cutting board.
  • Heat the oil in a large skillet (with a lid) over medium heat. Add the meatballs in a single layer. Brown them (without turning) for about 3 minutes. You will probably need to make the dumplings in two batches.
    1 tablespoon vegetable oil
  • Place the dumpling wrappers over the meatballs, pressing them down slightly. Brush the tops of the wrappers with a little vegetable oil.
    18 dumpling wrappers
  • Carefully pour about ⅓ cup of water around the edge of the skillet, not over the wrappers. Cover and simmer over medium-low heat for 6 minutes, until the wrappers are tender and the meatballs are cooked through.
    ⅓ cup water
  • Meanwhile, make the sauce by stirring together the soy sauce, rice vinegar, chili crisp, honey, and sesame oil in a small bowl.
    3 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili crisp, 1 teaspoon sugar, 1 teaspoon sesame oil
  • Remove the skillet lid and drizzle some of the sauce over the dumplings. Continue cooking for a few minutes, until the wrapper edges are lightly crisp and most of the liquid has evaporated
  • Repeat with remaining meatballs.
  • Serve at once (in the skillet or transferred to a platter), garnished with sesame seeds and sliced scallions.
    1 tablespoon sesame seeds, 2 scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep unused wrappers covered with a slightly damp towel to prevent them from drying out.
  • Pour the steaming water around the edges of the skillet, not over the wrappers.
  • Check that the center of the meatballs reaches 160°F (71°C). If they need more time, add a splash of water, cover, and continue simmering.
  • Drizzle with chili oil or dipping sauce just before serving; serve extra sauce on the side to help the wrapper edges stay crisp.
 

Nutrition

Calories: 362kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 759mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

Classic Beef Tamale Pie

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This Classic Beef Tamale Pie layers a savory, warmly spiced beef filling with a golden, tender cornmeal topping. Made with Ro-Tel for a little extra chile flavor, it’s an easy, satisfying comfort-food dinner for sharing.

A straight-on view of a large cast-iron skillet filled with Classic Beef Tamale Pie with a portion of it gone revealing the ground beef mixture beneath the cornbread topping.
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🥫 The Ingredients

The filling is savory and warmly spiced, balanced by a tender, golden topping with a hint of sweetness. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Beef Tamale Pie on a grey-wooden background including ground beef, beans, tomatoes, onion, garlic, chiles, tomato paste, cheese, milk, flour, cornmeal, and egg, butter, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground beef: Use 85–90% lean beef for a flavorful filling without too much excess fat. Ground turkey or chicken can work, though the filling will be leaner.
  • Ro-Tel: If you can’t get Ro-tel, use one 14-ounce can of diced tomatoes. Leave it undrained for a saucier filling, or drain it if you prefer a thicker one. Choose mild or hot to suit your taste.
  • Beans: Pinto beans add heartiness; black beans are an easy substitute. You can omit them if you prefer a meatier filling.
  • Green chiles: Canned diced green chiles add mild chile flavor. Omit them or use extra Ro-Tel if you can’t find them.
  • Cheese: Sharp cheddar or Monterey Jack both work well. Pepper Jack adds extra heat.
  • Cornmeal and masa harina: The topping uses equal parts yellow cornmeal and masa harina for a tender, distinctly corn-forward flavor. Use ½ cup of each; masa harina is not the same as cornmeal or corn flour.
  • Milk and butter: Whole milk makes the topping tender, but lower-fat milk can be used. Melted neutral oil can replace the butter.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Tamale Pie

  • Thicken the filling: Simmer it until hearty and not watery. If using undrained Ro-Tel, give the filling a little extra time to reduce so the topping doesn’t turn soggy.
  • Taste before assembling: Adjust the salt and spices after the filling simmers. Canned tomatoes, beans, and chiles can vary in saltiness and heat.
  • Use the right dish: A 9-by-13-inch baking dish gives the filling and topping room to cook evenly. If using a smaller dish, check for doneness early.
  • Mix the topping gently: Stir just until the dry ingredients are moistened; overmixing can make the cornmeal topping dense.
  • Spread the topping evenly: Spoon it over the filling in small dollops, then gently smooth them together. It’s okay if a few spots of filling show.
  • Check for doneness: The topping should be golden, and a toothpick inserted into its center should come out clean.
  • Let it rest: Rest the pie for about 10 minutes after baking so the filling settles and slices more neatly.
  • Make it ahead: Prepare the filling in advance and refrigerate it. Reheat until hot before adding the freshly mixed topping and baking.

👩🏼‍🍳 How to Make Beef Tamale Pie

A close-up view of ground beef that has been cooked with sautéed onions in a large cast-iron skillet on a gas stove.
  1. Step 1: Sauté the onions and garlic in the oil until soft. Add the beef and cook until no longer pink. Remove most of the rendered grease.
A person transferring tomato paste from a small white bowl into a large cast-iron skillet filled with cooked ground beef, sautéed onions, and seasonings.
  1. Step 2: Stir in the chili powder, cumin, oregano, salt, pepper, and tomato paste. Cook, stirring often, for about 1 minute.
A close-up view of a tamale pie beef filling simmering in a black cast-iron skillet with a wooden spoon resting on the side of the pan.
  1. Step 3: Stir in the tomatoes (Ro-tel), beans, and green chiles. Simmer for 3 to 5 minutes.
A person holding a small bowl filled with baking powder on one hand and another small bowl filled with sugar in his other hand both over a glass bowl filed with cornmeal, flour, and masa harina.
  1. Step 4: In a medium-sized bowl, whisk the flour with the masa harina (if using), cornmeal, baking powder, and sugar.
A person pouring creamed corn from a small glass bowl into a large glass bowl filled with a cornbread batter.
  1. Step 5: Stir in the egg, milk, and melted butter until the batter is thickened. Fold in the creamed corn.
A person sprinkling shredded cheddar over the top of beef tamale pie mixture in a a large cast-iron skillet.
  1. Step 6: Sprinkle the cheese over the meat mixture.
A person using a white spatula to spread a cornbread batter over a meat mixture for Beef Tamale Pie in a large black cast-iron skillet.
  1. Step 7: Spread the tamale/cornbread dough over the cheese-and-meat mixture.
A straight-on view a large black cast-iron skillet filled with a Beef Tamale Pie resting on a baking rack on a wooden cutting board.
  1. Step 8: Bake at 375°F for 30 minutes, or until an inserted toothpick comes out clean. Let rest on a rack for 10 minutes.

Expert Tip

No 12-inch cast-iron skillet? Brown the beef and prepare the filling in any large skillet, then transfer it to a greased 9×13-inch baking dish. Sprinkle on the cheese, spread the topping evenly over the filling, and bake as directed, checking for doneness around 25 minutes.

🍽️ How to Serve

  • Serve warm, straight from the baking dish, with a spoonful of sour cream or crema.
  • Add chopped cilantro, sliced scallions, or diced avocado for a fresh finish.
  • Offer hot sauce or pickled jalapeños on the side for anyone who wants more heat.
  • Pair it with a crisp green salad, cabbage slaw, or simply dressed lettuce to balance the hearty filling.
  • For a fuller meal, serve alongside homemade Mexican rice, authentic refried beans, or roasted vegetables.

🙋🏽‍♂️ Frequently Asked Questions

Can I make beef tamale pie ahead of time?

Yes. Prepare the filling up to two days ahead and refrigerate it. Reheat until hot, transfer it to the baking dish, then add freshly mixed topping and bake.

How should I store leftover beef tamale pie?

Let it cool, cover the dish or transfer portions to an airtight container, and refrigerate for up to four days.

Can I freeze beef tamale pie?

Yes. Cool it completely, wrap it tightly, and freeze for up to three months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until hot.

How do I keep beef tamale pie from getting soggy?

Simmer the filling until it’s thick before assembling. If using undrained Ro-Tel, cook the filling a little longer to reduce excess liquid.

Can I make beef tamale pie less spicy?

Use mild Ro-Tel, mild green chiles, and a modest amount of chili powder. You can also leave out the hot sauce and serve it on the side.

How do I know when beef tamale pie is done?

The topping should be golden, and a toothpick inserted into the center of the topping should come out clean. Let the pie rest for about 10 minutes before serving.

A straight-on view of a piece of Beef Tamale Pie resting on a white dinner plate topped with sour cream, pico de gallo, and two slices of pickled jalapeño.

😋 More Tex-Mex Casserole Recipes

Ready to make the best casserole this side of the Alamo? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a large cast-iron skillet filled with Classic Beef Tamale Pie with a portion of it gone revealing the ground beef mixture beneath the cornbread topping.
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Classic Beef Tamale Pie

A comforting beef tamale pie with a savory Ro-Tel filling and a golden cornmeal-and-masa topping—easy to make and perfect for sharing.
Prep Time20 minutes
Cook Time45 minutes
Resting time10 minutes
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American / TexMex
Servings: 6
Calories: 725kcal
Author: Kris Longwell

Equipment

  • 12-inch cast-iron skillet or 9×13" oven-safe dish

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 lbs ground beef 85%-90% lean
  • 1½ tablespoon chili powder
  • 1½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon tomato paste
  • 1 14.5 oz can Ro-tel tomatoes or canned diced tomatoes
  • 1 15 oz can pinto beans drained
  • 1 4 oz can green chiles
  • 1½ cups cheddar cheese grated

For the Cornbread Topping

  • ½ cup yellow cornmeal fine or medium ground
  • ½ cup masa harina
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1 large egg lightly beaten
  • 1 cup whole milk
  • 3 tablespoon unsalted butter melted
  • ½ cup creamed corn or regular corn kernels

For Serving

  • sour cream
  • cilantro chopped
  • pico de gallo
  • pickled jalapeños or fresh, sliced

Instructions

  • Heat the oven to 375°F (190°C). If using a baking dish, lightly grease a 9-by-13-inch baking dish with softened butter or cooking spray.
  • Heat the oil in a large oven-safe skillet (12-inch) over medium-high heat. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and sauté for another 30 seconds.
    1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
  • Add the beef and cook, breaking it up, until browned. Remove most of the rendered grease.
    2 lbs ground beef
  • Stir in the chili powder, cumin, oregano, salt, and tomato paste. Cook for 1 minute. Add the tomatoes, beans, and green chiles. Simmer for 3-5 minutes. Remove from the heat (if using a baking dish, transfer to the prepared dish).
    1½ tablespoon chili powder, 1½ teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 2 tablespoon tomato paste, 1 14.5 oz can Ro-tel tomatoes, 1 15 oz can pinto beans, 1 4 oz can green chiles
  • Sprinkle the cheese over the meat mixture.
    1½ cups cheddar cheese
  • In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir the egg, milk, and melted butter into the cornmeal mixture just until combined; fold in the corn.
    ½ cup yellow cornmeal, ½ cup masa harina, 1 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon Kosher salt, 1 large egg, 1 cup whole milk, 3 tablespoon unsalted butter, ½ cup creamed corn
  • Spoon and spread the cornmeal batter evenly over the top—it’s fine if a little filling peeks through.
  • Bake for 25–30 minutes, until the topping is golden and a toothpick inserted in the center comes out clean. Rest for 10 minutes before serving.
  • Serve with sour cream, chopped cilantro, pico de gallo, jalapeños, and hot sauce, if desired.
    sour cream, cilantro, pico de gallo, pickled jalapeños

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • If you don’t have a 12-inch cast-iron skillet, prepare the filling in a large skillet, then transfer it to a greased 9×13-inch baking dish before adding the topping.
  • The topping uses equal parts cornmeal and masa harina for a tender, corn-forward texture. If you don’t have masa harina, substitute the same amount of cornmeal; the topping will be a little more crumbly and less tamale-like.
  • Let the pie rest for about 10 minutes after baking, so it sets up before serving.
  • Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the covered baking dish in a 350°F oven until heated through.
 

Nutrition

Calories: 725kcal | Carbohydrates: 47g | Protein: 41g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 768mg | Potassium: 965mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1288IU | Vitamin C: 4mg | Calcium: 410mg | Iron: 6mg

Honey Caramel Apples

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These honey caramel apples pair crisp, tart apples with a rich, chewy homemade caramel coating. Finish them with crunchy Heath toffee bits or a simple sprinkling of coarse sea salt for an easy fall (and Halloween) treat that’s as fun to make as it is to eat.

A straight-on view of Honey Caramel Apples resting on a plate that is a slice of a tree trunk.
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🍏 The Ingredients

This recipe balances crisp fruit with a buttery, chewy coating and a crunchy finish for a sweet treat with plenty of texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Honey Caramel Apples on a grey-wooden background including Granny Smith apples, honey, sugar, salt, butter, cream, vanilla extract, toffee bits, and wooden sticks.

📝 Ingredient Notes and Substitutions

  • Apples: Small, firm apples are easiest to coat and eat. Granny Smith apples provide a tart contrast to the sweet caramel; crisp Honeycrisp or Pink Lady apples also work.
  • Honey: A mild-flavored honey keeps the caramel balanced. Maple syrup may work, but it will change the flavor and can affect how the caramel sets, so test it before using it for a published variation.
  • Heavy cream: Use full-fat heavy cream for a smooth, rich caramel. Lower-fat milk or cream can make the coating thinner and less reliable.
  • Butter: Unsalted butter lets you control the saltiness. If using salted butter, reduce or omit the added salt.
  • Salt: Fine salt blends easily into the caramel; flaky salt is best sprinkled on top.
  • Vanilla: Pure vanilla extract adds warmth. Add it off the heat to preserve its flavor.
  • Heath toffee bits: Press them onto the freshly dipped apples while the caramel is still tacky. Chopped Heath bars are a good substitute; other crunchy toppings, such as toasted pecans or crushed pretzels, also work.
  • Sticks: Use sturdy wooden apple sticks or thick skewers, inserted firmly so the apples are easy to dip.

📌 Tips and Tricks for Perfect Caramel Apples

  • Remove the wax: Wash the apples in hot water, rubbing them thoroughly with a clean towel. Dry them completely before dipping.
  • Use room-temperature apples: Cold apples can make the caramel set too quickly. If you chill them, wipe off any condensation and let them sit briefly before dipping.
  • Use a candy thermometer: Caramel temperature affects its texture. Follow the recipe’s temperature cues, and check that your thermometer isn’t touching the bottom of the pot.
  • Keep a close eye on the caramel: It can change quickly near the target temperature. Use a heavy-bottomed saucepan for more even heating.
  • Dip when the caramel is fluid but not too hot: Let it cool to the recipe’s dipping temperature so it coats the apples instead of running off.
  • Work quickly with toppings: Press Heath bits or other toppings onto each apple while the caramel is still tacky.
  • Rewarm gently if needed: If the caramel thickens before you finish dipping, warm it over low heat, stirring carefully. Avoid overheating it.
  • Handle hot caramel with care: It can cause serious burns. Keep children away from the stove and avoid touching or tasting the caramel until it has cooled.

👩🏼‍🍳 How to Make Honey Caramel Apples

A person using a blue kitchen towel to scrub the wax from a Granny Smith apple that has been washed in hot tap water in the kitchen sink.
  1. Step 1: Wash the apples in hot water and scrub them with a kitchen towel. Remove the stem, dry the apples completely, and insert the wooden sticks. Cool in the fridge while you make the caramel.
A close-up view of a silver saucepan that contains a gurgling mixture dissolved sugar and honey on a gas stove.
  1. Step 2: In a sturdy saucepan, bring the sugar and honey to a boil, stirring often. As soon as it starts boiling, stop stirring, and swirl the pan occasionally.
A silver saucepan that is filled with a vigorously bubbling sugar and honey mixture that has turned a deep amber color.
  1. Step 3: Boil, swirling the pan occasionally, until a thermometer reaches 300°F and it is dark amber in color.
A person pouring warm heavy cram from a glass measuring cup into a very hot mixture of amber-colored melted sugar with honey.
  1. Step 4: Turn off the heat, and carefully pour in the warm cream. It will gurgle vigorously.
A wooden spoon being used to stir melting butter in a saucepan that is filled with hot caramel sauce.
  1. Step 5: Stir in the butter, turn the heat to medium-low, and cook, stirring occasionally, until the sauce reaches 245°F.
A person pouring vanilla extract from a small white bowl into a saucepan that is filled with hot, bubbling caramel sauce with a candy thermometer attached to the side of the pan.
  1. Step 2: Remove from heat, stir in the vanilla, and let the caramel cool to 200°F.
A person tilting a silver saucepan which is causing slightly cooled caramel sauce to pool, allowing hims to turn an apple through the sauce by holding onto the wooden stick that has been inserted into the top of the apple.
  1. Step 7: Tilt the pan to pool the caramel. Hold each apple by the stick, and turn to coat in the syrup. Hold the apple straight up, allowing the excess to drip off.
A person holding an inserted wooden stick into a honey caramel apple and is rolling the sticky apple through a shallow bowl filled with toffee bits.
  1. Step 8: Immediately roll the caramel apple in the desired toppings (if using). Place upright on a baking sheet lined with parchment paper. Continue with remaining apples. Allow them to rest for 30 minutes for the caramel to set. Slice the apples, if desired.

🎃 How to Serve

  • Serve the apples whole once the caramel has fully set.
  • For easier eating, slice them into wedges just before serving; remove the stick first.
  • Arrange them on a platter with extra Heath toffee bits or a little flaky salt for garnish.
  • Pair with hot coffee, apple cider, or a scoop of vanilla ice cream.
  • If serving at a gathering, cut the apples shortly before guests arrive to help keep the slices fresh.

🙋🏽‍♂️ Frequently Asked Questions

How do I keep honey caramel apples from getting slippery?

Wash the apples thoroughly to remove wax, then dry them completely before dipping. Moisture on the skin can keep the coating from sticking.

Can I make honey caramel apples ahead of time?

Yes. Make them the day you plan to serve them for the best texture. Store them in a covered container in the refrigerator, and let them sit briefly at room temperature before serving.

Why is the caramel sliding off my honey caramel apples?

The apples may have wax or moisture on them, or the caramel may be too warm and runny when dipped. Clean and dry the apples well, and let the caramel cool to the recipe’s dipping temperature.

How should I store honey caramel apples?

Refrigerate them in a covered container. If stacking, separate the apples with parchment so the coatings don’t stick together.

How do I slice honey caramel apples for serving?

Remove the stick and cut each apple into wedges just before serving. Use a sharp knife and work carefully through the firm coating. Or, leave the stick in, and slice in quarters around it.

A straight-on view a a grouping of Honey Caramel Apples with Toffee Bits or Sea Salt sitting on a circular wooden slab all with wooden sticks inserted into the tops of each apple.

🍁 More Amazing Fall Sweet Recipes

Ready to make the best caramel apples in the land? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of Honey Caramel Apples resting on a plate that is a slice of a tree trunk.
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Honey Caramel Apples

Crisp apples dipped in chewy honey-vanilla caramel and finished with crunchy Heath toffee bits make a sweet, tart treat perfect for fall.
Prep Time15 minutes
Cook Time20 minutes
Resting time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 782kcal
Author: Kris Longwell

Equipment

  • Medium saucepan
  • Baking sheet lined with parchment paper or a silicone mat
  • Candy thermometer

Ingredients

  • 6 medium Granny Smith apples
  • 6 wooden sticks or skewers
  • 1½ cups granulated sugar
  • ½ cup honey
  • ½ cup heavy cream warmed
  • 4 tablespoon unsalted butter cut into pieces
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups toffee bits or chopped pecans or pretzels (optional)
  • coarse sea salt (optional)

Instructions

  • Wash the apples thoroughly in hot water, rubbing the skins to remove any wax. Dry completely, remove the stems, and insert a wooden stick into each apple. Chill them while you prepare the caramel. Line a tray with parchment paper or a silicone mat.
    6 medium Granny Smith apples, 6 wooden sticks
  • In a heavy-bottomed saucepan, combine the sugar and honey. Cook over medium heat, stirring gently just until the sugar looks evenly moistened. Once the mixture begins to boil, stop stirring. Swirl the pan occasionally and cook until the syrup reaches 300°F (149°C) and looks amber.
    1½ cups granulated sugar, ½ cup honey
  • Remove the pan from the heat. Slowly pour in the warm cream, keeping your face and hands away from the pan—the caramel will foam vigorously. Stir carefully until the bubbling settles, then add the butter and salt. Return the pan to low heat and stir until smooth.
    ½ cup heavy cream, 4 tablespoon unsalted butter, ½ teaspoon fine sea salt
  • Continue to cook, stirring gently, until the caramel reaches 245°F (118°C). Remove from the heat and stir in the vanilla. Let it stand until it cools to about 195–200°F (90–93°C), so it’s thick enough to cling but still easy to dip.
    1 teaspoon vanilla extract
  • Tilt the pan to pool the caramel on one side. Dip each apple, turning it to coat, then lift it out and let the excess drip back into the pan. If using, place the toffee bits (or any topping) in a shallow bowl and turn the sticky apple to coat. You can sprinkle coarse sea salt instead of toppings, if desired.
    2 cups toffee bits, coarse sea salt
  • Place the apples on the lined tray and leave them until the coating is firm, about 30 minutes. For easier slicing, cut just before serving.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Wash apples thoroughly to remove wax, then dry them completely so the caramel can adhere.
  • Use a candy thermometer for the most reliable caramel texture. Let the caramel cool to 195–200°F (90–93°C) before dipping.
  • Add Heath toffee bits while the caramel is still tacky.
  • If the caramel thickens before you finish dipping, warm it gently over low heat until fluid again.
  • Store finished apples covered in the refrigerator. Let them sit briefly at room temperature before serving.

Nutrition

Calories: 782kcal | Carbohydrates: 150g | Protein: 2g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 310mg | Potassium: 273mg | Fiber: 4g | Sugar: 143g | Vitamin A: 1532IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 0.4mg

French Onion Pot Roast (Tender, Rich, and Easy)

by 4 Comments

This French Onion Pot Roast is slow-braised until fork-tender with sweet caramelized onions and a rich, savory gravy. It’s perfect with buttery mashed potatoes and slow-simmered green beans for a cozy, comforting dinner.

A straight-on view of a shallow dinner bowl filled with a serving of French onion pot roast resting on a bed of mashed potatoes next to steamed green beans and two pieces of toasted baguette slices.
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🥩 The Ingredients

The ingredients come together to create a deeply savory, comforting pot roast with tender beef, sweet onions, and rich, flavorful gravy. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for French Onion Pot Roast on a grey wooden background including a chuck roast, onions, beef stock, garlic, butter, balsamic vinegar, flour, red wine, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chuck roast: Best for a tender, shreddable result after braising. Brisket or beef shoulder can also work, though cooking time may vary.
  • Yellow onions: Their sweetness deepens as they cook. White onions are a good substitute; sweet onions will make the dish a little sweeter.
  • Red wine: Adds depth and acidity. Use extra beef broth if you prefer to cook without wine.
  • Beef broth: Low-sodium broth makes it easier to adjust the seasoning at the end. Chicken broth can work, but the gravy will be less robust.
  • Worcestershire sauce: Adds savory depth. Substitute soy sauce, using a little less, if needed.
  • Fresh thyme and bay leaves: Dried thyme can replace fresh; omit the bay leaves if you don’t have them.
  • Flour: Helps thicken the gravy. For a gluten-free option, skip it and thicken the finished sauce with a cornstarch slurry.
  • Balsamic vinegar: Brightens the rich sauce. Red wine vinegar can be used instead, starting with a smaller amount.

📌 Tips and Tricks for Perfect Pot Roast

  • Pat the roast dry before searing so it browns well instead of steaming.
  • Sear every side deeply to build flavorful browned bits in the pot—those become the foundation of the gravy.
  • Take your time with the onions. Cook them slowly until deeply golden; don’t rush this step, since it gives the dish its signature French onion flavor.
  • Scrape the bottom of the pot as you add the wine to loosen all the browned bits. If the onions start sticking while they cook, add a splash of water.
  • Keep the pot tightly covered while braising so the beef stays moist and tender.
  • Cook until truly fork-tender. If the roast still feels firm, it needs more time; check it every 30 minutes.
  • Taste the gravy at the end and adjust with salt, pepper, or a little extra balsamic vinegar to balance its richness.
  • Make it ahead if you can. Refrigerate overnight, then lift off the solidified fat before reheating gently.

👩🏼‍🍳 How to Make French Onion Pot Roast

A person using his fingers to sprinkle salt and pepper over the surface of an uncooked beef chuck roast that is resting on a wooden cutting board.
  1. Step 1: Pat the roast dry with paper towels (if damp). Season it all over with salt and pepper.
A seasoned beef chuck roast being seared in a large oval Dutch oven on a gas stove.
  1. Step 2: Sear the roast in the oil over medium heat for about 5 minutes on both sides. Remove from the pan and place on a plate or platter.
A close-up view of caramelized onions that are simmering in a large oval Dutch oven on a gas stove.
  1. Step 3: Over medium-low heat, melt the butter and add the onions. Sauté them, stirring occasionally, until significantly reduced and a dark amber in color, about 45 to 60 minutes. Sauté the garlic for 1 minute. Add the flour and cook for another minute.
A person pouring red wine from a small carafe into a large oval Dutch oven that is filled with simmering caramelized onions.
  1. Step 4: Stir in the wine, increase the heat to medium-high, and simmer for about 3 minutes.
A person placing the lid of a large oval Dutch oven onto the pot that is filled with a simmering French onion sauce with a seared chuck roast in the middle of it all.
  1. Step 5: Stir in the broth, Worcestershire, thyme, bay leaves, and balsamic vinegar. Place the meat into the pot (along with collected juices). Cover, and roast at 300°F for 3½ to 4 hours, or until fall-apart tender.
A person using a chef's knife to slice an extremely tender French onion pot roast that is resting along with a brown sauce in a large deep platter.
  1. Step 6: Carefully remove the roast from the Dutch oven and slice (or shred the meat). Pour the onions and gravy into a deep platter, and top with the beef.

Expert Tip: How to Make it in a Slow Cooker

To make this in a slow cooker, caramelize the onions and sear the roast on the stovetop first for the deepest flavor, then transfer everything to the slow cooker. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender; for a thicker gravy, strain the cooking liquid into a saucepan and simmer until reduced.

🍽️ How to Serve

  • Over buttery mashed potatoes to soak up the rich onion gravy.
  • With slow-simmered green beans for a comforting, classic dinner.
  • Alongside crusty bread or skillet dinner rolls for mopping up every bit of sauce.
  • Over buttered egg noodles for an easy, hearty plate.
  • With toasted baguette and melted Gruyère for a French onion-inspired finish.
  • Garnished with fresh thyme or parsley for a touch of freshness.

🙋🏽‍♂️ Frequently Asked Questions

Can I make French onion pot roast in a slow cooker?

Yes. Sear the beef and caramelize the onions first, then cook everything on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender.

What’s the best cut of beef for French onion pot roast?

Chuck roast is ideal because it becomes tender and flavorful during a long, slow braise. Beef shoulder or brisket can also work.

Can I make French onion pot roast without wine?

Absolutely. Replace the wine with an equal amount of beef broth; a small splash of vinegar at the end can add a little brightness.

How should I store and reheat French onion pot roast?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the oven with some gravy to keep the beef moist.

A large oval platter filled with a shredded French onion pot roast garnished with chopped Italian parsley with four slices of toasted bread resting on the side of the dish.

😋 More Amazing Pot Roast Recipes

Ready to make the best pot roast in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a shallow dinner bowl filled with a serving of French onion pot roast resting on a bed of mashed potatoes next to steamed green beans and two pieces of toasted baguette slices.
Print Recipe
5 from 2 votes

French Onion Pot Roast

Fork-tender beef braised with sweet caramelized onions and rich, savory gravy—perfect with buttery mashed potatoes and slow-simmered green beans.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Entree
Cuisine: American / French
Servings: 8
Calories: 512kcal
Author: Kris Longwell

Equipment

  • Dutch oven or other stove and oven-safe vessel with lid

Ingredients

  • 3½ lb chuck roast
  • salt and pepper
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 lbs yellow onion thinly sliced, about 3 to 4 large onions
  • 4 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup red wine or extra broth
  • 2 cups beef stock or broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • coarse sea salt for serving (optional)
  • 2 tablespoon Italian parsley chopped, for garnish (optional)
  • baguette slices toasted (optional)
  • Gruyére cheese shredded (optional)

Instructions

  • Pat the roast dry and season all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned on every side, about 4–5 minutes per side. Transfer to a plate.
    3½ lb chuck roast, salt and pepper, 2 tablespoon olive oil
  • Add the butter and onions along with a pinch of salt. Cook, stirring often and scraping up the browned bits, for 45–60 minutes, until the onions are very soft and richly golden. If the pot gets too dark, add a tablespoon of water and scrape the bottom.
    1 tablespoon unsalted butter, 3 lbs yellow onion
  • Preheat your oven to 300°F.
  • Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute. Pour in the wine, scraping up all the browned bits, and simmer for 3–4 minutes. Stir in the broth, Worcestershire, thyme, 1½ teaspoon salt, 1 teaspoon black pepper, bay leaves, and balsamic vinegar, and bring to a simmer.
    4 cloves garlic, 1 tablespoon all-purpose flour, 1 cup red wine, 2 cups beef stock, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, 2 bay leaves, 1 tablespoon balsamic vinegar
  • Return the roast to the pot, nestling it into the onions and liquid. Cover tightly and transfer to the oven. Cook for 3½–4 hours, turning the roast once, until it’s fork-tender and easy to pull apart.
  • Transfer the roast to a board and rest for a few minutes. Skim excess fat from the sauce, remove the bay leaves, and taste. Add salt, pepper, or a splash more balsamic if needed. Shred or slice the beef and serve with plenty of onions and gravy. Garnish with a sprinkle of coarse sea salt and chopped parsley (if desired).
    coarse sea salt, 2 tablespoon Italian parsley
  • Optional (but delicious): Toast the baguette slices and then cover with shredded Gruyère. Broil until the cheese melts and is lightly browned. Sprinkle chopped thyme over the cheese. Serve with the roast, onions, and gravy.
    baguette slices, Gruyére cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Chuck roast gives the most tender, shreddable result.
  • Take your time caramelizing the onions; they build the dish’s signature flavor.
  • If the roast isn’t fork-tender, continue cooking and check every 30 minutes.
  • For a slow cooker, sear the roast and caramelize the onions first, then cook on LOW for 8–9 hours or HIGH for 4–5 hours.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with some gravy.

Nutrition

Calories: 512kcal | Carbohydrates: 19g | Protein: 41g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 698mg | Potassium: 1090mg | Fiber: 3g | Sugar: 8g | Vitamin A: 173IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 5mg

Pumpkin Spice Coffee Cake with Pecan Streusel

by 2 Comments

This Pumpkin Spice Coffee Cake is everything we love about fall: tender, warmly spiced pumpkin cake topped with buttery cinnamon-pecan streusel. Finish it with a simple maple glaze, pour a cup of coffee, and enjoy a cozy treat that’s perfect for brunch or dessert.

A straight-on view of a Pumpkin Spice Coffee Cake that has been cut into squares with a pecan streusel and maple glaze on top.
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🥚 The Ingredients

The ingredients come together to create a moist, tender crumb, cozy fall flavor, a crisp streusel topping, and a sweet, delicate finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Pumpkin Spice Coffee Cake on a grey-wooden background including flour, pumpkin purée, sour cream, butter, eggs, pecans, sugar, sour cream, and spices.

📝 Ingredient Notes and Substitutions

  • Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling. If using homemade purée, make sure it’s thick and not watery.
  • Sour cream: This adds moisture and a tender crumb. Full-fat Greek yogurt is a good substitute.
  • Pecans: They add a lovely crunch to the streusel. Chopped walnuts work well, too, or leave the nuts out.
  • Warm spices: Cinnamon, ginger, nutmeg, and cloves give the cake its classic pumpkin-spice flavor. You can use 2 teaspoons of pumpkin pie spice in place of the individual spices.
  • Maple glaze: Pure maple syrup brings a subtle maple note. For a lighter-colored glaze, use just a small amount of syrup and thin it with milk or cream.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Coffee Cake

  • Bring the cold ingredients to room temperature. Room-temperature eggs and sour cream blend more evenly into the batter.
  • Don’t overmix. Once the flour goes in, mix just until the batter comes together for a tender cake.
  • Keep the streusel chunky. Mix until clumps form, then chill it while you prepare the cake batter.
  • Layer gently. Dollop the top layer of batter over the streusel and spread carefully so the layers stay distinct.
  • Check for doneness near the center. A toothpick should come out with a few moist crumbs, but no wet batter. If the top is browning too quickly, loosely tent it with foil.
  • Cool before glazing. Let the cake cool so the maple glaze stays on top instead of melting into the streusel.
  • For neat slices, use the parchment overhang to lift the cooled cake from the pan, then cut with a sharp knife.

👩🏼‍🍳 Getting Started with Pumpkin Spice Coffee Cake

A person transferring chopped pecans into a mixture of melted butter, flour, and cinnamon in a glass bowl on a wooden cutting board.
  1. Step 1: Make the streusel by whisking the flour with the sugar, cinnamon, and salt. Add the melted butter and pecans and gently mix until lumpy and fully combined. Chill the mixture while you prepare the batter.
A person using a small whisk to combine flour with baking powder, baking soda, and spices in a glass bowl on a wooden cutting board.
  1. Step 2: In a medium bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and ground cloves.
An overhead view of a stand mixer that has softened butter that has been whipped together with granulated sugar and brown sugar to create a fluffy mixture.
  1. Step 3: In a stand mixer, beat the softened butter with the two sugars for 2-3 minutes, until fluffy.
A person holding a small bowl filled with an egg in one hand and another bowl of vanilla extract in his other hand both over a stand mixer that is filled with a pumpkin coffee cake batter.
  1. Step 4: Mix in the eggs (1 at a time) and the vanilla extract.
A person transferring pumpkin purée from a glass bowl into a stand mixer that is beating a pumpkin spice coffee cake batter.
  1. Step 5: Mix in the pumpkin purée.
An overhead view of a mound of sour cream that is resting on a pumpkin coffee cake batter in the bowl of a stand mixer with a glass bowl of spiced flour sitting near the mixer.
  1. Step 6: Mix in half of the flour mixture and then beat in the sour cream.

Expert Tip:

No stand mixer? Use a hand mixer to cream the butter and sugars, or beat them vigorously with a sturdy whisk or wooden spoon until lighter and fluffy. Then stir in the remaining ingredients by hand, mixing just until the flour disappears to keep the cake tender.

👨‍🍳 How to Bake Pumpkin Spice Coffee Cake

A person using a scooper to transfer spiced flour into the bowl of a stand mixer that is mixing a pumpkin spice coffee cake batter.
  1. Step 1: Beat in the remaining flour mixture. Mix until just combined.
A person using a rubber spatula to smear pumpkin spice coffee cake batter into a square pan that is lined with white parchment paper.
  1. Step 2: Lightly grease an 8×8″ baking pan and then line it with parchment paper, allowing the edges to hang over the sides. Spread about half of the batter into the pan.
A person using his hand to sprinkle a pecan streusel over a layer pumpkin spice coffee cake batter that is has been spread over parchment paper that is lining a square baking pan.
  1. Step 3: Sprinkle about one third of the chilled streusel over the batter.
A person using his hand to sprinkle a pecan streusel over a layer pumpkin spice coffee cake batter that is has been spread over parchment paper that is lining a square baking pan.
  1. Step 4: Spread on the rest of the batter and then top with the rest of the streusel.
A person wearing oven mitts holding a square baking pan that is lined with parchment paper and filled with a freshly baked pumpkin spice coffee cake.
  1. Step 5: Bake at 350°F for about 50-55 minutes, or until an inserted toothpick comes out clean (see NOTES). Let cool in the pan for 30-60 minutes.
A person using a spoon to drizzle maple glaze over the top of a square pumpkin spice coffee cake topped with a pecan streusel.
  1. Step 6: In a bowl, stir the powdered sugar with the cream (or milk), maple syrup until the desired consistency. Drizzle the glaze over the top of the cake. Slice and serve!

🍽️ How to Serve

  • Serve slightly warm or at room temperature, with coffee, tea, or hot cider.
  • Add a dollop of lightly whipped cream or a spoonful of vanilla yogurt for a brunch-style treat.
  • For dessert, pair a slice with homemade vanilla ice cream and an extra drizzle of maple glaze.
  • Dust with a little cinnamon or powdered sugar just before serving for a simple finishing touch.

🙋🏽‍♂️ Frequently Asked Questions

Can Pumpkin Spice Coffee Cake be made ahead?

Yes. Bake it a day ahead, let it cool completely, and store it covered at room temperature. Add the glaze shortly before serving.

How should I store Pumpkin Spice Coffee Cake?

Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Let refrigerated slices come to room temperature before serving, or warm them briefly.

Can Pumpkin Spice Coffee Cake be frozen?

Yes. Freeze the cooled, unglazed cake tightly wrapped for up to 3 months. Thaw it overnight in the refrigerator or at room temperature, then add the glaze.

Why is my Pumpkin Spice Coffee Cake dense or gummy?

Too much pumpkin, overmixing, or underbaking can make the cake dense. Measure the purée carefully, mix the batter just until combined, and check the center for doneness before removing it from the oven.

Can I make Pumpkin Spice Coffee Cake without nuts?

Absolutely. Simply leave the pecans out of the streusel; no other changes are needed.

A person using a metal spatula to raise a square piece of Pumpkin Spice Coffee Cake from other slices of the cake that are all resting on brown paper.

🎃 More Amazing Pumpkin Recipes

Ready to make the best coffee cake this side of the Great Pumpkin Patch? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a Pumpkin Spice Coffee Cake that has been cut into squares with a pecan streusel and maple glaze on top.
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5 from 1 vote

Pumpkin Spice Coffee Cake with Pecan Streusel

A tender, warmly spiced pumpkin coffee cake topped with buttery pecan streusel and finished with a simple maple glaze—perfect for fall brunch or an afternoon treat.
Prep Time20 minutes
Cook Time55 minutes
Resting time30 minutes
Total Time1 hour 45 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 691kcal
Author: Kris Longwell

Equipment

  • 8×8-inch baking sheet lined with parchment paper

Ingredients

For the Pecan Streusel

  • ¾ cup all-purpose flour
  • ½ cup brown sugar light
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoon unsalted butter melted
  • ½ cup pecans roughly chopped

For the Cake

  • 2 cups all-purpose
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter room temperature (1 stick)
  • ¾ cup granulated sugar
  • ½ cup brown sugar light
  • 2 large eggs room temperature
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • ½ cup sour cream room temperature

For the Maple Glaze

  • ¾ cup powdered sugar
  • ¼ cup heavy cream or milk, see NOTES
  • 1 tablespoon maple syrup 100% pure, not pancake syrup

Instructions

Make the Streusel

  • Stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until clumps form. Fold in the pecans. Refrigerate while you make the batter.
    ¾ cup all-purpose flour, ½ cup brown sugar, 1½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, 6 tablespoon unsalted butter, ½ cup pecans

Make the Cake Batter

  • Prepare the pan. Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment, leaving a little overhang for lifting the cake out.
  • In a medium bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
    2 cups all-purpose, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
  • In your stand mixer, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Mix in the pumpkin purée and vanilla. The mixture may look slightly curdled; that’s okay. Add the dry ingredients in two additions, alternating with the sour cream, mixing on low just until combined. Don’t overmix.
    ½ cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 cup pumpkin purée, 1 teaspoon vanilla extract, ½ cup sour cream

Prepare the Cake and Bake

  • Spread about half the batter in the prepared pan. Sprinkle over roughly one-third of the streusel. Carefully spread the remaining batter on top, then scatter the rest of the streusel evenly over the surface.
  • Bake for 50–55 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
  • Let the cake cool in the pan for at least 30 minutes. Whisk the glaze ingredients until smooth, adding just enough milk or cream to make it drizzle-able. Remove the cake from the pan by lifting the parchment paper straight up. Place on a cutting board or platter. Drizzle the glaze over the cooled cake. Use a large knife to cut into squares. Serve slightly warm, or store and then serve at room temperature.
    ¾ cup powdered sugar, ¼ cup heavy cream, 1 tablespoon maple syrup

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Use plain pumpkin purée, not pumpkin pie filling. If using homemade purée, make sure it’s thick and not watery.
  • Full-fat Greek yogurt can replace the sour cream.
  • To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but no wet batter.
  • For the glaze, start with ¼ cup of milk or cream and add more a little at a time until it’s thick but pourable. If it gets too thin, whisk in a little more powdered sugar.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The recipe can be frozen unglazed for up to 3 months.

Nutrition

Calories: 691kcal | Carbohydrates: 97g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 325mg | Potassium: 285mg | Fiber: 3g | Sugar: 60g | Vitamin A: 5656IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 3mg

Creamy Tuscan Sausage Pasta

by 4 Comments

This Creamy Tuscan Sausage Pasta is packed with savory Italian sausage, tangy sun-dried tomatoes, and tender spinach in a silky Parmesan cream sauce. It’s easy enough for a weeknight dinner, yet special enough to share with family and friends.

A straight-on view of a shallow bowl filled with a serving of Tuscan Sausage Pasta loaded with spinach, sun-dried tomatoes, and crumbled sausage topped with grated Parmesan cheese.
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🧄 The Ingredients

A handful of simple, complementary ingredients come together to make this pasta rich, savory, and full of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Tuscan Sausage Pasta on a grey wooden background including Italian sausage, fresh spinach, pasta, cream, chicken stock, sun-dried tomatoes, garlic, cheese, white wine, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pasta: Rigatoni and penne hold the creamy sauce well. Fusilli or another short pasta works, too.
  • Italian sausage: Mild or hot sausage both work. For a lighter option, use chicken or turkey sausage; brown it well for the best flavor.
  • Sun-dried tomatoes: Oil-packed tomatoes add richness and tang. Drain and chop them, saving a little of the flavorful oil for the skillet.
  • Spinach: Baby spinach wilts quickly. If using mature spinach, remove any tough stems and give it a little extra time in the pan.
  • Heavy cream: For a lighter sauce, substitute half-and-half, but keep the heat gentle to help prevent it from separating.
  • Parmesan: Freshly grated Parmesan melts smoothly and adds savory depth. Pecorino Romano can be substituted for a sharper, saltier flavor.
  • White wine: Use dry white wine for brightness, or replace it with chicken broth.
  • Red pepper flakes: Add them for a little warmth, or leave them out for a milder dish.

🔥 Tips and Tricks for Perfect Tuscan Pasta

  • Salt the pasta water well. It’s your first chance to season the pasta and helps the finished dish taste well-rounded.
  • Cook the pasta just shy of al dente. It will finish cooking in the sauce and soak up more flavor.
  • Brown the sausage thoroughly. Let it develop golden edges before stirring too often; those browned bits add flavor to the sauce.
  • Scrape up the skillet’s browned bits. When you add the wine or broth, use a wooden spoon to loosen them into the sauce.
  • Keep the cream at a gentle simmer. Avoid a hard boil, which can make the sauce separate.
  • Reserve pasta water before draining. A splash helps loosen the sauce and makes it silky enough to cling to the pasta.
  • Add Parmesan off the heat. This helps it melt smoothly into the sauce without clumping.

👩🏼‍🍳 How to Make Creamy Tuscan Sausage Pasta

A person using a wooden spatula to stir crumbled Italian sausage that is being cooked in a large skillet on a gas stove.
  1. Step 1: Heat the oil (from the sun-dried tomatoes) in a large skillet over medium heat. Crumble the Italian sausage into the pan and cook until no longer pink. Remove with a slotted spoon, leaving the oil in the pan. Meanwhile, bring a pot of salted water to a boil.
A person dumping minced garlic from a small white bowl into a large skillet that has chopped onion that has been sautéed in oil on a gas stove.
  1. Step 2: Add the onion and sauté over medium heat until soft, about 4 minutes. Stir in the garlic and sauté for another 30-60 seconds. Also add the pasta to the boiling water, stirring occasionally.
A person pouring heavy cream from a measuring cup into a large skillet filled with simmering chicken stock, strips of sun-dried tomatoes, seasonings, and sautéed onions.
  1. Step 3: Add wine and cook until reduced by half, about 3 minutes. Stir in the sun-dried tomatoes, chicken stock, cream, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes, until slightly thickened.
A person transferring cooked crumbled Italian sausage from a white bowl into a large skillet filled with a simmering Tuscan cream sauce.
  1. Step 4: Stir in the cooked sausage.
A person using his hand to place a handful of fresh spinach into a large skillet filled with cooked rigatoni pasta and a Tuscan sausage sauce.
  1. Step 5: Add the cooked pasta and spinach and simmer, stirring often, until the spinach has wilted.
A person transferring grated Parmesan cheese from a glass bowl into a large skillet filled with simmering Tuscan Sausage Pasta on a gas stove.
  1. Step 6: Turn off the heat and stir in the lemon juice and grated Parmesan cheese. Serve at once.

🍽️ How to Serve

  • Serve it hot, straight from the skillet. The sauce is at its silkiest right after the pasta is tossed.
  • Finish with freshly grated Parmesan and chopped basil or parsley.
  • Add a chopped Italian salad with homemade Italian dressing to balance the creamy sauce.
  • Pair it with Italian crusty bread to scoop up every bit of sauce.
  • Offer extra red pepper flakes at the table for anyone who likes a little more heat.
  • For a special dinner, serve with a glass of dry white wine or a light-bodied red.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Tuscan sausage pasta ahead of time?

It’s best served fresh, but you can prepare the sauce a day ahead and refrigerate it. Reheat gently, cook the pasta, then toss them together with a splash of broth or reserved pasta water.

Can I use a different pasta shape for Tuscan sausage pasta?

Absolutely. Penne, rigatoni, fusilli, or any other sturdy short pasta works well.

How do I store leftover Tuscan sausage pasta?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream.

Can I freeze Tuscan sausage pasta?

Cream-based sauces can change texture after freezing, so freezing isn’t ideal. For best results, freeze the sausage and tomato sauce before adding the cream, spinach, and pasta.

A person using a microplane to grate a block of Parmesan cheese over a shallow pasta bowl filled with a serving of Tuscan Sausage Pasta.

🇮🇹 More Amazing Italian Recipes

Ready to make the best pasta dish this side of, well, Tuscany? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a shallow bowl filled with a serving of Tuscan Sausage Pasta loaded with spinach, sun-dried tomatoes, and crumbled sausage topped with grated Parmesan cheese.
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5 from 2 votes

Creamy Tuscan Sausage Pasta

A cozy, flavorful pasta tossed with Italian sausage, sun-dried tomatoes, and tender spinach in a creamy Parmesan sauce. Ready in about 35 minutes, it’s an easy dinner that feels extra special.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree / Pasta
Cuisine: Italian / American
Servings: 6
Calories: 745kcal
Author: Kris Longwell

Equipment

  • 1 pot for cooking the pasta
  • 1 Large skillet deep enough to hold the sauce along with the pasta

Ingredients

  • 12 oz rigatoni or penne, or any sturdy short pasta
  • 2 tablespoon oil preferably from the packed sun-dried tomatoes
  • 1 lb Italian sausage mild, sweet, or hot
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • ½ cup white wine or substitute chicken stock (or broth)
  • 1 7 oz jar sun-dried tomatoes sliced, packed in oil (save the oil for cooking the sausage), drained
  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 4 cups spinach fresh, washed, stems removed, and roughly chopped (or use baby spinach)
  • ¾ cup Parmesan cheese freshly grated, preferably from a block
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh basil or Italian parsley, chopped, for garnish

Instructions

  • Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, according to the package directions. Before draining, reserve 1 cup of pasta water.
    12 oz rigatoni
  • Meanwhile, heat the sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, until browned and cooked through. Transfer to a plate, leaving about 2 tablespoons of oil/grease in the pan. If the pan is dry, add a little olive oil.
    2 tablespoon oil, 1 lb Italian sausage
  • Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds. Pour in the wine (or broth) and scrape up the browned bits from the pan. Simmer until reduced by about half, 2–3 minutes.
    1 medium onion, 4 cloves garlic, ½ cup white wine
  • Stir in the sun-dried tomatoes, chicken broth, cream, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer—don’t let it boil hard. Cook for 4–5 minutes, stirring occasionally, until slightly thickened.
    1 7 oz jar sun-dried tomatoes, 1 cup chicken stock, 1 cup heavy cream, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Return the sausage to the skillet. Add the drained pasta and spinach, tossing until the spinach wilts and the pasta is coated. Take the pan off the heat and stir in the Parmesan and lemon juice. Add pasta water a splash at a time (if needed) until the sauce is glossy and clings to the pasta.
    4 cups spinach, ¾ cup Parmesan cheese, 1 tablespoon fresh lemon juice
  • Serve immediately with fresh basil (or Italian parsley) and extra Parmesan.
    2 tablespoon fresh basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Mild or hot Italian sausage both work; adjust the red pepper flakes to taste.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Reserve pasta water before draining. Add it a splash at a time to loosen the sauce and help it cling to the pasta.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.

Nutrition

Calories: 745kcal | Carbohydrates: 50g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 768mg | Potassium: 585mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2646IU | Vitamin C: 10mg | Calcium: 234mg | Iron: 3mg

Homemade Bratwurst

by 2 Comments

There’s nothing quite like homemade bratwurst: juicy, savory, and seasoned with the warm spices that make this German classic so comforting. With a sausage stuffer and a little patience, you can make a batch that’s perfect for simmering in beer, searing until golden, and serving with German-style mustard and homemade sauerkraut.

A straight-on view of four links of seared homemade bratwurst in a black cast-iron skillet with a glass of beer and a jar of sauerkraut sitting nearby.
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🐖 The Ingredients

These bratwursts are made with a balanced blend of savory, warming flavors for a juicy sausage that tastes delicious grilled, pan-seared, or simmered in beer. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade bratwurst on a grey-wooden background including pork shoulder, milk, lemon zest, hog casings, an egg white, spices, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork shoulder: Choose well-marbled pork shoulder for juicy, flavorful bratwurst. Avoid very lean cuts, which can make the sausages dry.
  • Whole milk: Keep it very cold before mixing it into the meat. It helps make the sausage tender and cohesive.
  • Natural hog casings: Rinse and soak them according to the package directions before stuffing. If you can’t find casings, shape the mixture into patties and cook them without stuffing.
  • Seasonings: White pepper, nutmeg, mace, ginger, coriander, and marjoram create a warm, traditional-style flavor. If you don’t have mace, use a little extra nutmeg.
  • Egg white: Optional; it can help the mixture hold together, but the brats will still work without it.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Bratwurst

  • Keep everything cold. Chill the pork, grinder parts, and mixing bowl before you begin. If the meat starts to feel soft or greasy, pause and chill it again.
  • Mix until tacky. After adding the seasonings and cold milk, mix until the sausage mixture feels sticky and holds together when pressed. This helps the links stay cohesive.
  • Cook a small test patty. Fry a spoonful of the mixture before stuffing, then taste and adjust the seasoning if needed.
  • Stuff evenly, not tightly. Fill the casings snugly, but leave enough give for twisting and cooking so they’re less likely to split.
  • Release air pockets. Use a clean sausage pricker or fine pin only where you spot trapped air; there’s no need to prick every link.
  • Twist links in alternating directions. This helps keep the twists from loosening. If a link won’t stay closed, secure it with butcher’s twine.
  • Simmer gently. Whether you use beer or water, avoid a hard boil, which can make the casings split. Brown the brats afterward for a golden finish.
  • Check doneness with a thermometer. Cook pork sausages to an internal temperature of 160°F (71°C).
  • Cook in batches if needed. The links should have enough room in the skillet to turn and brown evenly.
  • Store promptly. Refrigerate raw sausages and cook within 1–2 days, or freeze them for longer storage.

👨‍🍳 How to Make Homemade Bratwurst

Ground pork being exuded from a meat grinder into a large glass bowl.
  1. Step 1: Cut the pork shoulder into 1-inch chunks and then grind with the large die. Make sure the meat, the grinder parts, and the bowl are very cold.
A person wearing black kitchen gloves using a small whisk to combine whole milk with bratwurst spices in a glass measuring cup.
  1. Step 2: Whisk the cold milk with the spices.
A person wearing black kitchen gloves using his hands to mix ground pork with whole milk that has been combined with bratwurst seasonings.
  1. Step 3: Add the spiced milk and egg white to the meat and mix with your hands for 2-3 minutes, until the mixture is very tacky.
A person using his two hands to guide raw bratwurst filling into natural hog casings that are attached to a sausage stuffer.
  1. Step 4: Load the sausage stuffer. Thread the casing onto the stuffing tube. Tie the end, then stuff steadily and evenly.
A person placing freshly stuffed raw homemade bratwursts onto a metal sheet pan.
  1. Step 5: Twist the brats (see EXPERT TIP) and then place on a baking sheet and refrigerate for 2-4 hours (uncovered) or overnight.
A close-up view of four links of homemade bratwurst that are being seared in a cast-iron skillet on a gas stove.
  1. Step 6: Cut the brats into individual links and cook in ½-inch beer (or water) for 15 to 20 minutes, until the internal temperature reaches 160°F. Remove the liquid and then sear the brats in butter or oil until browned. Serve at once.

EXPERT TIP – HOW TO FORM THE LINKS

After stuffing the casing, gently pinch it at your desired link length—about 5–6 inches is a good size—without cutting through the filling. Twist one link away from you, then twist the next toward you, alternating directions as you go; this helps keep the links from unraveling. If the casing feels too tight to twist, gently roll the filled rope back and forth to redistribute the sausage before continuing.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make homemade bratwurst without a sausage stuffer?

Yes. Shape the seasoned mixture into patties and cook them in a skillet,

What cut of pork is best for homemade bratwurst?

Well-marbled pork shoulder is a great choice because its fat helps keep the sausages juicy and flavorful.

Do I need to prick homemade bratwurst before cooking?

No. Keep the casings intact to help retain the juices. Only prick a link if you spot a trapped air pocket.

Can I simmer homemade bratwurst in beer?

Yes. Use a gentle simmer rather than a hard boil, then brown the sausages in a skillet or on the grill.

How do I know when homemade bratwurst is cooked?

Use an instant-read thermometer to check the center of a link; pork sausage should reach 160°F (71°C).

Can I freeze homemade bratwurst?

Yes. Freeze the uncooked links promptly in an airtight, freezer-safe package. Thaw them in the refrigerator before cooking.

A person holding a homemade bratwurst sausage in a toasted roll with brown mustard and topped with homemade sauerkraut.

🇩🇪 More Classic German (Oktoberfest) Recipes

Ready to make the best bratwurst this side of Berlin? Go for it!

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An overhead view of four links of seared homemade bratwurst in a black cast-iron skillet.
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Homemade Bratwurst

Juicy, warmly seasoned homemade bratwurst made with pork shoulder and stuffed into natural casings. Simmer them gently in beer, then sear until golden for a delicious Oktoberfest-style meal.
Prep Time15 minutes
Cook Time20 minutes
Chilling time2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Lunch / Dinner
Cuisine: German
Servings: 18
Calories: 357kcal
Author: Kris Longwell

Equipment

Ingredients

  • 5 lb pork shoulder boneless, cubed into 1-2-inch chunks
  • natural hog casings Rinsed and soaked according to package instructions.
  • 1 cup whole milk cold
  • 2 tablespoon Kosher salt
  • 2 teaspoon white pepper
  • 1½ teaspoon ground nutmeg
  • 1 teaspoon ground mace
  • 1 teaspoon ground ginger
  • 1 teaspoon lemon zest
  • ½ teaspoon ground coriander
  • ½ teaspoon sugar
  • ½ teaspoon marjoram
  • 1 egg white
  • 1 cup beer or water
  • brown mustard for serving
  • sauerkraut for serving
  • sub rolls or Kaiser rolls, preferably toasted

Instructions

  • Place the cubed meat, grinder parts, and mixing bowl in the freezer until very cold but not frozen solid—about 30–45 minutes.
    5 lb pork shoulder
  • Rinse the casings well, then soak as directed on the package. Run water through each casing to check for holes and make them easier to load onto the stuffing tube.
    natural hog casings
  • Pass the pork through the coarse plate of a meat grinder into a chilled bowl.
  • Whisk the salt, spices, lemon zest, sugar, and marjoram into the cold milk. Pour over the ground meat; add the egg white. Mix with clean hands or a sturdy spoon until the mixture looks tacky and holds together when pressed, about 2–3 minutes. Avoid letting it get warm.
    1 cup whole milk, 2 tablespoon Kosher salt, 2 teaspoon white pepper, 1½ teaspoon ground nutmeg, 1 teaspoon ground mace, 1 teaspoon ground ginger, 1 teaspoon lemon zest, ½ teaspoon ground coriander, ½ teaspoon sugar, ½ teaspoon marjoram, 1 egg white
  • Load the sausage stuffer, leaving as little air trapped in the mixture as possible. Thread a casing onto the stuffing tube, leaving a few inches hanging off the end. Tie the end, then stuff steadily and evenly—snug, but not so tight that the casing is stretched. Stop occasionally to release air bubbles with a clean sausage pricker or pin.
  • Make links about 5–6 inches long. Twist every other link away from you, then the next one toward you, so they stay closed. Refrigerate uncovered on a rack for 2–4 hours, or overnight, to let the casings dry and the flavors settle.
  • Put the links in a skillet with about ½ inch of water or beer. Bring the liquid to a gentle simmer—not a boil—and cook, turning once, until the sausages reach 160°F (71°C) in the center, about 10–15 minutes
    1 cup beer
  • Pour off the water (or beer), add a little oil or butter, and brown the brats over medium heat, turning until golden. Serve with mustard, sauerkraut, and tuck them into toasted rolls.
    brown mustard, sauerkraut, sub rolls

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep the pork, grinder parts, and mixing bowl very cold while making the sausage; chill the mixture again if it becomes soft or greasy.
  • Stuff the casings snugly, not tightly. Twist links in alternating directions, and prick only any visible air pockets.
  • Simmer the brats gently in beer—don’t boil—then pat dry and sear in butter until golden.
  • Cook pork sausage to an internal temperature of 160°F (71°C).
  • Refrigerate raw links and cook within 1–2 days, or freeze promptly. Thaw in the refrigerator before cooking.

Nutrition

Calories: 357kcal | Carbohydrates: 2g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 110mg | Sodium: 868mg | Potassium: 449mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

Creamy Chicken and Wild Rice Soup (Cozy and Easy)

by 8 Comments

This creamy chicken and wild rice soup is cozy, hearty, and just right for chilly fall evenings. Tender chicken, nutty wild rice, and savory vegetables come together in a silky broth for a comforting bowl that’s satisfying without feeling too heavy.

A straight-on view of a shallow white bowl filled with a serving of Creamy Chicken and Wild Rice Soup with several sliced of toasted bread in the background.
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🥕 The Ingredients

This cozy soup combines tender, savory bites and hearty grains with a rich, silky broth, finished with fresh, bright notes. Find ingredient notes (including substitutions and variations) below.

An overhead view of the ingredients for Creamy Chicken and Wild Rice Soup on a grey wooden background including chicken breasts, celery, carrots, onions, mushrooms, wild rice, chicken stock, cream, flour, butter, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Wild rice: Use whole wild rice or a wild rice blend. Cooking times vary, so follow the package directions and cook it separately for the most predictable soup texture.
  • Chicken: Boneless, skinless thighs stay especially tender, while chicken breasts offer a leaner option. Leftover cooked or rotisserie chicken works too—stir it in near the end.
  • Mushrooms: Cremini mushrooms add a savory, earthy flavor. White button mushrooms work well, or leave them out if you prefer.
  • Carrots, celery, and onion: This classic soup base builds flavor and adds sweetness and texture. Use extra carrots or celery if you’re skipping the mushrooms.
  • Chicken broth: Low-sodium broth lets you control the salt. Vegetable broth can be used, though the soup will have a slightly different flavor.
  • Heavy cream: It makes the broth rich and silky. Half-and-half will give you a lighter soup; avoid boiling the soup after adding it.
  • Flour: All-purpose flour thickens the broth. For a gluten-free version, use a gluten-free all-purpose blend, or leave it out for a thinner soup.
  • Thyme and parsley: Dried thyme seasons the soup as it simmers; fresh parsley adds a bright finish. Use about three times as much fresh thyme as dried, if substituting.
  • Lemon juice: A small squeeze at the end brightens the creamy broth. Add it gradually, to taste.

📌 Tips and Tricks for Perfect Homemade Soup

  • Cook the wild rice separately. It keeps the rice from absorbing too much broth and makes it easier to control the soup’s consistency.
  • Follow the rice package directions. Wild rice and wild rice blends can have very different cooking times.
  • Brown the chicken first. A little browning adds savory flavor to the soup. It doesn’t need to cook through in this step.
  • Don’t rush the vegetables. Let the onion, carrots, celery, and mushrooms soften before adding the broth to build a more flavorful base.
  • Add the cream near the end. Stir it in once the chicken and vegetables are cooked, then warm the soup gently. Avoid a hard boil.
  • Brighten the flavor before serving. Taste for salt and pepper, then add a small squeeze of lemon juice and fresh parsley.
  • Adjust the consistency as needed. Stir in extra broth if the soup gets too thick, especially after adding the rice or reheating leftovers.
  • For a make-ahead meal, store the rice separately. Add it to each bowl or stir it into the soup just before serving to help preserve the broth’s silky texture.

👩🏼‍🍳 How to Make Creamy Chicken and Wild Rice Soup

An overhead view of a medium-sized saucepan that is filled with fully cooked a wild rice and long grain rice blend on a gas stove.
  1. Step 1: Prepare the rice according to package instructions. Set aside.
A person using a pair of metal tongs to turn two seasoned chicken breasts that are being browned in a large pot in olive oil on a gas stove.
  1. Step 2: Season the chicken breasts all over with salt and pepper and sear in a large pot with olive oil (you won’t cook the chicken all the way through). Remove the chicken and set aside.
A person holding a small bowl of minced garlic in one hand and another small white bowl filled with dried thyme both over a large pot filled with sautéed carrots, celery, onion, and mushrooms.
  1. Step 3: Add the onion, carrots, celery, and mushrooms and sauté until soft, about 7 minutes. Stir in the garlic and thyme and sauté for another minute.
A person pouring chicken stock from a large glass measuring cup into a large pot filled with sautéed vegetables that have been coated with all-purpose flour.
  1. Step 4: Stir in the flour and cook, stirring often, for 1 minute. Stir in the chicken stock (or broth) and bring to a simmer.
A person placing a seared seasoned chicken breast into a pot filled with simmering chicken broth along with sautéd vegetables, spices, and herbs.
  1. Step 5: Add the chicken breasts, bay leaves, salt, and pepper to the broth and simmer for 15 to 20 minutes.
A person pouring heavy cream from a plastic measuring cup into a pot of simmering chicken and wild rice soup on a gas stove.
  1. Step 6: Remove the chicken and bay leaves. Cut the chicken into bite-sized pieces. Pour in the heavy cream and cooked rice.
A person transferring cubed, cooked chicken from a wooden cutting board into a pot filled with a simmering wild rice soup.
  1. Step 7: Return the chicken to the soup and simmer for a few minutes.
A person holding a small white bowl filled with fresh lemon juice in one hand and another small white bowl filled with chopped parsley in the other hand both over a pot of simmering creamy chicken and wild rice soup on a gas stove.
  1. Step 8: Stir in the lemon juice and parsley. Taste and add more salt if needed. Serve at once!

🥣 How to Serve

  • With crusty bread: Serve warm bowls with sourdough, rosemary focaccia bread, homemade ciabatta rolls, or skillet dinner rolls for dipping.
  • Alongside a salad: Pair the soup with a crisp green salad dressed with a tangy vinaigrette to balance its creamy richness.
  • With a simple garnish: Finish each bowl with chopped parsley, freshly cracked black pepper, or a light swirl of cream.
  • As a hearty main course: Serve generous portions for lunch or dinner, with a side of roasted vegetables if you’d like.
  • For a cozy fall meal: Pair it with warm apple cider or your favorite seasonal drink.

🙋🏽‍♂️ Frequently Asked Questions

Can I make creamy chicken and wild rice soup ahead of time?

Yes. For the best texture, store the cooked rice separately and stir it into the soup when reheating.

Can I freeze creamy chicken and wild rice soup?

You can, though cream-based soups may separate slightly after thawing. Freeze it before adding the cream for the smoothest result, then thaw, reheat gently, and stir in the cream.

How do I keep creamy chicken and wild rice soup from getting too thick?

Cook the rice separately and add it shortly before serving. If the soup thickens as it sits, stir in a little extra broth when reheating.

Can I use cooked chicken in creamy chicken and wild rice soup?

Yes. Shredded rotisserie or leftover cooked chicken works well. Add it near the end, just long enough to heat through.

A person raising a wooden ladle from a pot filled with Creamy Chicken and Wild Rice Soup with the ladle also filled with the soup.

🍲 More Cozy Soup Recipes

Ready to make the best soup on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a wide, shallow soup bowl filled with a serving of Creamy Chicken and Wild Rice Soup with slices of toast on both sides of the bowl.
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5 from 4 votes

Creamy Chicken and Wild Rice Recipe

A cozy, hearty soup with tender chicken, nutty wild rice, savory vegetables, and a silky cream broth—perfect for chilly evenings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer or Soup
Cuisine: American
Servings: 8
Calories: 444kcal
Author: Kris Longwell

Equipment

  • 1 large soup pot

Ingredients

  • 1 cup wild rice or blend, uncooked
  • 2 lbs chicken breasts boneless, skinless, or chicken thighs
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled and thinly sliced
  • 2 stalks celery chopped
  • 8 oz baby Bella mushrooms sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • ¼ cup all-purpose flour see NOTES
  • 6 cups chicken stock or broth
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 2 tablespoon Italian parsley chopped, plus extra for garnish

Instructions

  • Prepare the wild rice according to its package directions. Drain any excess liquid and set aside.
    1 cup wild rice
  • Pat the chicken dry and season with salt and pepper. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Brown the chicken for about 4 minutes per side; it doesn’t need to cook all the way through yet. Transfer to a plate.
    2 lbs chicken breasts, salt and pepper, 2 tablespoon unsalted butter , 1 tablespoon olive oil
  • Add the onion, carrots, celery, and mushrooms to the pot. Cook for 7–9 minutes, stirring occasionally, until softened and the mushrooms have released their moisture. Add the garlic and thyme; cook for 30 seconds.
    1 medium onion, 2 medium carrots, 2 stalks celery, 8 oz baby Bella mushrooms, 3 cloves garlic, 1 teaspoon dried thyme
  • Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the broth, stirring to dissolve the flour. Add the bay leaves and return the chicken to the pot. Season with 1½ teaspoons of salt and 1 teaspoon of pepper.
    ¼ cup all-purpose flour, 6 cups chicken stock, 2 bay leaves
  • Bring the soup to a gentle simmer, then reduce the heat, cover partially, and cook for 15–20 minutes, or until the chicken is cooked through. Remove the chicken and shred or chop it. Discard the bay leaf.
  • Stir the cooked rice and cream into the soup. Simmer gently for 3–5 minutes—don’t let it boil hard. Return the chicken to the pot. Stir in the lemon juice and parsley, then taste and add more salt if needed.
    1 cup heavy cream, 1 tablespoon lemon juice, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cook the wild rice separately according to the package directions, then stir it into the soup near the end. This helps keep the broth from becoming too thick.
  • For a thicker soup if you forgot the flour, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the gently simmering soup and cook for 1–2 minutes, adding more slurry if needed.
  • Add the cream near the end and keep the soup at a gentle simmer; avoid boiling it hard.
  • Refrigerate leftovers for up to 3 days. The rice will continue absorbing broth, so add a splash of broth when reheating.

Nutrition

Calories: 444kcal | Carbohydrates: 30g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 420mg | Potassium: 962mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3252IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg

Caramel Pecan Sticky Buns

by 2 Comments

These Caramel Pecan Sticky Buns are soft, tender, and filled with a buttery cinnamon-sugar swirl, then baked over a rich caramel and toasted pecan topping. Flip them out of the skillet while they’re still warm for a gorgeous, gooey brunch treat that’s hard to resist.

A straight-on view of a Caramel Pecan Sticky Buns in a circular formation resting on a white round serving platter with caramel sauce at the bottom of the pastry.
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🧈 The Ingredients

A handful of familiar baking staples come together to create soft, pillowy buns with a rich, gooey caramel finish and plenty of warm, nutty flavor. Find ingredient notes (including substitutions and variations) below.

An overhead view of ingredients for Caramel Pecan Cinnamon Sticky Buns on a grey wooden background including flour, milk, yeast, sugar, salt, honey, eggs, sugar, vanilla, melted butter, cream, pecans, and cinnamon.

📝 Ingredient Notes and Substitutions

  • Yeast: Active dry yeast works well here. Make sure the milk is warm—not hot—so the yeast can activate.
  • Milk: Whole milk gives the dough a tender, rich texture. Two-percent milk can also be used.
  • Butter: Unsalted butter lets you control the salt level. If using salted butter, reduce the added salt slightly.
  • Flour: All-purpose flour keeps the buns soft. Add it gradually; the dough should be slightly tacky rather than stiff.
  • Brown sugar: Light brown sugar gives the filling and caramel a mellow sweetness. Dark brown sugar works too and adds a deeper molasses flavor.
  • Pecans: Toasting the pecans first brings out their flavor. Walnuts can be substituted, or the nuts can be omitted.
  • Honey or corn syrup: Either helps the caramel stay smooth and less likely to crystallize. Use whichever you prefer.
  • Heavy cream: It gives the caramel a creamy texture. For a less rich topping, half-and-half can be used, though the caramel may be a little thinner.
  • Cinnamon: Adjust the amount to taste, or add a pinch of nutmeg for extra warmth.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Sticky Buns

  • Check the milk temperature. It should feel warm, not hot—about 105–110°F—so it activates the yeast without harming it.
  • Use the flour as a guide, not a fixed amount. Add it gradually and stop when the dough is soft and slightly tacky; too much flour can make the buns dense.
  • Give the dough enough time to rise. Look for it to roughly double, rather than relying only on the clock. A cool kitchen may need extra time.
  • Roll the dough evenly. A uniform rectangle helps the buns bake at a similar rate and keeps the filling distributed.
  • Watch the caramel while it bakes. Set the skillet on a foil-lined baking sheet to catch any bubbling over.
  • Check the center for doneness. The outer buns can brown before the middle is baked through. Tent loosely with foil if needed, and bake until the center bun is cooked.
  • Invert while warm. Let the skillet rest briefly, then turn the buns out onto a platter before the caramel cools and firms up. Use oven mitts—the cast iron and caramel will be very hot.
  • Serve warm. The caramel is at its gooey best shortly after the buns come out of the oven.

👩🏼‍🍳 How to Make the Dough for Sticky Buns

An overhead view of yeast that has been activated in warm milk in the bowl of a stand mixer.
  1. Step 1: In the bowl of your stand mixer, combine the warm milk with the yeast and a pinch of sugar. Let rest until foamy, about 7 minutes.
  1. Step 2: Whisk in the remaining sugar, melted butter, and salt.
A downward view of a shaggy dough that has been mixed and formed in the bowl of a stand mixer.
  1. Step 3: Gradually mix in the flour (about 4 to 4½ cups) until a shaggy dough is formed.
A person removing the plastic lid from a proofing container which is filled with cinnamon roll dough that has shows over the 2-quart line on the container.
  1. Step 4: Knead the dough with the dough attachment (or by hand) until the dough is smooth and elastic. Transfer to a container (or bowl), cover, and let proof until the dough has doubled in size, about 60-90 minutes.
A person pouring vanilla extract from a small white bowl into a saucepan on a gas stove filled with brown sugar that has dissolved in simmering melted butter.
  1. Step 5: Meanwhile, in a saucepan, melt the butter and stir in the brown sugar and salt.
A person sprinkling chopped pecans over the surface of caramel sauce that is resting on the bottom of a large cast-iron skillet.
  1. Step 6: Pour the caramel sauce into a greased 12-inch cast-iron skillet or a 9×13 baking dish. Sprinkle the pecans over the sauce.
A person sprinkling a brown sugar and cinnamon mixture over a large rectangle of cinnamon roll dough that is on a lightly floured surface and has a layer of softened butter between the dough and the sugar mixture.
  1. Step 7: Roll the dough out to a 12×16″ rectangle on a lightly floured surface. Smear on the softened butter and then top with a mixture of brown sugar, cinnamon, and salt.
A person holding the ends of a long tube of cinnamon roll dough that has been rolled tightly onto a lightly floured black marble surface.
  1. Step 8: Starting from a long side, roll the dough into a snug log.

Expert Tip: No Mixer? No Problem!

No stand mixer? Mix the dough with a sturdy spoon until it comes together, then knead it by hand on a lightly floured surface for about 8–10 minutes. The dough should feel smooth, elastic, and slightly tacky—add flour sparingly so the buns stay soft and tender.

👨‍🍳 How to Make Caramel Pecan Sticky Buns

A person placing freshly cut cinnamon rolls that have not been baked yet into a large cast-iron skillet that has a layer of caramel sauce and chopped pecans in the bottom of the pan.
  1. Step 1: Cut the log into 12 rolls and place them in the skillet (or pan) over the caramel-pecan sauce.
  1. Step 2: Cover with plastic wrap and let the rolls rise for another 30-45 minutes in a warm, non-drafty area.
A person wearing oven mitts holding the handles of a large cast-iron skillet that is filled with freshly baked cinnamon rolls and is resting on a baking rack on a wooden cutting board.
  1. Step 3: Bake in a 350°F oven until lightly browned and cooked through, about 30-40 minutes.
  1. Step 4: Let the rolls rest for 5 minutes. Place a large platter over the skillet/pan and invert. Serve warm.

🍽️ How to Serve

  • Serve warm, straight from the platter. The caramel topping is soft and gooey while the buns are still warm.
  • Enjoy them on their own with coffee or tea for a cozy breakfast or brunch treat.
  • Add a scoop of vanilla ice cream for a simple dessert, especially if the buns are warmed slightly.
  • Finish with a pinch of flaky salt to balance the sweetness and bring out the caramel flavor.
  • Pair with fresh fruit for a lighter brunch spread.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Caramel Pecan Sticky Buns ahead of time?

Yes. Arrange the shaped buns over the caramel topping, cover the skillet, and refrigerate overnight. In the morning, let them sit at room temperature until puffy, then bake as directed.

Can I use a different pan instead of a cast-iron skillet?

Yes. A 9-by-13-inch baking dish works well. Arrange the buns over the caramel and pecans, and bake at the same temperature, checking for doneness around the recipe’s suggested time.

How do I know when the Caramel Pecan Sticky Buns are done?

The tops should be golden, and the center bun should look baked rather than doughy. If the tops brown too quickly, tent the skillet loosely with foil while the centers finish baking.

How should I store leftovers?

Once cooled, cover and refrigerate leftovers for up to 3 days. Reheat individual buns briefly in the microwave until warm and soft.

A straight-on view of a single Caramel Pecan Sticky Bun resting on a white plate with a clear glass of coffee sitting nearby.

🌞 More Breakfast Baking Recipes

Ready to make the best sticky buns in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a Caramel Pecan Sticky Buns in a circular formation resting on a white round serving platter with caramel sauce at the bottom of the pastry.
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5 from 1 vote

Caramel Pecan Sticky Buns

Soft, cinnamon-swirled sticky buns bake in a cast-iron skillet over gooey caramel and pecans, then flip out beautifully for a warm, irresistible treat.
Prep Time20 minutes
Cook Time30 minutes
Proof (Rising) Time1 hour 10 minutes
Total Time2 hours
Course: Breakfast / Brunch
Cuisine: American
Servings: 12
Calories: 570kcal
Author: Kris Longwell

Equipment

  • Stand mixer (see NOTES about making the dough without a mixer)
  • 12-inch cast-iron skillet or 9×13 baking pan

Ingredients

For the Dough

  • ¾ cup whole milk warm, 105 to 115°F
  • 2¼ teaspoon active dry yeast
  • ¼ cup sugar
  • 2 large eggs room temperature
  • 6 tablespoon unsalted butter melted
  • 1 teaspoon fine sea salt
  • 4-4½ cups all-purpose flour
  • cooking spray

For the Cinnamon Filling

  • ¾ cup brown sugar light
  • 1½ tablespoon ground cinnamon
  • ½ teaspoon salt

For the Caramel Pecan Topping

  • ½ cup unsalted butter 1 stick, plus extra for greasing the pan
  • ¾ cup brown sugar light
  • ¼ cup heavy cream
  • ¼ cup honey
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup pecans roughly chopped, add more if desired

For Assembly

  • ½ cup unsalted butter 1 stick, room temperature

Instructions

  • In the bowl of your stand mixer, stir the warm milk, yeast, and a pinch of the sugar together. Let stand for 5–10 minutes, until foamy. If it doesn’t foam, the yeast may be inactive, or the milk may have been too hot.
    ¾ cup whole milk, 2¼ teaspoon active dry yeast, ¼ cup sugar
  • Whisk in the remaining sugar, eggs, melted butter, and salt. Add 4 cups of flour and mix until a shaggy dough forms. Add the dough attachment and mix for 5–7 minutes on medium, adding flour a tablespoon at a time only if the dough is very sticky. It should be soft and slightly tacky. If kneading by hand, knead for 8 to 10 minutes.
    2 large eggs, 6 tablespoon unsalted butter, 1 teaspoon fine sea salt, 4-4½ cups all-purpose flour
  • Place the dough in a lightly greased bowl (greased with cooking spray) or proofing container, turn to coat, and cover. Let rise in a warm spot until doubled, about 1–1½ hours.
    cooking spray
  • While the dough is rising, stir together the brown sugar, cinnamon, and salt for the filling in a medium bowl. Set aside.
    ¾ cup brown sugar, 1½ tablespoon ground cinnamon, ½ teaspoon salt
  • During the final 15 minutes of proofing, melt the butter (1 stick) in a saucepan over medium heat. Stir in the brown sugar, cream, honey, and salt. Bring to a gentle simmer and cook for 1 minute, stirring. Remove from the heat and stir in the vanilla. Pour into a greased 12-inch cast-iron skillet or 9-by-13-inch baking dish and scatter the pecans evenly over the caramel.
    ½ cup unsalted butter, ¾ cup brown sugar, ¼ cup heavy cream, ¼ cup honey, ½ teaspoon salt, 1 teaspoon vanilla extract, ½ cup pecans
  • Roll the risen dough on a lightly floured surface into a rectangle about 16 by 12 inches. Spread with the soft butter, then sprinkle evenly with the cinnamon-sugar mixture and chopped pecans.
    ½ cup unsalted butter
  • Starting from the long side, roll the dough into a snug log. Pinch the seam closed. Cut into 12 rolls with a sharp knife, then arrange them over the caramel topping. Cover loosely with plastic wrap and let rise until puffy and nearly doubled, about 30–45 minutes. Toward the end of the rise, heat the oven to 350°F (175°C).
  • Remove the plastic wrap and bake for 25–30 minutes, until the rolls are golden and the centers are cooked through. If they brown too quickly, loosely tent the pan with foil. Let rest for 5 minutes.
  • Carefully run a knife around the edge of the pan. Place a large serving platter over the dish and, using oven mitts, flip the pan over so the caramel and pecans coat the rolls. Lift off the baking dish. Serve warm.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • If you don’t have a cast-iron skillet, use a greased 9-by-13-inch baking dish.
  • If you don’t have a stand mixer, stir the dough together in a large bowl, then knead by hand on a lightly floured surface for 8–10 minutes, until smooth, elastic, and slightly tacky. Add flour sparingly to keep the buns soft.
  • Set the skillet on a foil-lined baking sheet in case the caramel bubbles over.
  • For overnight prep, cover the shaped buns and refrigerate; let them sit at room temperature until puffy before baking.
  • Invert the buns onto a platter after a brief rest, while the caramel is still warm and fluid. Use oven mitts—the skillet and caramel will be very hot.

Nutrition

Calories: 570kcal | Carbohydrates: 75g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 419mg | Potassium: 163mg | Fiber: 2g | Sugar: 38g | Vitamin A: 796IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 3mg

Crispy Fried Cheese Curds (Easy Homemade Recipe)

by 4 Comments

These crispy fried cheese curds are golden and crunchy on the outside, with a warm, melty center that’s hard to resist. They’re easy to make at home and are perfect served hot with homemade ranch dressing or zesty marinara sauce for dipping.

A person using two hands to pull the ends of a fried cheese curd revealing long, stretchy strand of cheese between the two crispy ends of the curd.
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🧀 The Ingredients

A simple, flavorful coating gives the curds their crisp, golden crunch while letting the rich, melty cheese shine. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Fried Cheese Curds on a grey wooden background including cheese curds, flour, breadcrumbs, buttermilk, an eggs, oil, seasonings, marinara, and ranch dressing.

📝 Ingredient Notes

  • Cheese curds: Fresh, bite-size curds work best. If yours are large, break them into smaller pieces so they heat evenly.
  • All-purpose flour: Helps the coating cling to the curds. A cup-for-cup gluten-free flour blend can be substituted.
  • Milk or buttermilk: Either helps create a flavorful coating; buttermilk adds a subtle tang. Use unsweetened, unflavored plant-based milk if needed.
  • Panko breadcrumbs: Make the exterior especially crisp. Regular breadcrumbs work, though the coating may be a little denser.
  • Seasonings: Garlic powder, smoked paprika, oregano, salt, and pepper add savory flavor. Adjust them to taste or swap in your favorite dried herbs.
  • Neutral oil: Canola or vegetable oil is ideal for frying because it has a mild flavor and handles high heat.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Fried Cheese Curds

  • Chill the curds before coating. Cold curds are less likely to melt too quickly and leak through the coating.
  • Dry them well. Pat the curds dry before breading so the coating sticks better.
  • Use a double coating. The second dip in the egg mixture and breadcrumbs helps create a crisp, sturdy shell.
  • Chill again after breading. Refrigerate the coated curds for 10–15 minutes to help the coating set.
  • Keep the oil near 350°F (175°C). Use a thermometer if you have one; temperature control helps the coating crisp without overcooking the cheese.
  • Fry in small batches. Adding too many curds at once lowers the oil temperature and can make them greasy.
  • Cook just until golden. They fry quickly, so watch closely and remove them before the cheese starts to escape.
  • Serve immediately. Fried cheese curds are crispiest and most melty straight from the fryer.

👩🏼‍🍳 How to Make Fried Cheese Curds

A person tossing cheese curds in a small bowl filled with flour next to a plate filled with more cheese curds and another shallow bowl filled with combined eggs and buttermilk.
  1. Step 1: Working in batches, toss the cheese curds in a bowl filled with all-purpose flour.
A person using his hands to toss cheese curds that have been coated with flour in an egg and buttermilk bath in a shallow bowl.
  1. Step 2: In a shallow bowl (or pan), whisk the eggs with the buttermilk. Add the floured curds and gently toss to coat.
A person using his fingers to toss cheese curds that are coated with a flour and egg mixture in a shallow bowl that is filled with seasoned flour.
  1. Step 3: In a separate bowl (or pan), combine the flour with the salt, pepper, garlic powder, and paprika. Add the cheese curds (let excess egg drip off) and gently toss to coat.
A person using his fingers to toss egg and flour battered cheese curds in a shallow bowl that is filled with an egg and buttermilk mixture.
  1. Step 4: Return the coated curd to the egg mixture and gently toss to coat again.
A person tossing battered cheese curds in a shallow bowl filled with Panko breadcrumbs mixed with dried oregano.
  1. Step 5: In another shallow bowl (or pan), combine the Panko with the dried oregano. Let the curd drip excess egg, and then gently toss in the breadcrumbs. Place on a baking sheet and chill for 15 minutes in the fridge.
A person raising a fry basket filled with fried cheese curds from a deep-fryer.
  1. Step 6: Working in batches, fry the breaded curds in 350°F vegetable oil until crispy, about 90 seconds. Drain on a baking rack or on paper towels.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make fried cheese curds ahead of time?

You can bread them a few hours ahead and keep them covered in the refrigerator until you’re ready to fry. For the best texture, fry just before serving.

Can I freeze fried cheese curds?

They’re best fresh, but you can freeze the breaded, uncooked curds in a single layer. Fry them from frozen, adding a little time and watching closely for leaks.

Why did my cheese curds leak while frying?

A little leakage is normal. If too much, they may have been too warm, the coating may have had gaps, or the oil may have been too hot. Chill the coated curds and fry a test piece first.

Can I reheat fried cheese curds?

Reheat them in an air fryer or oven until hot and crisp. They won’t be quite as gooey as freshly fried, so avoid microwaving if you want to keep the coating crunchy.

An overhead view of a metal tray lined with white wax paper and filled with freshly prepared fried cheese curds along with a small bowl of marinara in one corner and another small bowl of ranch dressing in the opposite corner.

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A close-up view of a metal tray lined with white wax paper and filled with freshly prepared fried cheese curds along with a small bowl of marinara in one corner and another small bowl of ranch dressing in the opposite corner.
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5 from 2 votes

Crispy Fried Cheese Curds

Crispy fried cheese curds are golden and crunchy outside, with a warm, melty center. Serve them hot with ranch or marinara for an easy, crowd-pleasing appetizer.
Prep Time15 minutes
Cook Time15 minutes
Chill time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 652kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying or a deep-fryer

Ingredients

  • 12 oz cheese curds small to medium size
  • 1½ cups all-purpose flour divided
  • 1 teaspoon Kosher salt plus more for finishing
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 large egg
  • 1 cup buttermilk or whole milk
  • 1½ cups Panko breadcrumbs plain
  • 1 teaspoon dried oregano
  • vegetable oil for frying
  • 1 tablespoon Italian parsley finely chopped, for garnish (optional)
  • marinara sauce for serving
  • Ranch dressing for serving

Instructions

  • Pat the cheese curds dry. If they’re large, break them into bite-size pieces. 
    12 oz cheese curds
  • Add ¼ cup of the flour to a small bowl. In a shallow bowl, combine 1¼ cups of flour, salt, pepper, garlic powder, and smoked paprika. In a second bowl, whisk the egg with the buttermilk (or milk). In a third bowl, mix the Panko with the oregano.
    1½ cups all-purpose flour, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, 1 large egg, 1 cup buttermilk, 1½ cups Panko breadcrumbs, 1 teaspoon dried oregano
  • Working in small batches, lightly dust the curds with the small bowl of flour. Dip them in the egg mixture, let the excess drip off, then roll them in the seasoned flour mixture. Dip once more in the egg mixture and finish with Panko, pressing gently so the crumbs adhere. Place the coated curds on a tray and refrigerate for 10–15 minutes.
  • Pour 2–3 inches of oil into a heavy pot and heat to 350°F (175°C). Use a thermometer if possible. Or heat your deep fryer to 350°F.
    vegetable oil
  • Carefully add a handful of curds at a time. Fry for about 45–75 seconds, turning once, until golden. Don’t crowd the pot. Transfer to a wire rack or paper-towel-lined tray and sprinkle lightly with salt. Garnish with finely chopped Italian parsley, if desired.
    1 tablespoon Italian parsley
  • Serve right away with marinara sauce and/or Ranch dressing.
    marinara sauce, Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For best results, use fresh, bite-size cheese curds. Break larger curds into smaller pieces.
  • Chill the curds before breading, then refrigerate the coated curds for 10–15 minutes to help the coating set.
  • Keep the oil near 350°F (175°C) and fry in small batches, just until golden. If a curd leaks, chill the remaining batch and check that the coating is sealed.
  • Serve immediately with ranch dressing or marinara.
  • Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an air fryer or oven until hot and crisp; avoid microwaving, which can make the coating soggy.

Nutrition

Calories: 652kcal | Carbohydrates: 56g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 722mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 735mg | Iron: 4mg

Carnitas Torta (Mexican Pulled Pork Sandwich)

by Leave a Comment

This carnitas torta is loaded with tender, crisped pork, creamy beans, avocado, and fresh toppings on a soft telera roll. Our slow-cooked pork carnitas and homemade telera rolls take this satisfying Mexican-inspired sandwich to the next level.

A person holding a homemade carnitas torta sandwich in the palm of his hand with the shredded pork filling and juicy vegetables clearly visible.
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🐖 The Ingredients

This carnitas torta layers rich, slow-cooked pork and fresh, zesty toppings inside a soft roll for a hearty, satisfying sandwich. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for carnitas torta on a grey wooden background including shredded pork, refried beans, telera rolls, jalapeños, Cotija cheese, avocado, lettuce, onion, and sliced tomatoes.

📝 Ingredient Notes and Substitutions

  • Carnitas: Slow-cooker carnitas are tender and flavorful; crisp them in a skillet or under the broiler before assembling for tasty browned edges. Drain excess cooking liquid so the bread doesn’t get soggy.
  • Telera rolls: Homemade telera make the torta special, but store-bought telera or another soft sandwich roll can work. Lightly toast the cut sides for extra structure.
  • Refried beans: Homemade refried beans are especially delicious, but canned beans are a convenient substitute. Warm them before spreading so they’re easy to layer.
  • Tomatoes and onions: Use ripe tomatoes and thinly slice the onion. White onion is traditional in many Mexican preparations; red onion works too.
  • Iceberg lettuce: Its crisp texture gives the sandwich a refreshing crunch. Shredded romaine or cabbage can be used instead.
  • Pickled jalapeños: Add them to taste for tang and heat. Use fewer—or leave them out—for a milder torta.
  • Cotija cheese: Cotija adds a salty, crumbly finish. Queso fresco is a milder substitute.
  • Hot sauce: Optional; serve it on the side or drizzle it into the sandwich according to your preferred heat level.

🔥 Tips and Tricks for the Perfect Torta

  • Crisp the carnitas: Spread the pork in a single layer and broil or pan-fry until browned in spots. Drain excess cooking liquid first so the meat crisps instead of steams.
  • Warm the beans: Warm refried beans before spreading; they’ll be easier to layer and help hold the toppings in place.
  • Toast the telera: Lightly toast the cut sides of the roll for a little crunch and to help keep the bread from getting soggy.
  • Layer thoughtfully: Spread beans on the bottom half, then add carnitas and toppings. Add hot sauce just before serving, or serve it on the side.
  • Keep the lettuce crisp: Add shredded lettuce near the top of the sandwich, just before serving.
  • Adjust to taste: Pickled jalapeños and hot sauce add heat, while Cotija brings a salty finish. Start with a little, then add more as desired.
  • Serve right away: Assemble the tortas shortly before serving so the rolls stay fresh and the carnitas remain crisp.

Expert Tip

Carnitas are just one delicious torta filling. Try shredded tinga chicken, sliced carne asada, grilled chorizo, or ham; for a meatless option, use sautéed mushrooms or crispy potatoes. Season and prepare the filling to match the torta style you’re making.

👩🏼‍🍳 How to Make Carnitas Torta

A person using two forks to shred slow cooked seasoned pork shoulder on a baking sheet.
  1. Step 1: Follow the recipe for making slow-cooker carnitas. Once fall-apart tender, place on a baking sheet and shred with a couple of forks.
Shredded pork carnitas on a metal baking sheet that has been lightly charred under a broiler.
  1. Step 2: Strain the liquid from the slow-cooker and pour about 1 cup over the shredded meat. Place about 6 inches under the broiler on HIGH for about 6 minutes, stirring halfway through, until crispy. Keep warm.
A person wearing oven mitts standing behind a kitchen counter with a baking pan filled with homemade telera rolls on a baking rack resting on a wooden cutting board.
  1. Step 3: Follow the recipe to make homemade telera rolls.
A person using a small metal spatula to flip over a toasty telera bun that has been split open and being toasted with butter on a large cast-iron skillet on a gas stove.
  1. Step 4: Split the rolls open, butter them, and toast them in a large cast-iron skillet until lightly browned.
A person placing slices of avocado over a thin layer of refried beans that have been spread across the bottom half of a toasted telera bun.
  1. Step 5: Add a layer of refried beans on the bottom bun, and then top with sliced avocado.
A person placing the top portion of a toasted telera bun on the top of the fully loaded carnitas torta packed with beans, pork, vegetables, and crumbled cheese.
  1. Step 6: Add a mound of carnitas, then top with sliced tomatoes, onion, lettuce, pickled jalapeños, and crumbled Cotija cheese, then place the top bun on. Serve at once!

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make a carnitas torta ahead of time?

Prepare the components ahead, but crisp the pork and assemble the sandwiches just before serving to keep the bread from getting soggy.

What bread is best for a carnitas torta?

Telera is a classic choice: its soft interior and sturdy shape hold the filling well. Bolillo or another soft sandwich roll can also work.

How do I keep a carnitas torta from getting soggy?

Drain excess liquid from the pork, lightly toast the cut sides of the roll, and add juicy toppings shortly before serving.

What can I serve with a carnitas torta?

Pair it with tortilla chips and salsa, Mexican rice, refried beans, street corn, or a simple salad. Agua fresca or an ice-cold beer makes a refreshing drink alongside it.

A straight-on view an overflowing carnitas torta packed with layers of refried beans, avocado, carnitas, tomatoes, jalapeños, Cotija cheese, all on a homemade telera bun.

🇲🇽 More Classic Mexican Recipes

Ready to make the best sandwich this side of Juárez? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view an overflowing carnitas torta packed with layers of refried beans, avocado, carnitas, tomatoes, jalapeños, Cotija cheese, all on a homemade telera bun.
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Carnitas Torta (Mexican Pulled Pork Sandwich)

This carnitas torta features crisped slow-cooker pork, homemade refried beans, fresh toppings, and Cotija cheese tucked into a soft homemade telera roll. Add hot sauce for a little extra heat.
Prep Time15 minutes
Cook Time10 minutes
Do Ahead – Carnitas, Rolls, Beans1 day
Total Time1 day 25 minutes
Course: Lunch / Dinner
Cuisine: Mexican
Servings: 8
Calories: 190kcal
Author: Kris Longwell

Equipment

  • Baking sheet
  • Cast-iron skillet or toaster oven

Ingredients

Do Ahead (1 to 2 days in advance)

For the Sandwich

  • 4 cups carnitas plus about 1 cup of strained slow-cooker liquid, or 1 tablespoon vegetable oil
  • 1 cup refried beans
  • 4 telera rolls cut in half
  • 4 tablespoon unsalted butter softened
  • 2 avocados peeled, pitted, and thinly sliced
  • 2 medium tomatoes sliced
  • 1 medium onion red or yellow, thinly sliced
  • 1 cup iceberg lettuce shredded
  • ½ cup pickled jalapeños or fresh (for extra heat)
  • ½ cup Cotija cheese crumbled
  • hot sauce optional

Instructions

Do Ahead

  • Prepare the carnitas.
    Slow-cooker carnitas
  • Prepare the terela rolls (keep them in baggies or a container with a lid).
    talera rolls
  • Prepare the refried beans.
    refried beans

Prepare the Torta Sandwiches

  • Turn your broiler to HIGH and place the oven rack about 6 inches below the heating element. Spread the pork across a baking sheet. Pour about 1 cup of the strained slow-cooker liquid (or toss 1 tablespoon of vegetable) over the pork and toss to coat. Place under the broiler (6 inches) for about 6 minutes, stirring after about 3 minutes. Keep an eye on the pork; you want it crispy, but not burned. Keep warm.
    4 cups carnitas
  • Warm the beans in a skillet over medium-low heat.
    1 cup refried beans
  • Butter the cut sides of the rolls. Toast the buns (1 or 2 at a time) in a hot cast-iron skillet on the stove or in a toaster oven until lightly browned and toasty. Set aside.
    4 telera rolls, 4 tablespoon unsalted butter
  • Place the bottom buns on a large cutting board. Add a thin layer of the warm beans over each bottom bun. Add a layer of the sliced avocado. Top with a generous layer of the warm carnitas. Top with tomatoes, onion, lettuce, and jalapeños, if desired. Sprinkle on the Cotija and add the top buns. Serve at once with hot sauce on the side.
    2 avocados, 2 medium tomatoes, 1 medium onion, 1 cup iceberg lettuce, ½ cup pickled jalapeños, ½ cup Cotija cheese, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • For the best texture, crisp the carnitas in a skillet or under the broiler, and drain off excess cooking liquid first.
  • Warm the refried beans before spreading them on the rolls.
  • Be sure to lightly toast the cut sides of the telera to help keep the bread from getting soggy.
  • Assemble the tortas just before serving so the rolls stay fresh and the pork stays crisp.
  • Homemade telera rolls are best made no more than 2 days ahead. Once completely cool, store them in an airtight bag at room temperature; avoid refrigerating, as it can make them stale faster.
  • Add hot sauce to taste, or serve it on the side.

Nutrition

Calories: 190kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 429mg | Potassium: 373mg | Fiber: 6g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 1mg

Homemade Telera Rolls (Mexican Bread for Tortas)

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These homemade telera rolls are soft, lightly crusted Mexican breads with the signature grooves that make them perfect for tortas. They’re delicious fresh from the oven and sturdy enough to hold generous fillings like carnitas, refried beans, avocado, and roasted tomato salsa.

A straight-on view of a bread basket lined with a festive linen and filled with homemade telera rolls.
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💦 The Ingredients

These telera rolls are made with a handful of pantry staples and pork lard, which gives them a tender crumb and a subtle savory richness.

An arrangement of ingredients for homemade telera rolls on a grey wooden background including bread flour, yeast, pork lard, water, and sugar.

📝 Ingredient Notes and Substitutions

  • Bread flour: Gives the rolls a sturdy yet soft structure. All-purpose flour can work, though the rolls may be a little less chewy.
  • Yeast: Instant yeast can be mixed directly into the dry ingredients. If using active dry yeast, dissolve it in the lukewarm water first and let it stand for about 5–10 minutes, until foamy.
  • Pork lard: Adds tenderness and a subtle savory flavor. Use softened, not hot or melted, lard so it blends evenly. Neutral oil can be substituted, though the flavor and texture may differ slightly.
  • Sugar: A small amount helps the yeast get started and adds balance; it won’t make the rolls sweet.
  • Salt: Use fine salt for even distribution throughout the dough.
  • Water: Lukewarm water helps activate the yeast. It should feel comfortably warm, not hot. 105°F-115°F.

🔥 Tips and Tricks for Perfect Telera

  • Measure the flour carefully. For the most consistent results, weigh it if possible. Too much flour can make the dough stiff and the rolls dense.
  • Keep the dough soft. It should be slightly tacky but manageable. Add extra flour sparingly, a tablespoon at a time, if needed.
  • Knead until smooth and elastic. Well-developed dough is easier to shape and helps the rolls hold their form.
  • Let the dough rise until doubled. Rising times vary with room temperature, so use the dough’s appearance as your guide.
  • Shape evenly. Divide the dough into equal portions and form smooth ovals for rolls that bake at the same rate.
  • Make the grooves before the final rise. Press two lengthwise indentations into each shaped roll using the rounded handle of a wooden spoon or a chopstick. Press firmly without cutting through the dough.
  • If the dough resists, let it rest. Cover it for 10–15 minutes to relax the gluten, then press the grooves again.
  • Bake until lightly golden. Telera rolls are meant to stay soft, so avoid baking them until deeply browned.
  • Cool before slicing. Let the rolls cool on a rack so the crumb can set and the centers don’t turn gummy.

👩🏼‍🍳 How to Make Homemade Telera Rolls

A view into the bowl of a stand mixer with flour in it that has been whisked with yeast, sugar, and salt.
  1. Step 1: In the bowl of a stand mixer, whisk the flour with the yeast, sugar, and salt.
A person holding a ball of telera dough in his hand over a black marble countertop.
  1. Step 2: Add the warm water and pork lard and knead with the dough attachment until a smooth and elastic dough is formed, about 7 minutes.
A person standing behind a counter with a proofing container in front of him that is filled with risen dough for homemade telera rolls.
  1. Step 3: Transfer the dough to an oiled bowl or proofing container and let rest until doubled in size, about 60-90 minutes.
A person draping a kitchen towel over balls of homemade telera dough on a lightly floured black granite counter.
  1. Step 4: Form eight balls of dough, cover with a kitchen towel, and let rest for 10 minutes.
A person using a thin wooden skewer to created an end-to-end indention in an oval piece of bread dough on a lightly floured kitchen counter.
  1. Step 5: Use your palm to flatten each ball into a 5-inch oval. Use a rod (or chopstick) to form indentations from end to end of the dough, creating three raised sections. Place on a baking sheet, cover, and let rise for another 35 minutes.
A person wearing oven mitts standing behind a large wooden cutting board with an aerated baking sheet filled with freshly baked telera rolls resting on a baking rack.
  1. Step 6: Bake at 375°F for 20-22 minutes, until lightly golden. Remove the rolls from the pan and let them cool on a baking rack.

Expert Tip

An aerated baking pan works well for telera rolls and can help the bottoms brown evenly. If the holes are large or you’re unsure about sticking, line the pan with parchment paper—or use a regular baking sheet lined with parchment.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How do I make homemade telera rolls soft and fluffy?

Knead the dough until smooth and elastic, let it rise until doubled, and avoid adding too much extra flour. Bake just until lightly golden so the rolls stay tender.

Can I make homemade telera rolls without lard?

Yes. Substitute the lard with the same amount of neutral oil. The flavor and texture may be slightly different, but the rolls should still be soft and delicious.

Why do my homemade telera rolls lose their grooves?

The dough may be too springy, or the indentations may not be deep enough. Press the grooves into the shaped rolls before the final rise, and gently reinforce them before baking if they’ve softened.

Can I freeze homemade telera rolls?

Yes. Let the rolls cool completely, then store them in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm briefly in the oven before serving.

A person holding split open homemade telera roll in the palm of his hand revealing the soft crumb interior of the bread.

🍞 More Classic Bread Recipes

Ready to make the best sandwich rolls this side of Mexico City? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a bread basket lined with a festive linen and filled with homemade telera rolls.
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Homemade Telera Rolls

Soft, lightly crusted homemade telera rolls with classic grooves—perfect for tortas, sandwiches, or serving warm with a little butter.
Prep Time15 minutes
Cook Time20 minutes
Proofing (Rising) Time2 hours
Total Time2 hours 35 minutes
Course: Bread
Cuisine: Mexican
Servings: 8
Calories: 326kcal
Author: Kris Longwell

Equipment

  • 1 Stand mixer or knead by hand, see NOTES
  • aerated baking sheet or a regular baking sheet lined with parchment paper

Ingredients

  • 4 cups bread flour 500 g
  • 2¼ teaspoon instant yeast 7 g
  • 1 tablespoon sugar
  • 1½ teaspoon fine sea salt
  • 1½ cups warm water 105°F to 110°F, 360 g – plus a little extra, if needed
  • 2 tablespoon pork lard softened, or vegetable oil

Instructions

  • In the bowl of your stand mixer, whisk the flour with the yeast, sugar, and sea salt. Add the dough attachment, then add the warm water and pork lard (or oil). Mix until a shaggy dough forms, scraping the sides down with a spatula, as needed.
    4 cups bread flour, 2¼ teaspoon instant yeast, 1 tablespoon sugar, 1½ teaspoon fine sea salt, 1½ cups warm water, 2 tablespoon pork lard
  • Turn the mixer on medium and knead the dough until smooth, elastic, and not sticking to the sides of the bowl, about 7 minutes. If the dough is not completely coming together, add a drop or two of water until the dough is combined. If too wet, add small amounts of flour until smooth and not sticky.
  • Remove the dough from the mixer and use your hands to form it into a smooth ball. Spray a bowl (or proofing container) with cooking spray and place the dough in it, turning once to coat. Cover and place in a warm, non-drafty area until doubled in size, about 60 to 90 minutes.
  • Turn the dough onto a lightly floured counter and divide it into 8 equal balls. Cover with a kitchen towel and let them rest for 10 minutes.
  • Gently flatten each ball with the palm of your hand and elongate it to a 5-inch oval. Arrange the rolls on an aerated baking sheet or a parchment-lined baking sheet, leaving room between them. Cover the rolls loosely and let rise for 30–45 minutes, until puffy. Using the handle of a wooden spoon or a similar blunt tool, press two deep lengthwise grooves into each roll, creating three raised sections. Press firmly enough to make clear lines, but don’t cut through the dough. Press them in lengthwise; don't cut into the dough.
  • Heat the oven to 375°F (190°C). Bake for 18–22 minutes, until the rolls are lightly golden and sound hollow when tapped on the bottom. Transfer to a rack and let cool before slicing. For a softer crust, cover the warm rolls with a clean kitchen towel as they cool.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Knead by hand on a lightly floured surface for about 8–10 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky; add extra flour sparingly.
  • If the dough resists when you press in the grooves, cover it and let it rest for 10–15 minutes, then try again.
  • For best results, weigh the flour if possible. Too much flour can make the rolls dense.
  • Telera rolls are meant to be soft and lightly golden. Check them toward the shorter end of the baking time, since ovens and pans can vary.
  • Storage and reheating: Store cooled rolls in an airtight bag at room temperature for up to 2 days, or freeze for up to 2 months. Thaw frozen rolls, then warm in a 300°F (150°C) oven for 5–8 minutes; for tortas, slice and toast the cut sides just before serving.

Nutrition

Calories: 326kcal | Carbohydrates: 48g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 439mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

Brazilian Picanha (Churrasco-Style)

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This Brazilian picanha is seasoned simply, cooked churrasco-style on the grill, and carved as its browned edges turn tender and juicy. Serve it with our easy homemade chimichurri sauce for a fresh, zesty finish that pairs beautifully with the rich beef.

A person using a sharp carving knife to slice thin layers of picanha steak from a one of three folded steaks that are all on a skewer and freshly baked with a rotisserie.
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🥩 The Ingredients

This recipe keeps the seasoning simple so the rich, beefy flavor of picanha shines, then pairs it with bright, herbaceous homemade chimichurri.

An arrangement of ingredients for Brazilian Picanha on a grey wooden background including an uncooked picanha steak resting in a metal tray, salt, and a jar filled beef rub.

📝 Ingredient Notes and Substitutions

  • Picanha: Also sold as top sirloin cap, sirloin cap, rump cap, or culotte. Ask your butcher for a whole picanha with the fat cap left on.
  • Coarse salt: A classic choice for churrasco-style beef. Use kosher salt; if using fine table salt, reduce the amount because it’s more concentrated by volume.
  • Salt-free beef rub: Adds extra flavor while letting you control the salt. Choose a rub without sugar if you’ll be cooking over direct heat, since sugar can scorch.
  • Vegetable oil: A very light coating can help the seasoning adhere, but it’s optional.
  • Chimichurri: Homemade chimichurri is a bright, tangy accompaniment. Use your favorite store-bought version if you’re short on time.

🔥 Tips and Tricks for Perfect Picanha

  • Keep the fat cap on. It adds flavor and helps the picanha brown as it cooks. If it’s especially thick, trim only the excess.
  • Score shallowly. If scoring the fat cap, cut a diamond pattern through the fat without cutting into the meat.
  • Slice against the grain before skewering. Cut the roast into thick steaks against the grain so they fold easily; carve the cooked exterior for tender bites.
  • Secure every steak. Position the folded steaks snugly on the skewer and make sure each piece is held firmly by the forks, clamps, or butcher’s twine.
  • Season simply. Apply coarse salt and a light coating of salt-free beef rub. A thin film of neutral oil is optional; avoid using too much, especially over direct heat.
  • Use a drip pan. Picanha’s rendered fat can drip and flare up. Follow your grill and rotisserie instructions for pan placement and burner setup.
  • Watch the browning. Rotisserie cooking time varies with the roast, grill, and heat level. Use the appearance of the browned outer layer and a thermometer rather than relying on a fixed time.
  • Check the portion you’re carving. Insert an instant-read thermometer into the thickest part of the browned outer layer, from the side, without touching the skewer.
  • Carve safely. Turn off the burners and rotisserie before removing the skewer. Use heatproof gloves and a stable, heat-safe surface.

👩🏼‍🍳 How to Make Brazilian Picanha (Churrasco-Style)

A person using a sharp knife to score a diamond shape into the top fat cap of an uncooked picanha steak resting on a cutting board.
  1. Step 1: Lightly score the fat cap in diamond shapes. Just the surface of the fat.
A person using a sharp butcher's knife to slice thick slabs from a whole picanha roast on a large cutting board.
  1. Step 2: Cut the picanha into 2-inch strips, cutting against the grain.
A person using his fingers to sprinkle beef rub over the surface of four large steaks of uncooked picanha on a wooden cutting board.
  1. Step 3: Season the steaks all over with salt and beef rub (or just black pepper).
A person sliding the last of four folded seasoned picanha steaks onto a large skewer that is resting on a large wooden cutting boards.
  1. Step 4: Fold the steaks into half-moons and push the skewer rod through them, pressing them tightly against each other.
Four folded picanha steaks are being browned and cooked on a rotisserie that is affixed on a gas grill with a metal drip pan underneath the meat.
  1. Step 5: Add the end clamps and place on the rotisserie in your grill preheated to 375°F. Close the lid and cook to the desired doneness (see NOTES).
A person using a sharp carving knife to slice thin layers of picanha steak from a one of three folded steaks that are all on a skewer and freshly baked with a rotisserie.
  1. Step 6: Remove the end clamps. Allow the meat to rest for 3 to 5 minutes. Carve the meat from the skewer and serve at once with plenty of chimichurri sauce.

🍽️ How to Serve

  • With chimichurri: Spoon the homemade sauce over the freshly carved picanha or serve it on the side.
  • As a churrasco platter: Arrange the slices on a warm platter with grilled vegetables, crusty bread, or farofa.
  • With classic sides: Pair it with rice and beans, a crisp green salad, or roasted potatoes.
  • For a casual meal: Tuck slices into rolls or warm tortillas with chimichurri and sliced onions.
  • Serve promptly: Carve the browned outer layer against the grain and serve it while warm.

🙋🏽‍♂️ Frequently Asked Questions

What cut of beef is Brazilian picanha?

It’s the top sirloin cap, a triangular cut typically sold with its fat cap intact. It may also be labeled sirloin cap, rump cap, or culotte.

Can I make Brazilian picanha without a rotisserie?

Yes. Grill the steaks over indirect heat until nearly done, then sear them briefly over direct heat, watching for flare-ups.

How should I slice Brazilian picanha?

For churrasco-style cooking, cut the roast into thick steaks with the grain before folding and skewering. After cooking, carve the browned meat against the grain for tender slices.

How do I store and reheat Brazilian picanha?

Refrigerate leftovers in an airtight container within 2 hours and enjoy within 3–4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water, just until warmed through, to help keep the beef from drying out.

An overhead view of a row of thinly slice medium-rare picanha steak on a cutting board with blobs of homemade chimichurri sauce layered down the middle of the meat.

😋 More Beef “Centerpiece” Recipes

Ready to make the best beef this side of Rio de Janeiro? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Four freshly cooked Brazilian Picanha steaks on a skewer resting on a cutting board with a bowl and spoon filled with homemade chimichurri sauce next to it.
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Brazilian Picanha (Churrasco-Style)

Brazilian picanha is seasoned, cooked churrasco-style on the rotisserie, and carved into tender, browned slices. Serve it with easy homemade chimichurri for a bright, flavorful finish.
Prep Time15 minutes
Cook Time35 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Entree
Cuisine: Brazilian
Servings: 8
Calories: 350kcal
Author: Kris Longwell

Equipment

  • Grill gas, charcoal, or electric (suitable for a rotisserie attachment)
  • A rotisserie spit or skewer suitable for your grill
  • drip pan

Ingredients

Instructions

  • Pat the roast dry. Trim only any very thick, uneven patches of fat; keep the fat cap intact.
    3½ lb whole picanha roast
  • Lightly score the fat cap in a diamond pattern. Don't cut too deep into the fat cap; you don't want to cut into the meat.
  • Turn the roast over and identify the direction of the muscle fibers. Cut the roast with the grain into steaks about 1½–2 inches thick. Cutting with the grain here makes it easier to fold and skewer; you’ll carve the cooked meat against the grain later.
  • Season generously on all sides with coarse salt and beef rub (or black pepper).
    Kosher salt, ¼ cup beef rub
  • Fold each steak into a C shape or semicircle, with the fat cap on the outside. Push the spit through the folded pieces and stack them snugly.
  • Set up for indirect heat and preheat to about 375–425°F (190–220°C). Place a drip pan beneath the meat. Make sure the skewer turns freely, is balanced, and is securely fastened before lighting or starting the rotisserie.
  • Cook with the lid closed until the outside is deeply browned and sizzling, usually about 25–35 minutes before the first carving, but use appearance and temperature rather than time alone.
  • Turn off the rotisserie before removing the skewer. Carefully shave thin slices from the browned outer surface, cutting against the grain. Lightly season the newly exposed surface with salt and beef rub.
  • Return the remaining meat to the rotisserie and cook until another outer layer is browned. Repeat the carving-and-returning process until the meat is cooked to your preference.
  • Serve the shaved picanha right away with chimichurri.
    chimichurri sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cut: Picanha is also sold as top sirloin cap, sirloin cap, rump cap, or culotte. Ask for a whole cut with the fat cap left on.
  • Seasoning: The salt-free beef rub lets you control the salt. If it contains sugar, watch closely for scorching as the meat browns.
  • Skewer setup: Secure each folded steak firmly and balance the loaded skewer. Turn it by hand before cooking to make sure the meat stays in place and clears the grill.
  • Doneness and safety: Cooking time varies, so check the thickest part of the browned portion with an instant-read thermometer. USDA guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest.
  • No rotisserie? Grill the folded steaks as individual picanha steaks. Cook over indirect heat with the lid closed, turning as needed, then briefly sear over direct heat to brown the outside. Check doneness with a thermometer and rest before slicing against the grain.
  • Serving: Serve with homemade chimichurri; it’s not included in the estimated nutrition information.

Nutrition

Calories: 350kcal | Carbohydrates: 1g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 667mg

Classic Frito Pie with Beef Chili

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Classic Frito Pie is the ultimate comfort food: crunchy corn chips piled high with hearty Weeknight Beef Chili and your favorite toppings. It’s easy to assemble, satisfying, and perfect for a casual dinner or game-day spread.

A straight-on view of two small cast-iron skillets both filled with individual servings of Classic Frito Pie topped with Beef Chili, shredded cheese, sour cream, and chopped jalapeños.
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🧀 The Ingredients

This Frito Pie layers bold, comforting flavors and satisfying textures for an easy meal everyone can customize to taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Classic Frito Pie on a grey wooden background including a pot full of beef chili, a bag of Fritos, and small bowls of sour cream, cheddar cheese, onion, and jalapeños.

📝 Ingredient Notes and Substitutions

  • Corn chips (Fritos): Fritos give the pie its signature salty crunch. Use another sturdy corn chip if needed.
  • Weeknight Beef Chili: Homemade chili makes this hearty and flavorful. Use your favorite beef chili or a store-bought version for convenience.
  • Shredded cheddar cheese: For the best melt, shred cheddar from a block. Pre-shredded cheese works too, though it may melt less smoothly.
  • Chopped onion: Adds a fresh, crisp bite. Use white, yellow, or red onion, or leave it off if you prefer.
  • Sour cream: A dollop adds a cool, creamy contrast. Plain Greek yogurt is an easy substitute.
  • Chopped jalapeño (optional): Adds a little heat and freshness. Omit it for a milder pie, or use pickled jalapeños for tang.

🔥 Tips and Tricks for Perfect Frito Pie

  • Assemble just before serving: Add the chili and toppings to the corn chips right before you eat to keep them crunchy.
  • Warm the chili: Heat the Weeknight Beef Chili before assembling so the cheese melts easily.
  • Shred cheese from a block: Freshly shredded cheddar melts smoothly and evenly.
  • Make it your own: Set out onion, sour cream, and jalapeño so everyone can customize their serving.
  • Feed a crowd: Arrange the chips on a platter or baking sheet, spoon chili over the top, and finish with cheese and garnishes.
  • Keep the chips crisp: For individual portions, serve the chili over the chips rather than mixing everything together.

👩🏼‍🍳 How to Make Classic Frito Pie

A close-up view of a pot that is filled with cooked ground beef combined with sautéed onion, bell peppers, and chopped jalapeños all in a large pot on a gas stove.
  1. Step 1: In a large pot over medium heat, sauté the veggies until soft. Add the beef and cook until no longer pink. Discard most of the rendered grease.
A close-up view of a pot of simmering beef chili with a wooden spatula being used to stir it.
  1. Step 2: Add the remaining ingredients and simmer for at least 30 minutes. Set aside.
A straight-on view of a small black cast-iron skillet filled with a layer of corn chips.
  1. Step 3: Place a layer of corn chips in a bowl or small serving vessel.
A straight-on view of a small cast-iron skillet filled with corn chips topped with steaming beef chili.
  1. Step 4: Ladle on a thick layer of warm chili.
A small cast-iron skillet on a wooden cutting board filled with corn chips, topped with beef chili, and shredded cheddar.
  1. Step 5: Top with shredded cheddar cheese.
A person using his fingers to garnish a small cast-iron skillet filled with a serving of Classic Frito Pie with chopped jalapeños and a dollop of sour cream.
  1. Step 4: Garnish with your desired toppings, including chopped onions, sour cream, and chopped jalapeños.

🍽️ How to Serve

  • Serve it in the bag: Open an individual bag of Fritos across the top and gently butterfly the sides open. Spoon in warm chili, then add cheese and garnishes right in the bag for an easy, fun single-serving Frito Pie.
  • Serve right away: Spoon warm Weeknight Beef Chili over corn chips, add shredded cheddar, and finish with your favorite garnishes.
  • Make individual portions: Divide the chips among bowls or plates, then let everyone add chili, cheese, onion, sour cream, and jalapeño to taste.
  • Set up a topping bar: Place the garnishes in small bowls so guests can customize their Frito Pie.
  • Pair with simple sides: Serve with a simple green salad, creamed corn, or fresh fruit to round out the meal.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Frito Pie ahead of time?

You can make the chili ahead and reheat it when ready to serve. Keep the chips and toppings separate until serving so the chips stay crunchy.

What kind of chili works best for Frito Pie?

A thick, hearty chili works best because it coats the chips without making them soggy too quickly. Weeknight Beef Chili is a great choice.

Can I customize Frito Pie with different toppings?

Absolutely. Add your favorite toppings, or set out a few options so everyone can build their own bowl or bag.

A staight-on view of a small cast-iron skillet filled with a partially eaten serving of Classic Frito Pie topped with chopped jalapeños and sour cream.

🥨 More Homemade “Concession Stand” Recipes

Ready to make the best Frito Pie in the world? Go for it!

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A close-up view of a small cast-iron skillet filled with an individual serving of Classic Frito Pie topped with Beef Chili, shredded cheese, sour cream, and chopped jalapeños.
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Classic Frito Pie with Weeknight Beef Chili

Classic Frito Pie is made with crunchy corn chips, hearty Weeknight Beef Chili, melty cheddar, and your favorite fresh toppings. A quick, nostalgic snack or meal that’s easy to customize.
Prep Time5 minutes
Chili Preparation40 minutes
Total Time45 minutes
Course: Entree / Snack
Cuisine: American
Servings: 4
Calories: 363kcal
Author: Kris Longwell

Equipment

  • pot for making chili
  • small bowls or skillets for serving

Ingredients

  • 4 cups beef chili
  • 1 3.375 oz bag Fritos or any corn chips
  • 2 cups cheddar cheese shredded
  • 1 cup onion chopped, for garnish (optional)
  • 1 cup sour cream for garnish (optional)
  • 1 jalapeño seeded and finely chopped, for garnish (optional)

Instructions

  • Prepare the beef chili and keep warm.
    4 cups beef chili
  • Place a heaping handful of corn chips in each bowl.
    1 3.375 oz bag Fritos
  • Ladle about 1 cup of the warm chili over the corn chips. Top with cheese and desired toppings. Serve at once!
    2 cups cheddar cheese, 1 cup onion, 1 cup sour cream, 1 jalapeño

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make the chili a day ahead for easier serving; its flavor gets even better overnight.
  • For the best crunch, assemble the Frito Pie just before serving.
  • Shred cheddar from a block for the smoothest melt.
  • Serve in bowls or spoon the chili and toppings into individual Fritos bags opened across the top.

Nutrition

Calories: 363kcal | Carbohydrates: 8g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 90mg | Sodium: 390mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 963IU | Vitamin C: 8mg | Calcium: 467mg | Iron: 0.2mg

Weeknight Beef Chili (Easy and Delicious)

by 8 Comments

This Weeknight Beef Chili is hearty, full of bold flavor, and easy to make with ground beef, bell peppers, tomatoes, and a little jalapeño heat. Serve it with your favorite toppings and a slice of easy homemade cornbread for a cozy, satisfying meal.

A straight-on view of a white soup bowl filled with a serving of Weeknight Beef Chili garnished with shredded cheddar cheese, chopped onions, sour cream, and sliced pickled jalapeño peppers.
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🥫 The Ingredients

These simple, easy-to-find ingredients come together to make a hearty chili with rich tomato flavor, savory warmth, and just the right amount of heat. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Weeknight Beef Chili on a grey wooden background including ground beef, crushed tomatoes, chopped onions and peppers, beef stock, vinegar, tomato paste, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground beef: Use your preferred ground beef. A leaner blend works well; if you use a fattier blend, drain off most of the excess grease after browning.
  • Onion: Yellow or white onion both work well and add a savory base to the chili.
  • Bell peppers: Red and green bell peppers add color and sweetness, but they’re optional. Leave them out if you prefer a more classic, meat-forward chili.
  • Jalapeño: Optional, and easy to adjust to taste. Remove the seeds and ribs for milder heat, or leave them in for a spicier chili.
  • Crushed tomatoes: These give the chili its rich tomato base. If needed, substitute diced tomatoes for a chunkier texture.
  • Beef stock: Beef stock adds savory depth. Beef broth can be used instead; adjust the salt to taste.
  • Tomato paste: Adds concentrated tomato flavor and body.
  • Red wine vinegar: A small amount brightens the chili. Apple cider vinegar can be used instead.
  • Hot sauce: Optional—add a few dashes for extra heat and tang, or leave it out.
  • Chili powder and cumin: These provide the chili’s familiar warm, earthy flavor. Adjust the amounts to suit your taste.
  • Smoked paprika: Adds a subtle smoky note; regular paprika can be substituted for a milder flavor.

🔥 Tips and Tricks for Perfect Beef Chili

  • Soften the vegetables first: Sauté the onion, bell peppers, and jalapeño until tender before adding the beef for a flavorful base.
  • Brown the beef well: Break it into small pieces and cook until browned, stirring occasionally. Drain off most of the excess grease before adding the remaining ingredients.
  • Adjust the heat: For milder chili, remove the jalapeño seeds and ribs or omit the pepper. Add hot sauce gradually so you can control the spice.
  • Let it simmer: Thirty minutes is enough for a quick weeknight meal, but a longer, gentle simmer helps the flavors meld. Stir occasionally and add a splash of stock if it gets thicker than you like.
  • Taste before serving: Check the seasoning at the end and add salt, pepper, or a dash of vinegar or hot sauce as needed.
  • Make it ahead: The flavors deepen as the chili rests, making it a great meal to prepare in advance.

👩🏼‍🍳 How to Make Weeknight Chili

A large pot filled with chopped onion, red bell pepper, green bell pepper, and jalapeño being sautéed in olive oil on a gas stove.
  1. Step 1: Heat the oil over medium heat in a large pan and add the onion, bell peppers, and jalapeño. Sauté, stirring often, until softened, about 4 – 5 minutes.
A person using a wooden spatula to stir ground beef in a large pot along with sautéed onions and peppers all on a gas stove.
  1. Step 2: Add the beef and cook, stirring often, until no longer pink. Safely discard all but about 1 tablespoon of the grease.
A person adding smoked paprika to cooked ground beef along with sautéd peppers and other seasonings in a large pot on a gas stove.
  1. Step 3: Stir in a pinch of salt, pepper, and the paprika. Cook for another minute.
Large pot filled with cooked ground beef along with chopped tomatoes, beef broth, tomato paste, chili powder, and other seasonings for beef chili over a gas stove.
  1. Step 4: Stir in the crushed tomatoes, beef broth, tomato paste, red wine vinegar, hot sauce (if using), chili powder, cumin, salt, and pepper. Stir to combine.
A close-up view of a pot of weeknight beef chili simmering with a wooden spatula off to the side.
  1. Step 5: Allow to simmer for 30 minutes, or longer (up to 2 hours).
A person placing sliced pickled jalapeños onto the top of a bowl of weeknight beef chili that has also been garnished with shredded cheddar cheese, chopped onions, and a dollop of sour cream.
  1. Step 6: Garnish with shredded cheddar, chopped onion, sour cream, and/or sliced pickled jalapeños.

Expert Tip

The bell peppers, jalapeño, and hot sauce all add flavor, but you can leave them out if you’re short on time or prefer no heat. Chili powders vary in spiciness, too—if you want a very mild chili, use half the amount and adjust to taste.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Weeknight Beef Chili ahead of time?

Yes. Make it up to 4 days ahead and store it covered in the refrigerator. Reheat gently on the stovetop or in the microwave. Leftovers are amazing!

How long should I simmer Weeknight Beef Chili?

Simmer it for at least 30 minutes so the flavors can come together. You can let it simmer for up to 2 hours; stir occasionally and add a little stock if it gets too thick.

Is this Weeknight Beef Chili very spicy?

As is, it is mild with a slight kick. But it can be adjusted to your taste. The bell peppers, jalapeño, and hot sauce add flavor and some heat, but you can leave them out; for a very mild chili, use half the chili powder, since some varieties are hotter than others.

Can I freeze Weeknight Beef Chili?

Yes. Cool it completely, then freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

An overhead view of a large pot filled with a freshly prepared batch of Weeknight Beef Chili with a small bowl of sliced jalapeños and cornbread both nearby.

😋 More Delicious and Easy Weeknight Recipes

Ready to make a pot of chili that tastes as if you simmered it all day? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a white soup bowl filled with a serving of Weeknight Beef Chili garnished with shredded cheddar cheese, chopped onions, sour cream, and sliced pickled jalapeño peppers.
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4.43 from 7 votes

Weeknight Beef Chili (Easy and Delicious)

A hearty, easy Weeknight Beef Chili with ground beef, tomatoes, and warm spices. Simmer for 30 minutes or longer, then serve with your favorite toppings and homemade cornbread
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 479kcal
Author: Kris Longwell

Equipment

  • 1 Large pot

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion chopped, about 1 cup, plus extra for garnish
  • 1 red bell pepper seeded and chopped (optional)
  • 1 green bell pepper seeded and chopped (optional)
  • 1 fresh jalapeño seeded and chopped (optional)
  • 2 lbs ground beef 90% lean
  • salt and pepper
  • 1 teaspoon paprika preferably smoked
  • 1 28 oz can crushed tomatoes
  • 1¾ cups beef broth
  • 1 12. oz can tomato paste
  • 2 tablespoon red wine vinegar
  • 1 tablespoon hot sauce (optional)
  • ¼ cup chili powder
  • 2 teaspoon ground cumin
  • shredded cheddar cheese for serving (optional)
  • sour cream for serving (optional)

Instructions

  • Heat the oil over medium heat in a large pot or saucepan over medium heat. Add the onion, bell peppers (if using), and jalapeño (if using), and sauté, stirring often, until soft, about 4-5 minutes.
    2 tablespoon olive oil, 1 medium onion, 1 red bell pepper, 1 green bell pepper, 1 fresh jalapeño
  • Add the ground beef and break it up with a wooden spatula or spoon. Cook until no longer pink. Use a spoon (or paper towels) to remove all but about 1 tablespoon of the rendered grease. Discard safely.
    2 lbs ground beef
  • Add a pinch of salt and pepper, along with the paprika, to the meat and cook, stirring occasionally for another minute.
    salt and pepper, 1 teaspoon paprika
  • Stir in the tomatoes, broth, tomato paste, vinegar, hot sauce (if using), chili powder, cumin, 1 tablespoon salt, and 1 teaspoon black pepper. Stir to combine and bring to a simmer. Partially cover and simmer for 30 minutes (or up to 2 hours), stirring occasionally.
    1 28 oz can crushed tomatoes, 1¾ cups beef broth, 1 12. oz can tomato paste, 2 tablespoon red wine vinegar, 1 tablespoon hot sauce, ¼ cup chili powder, 2 teaspoon ground cumin
  • Serve with shredded cheese, sour cream, chopped onions, and sliced jalapeños, if desired.
    shredded cheddar cheese, sour cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Storage and reheating: Refrigerate leftover chili in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until hot. Add a splash of beef stock if it has thickened.
  • Spice level: This chili is fairly mild, but it has a little kick that can vary depending on your chili powder. For a milder chili, use half the chili powder and omit the jalapeño and hot sauce; add more heat to taste.
  • Bell peppers and jalapeño: Both are optional. Leave them out if you’re short on time or prefer a simpler, milder chili.
  • Simmering time: Simmer for at least 30 minutes, or longer—up to 2 hours—for deeper flavor. Stir occasionally and add a little stock if the chili becomes too thick.
  • Freezing: Cool completely, then freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serving: Top with shredded cheese, chopped onion, sour cream, or pickled jalapeños. It’s especially good with easy homemade cornbread.

Nutrition

Calories: 479kcal | Carbohydrates: 9g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 586mg | Potassium: 768mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3797IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 6mg

Braised Pork Belly Bao Buns (Gua Bao)

by 2 Comments

These Taiwanese-style braised pork belly bao buns are soft, pillowy, and filled with tender pork that’s been slowly braised until melt-in-your-mouth delicious. Tucked into each bun with crisp pickles and fresh garnishes, they make an irresistible handheld meal.

A straight-on view of aBraised Pork Belly Bao Buns each resting on a square piece of brown paper on a large wooden cutting board.
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🐖 The Ingredients for Braised Pork Belly

The pork belly is slowly braised with soy, Shaoxing wine, aromatics, and warm spices, creating tender, rich meat infused with savory, gently sweet flavor.

An arrangement of ingredients for Asian Braised Pork Belly on a grey wooden background including chunks of pork belly, ginger, garlic, cinammon, scallions, oil, water, Shaoxing wine, spices, and seasonings.

🌾 The Ingredients for Bao Buns (and the Garnishes)

The bao dough comes together into a soft, silky dough that steams into tender, pillowy buns with a delicate, slightly sweet flavor. Quick-pickled vegetables, fresh herbs, and a scattering of crushed peanuts add bright, crunchy contrast to the rich pork.

An arrangement of ingredients for homemade bao buns bread along with garnishes including flour, sugar, yeast, baking powder, oil, water, salt, scallions, peanuts, cilantro, pickled veggies, and peppers.

📝 Ingredients Notes and Substitutions

  • Pork belly: Choose a piece with a good balance of meat and fat; that marbling makes the braised pork especially tender and flavorful. Boneless pork shoulder can be used, though it won’t have the same rich, silky texture.
  • Red Lotus Special Flour: This is the “Silk Sifted” flour we used for the bao buns. If you can’t find it, try bleached cake flour by weight; the buns may have a slightly different texture. We recommend testing substitutions, since flours vary.
  • Shaoxing wine: Adds savory depth to the braising liquid. Dry sherry is a practical substitute.
  • Soy sauce: The recipe uses both regular (light) soy sauce and dark soy sauce, plus salt. Regular soy sauce provides savory seasoning, while dark soy sauce adds deeper color and a richer, slightly sweeter flavor. If you only have regular soy sauce, you can still make the recipe, but the pork may be lighter in color and a little less rich.
  • Pickles and fresh toppings: The crisp, tangy pickles balance the rich pork. Use your favorite pickled cucumber or other crunchy pickle, and adjust the cilantro, scallions, chile, and peanuts to taste.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥Tips and Tricks for Perfect Pork Belly Bao Buns

  • Give the pork time: Braise it gently until it’s fork-tender so the fat renders and the meat becomes rich and succulent. A steady simmer—not a hard boil—helps keep it tender.
  • Cut the pork evenly: Similar-sized pieces cook at about the same rate and are easier to tuck into the buns.
  • Taste the braising sauce: Soy sauces vary in saltiness, so taste the sauce near the end and adjust the salt as needed.
  • Make the pork ahead: The flavor develops beautifully when the pork is made a day ahead. Refrigerate it in its braising liquid, then remove any solidified fat from the surface and reheat gently in the sauce.
  • Keep the buns covered: After steaming, leave the buns covered so they stay warm and soft. If they cool, briefly re-steam them before serving.
  • Don’t overfill: Add enough pork and toppings for a generous bite, but leave room to fold and hold the bao comfortably.
  • Balance the richness: Tangy pickles and fresh cilantro or scallions brighten the rich pork. Add chile for a little heat and chopped peanuts for crunch.
  • Serve right away: Assemble the bao just before serving so the buns stay fluffy and the toppings retain their texture.

👩🏼‍🍳 How to Make Asian Braised Pork Belly

A close-up view of chunks of pork belly being seared in a large Dutch oven in a vegetable oil.
  1. Step 1: Cut the skin-on pork belly into chunks and sear in the oil over medium-high heat in batches. Set aside.
A person pouring water from a plastic measuring cup into a large Dutch oven filled with a simmering Asian soy and cinnamon braising liquid for pork belly.
  1. Step 2: Add the garlic, ginger, and scallions and sauté for 30 seconds. Stir in the Shaoxing wine, soy sauces, brown sugar, cinnamon, star anise, and water.
A straight-on view of a large Dutch oven filled with a simmering dark sauce with chunks of seared pork belly in it.
  1. Step 3: Return the pork belly (and juices) to the pot. Bring to a simmer. Cover and place in a 300°F oven for 2½ hours.
A person using a slotted spoon to transfer braised pork belly chunks from a brown sauce in a Dutch oven into a metal pan nearby.
  1. Step 4: Remove the pork belly with a slotted spoon into a heatproof pan. Strain the sauce and then pour over the pork belly. Let cool for about 10 minutes, cover loosely with foil, and chill for a few hours or up to overnight.
A person using a small spoon to scrape off solidified fat that has formed along the sides of chilled braised pork chunks in a liquid in a metal pan on wooden cutting board.
  1. Step 5: Use a small spoon to remove most of the solidified fat.
A close-up view of a person using a wooden spoon to stir braised pork belly chunks in a glossy Asian brown sauce inside a large Dutch oven.
  1. Step 6: Reheat over medium-low heat, covered, for 10 minutes until the pork is soft and tender. If desired, remove the pork and turn the heat to high and reduce the sauce for about 10 minutes. Return the pork belly to the pot to coat. Keep warm.

Expert Tip

Chilling the braised pork in its cooking liquid overnight makes it easy to remove the solidified fat and lets the flavors deepen. If you’re serving it the same day, skim the fat from the surface with a spoon while the liquid is warm, or carefully blot the surface with a paper towel. For easier skimming, let the pot stand off the heat for a few minutes so the fat rises, then reheat the pork gently before serving.

👨‍🍳 How to Make Bao Buns (Gua Bao)

A person pouring warm pickling liquid from a glass measuring cup into a glass jar that is filled with thin strips of cucumber and thin slices of radishes.
  1. Step 1: Do Ahead: Pickle the cucumber slices and radishes by placing them in a jar and submerging them in a mixture of rice vinegar, warm water, sugar, and sea salt. Cover for 1 to 2 days.
An overhead view of a stand-mixer with the whisk attachment sitting over the bowl of combined flour with yeast, sugar, salt, and baking powder.
  1. Step 2: In the bowl of your stand mixer, whisk the flour with the sugar, yeast, baking powder, and salt.
An overhead view of a shaggy dough that has just formed in the bowl of a stand mixer with the dough hook attached.
  1. Step 3: Gently beat in the warm water and oil until a shaggy dough forms. Knead on medium for 7 minutes until smooth, but not sticky.
A person holding the lid of a proofing container over the top of the containers filled with a risen bao buns dough.
  1. Step 4: Place the smooth dough ball in a greased bowl or proofing container. Allow to rise in a warm, non-drafty place for 60 to 90 minutes, until doubled in size.
A person holding a kitchen towel over ten balls of bao dough on a lightly floured counter.
  1. Step 5: Turn the dough out onto a lightly floured surface. Form the dough into 10 balls, about 2.5 ounces each. Keep covered with a towel as you work. Let them rest for 10 minutes.
A person folding over an oval piece of bao bun dough that has been lightly brushed with vegetable oil.
  1. Step 6: Use a rolling pin to form each ball into an approximate 4×6″ oval. Brush the top with vegetable oil, then fold the oval in half. Place in a pan lined with parchment paper and allow to proof for another 30 to 35 minutes, until slightly puffy.
A person lifting a the lid off of a bamboo steamer revealing three freshly steamed bao buns resting on parchment paper.
  1. Step 3: Working in batches, steam the buns for 10 minutes. Allow the buns to sit, covered, for another 3 minutes before opening the lid. Remove and keep covered while you steam the remaining buns.
A person sprinkling chopped scallions over the top of braised pork belly chunks resting inside a freshly steamed bao bun garnished with chopped cilantro, pickled vegetables, and chopped peanuts.
  1. Step 4: Open the bun and place a bed of cilantro, then top with the braised pork belly, then top with a layer of the pickled veggies, chopped scallions, peanuts, and red chili peppers, if using. Serve at once!

Expert Tip: The Flour

We use Red Lotus Special Flour, a finely milled flour that makes our bao buns especially soft and tender. If it’s not available, use bleached cake flour by weight; bleached all-purpose flour will also work, though the buns may be a little chewier and less pale. Flour brands vary, so add the liquid gradually and adjust just enough to make a soft, workable dough.

🍽️ How to Serve

  • Serve warm: Fill the freshly steamed bao just before serving, while the buns are soft and pillowy and the pork is warm.
  • Add the toppings: Tuck in the braised pork belly, then add pickled cucumber, fresh cilantro, scallions, chopped peanuts, and sliced chiles (if using).
  • Serve family-style: Arrange the buns on a platter with the toppings alongside, so everyone can build their own.
  • Make it a meal: Pair the bao with a light cucumber salad, braised bok choy, or a simple broth-forward soup.

🙋🏽‍♂️ Frequently Asked Questions

What flour should I use to make Pork Belly Bao Buns?

We used Red Lotus Special Flour, labeled “Silk Sifted,” and love the soft, tender buns it produced. If you can’t find it, bleached cake flour is a good alternative; bleached all-purpose flour works too, though the buns may be a little chewier.

Can I make the bao buns ahead for Pork Belly Bao Buns?

Yes. Steam the buns, let them cool, and store them covered in the refrigerator. Re-steam them for a few minutes until soft and warm before filling.

Why did my bao buns wrinkle or collapse after steaming?

A sudden temperature change can cause wrinkles. After steaming, turn off the heat and let the buns rest in the covered steamer for a few minutes before lifting the lid.

How do I keep the buns warm while steaming the remaining Pork Belly Bao Buns?

As each batch finishes, transfer the buns to a plate or baking sheet and cover them with a clean, slightly damp kitchen towel. Keep them out of drafts and serve within about 20 minutes so they stay soft. Avoid stacking them while they’re very hot, which can make them damp; if they cool too much, briefly re-steam them before filling.

A peson holding a Braised Pork Belly Bao Bun in his hand revealing the glossy chunks of pork belly, garnished with pickled cucumber, fresh cilantro, a red chili stips, and chopped peanuts.

😋 More Amazing Regional Handheld Recipes

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A close-up view of a Braised Pork Belly Bao Buns each resting on a square piece of brown paper on a large wooden cutting board.
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5 from 1 vote

Braised Pork Belly Bao Buns (Gua Bao)

Soft, homemade bao buns are filled with savory, melt-in-your-mouth braised pork belly, then topped with tangy pickles, fresh herbs, and crunchy peanuts for a delicious Taiwanese-inspired bite.
Prep Time45 minutes
Cook Time3 hours
Rise and Chill Time (Minimum)4 hours
Total Time7 hours 45 minutes
Course: Appetizer / Lunch
Cuisine: Taiwanese
Servings: 8
Calories: 693kcal
Author: Kris Longwell

Equipment

  • 1 large oven-safe pot (with lid) preferably a Dutch oven
  • Parchment paper
  • Steamer

Ingredients

For the Pickled Cucumbers and Radishes

  • 2 small cucumbers cut into thin matchsticks
  • 3 radishes thinly sliced
  • ½ cup rice vinegar
  • ½ cup warm water about 100 to 110°F
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt

For the Braised Pork Belly

  • 2 lbs pork belly preferably skin on, cut into ½-inch chunks
  • 1 tablespoon vegetable oil
  • 3 cloves garlic smashed
  • 1 1-inch piece fresh ginger sliced
  • 2 scallions cut into 2-inch pieces
  • ½ cup Shaoxing wine
  • ½ cup light soy sauce or regular soy sauce
  • 2 tablespoon dark soy sauce
  • 3 tablespoon brown sugar preferably dark
  • 1 cinnamon stick
  • 2 star anise
  • 1 cup water or enough to mostly cover the pork

For the Bao Buns

  • 3 cups Red Lotus "Special" flour see NOTES
  • 2 tablespoon granulated sugar
  • 1 teaspoon active dry yeast or instant yeast
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup warm water 105 to 115°F, plus a little extra, if the dough is too dry, see NOTES
  • 1 tablespoon vegetable oil

For Serving

  • 1 cup cilantro leaves
  • pickled cucumbers and radishes
  • 2 scallions chopped
  • ¼ cup roasted peanuts chopped
  • red chili thinly sliced, optional

Instructions

Do Ahead – Make the Pickled Cucumbers and Radishes

  • Put the cucumber strips and radish slices in a heatproof bowl or jar.
    2 small cucumbers, 3 radishes
  • In a bowl, whisk the rice vinegar with the warm water, sugar, and salt until dissolved. Pour over the vegetables.
    ½ cup rice vinegar, ½ cup warm water, 1 tablespoon sugar, ½ teaspoon fine sea salt
  • Let stand for at least 30 minutes. Drain before serving. Refrigerate if making more than 2 hours ahead.

Prepare the Braised Pork Belly (Day in advance – see NOTES if making same day)

  • Heat the oven to 300°F (150°C). Pat the sliced pork belly chunks dry.
    2 lbs pork belly
  • Heat the oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Brown the pork in batches, about 3-5 minutes per side. Transfer to a plate. Pour off excess fat, leaving about 1 tablespoon in the pot.
    1 tablespoon vegetable oil
  • Add the garlic, ginger, and scallions; cook for about 30 seconds. Stir in the Shaoxing wine, soy sauces, brown sugar, cinnamon, star anise, and water, scraping up any browned bits.
    3 cloves garlic, 1 1-inch piece fresh ginger, 2 scallions, ½ cup Shaoxing wine, ½ cup light soy sauce, 2 tablespoon dark soy sauce, 3 tablespoon brown sugar, 1 cinnamon stick, 2 star anise, 1 cup water
  • Return the pork with juices to the pot. Bring the liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the oven.
  • Braise for 2–2½ hours. The pork is ready when very tender but still holds its shape. If it isn’t tender yet, continue cooking and check every 20 minutes.
  • Use a slotted spoon to transfer the pork to a heatproof pan. Strain the liquid through a fine-mesh sieve. Discard any solids. Pour the strained liquid over the pork belly and let it cool for about 15 minutes. Loosely cover with foil and refrigerate for 4 hours or overnight.
  • Use a spoon to scrape most of the solidified fat from the pork belly (it's okay if you don't get it all).
  • Transfer the pork belly with congealed sauce to a pot and heat over medium heat. Cover and simmer on low for about 10 to 15 minutes, until the pork belly is tender again. Keep warm until ready to use.

Make the Bao Buns

  • In a large bowl, or your stand mixer bowl, whisk the flour with the sugar, yeast, baking powder, and salt. Add the warm water and oil, then mix until a shaggy (loose) dough forms.
    3 cups Red Lotus "Special" flour, 2 tablespoon granulated sugar, 1 teaspoon active dry yeast, ¾ teaspoon baking powder, ½ teaspoon fine sea salt, 1 cup warm water, 1 tablespoon vegetable oil
  • Knead by hand for 8–10 minutes, or with your stand mixer and dough hook for 5–6 minutes, until smooth and supple. If necessary, add a splash or two of more water if the dough is not coming together. The dough should be soft but not sticky.
  • Form the dough into a smooth ball and place in a lightly oiled bowl, cover, and let rise in a warm spot until puffy and nearly doubled, about 60–90 minutes.
  • Line steamer trays with parchment. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each into a ball, cover, and rest for 10 minutes.
  • Roll each ball into an oval about 4 by 6 inches and ⅛ inch thick. Brush the surface lightly with oil and fold the oval in half. Place each bun on a small square of parchment, cover, and proof until puffy, about 25–35 minutes.
  • Steam in batches over simmering water for 10 minutes. Turn off the heat and let the buns sit, covered, for 3 minutes before opening the lid.

Assemble and Serve

  • Open each warm bun and add a layer of cilantro leaves. Add a layer of the braised pork belly. Top with pickled cucumber and radish, scallions, and peanuts. Add sliced fresh chili if desired.
    1 cup cilantro leaves, pickled cucumbers and radishes, 2 scallions, ¼ cup roasted peanuts, red chili

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Flour: We prepare the buns with Red Lotus Special Flour (“Silk Sifted”). If you can’t find it, bleached cake flour is a good alternative; bleached all-purpose flour also works, though the buns may be slightly chewier. You may need to add a little more water to the dry mixture to reach a smooth, workable dough. Add sparingly! 
  • Pork belly: Use skin-on or skinless pork belly, depending on your preference. Skin-on gives the finished pork a richer, more gelatinous texture; skinless is easier to cut and eat. Ask your butcher to remove the skin if you prefer it skinless.
  • Soy sauce: The braise uses both regular (light) and dark soy sauce. Dark soy sauce contributes deeper color and a richer flavor; regular soy sauce seasons the pork.
  • Make-ahead option: The pork can be braised a day ahead and refrigerated in its cooking liquid. Chilling makes it easy to remove the solidified fat and gives the flavors time to develop. Reheat the pork gently in the sauce before serving.
  • Same-day option: If you aren’t chilling the pork, let the braising liquid settle briefly, then skim excess fat from the surface before serving.
  • Serving: Fill the warm buns just before serving so they stay soft, and the pickles and fresh garnishes retain their texture.

Nutrition

Calories: 693kcal | Carbohydrates: 14g | Protein: 14g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 868mg | Potassium: 422mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg

Wild Mushroom Risotto

by 2 Comments

This wild mushroom risotto is creamy, comforting, and filled with the deep, earthy flavor of browned mushrooms, white wine, and fresh thyme. Finished with Parmesan, it’s an elegant yet approachable fall dinner that’s perfect for a cozy night at home.

A straight-on view of two shallow pasta bowls each filled with a serving of wild mushroom risotto garnished with grated Parmesan cheese and chopped parsley.
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🍚 The Ingredients

A mix of deeply browned mushrooms, savory broth, and a splash of wine gives this risotto its rich, earthy flavor, while a classic creamy finish makes every bite feel special. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for wild mushroom risotto on a grey wooden background including sliced wild mushrooms, arborio rice, chicken stock, wine, shallots, Parmesan, oil, butter, garlic, herbs, and seasonings.

📝 Ingredients Notes and Substitutions

  • Mushrooms: A mix of cremini, shiitake, oyster, or chanterelle mushrooms creates a layered, earthy flavor. Use whatever fresh mushrooms look best; if you can’t find a variety, cremini or baby bella mushrooms work well on their own.
  • Dried porcini: These add concentrated mushroom flavor. If you can’t find them, leave them out and use an extra handful of fresh mushrooms; the risotto will still be delicious.
  • Risotto rice: Carnaroli is prized for its creamy texture and ability to hold its shape, while arborio is a widely available, reliable option. Avoid rinsing the rice, since its surface starch helps make the risotto creamy.
  • Broth: Chicken broth gives the risotto a savory base; vegetable broth makes it vegetarian. Choose a good-quality, low-sodium broth so you can adjust the seasoning as you cook.
  • White wine: A dry white wine adds brightness and depth. If you prefer not to cook with wine, replace it with additional broth and finish with a small squeeze of lemon juice.
  • Parmesan: Parmigiano-Reggiano brings a nutty, savory finish. For a vegetarian version, check that the cheese is made without animal rennet, or use a vegetarian hard cheese. Be sure to grate the cheese from a block for best flavor and texture.
  • Fresh thyme: Thyme complements the mushrooms beautifully. A little chopped rosemary or sage can work instead, though both have a stronger flavor.

🔥 Tips and Tricks for Perfect Risotto

  • Brown the mushrooms in batches. Give them room in the pan so they sear and develop deep flavor instead of steaming.
  • Keep the broth warm. Warm broth helps the rice cook evenly and keeps the risotto at a steady simmer.
  • Add broth gradually. Stir in a ladleful at a time, letting most of it absorb before adding more. You may not need every drop.
  • Stir often, but not constantly. Regular stirring helps release the rice’s starch while allowing the grains to cook evenly.
  • Taste as you go. Start checking the rice near the end of cooking; it should be creamy and tender with a slight bite at the center.
  • Season thoughtfully. Broth and Parmesan can both be salty, so go lightly with salt at first, then taste and adjust near the end.
  • Finish off the heat. Stir in the butter and Parmesan after removing the pan from the heat for a smooth, rich finish.
  • Serve immediately. Risotto thickens as it sits. If it becomes too firm, loosen it with a splash of warm broth just before serving.

👩🏼‍🍳 How to Make Wild Mushroom Risotto

Sliced wild mushrooms being sautéed in a large non-stick skillet on a gas stove.
  1. Step 1: Working in batches, sauté the sliced mushrooms in olive oil and butter over medium heat until soft and browned. Set aside.
A person using a chef's knife to chop reconstituted dried porcini mushrooms on a large wooden cutting board with a white bowl nearby containing the soaking liquid.
  1. Step 2: Soak the dried porcini mushrooms in warm water (or stock) for 15 to 30 minutes. Strain from the liquid and chop. Pour the soaking liquid into your pot of stock through a fine-mesh sieve.
A person adding chopped porcini mushrooms from a small glass bowl into a large skillet on a gas stove containing simmering sautéed chopped shallots and minced garlic.
  1. Step 3: Add more oil to the skillet and sauté the shallots until tender, about 4 minutes. Stir in the garlic and porcini mushrooms and cook for another minute.
A person transferring arborio rice from a glass bowl into a large non-stick skillet filled with sautéed shallots, garlic, and chopped porcini mushrooms.
  1. Step 4: Stir in the rice and cook over medium-high heat until toasty, about 4 minutes, stirring occasionally.
A person pouring white wine from a small carafe into a large skillet filled with toasted arborio rice and sautéed shallots and chopped porcini mushrooms.
  1. Step 1: Stir in the wine and simmer until almost entirely evaporated, about 1 minute.
A person using a large metal ladle to transfer hot chicken stock into a skillet filled with toasted arborio rice and sautéed shallots and porcini mushrooms.
  1. Step 2: Ladle in about 1 cup of the heated broth/stock and simmer, stirring occasionally until most of the liquid is absorbed. Continue this process until the rice is tender. It should take about 18 to 22 minutes in total.
A person transferring sautéed sliced wild mushrooms into a skillet filled with simmering wild mushroom risotto including shredded Parmesan cheese and two pallets of unsalted butter.
  1. Step 3: Stir in most of the sautéed mushrooms, the Parmesan cheese, butter, thyme, lemon zest, salt (1½ tsp), and pepper (1 tsp). Stir in a little more broth if too thick.
A person using a microplane to grate Parmesan cheese over the top of a shallow pasta bowl filled with a serving of wild mushroom risotto.
  1. Step 4: Plate and serve at once, with reserved mushrooms on top. Garnish with grated Parmesan cheese and chopped Italian parsley.

🍽️ How to Serve

  • As a main course: Serve generous bowls with a crisp green salad and crusty bread.
  • Alongside a protein: Pair it with roast chicken, seared steak, or pan-seared scallops for a more substantial meal.
  • With a simple salad: A lightly dressed arugula or an Italian chopped salad adds a fresh, peppery contrast to the creamy risotto.
  • With wine: Pour a dry white wine, such as Pinot Grigio or Chardonnay, or a light-bodied red like Pinot Noir.
  • Finish at the table: Offer extra grated Parmesan, fresh thyme, and freshly ground black pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I make wild mushroom risotto ahead of time?

Risotto is best served as soon as it’s made, when it’s creamy and loose. If needed, cook it a little short of doneness, then finish it with warm broth just before serving.

Can I make wild mushroom risotto without wine?

Yes. Replace the wine with extra broth, then add a small squeeze of lemon juice at the end for brightness.

How do I store leftover wild mushroom risotto?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, stirring until creamy.

Can I freeze wild mushroom risotto?

You can freeze it, though the rice may be softer and less creamy after thawing. Store it in an airtight container for up to 2 months, thaw overnight in the refrigerator, and reheat with a little broth.

A straight-on view of a shallow pasta bowl filled with a partially eaten serving of wild mushroom risotto with a grilled slice of bread resting in the back of the bowl.

🇮🇹 More Comforting Italian Recipes

Ready to make the best risotto this side of Rome? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two shallow pasta bowls each filled with a serving of wild mushroom risotto garnished with grated Parmesan cheese and chopped parsley.
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5 from 1 vote

Wild Mushroom Risotto

Creamy wild mushroom risotto with browned mushrooms, white wine, fresh thyme, and Parmesan—an elegant, comforting dinner perfect for fall.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Entree or Side Dish
Cuisine: Italian
Servings: 4
Calories: 769kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet

Ingredients

  • 6½ cups chicken stock or vegetable stock
  • 1 oz dried porcini mushrooms
  • 5 tablespoon olive oil divided
  • 4 tablespoon unsalted butter diveded
  • 1¼ lbs wild mushrooms trimmed and sliced
  • salt and pepper
  • 1 large shallot chopped
  • 3 cloves garlic minced
  • 1½ cups arborio rice or carnaroli rice
  • ½ cup white wine dry
  • ½ cup Parmesan cheese freshly grated, plus extra for serving
  • 1 teaspoon thyme fresh, chopped
  • 1 teaspoon lemon zest usually from 1 lemon
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Add the broth to a large pot or stockpot and bring to a gentle simmer over medium-low heat.
    6½ cups chicken stock
  • Place the dried porcini in a heatproof bowl and cover with 1 cup of the hot stock. Let stand for 15 – 20 minutes. Lift out the mushrooms and chop them. Strain the soaking liquid through a fine-mesh sieve back into the remaining broth. Keep the broth warm over low heat.
    1 oz dried porcini mushrooms
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, wide skillet or Dutch oven over medium-high heat. Add the fresh mushrooms in a couple of batches, giving them plenty of room. Cook until browned and tender, about 6–8 minutes per batch. Heat another 2 tablespoon of oil and 1 tablespoon of butter for the 2nd batch. Season each batch with a pinch of salt and pepper, then transfer them to a plate or platter.
    5 tablespoon olive oil, 4 tablespoon unsalted butter, 1¼ lbs wild mushrooms, salt and pepper
  • Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the shallots. Cook, stirring, until soft and translucent, about 4 minutes. Add the garlic and chopped porcini; cook for 1 minute. Stir in the rice and toast for 2-4 minutes, until the grains look slightly translucent at the edges.
    1 large shallot, 3 cloves garlic, 1½ cups arborio rice
  • Pour in the white wine and stir until it has mostly evaporated.
    ½ cup white wine
  • Add warm broth about ½ cup at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Keep the risotto at a gentle simmer and continue for about 18–25 minutes, until the rice is creamy and tender. You may not need all the broth.
  • Stir in the browned mushrooms, the remaining 2 tablespoons of butter, Parmesan, thyme, lemon zest, salt, and pepper. If the risotto feels too thick, loosen it with a healthy splash of warm broth.
    ½ cup Parmesan cheese, 1 teaspoon thyme, 1 teaspoon lemon zest, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Serve at once, garnished with grated Parmesan and chopped Italian parsley, if using.
    1 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Carnaroli rice is ideal, but arborio works well too.
  • Brown mushrooms in batches so they sear rather than steam.
  • Keep the broth warm and add it gradually; you may not need all of it.
  • Broth and Parmesan can be salty, so season lightly at first and adjust to taste.
  • Serve immediately. If the risotto thickens, loosen it with a splash of warm broth.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, stirring until creamy.

Nutrition

Calories: 769kcal | Carbohydrates: 82g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 788mg | Potassium: 658mg | Fiber: 3g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 5mg

Crispy Air-Fryer Baby Potatoes

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These crispy air-fryer baby potatoes turn golden and crunchy on the outside while staying fluffy inside. Ready in about 20 to 25 minutes, they’re an easy, flavorful side dish made with simple pantry seasonings.

An overhead view of a white shallow bowl filled with a mound of Crispy Air-Fryer Baby Potatoes that have been garnished with grated Parmesan cheese, sea salt, and chopped parsley.
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🍠 The Ingredients

This recipe uses simple pantry staples to give the baby potatoes a savory, smoky coating and crisp, golden edges. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Crispy Air-Fryer Baby Potatoes on a grey wooden background including baby red potatoes, olive oil, Parmesan, fresh chopped parsley, and seasonings.

📝 Ingredient Notes and Substitutions

  • Baby potatoes: Red, yellow, or mixed baby potatoes all work. Halve smaller potatoes and quarter larger ones, so they cook evenly.
  • Olive oil: Helps the seasoning stick and encourages browning. Avocado oil or another neutral, high-heat cooking oil can be used instead.
  • Kosher salt: Use fine salt if that’s what you have, but start with a little less and adjust to taste.
  • Garlic powder: Adds savory flavor without burning as fresh garlic might. Onion powder is a nice addition or alternative.
  • Smoked paprika: Gives the potatoes a warm, smoky flavor. Use sweet paprika for a milder taste, or add a pinch of cayenne for heat.
  • Black pepper: Adjust to taste, or leave it out if you prefer a milder side dish.
  • Parmesan (optional): Sprinkle it on after cooking for a salty, savory finish. Nutritional yeast can add a cheesy-style flavor without dairy, or you can omit it.
  • Italian Parsley (optional): Adds a fresh finish. Chives or green onions also work well, or skip the herbs.

🔥 Tips and Tricks for Perfect Air-Fryer Potatoes

  • Dry the potatoes well: Excess moisture can prevent them from browning and crisping.
  • Cut them evenly: Halve small potatoes and quarter larger ones so the pieces finish cooking at about the same time.
  • Place cut sides down: Starting cut-side down helps the flat sides develop a golden crust.
  • Shake halfway through: Toss or shake the basket midway through cooking for more even browning.
  • Check for doneness: Air fryers vary, so begin checking around 18 minutes. The potatoes should be browned outside and easily pierced with a fork.
  • Season while hot: Taste after cooking and add a little extra salt or seasoning if needed.
  • Add delicate toppings at the end: Sprinkle Parmesan and fresh herbs over the potatoes after air-frying so they don’t burn.

👩🏼‍🍳 How to Make Crispy Air-Fryer Baby Potatoes

A person using a knife to cut a baby red potato in half on a large wooden cutting board with a glass bowl sitting nearby.
  1. Step 1: Wash the potatoes and thoroughly dry them. Slice them in half, and quarter any large potatoes.
A person using two large wooden spoons to toss halved baby red potatoes with olive oil in a large glass bowl on a wooden cutting board.
  1. Step 2: Place the potatoes in a bowl and toss them with the oil.
A person using a small whisk to combine paprika, garlic powder, salt, and pepper in a small glass bowl sitting next to a large glass bowl filled with oiled baby red potatoes that have been halved.
  1. Step 3: Whisk the paprika together with the garlic powder, salt, and pepper in a small bowl.
A person using two large wooden spoons to toss halved red baby potatoes in a large glass bowl along with olive oil and a seasoning mixture.
  1. Step 4: Add the seasonings and toss to completely coat.
A view into the basket of an air-fryer that is half filled with partially cooked crispy red baby potatoes that have been halved and seasoned and coated in olive oil.
  1. Step 5: Preheat your air-fryer to 400°F. Add the potatoes and cook for 20 to 25 minutes, until browned and crispy, shaking them halfway through.
A person grating a block of Parmesan cheese with a microplane over the top of a white shallow bowl filled with a mound of Crispy Air-Fryer Baby Potatoes.
  1. Step 6: Place them in a bowl and immediately hit them with a healthy pinch of sea salt, grated Parmesan cheese, and chopped Italian parsley.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How long do crispy air-fryer baby potatoes take to cook?

They usually take 18–24 minutes at 400°F (200°C), depending on their size and your air fryer.

Do crispy air-fryer baby potatoes need to be boiled first?

No. Cut them evenly, dry them well, and cook them directly in the air fryer.

Can I make crispy air-fryer baby potatoes without oil?

Yes, but they may brown less and can be more prone to sticking. A small amount of oil helps the seasoning adhere and promotes crisping.

How do I store and reheat crispy air-fryer baby potatoes?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat them in the air fryer at 375°F (190°C) until hot and crisp.

A straight-on view of a white dinner plate filled with a mound of Crispy Air-Fryer Baby Potatoes next to steamed green beans and a grilled chicken breast.

😋 More Classic Potato Side Dish Recipes

Ready to make the best (and crispiest) potatoes in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a shallow white serving bowl filled with a mound of Crispy Air-Fryer Baby Potatoes garnished with coarse sea salt and chopped parsley.
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Crispy Air-Fryer Baby Potatoes

Crispy air-fryer baby potatoes are golden and crunchy outside, fluffy inside, and seasoned with smoky garlic and paprika. An easy side dish ready in about 25 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 210kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ lbs baby potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon Parmesan cheese finely grated
  • 1 tablespoon Italian parsley finely chopped (optional)
  • coarse sea salt optional

Instructions

  • Preheat your air-fryer to 400°F (200°C) for 3 minutes.
  • Wash and dry the potatoes thoroughly. Cut them in half; quarter any noticeably larger ones so the pieces are similar in size.
    1½ lbs baby potatoes
  • Place the potatoes in a bowl and toss with the oil. In a small bowl, combine the salt, garlic powder, smoked paprika, and pepper. Toss with the potatoes until evenly coated.
    1 tablespoon olive oil, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
  • Air-fry for 18–24 minutes, shaking the basket halfway through. They’re ready when deeply golden and easily pierced with a fork. Cook in batches if the basket is crowded.
  • Finish with Parmesan and chopped parsley, if using. Taste and add a pinch of sea salt (or Kosher salt) while hot.
    1 tablespoon Parmesan cheese, 1 tablespoon Italian parsley, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Dry the potatoes thoroughly before seasoning for the best browning.
  • Cut larger potatoes into pieces similar in size to the smaller ones.
  • Arrange in a single layer and cook in batches if the basket is crowded.
  • Air fryers vary; check for tenderness and browning from 18 minutes onward.
  • Add Parmesan and fresh parsley after cooking, if using.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the air fryer at 375°F (190°C) until hot and crisp, about 3–5 minutes.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 613mg | Potassium: 736mg | Fiber: 4g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 35mg | Calcium: 39mg | Iron: 2mg

Classic Sweet and Sour Chicken Stir-Fry

by 2 Comments

This Classic Sweet and Sour Chicken Stir-Fry brings golden chicken, crisp-tender vegetables, and juicy pineapple together in a glossy homemade sauce. It’s easy to make at home and delivers all the sweet, tangy flavor you love—no takeout menu required.

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🍍The Ingredients

This recipe combines familiar pantry staples with fresh, colorful produce to create a balanced sweet-tangy flavor and satisfying texture. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

  • Chicken: Boneless, skinless chicken breasts make a lean, tender bite, while thighs stay especially juicy. Cut the chicken into evenly sized pieces so it cooks at the same rate.
  • Cornstarch: Coating the chicken in cornstarch before dipping it in egg helps create a lightly crisp exterior. Arrowroot starch can work as a substitute.
  • Eggs: The beaten egg helps the coating cling to the chicken. For an egg-free option, use a little water or milk, though the coating may be less crisp.
  • Rice vinegar: This gives the sauce its bright tang. Apple cider vinegar can stand in; use a little less at first and adjust to taste.
  • Ketchup and brown sugar: Together, they make the sauce familiar, sweet, and glossy. Reduce the brown sugar slightly if you prefer a less-sweet sauce.
  • Soy sauce: Use low-sodium soy sauce if you’d like more control over the saltiness. Tamari is a good gluten-free alternative.
  • Ginger and garlic: Freshly grated ginger and minced garlic give the sauce extra warmth and aroma. Ground ginger works in a pinch, but use a smaller amount.
  • Bell peppers: Red and green peppers add color and a crisp-tender bite. Use whichever colors you have, or swap in yellow or orange peppers.
  • Pineapple: Fresh or canned pineapple adds juicy sweetness. If using canned, drain it well; a little of the juice can be used in the sauce.

📌 Tips and Tricks for Perfect Sweet and Sour Chicken

  • Cut the chicken evenly: Similar-sized pieces cook at the same rate and are easier to coat.
  • Pat the chicken dry: Removing excess moisture helps the cornstarch stick and gives the coating a better chance to turn golden.
  • Shake off extra cornstarch: Use a light, even coating before dipping the chicken in egg; too much can make the coating gummy.
  • Let excess egg drip off: A thin layer of egg is enough to help the coating cling without making the chicken soggy.
  • Keep one hand for dry ingredients: Use one hand for the cornstarch and the other for the egg to reduce sticky fingers and clumps.
  • Cook in batches: Leave space between the chicken pieces so they brown instead of steaming. Add a little oil between batches if the pan looks dry.
  • Don’t overcook the vegetables: Stir-fry them just until crisp-tender so they keep their color and bite.
  • Add the cornstarch slurry gradually: Stir it again right before adding, then pour it into the simmering sauce while stirring. Stop when the sauce is glossy and lightly thickened.
  • Toss the chicken with the sauce just before serving: This keeps the coating from softening too much.

👩🏼‍🍳 How to Make Sweet and Sour Chicken Stir-Fry

A person using a small whisk to combine the ingredients together for a sweet and sour sauce in a small glass bowl.
  1. Step 1: In a medium-sized bowl, whisk the sweet and sour sauce ingredients together until smooth.
  1. Step 2: Season the pieces of chicken with salt and pepper, and then toss in the cornstarch and then the eggs.
  1. Step 3: Working in batches, allow the excess egg to drip from the chicken, and then stir-fry in a little oil in a hot wok or skillet. Set aside.
A person adding minced garlic and ginger into a wok that is filled with simmering red and green bell peppers and chunks to pineapple.
  1. Step 4: Add a little more oil to the wok and stir-fry the bell peppers for 2 minutes. Add the pineapple, garlic, and ginger, and stir-fry for another minute.
A person pouring a sweet and sour sauce from a small glass bowl into a wok filled with sautéed vegetables on pineapple.
  1. Step 5: Stir in the reserved sauce and a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Stir until slightly thickened, about 1 minute.
A person using two large wooden spoons to toss lightly fried piece of chicken in wok filled with sautéed vegetables and pineapple in a sweet and sour sauce.
  1. Step 6: Add the chicken and toss until fully coated. Garnish with scallions and sesame seeds (if desired) and serve at once.

🍚 How to Serve

  • Serve the crispy chicken hot over steamed rice or noodles.
  • Add stir-fried vegetables, such as broccoli, red onion, or snap peas.
  • Garnish with sliced green onions and sesame seeds.
  • Offer extra sauce on the side to keep the chicken crisp.
  • Make it a classic takeout feast by starting with homemade hot and sour soup, easy egg rolls, or scallion pancakes.

🙋🏽‍♂️ Frequently Asked Questions

How can I make Sweet and Sour Chicken Stir-Fry extra crispy?

After stir-frying the chicken in a wok, transfer it to the air fryer in a single layer and cook at 400°F (200°C) for 3–5 minutes. Keep the sauce separate until serving to help the chicken stay crisp.

How do I keep Sweet and Sour Chicken Stir-Fry from getting soggy?

Avoid overcrowding the wok, and toss the chicken with the sauce just before serving. If using the air fryer, crisp the chicken before adding the sauce.

Can I use chicken thighs instead of chicken breast in Sweet and Sour Chicken Stir-Fry?

Yes. Boneless, skinless chicken thighs work well and stay juicy. Cut them into bite-size pieces and cook them thoroughly in the wok; cooking time may vary slightly depending on the size of the pieces.

An overhead view of a black dinner plate filled with Classic Sweet and Sour Chicken Stir-Fry served over a bed of white rice.

🥡 More Classic Chinese Takeout Recipes

Ready to make the best sweet and sour chicken in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large black dinner plate filled with Classic Sweet and Sour Chicken Stir-Fry with a bowl of cooked white rice nearby.
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5 from 1 vote

Classic Sweet and Sour Chicken Stir-Fry

Wok-fried chicken tossed in a tangy sweet-and-sour sauce, with an optional air-fryer finish for extra-crispy chicken. Serve with rice and your favorite takeout-inspired sides.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 1 Wok or large sturdy skillet (i.e., cast-iron)

Ingredients

For the Sauce

  • ⅓ cup rice vinegar
  • ⅓ cup ketchup
  • ¼ cup brown sugar dark or light
  • 2 tablespoon soy sauce
  • 1 tablespoon pineapple juice

For the Stir-Fry

  • 1½ lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • salt and pepper
  • ½ cup cornstarch
  • 2 large eggs lightly beaten, plus another egg (if needed)
  • ¼ cup vegetable oil or canola oil, or peanut oil
  • cornstarch slurry 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 green bell pepper seeded and cut into 1-inch pieces
  • 1 cup pineapple chunks about 1 inch each, fresh or canned (drained)
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger fresh, minced
  • 2 scallions chopped, for garnish
  • 1 tablespoon sesame seeds for garnish (optional)
  • steamed rice

Instructions

  • In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce, and pineapple juice. Set aside.
    ⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup brown sugar, 2 tablespoon soy sauce, 1 tablespoon pineapple juice
  • Place the chicken on a platter and season generously with salt and pepper.
    1½ lbs chicken breasts, salt and pepper
  • Put the cornstarch in a shallow bowl and the beaten eggs in another. Working in batches, toss the chicken in the cornstarch, shake off the excess, then dip it in the egg. You may need to add another egg to the bowl after a couple of batches.
    ½ cup cornstarch, 2 large eggs
  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Cook the chicken in batches so the pan isn’t crowded, turning as needed, until golden and cooked through—about 5–7 minutes per batch. Add more oil if the pan gets dry. Transfer the chicken to a plate.
    ¼ cup vegetable oil
  • Create the cornstarch slurry by combining 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Set aside.
    cornstarch slurry
  • Carefully wipe out any loose bits from the pan. Add a little more oil if needed, then stir-fry the peppers for a few minutes, until bright and crisp-tender. Add the pineapple, garlic, and ginger, and stir-fry for another minute.
    1 red bell pepper, 1 green bell pepper, 1 cup pineapple chunks, 1 teaspoon garlic, 1 teaspoon ginger
  • Pour the sauce mixture into the pan and bring it to a gentle simmer. Stir the cornstarch slurry again, then drizzle it in while stirring. Cook for about 1 minute, until the sauce is glossy and lightly thickened.
  • Return the chicken to the pan and toss gently until coated. Scatter with scallions and sesame seeds, if using. Serve right away over steamed rice.
    2 scallions, 1 tablespoon sesame seeds, steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Prepare and measure all ingredients before heating the wok. Stir-frying moves quickly, so having everything chopped and within reach helps each ingredient cook properly without overcooking.
  • For extra-crispy chicken, transfer the wok-fried chicken to the air fryer in a single layer and cook at 400°F (200°C) for 3–5 minutes.
  • Keep the sauce separate until serving to help the chicken stay crisp.
  • You can substitute boneless, skinless chicken thighs for chicken breast; cut into bite-size pieces and cook thoroughly.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat the chicken in a skillet, wok, or air fryer until hot; store and reheat the sauce separately when possible to help the chicken stay crisp.

Nutrition

Calories: 568kcal | Carbohydrates: 48g | Protein: 42g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 927mg | Potassium: 982mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1420IU | Vitamin C: 72mg | Calcium: 81mg | Iron: 2mg

Cowboy Butter Chicken with Egg Noodles

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This Cowboy Butter Chicken with Egg Noodles brings golden-seared chicken and buttery noodles together in a rich, garlicky sauce brightened with lemon, Dijon, and fresh herbs. It’s a cozy, flavor-packed skillet dinner—and there’s plenty of cowboy butter to toss with the noodles and drizzle over the chicken.

An overhead view of a shallow pasta bowl filled with a serving of Cowboy Butter Chicken with Egg Noodles with two lemon wedges on each side of the dish and a glass of white wine nearby.
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🧈 The Ingredients

This dish pairs tender, golden-seared chicken and silky noodles with a bold, buttery sauce that’s bright, savory, and gently spicy. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cowboy Butter Chicken on a grey wooden background including chicken breasts, egg noodles, cold butter, garlic, flour, olive oil, herbs, and spices.

📝 Ingredient Notes and Substitutions

  • Chicken breasts: Slice them horizontally into cutlets so they cook quickly and evenly. Boneless, skinless chicken thighs also work; cook them until they reach 175°F for tender, juicy results.
  • Egg noodles: Wide egg noodles make a cozy base and catch the sauce beautifully. Fettuccine or another broad pasta can stand in.
  • Butter: Use unsalted butter so you can adjust the seasoning to taste. Add it to the skillet cold and gradually over low heat for a smooth, glossy sauce.
  • Dijon and lemon: They balance the richness of the butter with tang and brightness. Taste the finished sauce and add a little extra lemon if you’d like it brighter.
  • Fresh herbs: Parsley, chives, and thyme give the sauce a fresh finish. Use what you have; finely chopped green onion can replace the chives.
  • Heat: Adjust the red pepper flakes and cayenne to your preference, or leave out the cayenne for a milder sauce.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Cowboy Butter Chicken

  • Make the cutlets even. Pound thicker areas gently so the chicken cooks evenly and stays juicy.
  • Pat the chicken dry. This helps the flour coating adhere and encourages a golden sear.
  • Don’t crowd the skillet. Cook in batches if needed; crowded chicken steams instead of browning.
  • Shake off excess flour. A light coating gives the chicken a delicate crust without making the sauce pasty.
  • Reserve pasta water before draining. Its starch helps the cowboy butter cling to the noodles; add it gradually until the sauce is silky.
  • Keep the sauce gentle. Whisk in the cold butter over low heat and avoid boiling to help keep the sauce smooth.
  • Serve right away. The sauce is at its silkiest when freshly made. If it thickens while waiting, loosen it with a splash of warm pasta water.

👩🏼‍🍳 How to Make Cowboy Butter Chicken with Egg Noodles

A person dredging a boneless, skinless chicken breast through seasoned flour in a round baking pan.
  1. Step 1: Cut the breasts in half, horizontally. Combine the flour with the salt, pepper, and garlic powder in a pan and dredge the cutlets through it. Set aside.
Person using metal tongs to flip floured and seasoned chicken breasts that are being seared in a large cast-iron skillet on a gas stove.
  1. Step 2: Heat the oil (2 tbsp) and butter (1 tbsp) in a large cast-iron skillet over medium-high heat and sear the chicken until golden on both sides, about 5 minutes per side. Set aside.
A person transferring pads of butter from a bowl in one hand and lemon zest from another small bowl in his other hand all into a large bowl filled with cooked egg noodles, herbs, and seasonings.
  1. Step 3: Cook the noodles in salted boiling water, drain, saving about a cup of the pasta water. Add the noodles to a bowl and toss with the butter (4 tbsp), parsley, lemon zest, salt, and pepper.
A person transferring spices from a small white bowl into a large cast-iron skillet that is filled with simmering minced garlic in oil and pasta water.
  1. Step 4: Reduce the heat to medium-low, and sauté the garlic in the skillet for 1 minute. Stir in the Dijon, lemon juice, paprika, red pepper flakes, and cayenne. Stir in 3 tablespoon of the reserved pasta water.
A person transferring cubed cold butter from a small glass bowl into a large cast-iron skillet on a gas stove filled with a simmering spiced garlic butter sauce.
  1. Step 5: Whisk in the cold cubed butter a few cubes at a time. Whisk to fully combine into a silky sauce. Season with a pinch of salt and pepper.
A person transferring chopped fresh herbs into a cast-iron skillet that is filled with a simmering Cowboy butter sauce.
  1. Step 6: Stir in the chives (2 tbsp), parsley (2 tbsp), and thyme (2 tsp).
An overhead view of strips of seared chicken breasts resting in a Cowboy butter sauce in a large cast-iron skillet.
  1. Step 7: Slice the chicken into strips and place in the sauce. Simmer for a couple of minutes.
A person using a serving spoon to drizzle an herbed Cowboy butter sauce of slices of seared chicken breast resting on buttered noodles in a shallow pasta dish.
  1. Step 8: Add a layer of buttered noodles into shallow pasta bowls, top with the sliced chicken, and drizzle sauce over the top. Garnish with the remaining chives and parsley. Serve at once.

🍽️ How to Serve

  • Serve family-style: Arrange the sauced egg noodles on a warm platter, top with sliced chicken, and drizzle with the remaining cowboy butter.
  • Switch up the base: This chicken is also wonderful served over linguine, mashed potatoes, or steamed rice.
  • Finish with fresh herbs and lemon: Scatter over extra chives or parsley and offer lemon wedges for a bright squeeze at the table.
  • Add a vegetable side: Pair with Southern-style green beans, asparagus, or a crisp green salad to balance the rich sauce.
  • Bring bread for the sauce: Warm crusty bread is perfect for mopping up any cowboy butter left on the plate.

🙋🏽‍♂️ Frequently Asked Questions

Can I make cowboy butter chicken with chicken thighs?

Yes. Boneless, skinless thighs work well; cook them until they reach 175°F for tender, juicy results.

Can I make cowboy butter chicken less spicy?

Absolutely. Reduce or omit the red pepper flakes and cayenne, then season to taste.

Can I prepare cowboy butter chicken ahead of time?

It’s best served fresh, but you can cook the chicken and noodles ahead and refrigerate them separately. Reheat gently, then make the sauce just before serving.

What can I serve with cowboy butter chicken besides egg noodles?

Try it over linguine, mashed potatoes, or steamed rice. A simple green vegetable or crisp salad makes a nice side, too.

A close-up view of a shallow pasta bowl filled with a partially eaten serving of Cowboy Butter Chicken with egg noodles and with a fork resting in the bowl.

🍗 More Amazing Chicken Dishes

Ready to make the best chicken dish this side of Fort Worth? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a shallow pasta bowl filled with a serving of Cowboy Butter Chicken with Egg Noodles with two lemon wedges on each side of the dish.
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5 from 4 votes

Cowboy Butter Chicken with Egg Noodles

Golden-seared chicken and buttery egg noodles tossed with a generous, garlicky cowboy butter sauce brightened with lemon, Dijon, and fresh herbs. A cozy, flavor-packed skillet dinner with plenty of sauce for every bite.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 720kcal
Author: Kris Longwell

Equipment

  • large (12-inch) skillet ie, cast-iron
  • Pot for boiling pasta

Ingredients

For the Buttered Egg Noodles

  • salt for pasta water
  • 12 oz extra-wide egg noodles
  • 4 tablespoon unsalted butter
  • 2 tablespoon Italian parsley chopped
  • 1 teaspoon lemon zest
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup reserved pasta water

For the Chicken

  • ½ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 large chicken breasts skinless, boneless, halved horizontally, into 4 cutlets

For the Butter Sauce

  • ¾ cup unsalted butter 1½ sticks, cubed and chilled
  • 8 cloves garlic minced
  • 1½ tablespoon Dijon mustard
  • 1½ tablespoon lemon juice fresh
  • 1½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes see NOTES
  • ¼ teaspoon cayenne pepper
  • salt and pepper
  • 3 tablespoon Italian parsley chopped, divided
  • 3 tablespoon chives snipped, divided
  • 2 teaspoon thyme fresh, chopped
  • 2 lemons cut into wedges

Instructions

  • Bring a pot of salt water to a boil. Add the noodles and cook until tender, about 6-8 minutes. Save about ½ to 1 cup of the pasta water. Drain the pasta and add to a heatproof bowl. Add the butter (4 tbsp), parsley (2 tbsp), lemon zest, salt, and pepper.
    salt for pasta water, 12 oz extra-wide egg noodles, 4 tablespoon unsalted butter, 2 tablespoon Italian parsley, 1 teaspoon lemon zest, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • On a platter or pan, combine the flour with the salt, paprika, garlic powder, and pepper. Dredge the chicken cutlets in the flour mixture until fully coated.
    ½ cup all-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon black pepper, 2 large chicken breasts
  • Heat the oil (2 tbsp) and butter (1 tbsp) in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown all over, about 5 minutes per side. Transfer to a cutting board and slice the chicken into strips.
    2 tablespoon olive oil, 1 tablespoon unsalted butter
  • Cube the butter (1½ sticks) and chill in the fridge.
    ¾ cup unsalted butter
  • Add the garlic to the skillet and sauté for 1 minute. Stir in the Dijon, lemon juice, paprika, red pepper flakes, and cayenne. Stir in a pinch of salt and pepper. Cook for another minute. Stir in 3 to 4 tablespoons of the reserved pasta water.
    8 cloves garlic, 1½ tablespoon Dijon mustard, 1½ tablespoon lemon juice, 1½ teaspoon smoked paprika, ½ teaspoon red pepper flakes, ¼ teaspoon cayenne pepper, salt and pepper, ½ cup reserved pasta water
  • Lower the heat to medium-low and whisk in the butter, a few cubes at a time, until melted and silky. Stir in 2 tablespoon of the parsley, 2 tablespoon of the chives, and the thyme. Stir and cook for 1 minute. Add the sliced chicken to the sauce and simmer for another minute or two.
    3 tablespoon Italian parsley, 3 tablespoon chives, 2 teaspoon thyme
  • Divide the buttered noodles into four shallow pasta bowls. Place the sliced chicken over the noodles and spoon the sauce over the chicken and noodles. Toss to coat and garnish with the remaining parsley and chives. Serve at once with lemon wedges.
    2 lemons

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Spice level: The red pepper flakes and cayenne give the sauce a gentle kick. Reduce or omit either one for a milder dish, or add more to taste.
  • Reserve the pasta water before draining the noodles; you may not need the full ¼ cup.
  • Toss the noodles with about half the sauce, then serve the rest over the chicken. Keep the sauce warm over low heat and avoid boiling so it stays smooth.
  • Chicken breasts vary in thickness, so check for doneness with an instant-read thermometer; the thickest part should reach 165°F (74°C).
  • Storing and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth, stirring until warm; avoid high heat, which can cause the butter sauce to separate.

Nutrition

Calories: 720kcal | Carbohydrates: 22g | Protein: 28g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 845mg | Potassium: 655mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2863IU | Vitamin C: 44mg | Calcium: 72mg | Iron: 3mg

Melty Cuban Sliders

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Packed with tender pulled pork, smoky ham, tangy pickles, and blankets of melty Swiss cheese, these Cuban sliders take the iconic sandwich to a whole new party-ready level. Brushed with a savory Dijon butter glaze and baked until warm and golden, they are practically guaranteed to disappear from the platter in minutes!

A close-up view of tall stack of Melty Cuban Sliders consisting of sliced ham, shredded pork, pickles, melty Swiss cheese, and yellow mustard on seasoned Hawaiian slider buns.
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🧀 The Ingredients

You only need a handful of everyday deli and pantry staples to achieve that irresistible balance of savory, smoky, and tangy flavors in every single bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Melty Cuban Sliders on a grey wooden background including sliced ham, shredded pork, dill pickles, garlic, Swiss cheese, butter, orange juice, mustard, Hawaiian rolls, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pulled Pork: Use plain, un-sauced pulled pork—whether it’s leftovers from weekend barbecue, slow-cooker pork, slow-cooker carnitas, or store-bought shredded pork. A quick warm-up in a skillet with garlic, cumin, and a splash of fresh orange juice gives it that warm Mojo-style flavor.
  • The Rolls: Classic Hawaiian sweet rolls provide that signature sweet-and-savory contrast that makes these sliders so addictive. If you prefer a less sweet sandwich, mini brioche buns or slider-sized potato rolls work wonderfully.
  • The Ham: Thinly sliced deli ham is best here so you can fold it to create nice, textured layers. Smoked ham, tavern ham, or Black Forest ham will add a great layer of smokiness, but honey ham is great if you love a touch of sweetness.
  • Pickles: Standard dill pickles are essential for that classic Cuban tang. Sandwich-cut pickle planks are easiest to layer, but standard dill sandwich chips work just fine. 
  • Swiss Cheese: Swiss provides the signature nutty flavor and superior melt factor for a true Cubano. If you want to elevate things, Gruyère is an incredible alternative, or you can swap in mild provolone if you aren’t a fan of Swiss.
  • Mustard: Traditional Cuban sandwiches call for standard yellow mustard for that sharp, bright vinegary kick. However, if you prefer a little more spice or sophistication, Dijon or stone-ground mustard is an easy 1:1 swap.

🔥 Tips and Tricks for Perfect Cuban Sliders

  • Build the Cheese Barrier: Place cheese directly onto the bottom rolls before adding the meats. As it melts, it locks out excess moisture and prevents soggy bread.
  • Dry the Pickles: Always pat pickle slices dry between paper towels before layering. Removing that excess brine keeps your sliders perfectly crisp.
  • The “Cuban Press” Finish: Mimic a traditional plancha by gently pressing the warm sliders down with a wide spatula right when they come out of the oven to compact the layers.
  • Bake Covered First: Keep the rolls covered with foil for the first 15 minutes so the cheese melts completely, then uncover to let the sweet roll tops brown without burning, usually another 5 minutes. Keep an eye on them; Hawaiian rolls will burn quickly!
  • Use a Long Serrated Knife: Keep the slab of rolls intact and use a long bread knife with a gentle sawing motion to slice horizontally in one clean pass.
  • Prep Ahead for Parties: Assemble the sliders up to 6 hours ahead and keep them refrigerated. Brush on the warm butter glaze just before baking, adding 2 to 3 minutes to the covered bake time.

👩🏼‍🍳 How to Make Melty Cuban Sliders

A person pouring orange juice from a small white bowl into a skillet that is filled with shredded pulled pork.
  1. Step 1: Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes. Stir in the pork, orange juice, cumin, oregano, and a pinch of salt and pepper. Cook, stirring frequently, for about 3 minutes. Set aside.
A person using a large serrated knife to cut through the middle of a flat of Hawaiian slider rolls on a wooden cutting board.
  1. Step 2: Using a long serrated knife, slice the entire slab of rolls horizontally in half, keeping the individual rolls connected so you have one large top sheet and one bottom sheet.
A person placing folded slices of black forest ham over slices of Swiss cheese that are resting on the bottom half layer of Hawaiian slider buns.
  1. Step 3: Spray a 9×13″ baking dish with cooking spray (or grease with butter). Add the lower half of the buns, then top with a layer of Swiss cheese and folded ham slices.
A person placing long dill pickle sandwiches planks on top of shredded seasoned pork, sliced ham, Swiss cheese slices, and the lower half of a rack of Hawaiian slider buns.
  1. Step 4: Top with the shredded pork and then add a layer of the pickles.
A person placing Swiss cheese slices over layers of ham, pork, and dill pickles on a layer of Hawaiian slider buns all in 9 by 13 inch baking dish.
  1. Step 5: Top with another layer of Swiss cheese slices.
A person using a pastry brush to smear yellow mustard of the cut-side of the top portion of a rack of Hawaiian slider buns that have been split in half.
  1. Step 6: Spread a layer of yellow mustard over the cut side of the top layer of the buns.
A person using a brush to apply a seasoned butter and Dijon glaze over the top of uncooked Melty Cuban Slider in a 9 by 13 baking dish.
  1. Step 7: Mix the melted butter with the Dijon, Worcestershire, onion powder, and garlic powder. Place the top layer of buns over the layers and then brush the glaze over the tops of the buns. Liberally sprinkle on the everything bagel seasoning (or poppy seeds).
A person placing a 9 by 13 baking dish containing freshly baked Cuban Sliders onto a hot pad on a wooden cutting board.
  1. Step 8: Loosely cover with foil and bake at 350°F for 15 minutes; remove the foil and bake for another 5 minutes. Remove from the oven and let rest for a few minutes. Slice and serve at once.

🍽️ How to Serve

  • Let Them Rest First: Give the baked sliders 3 to 5 minutes to set before slicing. This keeps the warm cheese from oozing out entirely and ensures clean, picture-perfect cuts.
  • Serve Pull-Apart Style: Transfer the warm, sliced slab directly onto a large wooden board or platter so guests can pull individual sliders apart for that irresistible cheese stretch.
  • Add Classic Cuban Sides: Pair them with crispy plantain chips (mariquitas), yuca fries, or a side of seasoned black beans and rice.
  • Cut the Richness with a Crisp Salad: Serve alongside a crisp green salad with a citrusy vinaigrette or a tangy, vinegar-based coleslaw to balance the rich, savory meats and butter glaze.
  • Offer Extra Sauces for Dipping: Set out small ramekins of spicy brown mustard, extra yellow mustard, or a simple garlic-citrus mojo aioli for dipping.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Cuban sliders ahead of time?

Yes! Assemble the sandwiches completely in your baking dish without the melted butter glaze, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, whisk together the savory butter mixture, brush it over the top, and add an extra 3 to 5 minutes to the covered bake time.

How do I keep Cuban sliders from getting soggy?

Two simple steps make all the difference: thoroughly pat the pickle slices dry with paper towels to remove excess brine, and always place a layer of Swiss cheese directly onto the bottom bread before adding the meats. The melted cheese creates a barrier that prevents moisture from soaking into the rolls.

What are the best rolls to use for Cuban sliders?

Hawaiian sweet rolls are the go-to choice because their subtle sweetness balances the rich, salty pork and tangy pickles. If you prefer a less sweet sandwich, mini brioche buns or slider-sized potato rolls work beautifully.

How do I reheat leftover Cuban sliders?

For the crispiest results, place the sandwiches on a baking sheet, tent them loosely with foil, and warm at 350°F (175°C) for 8 to 10 minutes until heated through and the cheese is melted again. Avoid the microwave, which tends to make the bread rubbery.

A person using both hands to hold a Cuban Slider in his hand consisting of sliced ham, shredded pork, pickles, melty Swiss cheese, and yellow mustard on a seasoned Hawaiian slider bun.

🍔 More Amazing Slider Recipes

Ready to make the best slider this side of Havana? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of tall stack of Melty Cuban Sliders consisting of sliced ham, shredded pork, pickles, melty Swiss cheese, and yellow mustard on seasoned Hawaiian slider buns.
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Melty Cuban Sliders

Everything you love about an authentic Cubano packed into easy, crowd-pleasing party rolls. These Cuban sliders are layered with tender pulled pork, smoky ham, melty Swiss, and crisp pickles, then brushed with a savory Dijon butter glaze and baked until warm and golden.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer / Lunch
Cuisine: American / Cuban
Servings: 6
Calories: 527kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet
  • 9"x13" baking dish or baking pan

Ingredients

For the Seasoned "Mojo" Pork

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2 cups shredded pork ie, pulled pork (w/out added BBQ sauce), carnitas pork, or store-bought shredded pork
  • 1 tablespoon orange juice
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • salt and pepper

For the Sliders

  • 1 12-count package Hawaiian rolls or slider rolls
  • 12 slices Swiss cheese
  • ¾ lb deli ham thinly sliced
  • 8 to 12 dill pickles sandwich sliced ("planks"
  • 3 tablespoon yellow mustard ballpark style

For the Savory Butter Glaze and Topping

  • 4 tablespoon unsalted butter ½ stick, melted
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon everything bagel seasoning see NOTES for recipe, or sub with poppy seeds

Instructions

  • Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant. Toss in the shredded pork, orange juice, lime juice, cumin, oregano, and a pinch of salt and pepper. Warm through for 2 to 3 minutes, until the liquid is absorbed and the pork is glossy and fragrant. Remove from heat.
    1 tablespoon olive oil, 2 cloves garlic, 2 cups shredded pork, 1 tablespoon orange juice, ½ teaspoon ground cumin, ½ teaspoon dried oregano, salt and pepper
  • Preheat your oven to 350°F (175°C). Lightly butter or line a 9×13-inch baking dish, or spray with cooking spray.
  • Using a long serrated knife, slice the entire slab of rolls horizontally in half, keeping the individual rolls connected so you have one large top sheet and one bottom sheet. Place the bottom slab into your prepared baking dish.
    1 12-count package Hawaiian rolls
  • Layer half the Swiss cheese slices evenly across the bottom rolls. Next, add a layer of folded slices of ham. Add the warmed shredded pork over the ham, spread edge-to-edge evenly. Add the dill pickles in a single flat layer (ensure they are dry!). Add the remaining cheese slices.
    12 slices Swiss cheese, ¾ lb deli ham, 8 to 12 dill pickles
  • Smear the mustard on the cut side of the top slab of buns. Place on top of the sliders, mustard-side down.
    3 tablespoon yellow mustard
  • In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire, onion powder, and garlic powder. Generously brush the glaze over the tops and sides of the rolls, allowing some of it to drip down into the crevices. Sprinkle with everything bagel seasoning or poppy seeds.
    4 tablespoon unsalted butter, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon everything bagel seasoning
  • Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, until the roll tops are golden brown. Keep an eye on them, Hawaiian rolls will burn quickly. Remove from the oven and allow them to cool for 3 to 5 minutes so the cheese sets slightly, then slice along the roll seams and serve warm.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pulled Pork: Use unsauced pulled pork or carnitas for this recipe. Avoid pulled pork that is already tossed in sweet BBQ sauce, as it will clash with the traditional mustard and pickle flavors.
  • Prevent Soggy Rolls: Thoroughly pat pickle slices dry with paper towels, and always put down the bottom layer of cheese before adding the meats to create a moisture barrier.
  • Roll Varieties: Hawaiian sweet rolls offer a delicious sweet-and-savory contrast, but slider-sized brioche or potato rolls are great alternatives if you prefer a less sweet sandwich.
Everything Bagel Seasoning Recipe:
Just combine all of the following and store in a jar with a lid:
  • 2 tbsp poppy seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds (or use more white if you don’t have black)
  • 1½ tbsp dried minced garlic (flakes, not powder)
  • 1½ tbsp dried minced onion (flakes, not powder)
  • 1 to 1½ tsp coarse sea salt or flaky salt (like Maldon), to taste
  • Make-Ahead: You can assemble the sandwiches up to 24 hours in advance without the butter glaze. Cover tightly and refrigerate. Brush on the warm glaze right before baking and add 3 to 5 extra minutes to the covered bake time.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat loosely covered with foil at 350°F (175°C) for 8 to 10 minutes until warmed through and crisp.

Nutrition

Calories: 527kcal | Carbohydrates: 18g | Protein: 32g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 789mg | Potassium: 326mg | Fiber: 1g | Sugar: 13g | Vitamin A: 808IU | Vitamin C: 5mg | Calcium: 407mg | Iron: 2mg

Homemade Fluffy Buttermilk Pancakes

by 4 Comments

Nothing brings everyone to the table faster than a towering stack of golden-brown, ultra-fluffy buttermilk pancakes dripping with warm maple syrup. With crisp, buttery edges and a melt-in-your-mouth center, this classic diner-style recipe is effortless to make on a standard skillet or flat-top griddle!

A straight-on view of a stack of Fluffy Buttermilk Pancakes on a white plate with fresh fruit next to the pancakes and maple syrup being poured over the top.
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🧈 The Ingredients

Best of all, this recipe relies on simple, everyday kitchen staples you likely already have on hand to create pure, scratch-made breakfast magic. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Fluffy Buttermilk Pancakes on a grey wooden background including flour, baking powder, baking soda, salt, buttermilk, butter, eggs, and sugar.

📝 Ingredient Notes and Substitutions

  • All-Purpose Flour: Standard all-purpose flour gives the best structure. Always use the “spoon and level” method when measuring so your pancakes stay light and airy, not dense.
  • Buttermilk: Full-fat cultured buttermilk yields the most tender crumb and tall rise.
    • Substitute: Stir 2 tablespoons of fresh lemon juice or white vinegar into 2 cups of whole milk and let it sit for 5 minutes.
  • Baking Powder & Baking Soda: Using both is the secret to height and color. Baking powder provides the lift, while baking soda neutralizes the acid and creates that deep golden-brown crust.
  • Granulated Sugar: Just a touch sweetens the batter and helps caramelize the edges. Light brown sugar also works well.
  • Eggs: Use large, room-temperature eggs, so they incorporate smoothly without solidifying the melted butter.
  • Melted Butter: Adds rich flavor and keeps the interior moist. If using salted butter, reduce the recipe’s added salt to ½ teaspoon.
  • Vanilla Extract: A splash of pure vanilla adds that nostalgic, bakery-style aroma.
  • Cooking Fat (Oil + Butter): A drop of neutral oil (vegetable or avocado) paired with butter on the griddle keeps the butter from burning while delivering that crispy, golden diner edge. Clarified butter (ghee) is another great choice.

🔥 Tips for Making the Fluffiest Buttermilk Pancakes

  • Leave the Lumps Alone: When combining wet and dry ingredients, mix just until the dry pockets disappear. Overmixing develops gluten, turning your pancakes rubbery and flat instead of light and fluffy. A lumpy batter is a happy batter!
  • Rest the Batter (The Secret Step): Let the batter rest for 10 to 15 minutes before cooking. This hydrates the flour and gives the buttermilk and baking soda time to react, resulting in a thick, airy batter that rises sky-high on the griddle.
  • Use a Batter Dispenser for Perfect Circles: For mess-free, diner-perfect rounds, fill a batter dispenser and hold the nozzle strictly vertical, about 1 to 2 inches above the griddle. Squeeze the trigger and keep still—gravity naturally flows the batter into a flawless circle without any need to spread it with a spoon.
  • Look for “Popped” Bubbles, Not Just Wet Ones: Don’t flip too early! Wait until bubbles rise to the surface, pop, and stay open like tiny craters, and the edges transition from glossy to matte (about 3 minutes).
  • Flip Only Once: Pancakes should be flipped just once. Sliding the spatula underneath and flipping a second time deflates their airy interior and makes them dense.
  • Scrape and Refresh Between Batches: Before dropping your next round, use your spatula to quickly scrape away spent butter solids, then add a fresh drop of oil and a pat of butter. This keeps subsequent pancakes golden and delicious rather than scorched and bitter.

👩🏼‍🍳 How to Make Fluffy Buttermilk Pancakes

A person using a wire whisk to combine all-purpose with baking powder, baking soda, and salt in a large glass bowl on a wooden cutting board.
  1. Step 1: In a large bowl, whisk the flour with the sugar, baking powder, baking soda, and salt
A person using a whisk to combine buttermilk with melted butter, eggs, and vanilla extract in a glass bowl on a wooden cutting board.
  1. Step 2: In another bowl, whisk the buttermilk with the eggs, melted butter, and vanilla extract.
A person using a large white rubber spatula to combine the wet buttermilk pancake ingredients with the dry ingredients in a large glass bowl.
  1. Step 3: Pour the wet mixture into the dry mixture and use a rubber spatula to fold the ingredients together until just combined. Don’t overmix! It should still be a little lumpy. Let the batter rest for 15 minutes.
A person dropping a small cube of butter onto a small pool of oil that is simmering on a large outdoor griddle.
  1. Step 4: Add a small amount of vegetable oil to a griddle or skillet over medium-low heat. Then add about ¼ tablespoon of butter (one set of oil/butter for each pancake).
Two buttermilk pancakes being cooked on a large outdoor griddle in a hot oil and melted butter.
  1. Step 5: Add about half a cup of the batter over the oil and melted butter. Let cook, undisturbed, for 2 to 3 minutes.
A person using two small butter knives to place a pad of butter on the top of a stack of fluffy buttermilk pancakes on a white dinner plate.
  1. Step 6: Flip and cook for another 3 minutes. Serve at once, topped with butter and maple syrup.

EXPERT TIP: The Best Pan for the Job

The key to golden, diner-style pancakes is even heat retention. Here are the best surfaces to use:

  • Outdoor Flat-Top Griddle (Blackstone): Ideal for cooking large batches all at once with authentic diner flavor. Keep the burners on Low to Medium-Low (325°F–350°F), so the thick centers cook through without scorching.
  • Cast-Iron Skillet: Excellent for indoors. Its superior heat retention delivers unmatched browning and crisp, buttery edges. Preheat slowly over medium-low heat.
  • Electric Griddle: The most foolproof indoor option. It offers wide, rimless flipping space and precise temperature control (dial it right to 325°F).
  • Heavy-Bottom Nonstick Skillet: Perfect for smaller batches—just avoid thin pans that create harsh hot spots.

Rule of thumb: Steer clear of lightweight pans; heavy steel or iron ensures that beautiful, even browning every single time!

🍽️ How to Serve

  • The Classic Diner Stack: Serve immediately topped with a generous slab of softened, salted butter and plenty of warm, 100% pure maple syrup. (Warming the syrup first keeps your pancakes piping hot!)
  • Fresh Berries & Whipped Cream: Balance the rich, buttery pancakes with fresh seasonal fruit—sliced strawberries, plump blueberries, or blackberries—and a dollop of fresh, lightly sweetened whipped cream.
  • A Touch of Elegance: Dust the tops lightly with powdered sugar and add a spoonful of blueberry compote, lemon curd, or homemade strawberry jam.
  • Sweet & Salty Breakfast Feast: Turn it into a true weekend feast by serving alongside maple pepper crispy bacon, homemade breakfast sausage patties, and soft-scrambled eggs or eggs over-easy.
  • Kid-Friendly Toppings: Set out small bowls of mini chocolate chips, toasted pecans or walnuts, sliced bananas, and peanut butter or Nutella for a fun build-your-own pancake bar!

🙋🏽‍♂️ Frequently Asked Questions

Why aren’t my fluffy buttermilk pancakes rising?

The most common causes are overmixing the batter or using expired baking powder and baking soda. Always mix gently just until the flour pockets disappear—leaving plenty of lumps—and ensure your leaveners are fresh for a tall, airy rise.

What is the best temperature to cook fluffy buttermilk pancakes?

Aim for 325°F to 350°F (165°C to 175°C), which is low to medium-low heat on most skillets and flat-top griddles. Anything hotter will scorch the butter and sugars on the outside before the thick centers can cook through.

Can I make the batter for fluffy buttermilk pancakes ahead of time?

It is best made fresh. While a 10-to-15-minute rest on the counter is ideal, letting it sit overnight exhausts the reaction between the buttermilk and baking soda, leading to flat, heavy results the next morning.

Can you freeze fluffy buttermilk pancakes?

Yes! Let them cool completely, stack them separated by sheets of parchment paper, and seal them in a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or on a baking sheet at 350°F (175°C) for 6 to 8 minutes.

How do you make fluffy buttermilk pancakes perfectly uniform in size?

Use a handheld batter dispenser! Hold it straight up and down about an inch above the griddle and release roughly ½ cup without moving your hand. Or, just carefully use a measuring cup (½ cup) to pour the batter onto the griddle or skillet.

A stack of four fluffy buttermilk pancakes on a white plate sitting in a small pool of maple syrup and there is a triangular pice of the pancakes missing from the stack.

☀️ More Delicious Sweet Breakfast Recipes

Ready to make the best diner-style pancakes in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a stack of Fluffy Buttermilk Pancakes on a white plate with fresh fruit next to the pancakes and maple syrup being poured over the top.
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Homemade Fluffy Buttermilk Pancakes

These tall, diner-style buttermilk pancakes are golden brown with crisp, buttery edges and an ultra-fluffy, melt-in-your-mouth center. Made from scratch with simple pantry staples, they are effortless to cook on an outdoor flat-top griddle or standard indoor skillet for the ultimate weekend breakfast!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 4
Calories: 476kcal
Author: Kris Longwell

Equipment

  • flat-top griddle or large skillet
  • batter dispenser optional, but helpful for making perfectly shaped pancakes

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoon granulated sugar
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • ¾ teaspoon fine sea salt or regular table salt
  • 2 cups buttermilk preferably whole, and room temperature
  • 2 large eggs preferably room temperature
  • 4 tablespoon unsalted butter melted, plus extra for cooking and serving
  • 1 teaspoon vanilla extract
  • vegetable oil for cooking the pancakes
  • maple syrup preferably warmed, for serving

Instructions

  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until completely uniform
    2 cups all-purpose flour, 3 tablespoon granulated sugar, 2 teaspoon baking powder, 2 teaspoon baking soda, ¾ teaspoon fine sea salt
  • In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract together until smooth.
    2 cups buttermilk, 2 large eggs, 4 tablespoon unsalted butter, 1 teaspoon vanilla extract
  • Pour the wet mixture into the dry mixture. Using a rubber spatula, fold the ingredients together just until no dry pockets of flour remain. Tip: The batter should look lumpy. If you mix until it’s silky smooth, gluten will form, and the pancakes will turn out tough and flat instead of fluffy.
  • Transfer the batter into your batter dispenser (or leave it in the bowl if ladling). Let it rest undisturbed for 10 to 15 minutes.
  • Heat your griddle or skillet to medium-low heat.
  • Lightly oil the surface, then melt a small pat of butter directly where you plan to drop the pancakes. Do this for each pancake.
    vegetable oil
  • Add about ½ cup of the batter over the oil/butter. The batter will pool out into a thick, uniform disc. Cook, undisturbed, for 2 to 3 minutes. Look for bubbles rising through the surface that pop and stay open like tiny craters, and edges that look set and matte (no longer glossy).
  • Slip a wide griddle spatula underneath in one swift motion and flip. Cook the second side for 1½ to 2 minutes, until deeply golden brown and cooked through.
  • Transfer immediately to a warm platter. Top with generous slabs of softened salted butter and warm pure maple syrup.
    maple syrup

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Don’t Overmix: A lumpy batter is essential for fluffy pancakes! Stir just until the flour pockets disappear. Overmixing develops gluten and makes them dense and chewy.
  • The 10-Minute Rest: Don’t skip resting the batter. This allows the flour to fully hydrate and the leaveners to activate, resulting in maximum fluffiness and height on the griddle.
  • Buttermilk Substitute: In a pinch, add 2 tablespoons of fresh lemon juice or white distilled vinegar to a 2-cup liquid measuring cup, fill to the 2-cup line with whole milk, and let sit for 5 minutes before using.
  • Portioning: For true diner-sized pancakes, use ½ cup of batter per pancake. A handheld batter dispenser creates perfectly round, mess-free circles, but a ½-cup measuring scoop or large ladle works great, too.
  • Griddle Heat Control: Cooking on low to medium-low heat (aim for 325°F–350°F / 165°C–175°C) is key. The combination of a drop of oil and a pat of butter prevents scorching while creating those crisp, golden diner-style edges.
  • Storage & Freezing: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 4 days, or freeze layered between parchment paper in a freezer bag for up to 2 months. Reheat straight from the freezer in a toaster or warm oven.

Nutrition

Calories: 476kcal | Carbohydrates: 63g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 1148mg | Potassium: 268mg | Fiber: 2g | Sugar: 15g | Vitamin A: 683IU | Calcium: 165mg | Iron: 3mg

Extra-Crispy Fried Butterfly Shrimp

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This extra-crispy fried butterfly shrimp delivers succulent, tender shrimp wrapped in an unbeatable golden crunch with true seafood-shack flavor. Serve them piping hot alongside our zesty homemade tartar sauce and easy cocktail sauce for the ultimate dunk-worthy feast!

An overhead view of Fried Butterfly Shrimp on a metal pan lined with white wax paper with a small bowl of cocktail sauce in one corner and and a small bowl of tartar sauce in the other corner.
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🍤 The Ingredients

Plump, sweet shrimp team up with everyday pantry staples and bold seasonings to create an irresistible, restaurant-worthy crunch that couldn’t be simpler to pull together. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Fried Butterfly Shrimp on a grey wooden background including butterflied raw shrimp, flour, cornstarch, eggs, buttermilk, breadcrumbs, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Shrimp: Look for extra-large or jumbo shrimp (16/20 or 21/25 count) so they are substantial enough to butterfly without tearing. Raw, peeled, and deveined shrimp with the tails left on work best—the tails act as natural handles for dredging and dunking! Frozen shrimp are completely fine; just thaw them thoroughly in the fridge and pat dry with paper towels.
  • The Dual Breadcrumbs: Combining Japanese Panko and plain fine breadcrumbs is the secret to this recipe. The fine crumbs seal in the juices with zero bare spots, while the panko delivers that jagged, airy crunch. In a pinch, you can use 100% Panko—just crush about a half-cup between your palms so it fills the gaps.
  • Cornstarch: Tossing cornstarch with the all-purpose flour lightens the dredge and creates a crispier, shatter-like crust that won’t get soggy. You can swap it for arrowroot powder or potato starch 1:1.
  • Buttermilk: Whisked into the egg wash, buttermilk adds a touch of acidity to balance the richness and helps the flour and crumbs adhere better. If you don’t have it on hand, regular whole milk or half-and-half works great, too.
  • The Seasoning: Old Bay is our go-to for that classic coastal seafood diner vibe, but your favorite Cajun or Creole seasoning blend (like Tony Chachere’s or Slap Ya Mama) makes a fantastic, slightly spicier alternative.
  • Frying Oil: Choose a neutral oil with a high smoke point so the shrimp fry clean and crisp. Peanut oil is the gold standard for Southern frying, but canola, vegetable, or peanut-blend oils are all excellent options.

🔥 Tips and Tricks for Perfect Fried Shrimp

  • Dry the Shrimp Thoroughly: Moisture is the number one enemy of a crispy coating! Before dredging, pat the butterflied shrimp completely dry with paper towels. If the shrimp are wet, the flour paste will steam instead of fry, causing the breading to slide right off.
  • Don’t Cut All the Way Through: When butterflying, slice only about three-quarters of the way through the shrimp along the outer curve. You want to open it up like a book and gently press it flat, not sever it into two halves.
  • Press the Crumbs In: When dredging in the panko and breadcrumb mixture, don’t just toss the shrimp lightly. Use your fingers to firmly press the breadcrumbs into the flesh on both sides. This locks in the fanned-out butterfly shape and guarantees full, edge-to-edge coverage.
  • Chill Before Frying (The Chef’s Secret): Once breaded, let the shrimp rest on a wire rack uncovered in the refrigerator for 15 to 20 minutes before frying. The dry refrigerator air sets the breading, helping it cling tightly to the shrimp so it doesn’t shed into the hot oil.
  • Keep an Eye on the Thermometer: Maintain your oil temperature as close to 350°F as possible. If the oil is too cold, the shrimp will absorb oil and turn greasy; if it’s too hot, the panko will burn before the shrimp cooks through. Always let the oil come back up to temperature between batches!
  • Ditch the Paper Towels: Never drain freshly fried shrimp on a paper towel-lined plate—the steam trapped underneath will make the bottom soggy. Instead, transfer them straight to a wire cooling rack set over a baking sheet so air circulates underneath, and they stay shatteringly crisp.

👩🏼‍🍳 How to Make Fried Butterfly Shrimp

A person wearing black kitchen gloves holding an extra-large raw shrimp with the shell removed in one hand and using a paring knife in the other hand to cut a deep slit through the backside of the shrimp.
  1. Step 1: Remove the shells from the shrimp, just down to the tail (leave the tails on). Use a sharp knife to slit the shrimp three-quarters of the way through the back side.
An uncooked extra-large shrimp that has been butterflied open and is resting on a large wooden cutting board.
  1. Step 2: Open the two halves gently, like the pages of a book. Press down firmly with the palm of your hand.
A person is holding a raw shrimp that has been butterflied by the tail and dredging through seasoned flour in a round baking pan.
  1. Step 3: In a shallow pan, combine the flour with the cornstarch, Old Bay, paprika, onion powder, garlic powder, salt, and pepper. Dredge the shrimp to coat them all over except the tail.
A person holding a raw butterflied shrimp in an egg and buttermilk mixture in a small glass bowl on a wooden cutting board.
  1. Step 4: In a medium bowl, mix the eggs with the buttermilk and hot sauce. Plunge the floured shrimp in the mixture to coat, allowing excess to drip off.
A person holding a butterflied extra-large uncooked shrimp and dredging it through a breadcrumb mixture in a round baking pan.
  1. Step 5: In another shallow pan, combine the Panko breadcrumbs with the fine breadcrumbs, garlic powder, and salt. Dredge the coated shrimp through the mixture until coated all over, except for the tails.
A metal spider being used to raise two fried butterfly shrimps from a large cast-iron skillet that contains hot oil and other fried shrimps on a gas stove.
  1. Working in batches, fry the shrimp until golden brown in 350°F oil. Drain on a wire rack and continue with the remaining shrimp. Serve warm.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Why should I choose fried butterfly shrimp over regular fried shrimp?

Slicing the seafood down the center and flattening it out creates double the surface area, which means you get twice as much crunchy breading in every single bite. It also helps them cook much faster and more evenly in hot oil, keeping the interior juicy and tender rather than rubbery.

Can I make this fried butterfly shrimp recipe in an air fryer?

Yes! Preheat your unit to 400°F (200°C) and arrange them in a single layer with a little breathing room between each piece. Mist both sides generously with cooking oil spray, then cook for 6 to 8 minutes, flipping halfway through, until crisp and golden-brown.

Can I bread the fried butterfly shrimp ahead of time?

Absolutely. You can coat them up to 2 hours in advance and store them uncovered in a single layer on a wire rack in the refrigerator. In fact, that brief rest dries out the outer shell just enough to help the crust cling tightly so it won’t flake off in the pot.

How do I store and reheat leftover fried butterfly shrimp?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. To restore that signature crunch, avoid the microwave; instead, bake them at 375°F (190°C) on a wire rack set over a rimmed baking sheet for 6 to 8 minutes, or toss them in an air fryer at 350°F for 3 to 4 minutes until hot and sizzling.

A person using his fingers to plunge a single Fried Butterfly Shrimp into a small silver bowl filled with homemade tartar sauce.

🦀 More Classic Fried Seafood Recipes

Ready to make the best fried shrimp this side of the Gulf of Mexico? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of Fried Butterfly Shrimp on a metal pan lined with white wax paper with a small bowl of cocktail sauce in one corner and and a small bowl of tartar sauce in the other corner.
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5 from 3 votes

Extra-Crispy Fried Butterfly Shrimp

These extra-crispy fried butterfly shrimp feature juicy, tender shrimp coated in our signature two-crumb panko blend and fried to golden perfection. Shatteringly crisp on the outside and sweet on the inside, they're the ultimate seafood-shack favorite right at home!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Lunch / Dinner
Cuisine: American
Servings: 4
Calories: 489kcal
Author: Kris Longwell

Equipment

  • large sturdy skillet (12") such as cast-iron, Dutch oven, or a deep-fryer

Ingredients

  • 1½ lbs shrimp extra-large, peeled, deveined, tails left on
  • vegetable oil for frying, about 1½ inches deep
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoon garlic powder divided
  • ½ teaspoon onion powder
  • 1 teaspoon Kosher salt divided
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 teaspoon hot sauce
  • 1½ cups Panko breadcrumbs
  • ½ cup plain breadcrumbs
  • lemon wedges for serving
  • 1 tablespoon Italian parsley finely chopped, for garnish (optional)
  • tartar sauce for serving
  • cocktail sauce for serving

Instructions

  • Lay a peeled, deveined shrimp flat on your cutting board with the rounded outer curve facing away from you and the tail toward you. Using a sharp paring knife, make a clean lengthwise cut along the outer curve where the vein was removed. Cut three-quarters of the way through the flesh—do not cut all the way through to the belly side. Open the two halves gently like the pages of a book, then press flat with your palm or the flat side of the knife. Pat all butterflied shrimp thoroughly dry with paper towels. Set aside
    1½ lbs shrimp
  • Add enough oil to a large, sturdy skillet (ie, cast-iron) so it's about 1 to 1½ inches deep. Over medium-high heat, bring the oil to 350°F.
    vegetable oil
  • In a shallow pan, whisk the flour with the cornstarch, Old Bay, smoked paprika, garlic powder (1 tsp), onion powder, salt (½ tsp), and black pepper.
    ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon Old Bay seasoning, 1 teaspoon smoked paprika, 2 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Kosher salt, ¼ teaspoon black pepper
  • In a medium bowl, whisk the eggs with the buttermilk and hot sauce.
    2 large eggs, ¼ cup buttermilk, 1 teaspoon hot sauce
  • In another shallow pan, combine the Panko breadcrumbs with the plain breadcrumbs, garlic powder (½ tsp), and salt (½ tsp).
    1½ cups Panko breadcrumbs, ½ cup plain breadcrumbs
  • Grasp a shrimp by the tail and coat it in the seasoned flour mixture; shake off any excess. Dip completely into the egg wash, allowing any dripping excess to fall back into the bowl. Lay the shrimp flat into the breadcrumb blend. Firmly press the crumbs onto both sides of the butterflied flesh, packing it in so the shrimp holds its wide, fanned-out shape and has no bare spots. Place coated shrimp onto a parchment-lined baking sheet. Repeat with the remaining shrimp.
  • Fry in batches of 5 to 6 shrimp at a time (avoid crowding to maintain oil temperature). Cook for 2 to 3 minutes, flipping occasionally, until the exterior is deep golden-brown and the shrimp is opaque throughout. Use a spider strainer or slotted spoon to transfer shrimp directly to a wire cooling rack set over a baking sheet. Immediately sprinkle with a light pinch of flaky sea salt while hot. Bring oil back to 350°F before dropping the next batch.
  • Arrange on a platter garnished with fresh parsley and lemon wedges. Serve immediately alongside tartar sauce and classic cocktail sauce, if desired.
    lemon wedges, 1 tablespoon Italian parsley, tartar sauce, cocktail sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Shrimp Sizing & Prep: Jumbo shrimp (16/20 or 21/25 count) yield the best results because they are thick enough to butterfly without tearing. Leave the tails on for easy handling. Most importantly, pat the shrimp completely dry with paper towels before starting the dredge so the coating adheres tightly.
  • Why the Two-Crumb Blend Works: Do not skip combining fine breadcrumbs with panko! The fine breadcrumbs seal the egg wash and eliminate bare spots, while the jagged panko gives you that signature, restaurant-style shatter-crunch.
  • Oil Temperature is Crucial: Use a deep-fry thermometer to maintain the oil around 350°F. Fry in small batches of 5 to 6 pieces so the oil temperature doesn’t plunge. If the oil gets too cool, the shrimp will absorb grease; if it gets too hot, the crumbs will burn before the shrimp cooks through.
  • Wire Rack vs. Paper Towels: Always transfer cooked shrimp directly to a wire cooling rack set over a baking sheet. Draining fried seafood on paper towels traps escaping steam underneath, making the crust soggy.
  • Make-Ahead Tip: You can bread the shrimp up to 2 hours in advance. Keep them in a single layer on a parchment-lined baking sheet, uncovered, in the refrigerator. The cool air sets the breading, ensuring none of it falls off during frying.
  • Air Fryer Instructions: Preheat your air fryer to 400°F (200°C). Place the breaded shrimp in a single layer without overlapping and spray both sides generously with cooking oil spray. Cook for 6 to 8 minutes, flipping halfway through, until deep golden-brown and cooked through.
  • Reheating Leftovers: Reheat in a 375°F (190°C) oven on a wire rack for 6 to 8 minutes (or in an air fryer at 350°F for 3 to 4 minutes) to restore that original crispy crunch. Avoid the microwave, which turns the crust rubbery.

Nutrition

Calories: 489kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 792mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg

Creamy Cajun Chicken and Sausage Pasta

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If you’re craving pure Southern comfort with a kick, this Creamy Cajun Chicken and Sausage Pasta is guaranteed to knock your socks off! Tender blackened chicken and smoky Andouille sausage are tossed with sweet bell peppers and pasta in a rich, velvety cream sauce that tastes as if it came straight out of a French Quarter bistro.

An overhead view of a large silver skillet filled with freshly prepared Creamy Cajun Chicken and Sausage Pasta.
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🫑 The Ingredients

This restaurant-quality dish relies on everyday grocery staples, bringing together bold, smoky pantry spices, crisp fresh produce, and rich dairy to create pure Southern comfort in a single skillet. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Creamy Cajun Chicken and Sausage Pasta on a grey-wooden background including chicken breasts, sausage, mushrooms, bell peppers, onion, garlic, pasta, cream, tomatoes, wine, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Andouille Sausage: Authentic smoked Louisiana Andouille delivers signature smoky, garlicky heat. If you can’t find it or prefer a milder profile, smoked kielbasa, Polska kielbasa, or even smoked turkey sausage make fantastic substitutes.
  • The Chicken: We love boneless, skinless chicken breasts sliced horizontally into thin cutlets—they sear quickly, hold a delicious blackened crust, and stay juicy. Boneless, skinless chicken thighs also work beautifully if you prefer darker, richer meat.
  • Cajun Seasoning: Our homemade blend lets you control the salt and spice level. If using a store-bought blend, check the label: many are very high in sodium, so hold back on adding extra salt until you taste the finished sauce.
  • The Pasta: Sturdy shapes with ridges or spirals—like penne, rigatoni, or cavatappi—are ideal because they trap the luscious cream sauce. For a classic bistro feel, long noodles like fettuccine or pappardelle are wonderful options, too.
  • Heavy Cream: Heavy whipping cream is the secret to a naturally thick, velvety sauce without needing a flour roux. If you swap it for half-and-half to lighten it up, you will need to stir 1½ tablespoons of all-purpose flour into the sautéed veggies before adding the liquid to help it thicken properly.
  • White Wine: A dry white (like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay) adds incredible depth and cuts through the rich cream. If you prefer to cook without alcohol, simply swap it with equal parts low-sodium chicken broth plus a tiny extra squeeze of lemon juice.
  • Parmigiano-Reggiano: Always buy a wedge and grate it fresh! Pre-shredded bottled cheeses are coated with anti-caking agents that will make your cream sauce grainy instead of silky-smooth.
  • The Veggies: Red and yellow bell peppers add great color and natural sweetness against the spicy Cajun seasoning. Feel free to toss in sliced baby bella (cremini) mushrooms, diced tomatoes, or fold in a handful of fresh baby spinach at the very end until wilted.

🔥 Tips and Tricks for Perfect Cajun Pasta

  • Don’t Wipe That Skillet! The dark, caramelized bits left in the pan after browning the sausage and chicken (the fond) are pure culinary gold. Deglazing those bits with the wine or broth dissolves them right into the sauce, giving it an incredible depth of flavor and that signature sunset-orange color.
  • Turn Off the Heat Before Adding the Cheese: To avoid a grainy, separated sauce, pull the skillet off the burner (or lower the heat all the way) right before stirring in the grated Parmesan. High, direct heat will shock the cheese proteins and cause the oils to separate.
  • Always Save That Liquid Gold (Pasta Water): Scoop out a cup of the starchy pasta water just before draining the pot. If your sauce becomes too thick once tossed with the pasta, a splash of warm pasta water will loosen it up while keeping it glossy and emulsified.
  • Cook the Pasta Just Shy of Al Dente: Boil your pasta for 1 to 2 minutes less than the package instructions. The pasta will finish cooking directly in the hot cream sauce, allowing it to soak up all those rich Cajun flavors without turning mushy.
  • Control Your Heat Level: If you’re cooking for spice lovers, leave the cayenne at full strength and slice the andouille thicker. Cooking for a milder crowd? Cut the cayenne pepper in half and stick with sweet smoked paprika—you’ll keep all the bold, smoky flavor without the lingering burn.

👩‍🍳 How to Make Creamy Cajun Pasta with Chicken and Sausage

A large stainless steel skillet filled with sliced andouille sausage that has been seared in a olive oil on a gas stove.
  1. Step 1: Bring a pot of salted water to a boil. Meanwhile, sear the sliced sausage in oil over medium heat. Remove from the pan and set aside.
Large chunks of chicken that have being seasoned with homemade Cajun seasoning being seared in oil in a large silver skillet.
  1. Step 2: Season the chicken with 1½ tbsps of the Cajun seasoning and then sear it in a little more oil until browned. Remove the chicken to a cutting board.
A straight-on view of a large stainless steel skillet filled with strips of red and green bell peppers, chopped onions, and quartered mushrooms that have been sautéed in olive oil.
  1. Step 3: Sauté the onion, bell peppers, and mushrooms over medium heat until soft.
A person pouring homemade Cajun seasoning from a small white bowl into a large skillet filled sautéed bell peppers, onions, and mushrooms.
  1. Step 4: Stir in the garlic and the rest of the Cajun seasoning and cook, stirring often, for 1 minute. Remove the veggies to a bowl. Add the pasta to the boiling water.
A person using a wooden spatula to deglaze a large stainless steel skillet that is filled with a thin layer of simmering white wine.
  1. Step 5: Add the wine to the skillet over medium-high heat and use a spatula to scrape up any bits on the pan. Simmer for a couple of minutes until reduced by half.
A person using a wooden spatula to stir a seasoned cream sauce in a large skillet over a gas stove.
  1. Step 6: Lower the heat to medium-low and pour in the heavy cream and Worcestershire sauce. Simmer for 3 to 4 minutes, until slightly thickened.
A person pouring grated Monterey Jack cheese into a large silver skillet filled with a simmering seasoned skillet.
  1. Step 7: Turn off the heat and stir in the grated cheese, lemon juice, salt (1 tsp), and pepper (tsp).
A large stainless skillet filled with a Creamy Cajun Chicken and Sausage Pasta that is being tossed with a wooden spatula.
  1. Step 8: Drain the pasta, reserving 1 cup of the pasta water. Gently stir in the pasta, sausage, veggies, chicken, scallions, and parsley. If needed, add a splash or two of the pasta water. Serve at once, garnished with extra scallions and parsley.

🍽 How to Serve

  • Warm Bread is Non-Negotiable: You are going to want something to mop up every last drop of that velvety Cajun cream sauce! Serve it alongside warm crusty French bread, buttery garlic bread, or our favorite fluffy Southern buttermilk biscuits.
  • Balance with a Crisp, Fresh Salad: A simple, crisp green salad cuts right through the richness of the heavy cream and smoky sausage. Toss mixed greens, romaine, or arugula with a bright lemon vinaigrette, classic Caesar dressing, or an Italian herb dressing.
  • Garnish with Freshness and Contrast: Right before serving, give each bowl a pop of color and texture. A scatter of thinly sliced green onions (scallions), fresh chopped flat-leaf parsley, and an extra dusting of freshly grated Parmesan or cracked black pepper takes the presentation straight to restaurant quality.
  • Add a Squeeze of Fresh Citrus: Serve warm lemon wedges on the side. A tiny spritz of fresh lemon juice squeezed over the top right at the table wakes up the spices and cuts the richness beautifully.

🙋🏾‍♂️ Frequently Asked Questions

What is the best type of pasta to use for creamy Cajun chicken and sausage pasta?

Ridged shapes like penne rigate, cavatappi, or rigatoni work best because their grooves trap every drop of sauce. Classic long noodles like fettuccine also work great—just cook the noodles slightly shy of al dente, so they hold up well in the skillet.

How do I adjust the heat level in this creamy Cajun chicken and sausage pasta?

To dial back the heat, cut the cayenne pepper in half and swap the andouille for mild smoked kielbasa. To crank it up, double the cayenne or finish the dish with a few generous dashes of Louisiana hot sauce.

Can I make creamy Cajun chicken and sausage pasta ahead of time and reheat it?

Yes! Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat with a splash of milk or broth to loosen the sauce and restore its silky texture.

Can you freeze creamy Cajun chicken and sausage pasta?

We don’t recommend it. Dairy-based sauces tend to separate and turn grainy once thawed, and the noodles will lose their texture. This dish is at its absolute best enjoyed fresh or straight from the fridge.

A straight-on view of a shallow pasta bowl filled with a serving of Creamy Cajun Chicken and Sausage Pasta in it with a bottle of hot sauce nearby.

🍝 More Family-Friendly Pasta Recipes

Ready to make the best pasta dish this side of the Big Easy? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large silver skillet filled with freshly prepared Creamy Cajun Chicken and Sausage Pasta.
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5 from 2 votes

Creamy Cajun Pasta with Chicken and Sausage

This Creamy Cajun Chicken and Sausage Pasta combines tender blackened chicken, smoky Andouille, and crisp bell peppers in a rich, velvety Parmesan sauce. It’s an easy, restaurant-quality skillet meal that brings pure Louisiana comfort to your dinner table in just 45 minutes!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree
Cuisine: American / Cajun
Servings: 8
Calories: 648kcal
Author: Kris Longwell

Equipment

  • 1 large skillet (12" or larger)
  • 1 Pot for boiling pasta

Ingredients

For the Cajun Seasoning

  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper 1 teaspoon for more heat
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Chicken, Sausage, Veggies, and Pasta

  • 1½ lbs chicken breasts cut evenly into cutlets
  • 3 tablespoon olive oil divided
  • 1 tablespoon unsalted butter
  • 10 oz Andouille sausage
  • 1 medium onion chopped, about 1 cup
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 8 oz baby Bella mushrooms quartered
  • 4 cloves garlic
  • 1 14.5 can fire-roasted tomatoes drained
  • 12 oz pasta ie, penne, macaroni, cavatappi

For the Cream Sauce and Finishing the Dish

  • ½ cup dry white wine
  • 1½ cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ cup Parmesan cheese preferably grated from a block
  • 1 teaspoon fresh lemon juice
  • salt and pepper
  • 3 green onions thinly sliced
  • 2 tablespoon Italian parsley chopped

Instructions

Mix the Cajun Seasoning

  • Place all Cajun seasoning ingredients in a small bowl and whisk to combine.
    1 tablespoon smoked paprika, 1 teaspoon sweet paprika, 1½ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Prepare the Chicken, Sausage, Veggies, and Pasta

  • Bring a pot of salted water to a boil.
  • Pat the chicken pieces dry and sprinkle 1½ tablespoons of the Cajun seasoning all over the chicken. Set aside.
    1½ lbs chicken breasts
  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sliced sausage and cook, stirring often, until lightly browned, about 4 minutes. Remove with a slotted spoon and place on a plate or platter. Set aside.
    3 tablespoon olive oil, 10 oz Andouille sausage
  • Add another tablespoon of the oil and the butter (1 tbsp) to the skillet over medium heat and add the chicken. Cook, stirring often, until browned and cooked through, about 5 minutes. Transfer the chicken to a cutting board and let cool.
    1 tablespoon unsalted butter
  • Add the final 1 tablespoon of the oil to the skillet over medium heat and add the onion, bell peppers, and mushrooms. Sautée, stirring often, until softened, about 5 minutes. Stir in the garlic, drained tomatoes, and the rest of the Cajun seasoning. Cook for another minute. Transfer the mixture to a bowl or plate and set aside.
    1 medium onion, 1 red bell pepper, 1 green bell pepper, 8 oz baby Bella mushrooms, 4 cloves garlic, 1 14.5 can fire-roasted tomatoes
  • Add the pasta to the boiling water and cook until al dente according to the package instructions.
    12 oz pasta
  • Turn the heat on the skillet to medium-high and pour in the wine. Use a spatula to scrape up any bits stuck to the pan. Cook, stirring often, until reduced by about half, about 2 minutes.
    ½ cup dry white wine
  • Turn the heat to medium-low and stir in the cream and Worcestershire sauce. Bring to a slight simmer and cook, stirring often, until slightly thickened, about 3 minutes. Turn off the heat and stir in the cheese, lemon juice, and a healthy pinch of salt and pepper. Taste and add more salt, if needed.
    1½ cup heavy cream, 1 teaspoon Worcestershire sauce, ½ cup Parmesan cheese, 1 teaspoon fresh lemon juice, salt and pepper
  • Drain the pasta, reserving about 1 cup of the pasta water.
  • Gently add the pasta and veggies and stir until fully coated. Fold in the sausage and chicken. Stir until well combined. Add a splash or two of the reserved pasta water if the sauce isn't enough. Stir in about half of the scallions and parsley. Serve at once, garnished with extra scallions and parsley, and topped with hot sauce.
    3 green onions, 2 tablespoon Italian parsley

Video

Notes

NOTE: See the video at the top of the recipe card for visual guidance. 
  • Reserve the Pasta Water: Always scoop out about ½ cup of the starchy cooking water before draining your pasta. A splash or two stirred in at the end is the secret to getting a glossy, clingy restaurant-style sauce.
  • Freshly Grated Cheese Only: Skip pre-shredded bagged Parmesan. It contains anti-caking agents (like cellulose) that prevent it from melting smoothly, which can turn your cream sauce grainy. Always remove the skillet from direct heat before whisking the cheese in.
  • Wine Substitute: If you prefer not to cook with wine, substitute equal parts low-sodium chicken broth plus an extra squeeze of fresh lemon juice to deglaze the pan.
  • Taming the Heat: For a milder dish, swap the spicy Andouille for smoked kielbasa or Polish sausage, cut the cayenne in half, and choose a mild store-bought Cajun seasoning.
  • Lightening It Up: If swapping heavy cream for half-and-half or whole milk, stir 1½ tablespoons of all-purpose flour into the sautéed veggies for 1 minute before adding your liquids so the sauce thickens properly.
  • Storing & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of milk or cream to revive the velvety sauce without separating the dairy. Freezing is not recommended.

Nutrition

Calories: 648kcal | Carbohydrates: 41g | Protein: 35g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 788mg | Potassium: 866mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2052IU | Vitamin C: 36mg | Calcium: 149mg | Iron: 2mg

Midwest Breaded Pork Tenderloin Sandwich

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Nothing captures the spirit of heartland comfort food quite like an authentic Midwest breaded pork tenderloin sandwich, famously served much larger than the bun itself! Pounded thin, soaked in savory buttermilk, and fried to golden perfection in an ultra-crispy saltine crust, this diner classic is pure nostalgic bliss in every crunchy bite.

An overhead view of a breaded pork tenderloin sandwich including a crispy pork tenderloin red onion, pickles, yellow mustard, all on a hamburger bun with a bottle of yellow mustard and a glass of bear nearby.
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🐖 The Ingredients

You won’t need any fancy specialty items for this iconic diner classic—just a handful of humble, everyday heartland staples that come together to create pure, crispy perfection. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for breaded pork tenderloin sandwich on a grey-wooden background included thinly pounded pork loin chops, buttermilk, eggs, crushed saltines, flour, oil, mustard, buns, onions, pickles, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork: For the most authentic diner-style size and texture, look for boneless center-cut pork chops or top loin chops cut about 1 inch thick. Be sure to trim away the outer strip of fat along the edge before butterflying and pounding. Substitution: You can use actual pork tenderloin medallions, but be gentle when pounding so the delicate meat doesn’t tear.
  • Buttermilk: The acidity in buttermilk breaks down the proteins, ensuring an ultra-tender cutlet while helping the coating stick. Substitution: If you don’t have buttermilk on hand, make a quick substitute by stirring 1 tablespoon of white vinegar, apple cider vinegar, or dill pickle juice into 1 cup of whole milk and letting it rest for 5 minutes.
  • Saltine Crackers: Plain, salted Saltine crackers are the undisputed gold standard for classic Indiana- and Iowa-style tenderloins. Make sure you don’t crush them into dust; a mix of fine crumbs and coarse, flaky bits gives you that iconic, shaggy, extra-crispy exterior. Substitutions: Ritz crackers, Town House crackers, or Panko breadcrumbs will also work nicely in a pinch.
  • Flour & Seasonings: Standard all-purpose flour forms the anchor layer. Don’t skip the seasoned salt (such as Lawry’s), garlic powder, and freshly ground black pepper in this dredge—it ensures the meat is flavorful all the way to the center.
  • The Buns: A soft, standard, inexpensive white hamburger bun is essential for the classic “hubcap” look. A brioche or potato bun is delicious, but humble white bread is the heartland tradition.
  • The Toppings: Keep it classic diner style: crinkle-cut dill pickles, raw sliced white or yellow onion, and yellow ballpark mustard. Sliced tomatoes, iceberg lettuce, and a smear of mayonnaise are also popular additions if you prefer a little extra garden crunch.

🔥 Tips and Tricks for Perfect Pork Tenderloin Sandwiches

  • Trim the Fat Cap: Always slice away the outer band of fat and connective tissue before pounding. Fat contracts faster than lean meat in hot oil, which causes the cutlet to curl into a bowl instead of staying flat.
  • Pound Inside a Freezer Bag: Mist the inside of a gallon-sized freezer bag with cooking spray and slide the butterflied pork inside. This prevents splatter, keeps the mallet from sticking, and stops the meat from tearing as you pound it to ¼-inch thick.
  • Crush, Don’t Pulverize: Place the Saltines in a bag and crush them with a rolling pin instead of a food processor. You want a coarse mix of fine crumbs and flaky cracker shards for that signature diner crunch.
  • Rest Before Frying (The Golden Rule): Let the breaded cutlets sit on a wire rack for 10 to 15 minutes before cooking. This allows the coating to set like culinary glue so the crust won’t slough off in the hot oil.
  • Fry One at a Time: These cutlets are big! Frying individually keeps your oil temperature steady at 350°F (175°C) and guarantees an ultra-crispy, grease-free crust.
  • Salt Immediately: Sprinkle the cutlet with kosher salt the very second it comes out of the oil. The hot, bubbling surface instantly absorbs the salt crystals for maximum flavor.
  • The Midwest Eating Ritual: To tackle a cutlet that dwarfs the bun, either eat around the crispy overhang first like a giant cookie, or slice off the extra edges and stack them in the center for a monstrous double-decker!

👩🏼‍🍳 How to Make a Breaded Pork Tenderloin Sandwich

A person using a meat mallet to pound a pork loin chop in between to pieces of plastic wrap on a large wooden cutting board.
  1. Step 1: Butterfly the cutlets open and then pound them (one at a time) in a large freezer baggie to about ¼ to ⅛-inch thickness.
A person pouring seasoned buttermilk over two thinly pounded pork loin chops that are resting in a shallow glass baking dish.
  1. Step 2: Whisk the buttermilk with the eggs, salt, pepper, onion powder, and garlic powder. Place the cutlets in a shallow dish and cover with the buttermilk mixture. Cover and chill for 30 minutes.
A person dredging a buttermilk-coated thin pork loin chop through seasoned flour in a circular baking pan.
  1. Step 3: In a baking dish or pan, combine the flour with the seasoned salt and pepper. Remove a cutlet from the buttermilk and allow excess to drip off, and then dredge through the flour.
A person wearing black cooking gloves pressing pulverized saltine crackers into a buttermilk-coated pork loin chop in a circular baking pan.
  1. Step 4: Place the pulverized saltines in another pan. Lift the cutlet from the flour, submerge in the buttermilk (again), and then place into the Saltines, pressing down to ensure a crust sticks to both sides.
A straight-on view of a breaded pork tenderloin being fried in a large cast-iron skillet in hot oil on a gas stove.
  1. Step 5: Working one cutlet at a time, fry them in 350°F vegetable oil until golden and crispy on both sides, about 2 to 3 minutes per side.
A person placing a hamburger bun on top of a large breaded pork tenderloin cutlet topped with sliced red onions, bread and butter pickles, and yellow mustard.
  1. Step 6: Place the oversized cutlet on a regular hamburger bun and top with sliced onion, pickles, and yellow mustard. Top with the bun and serve at once.

EXPERT TIP: The “Tenderloin” Misnomer (A Heartland History Lesson)

The original sandwich traces back to 1908 at Nick’s Kitchen in Huntington, Indiana, where owner Nick Freienstein adapted classic German Wiener Schnitzel using pounded scraps of actual pork tenderloin. While Nick’s still uses tenderloin today, almost every modern Midwest diner and county fair has made the switch to boneless center-cut pork loin (top loin).

Because real tenderloin is narrow and delicate, pounding it to epic proportions usually shreds the meat; a butterflied loin chop is far sturdier, stays exceptionally juicy, and effortlessly yields that iconic, plate-sized “hubcap” overhang that makes this sandwich legendary!

🍽️ How to Serve

  • Keep the Bun Humble: For that iconic look, serve the large cutlet on a standard, soft white hamburger bun. The bun should look completely lost sitting in the middle of that golden pork “hubcap”!
  • The Heartland Holy Trinity: Stick to classic diner toppings: crinkle-cut dill pickles, thinly sliced raw white or red onion, and yellow ballpark mustard. If you want a little garden freshness, add a crisp leaf of iceberg lettuce and a slice of ripe tomato (a swipe of mayonnaise is also acceptable!).
  • Diner-Style Sides: Pair this king of comfort food with classic drive-in favorites like:
  • Picnic & Potluck Pairings: If you’re serving this for a summer cookout, it goes hand-in-hand with classic potato salad, baked beans, or fresh sweet corn on the cob.
  • What to Drink: Wash it down the traditional way with an ice-cold root beer, sweet iced tea, fresh lemonade, or a crisp, refreshing lager or pilsner.
  • Serving Pro-Tip: Always provide a knife, a fork, and an extra plate! Most guests will need to trim the crispy overhanging edges first before they can actually pick up the sandwich with two hands.

🙋🏽‍♂️ Frequently Asked Questions

What cut of meat is best for an authentic breaded pork tenderloin sandwich?

Boneless center-cut pork loin (or top loin chops) is the diner standard. It flattens effortlessly into that massive “hubcap” shape without tearing, staying juicy and tender when fried.

Can I make a breaded pork tenderloin sandwich in an air fryer or oven?

Yes! Spray both sides generously with cooking oil spray. Air fry at 390°F (199°C) for 10 to 12 minutes (flipping halfway), or bake on a greased wire rack at 425°F (218°C) for 15 to 18 minutes until golden and crisp.

Why does the crust fall off my breaded pork tenderloin sandwich when frying?

The culprit is usually skipping the rest period. After dredging, let the cutlets sit on a wire rack for 10 to 15 minutes before cooking so the flour and egg hydrate, locking the cracker coating to the meat like culinary glue.

How do I store and reheat a leftover breaded pork tenderloin sandwich?

Refrigerate leftover cutlets without buns or toppings for up to 3 days. To restore the diner crunch, reheat on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes or in an air fryer at 360°F (182°C) for 3 to 4 minutes. Skip the microwave!

A straight-on view of a breaded pork tenderloin sandwich including a crispy pork tenderloin red onion, pickles, yellow mustard, all on a hamburger bun with a bottle of yellow mustard nearby.

🥪 More Classic Sandwich Recipes

Ready to make the best sandwich this side of Indiana? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a breaded pork tenderloin sandwich topped with red onion, pickle slices, and yellow mustard.
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5 from 1 vote

Midwest Breaded Pork Tenderloin Sandwich

This authentic Midwest breaded pork tenderloin sandwich is heartland comfort food at its absolute finest! Pounded plate-sized, soaked in savory buttermilk, and fried in an ultra-crispy saltine cracker crust, it’s wonderfully juicy on the inside, gloriously crunchy on the outside, and comically bigger than the bun.
Prep Time30 minutes
Cook Time15 minutes
Chill time30 minutes
Total Time1 hour 15 minutes
Course: Lunch / Dinner
Cuisine: American Midwest
Servings: 4
Calories: 642kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying ie, cast-iron

Ingredients

For the Chops

  • 4 6 oz pork chops center-cut, or top loin
  • 1½ cups buttermilk
  • 2 large eggs
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce

For the Breading and Frying

  • 1 cup all-purpose flour
  • 2 teaspoon seasoned salt ie, Lawry's
  • ½ teaspoon black pepper
  • 2 sleeves Saltine crackers about 80 crackers, crushed (but not to a complete powder)
  • vegetable oil for frying
  • fine sea salt

For Serving

  • 4 classic hamburger buns toasted with butter, if desired
  • red or white onion thinly sliced
  • dill pickle slices crinkle-cut preferred
  • yellow mustard

Instructions

  • Place the pork chops on a large cutting board. Using a sharp chef's knife or boning knife, cut any fat from the sides of the chops. Next, slice horizontally through the middle of the chop, stopping about ½ inch before cutting all the way through. Open the chop like a book. Repeat with all chops.
    4 6 oz pork chops
  • Place the cutlet between two sheets of plastic wrap (or inside a large zip-top freezer bag). Using the flat side of a meat mallet, heavy skillet, or rolling pin, firmly pound the meat outward from the center until it is an even ¼ to ⅛-inch thick. The cutlet should be between 6 and 9 inches in diameter.
  • In a large bowl or measuring cup, whisk the buttermilk with the lightly beaten eggs, salt (1 tsp), black pepper (½ tsp), onion powder, garlic powder, and Worcestershire sauce.
    1½ cups buttermilk, 2 large eggs, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce
  • Place the pounded cutlets in a large, shallow baking dish and pour the buttermilk mixture over them, allowing them to be completely submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  • In a shallow baking dish or pie plate, whisk the flour with the seasoned salt and pepper.
    1 cup all-purpose flour, 2 teaspoon seasoned salt, ½ teaspoon black pepper
  • In another large baking sheet or wide dish, spread out the crushed crackers.
    2 sleeves Saltine crackers
  • Heat your oil in a sturdy skillet (only about 1 inch deep) to 350°F.
    vegetable oil
  • Working one cutlet at a time, lift it from the buttermilk bath (let excess drip off slightly), dredge it thoroughly in the flour, press firmly so it sticks, then shake off the excess. Dip the cutlet back into the buttermilk mixture to recoat both sides. Lay the cutlet into the crushed crackers, pressing down firmly to ensure a thick, even crust sticks to both sides and the edges.
  • Transfer the cutlets to a wire rack or sheet pan and let them rest for 10 minutes before frying (this helps the crust bond to the meat).
  • Carefully lay one cutlet into the hot oil (cook them one at a time) and fry for 2 to 3 minutes, flip, and fry another 2 to 3 minutes, until golden and crispy all over.
  • Remove with a pair of metal tongs to a wire rack and immediately season the top of the cutlet with a sprinkle of sea salt. Repeat with remaining cutlets.
    fine sea salt
  • If desired, butter the buns and toast them on a hot skillet; see NOTES.
    4 classic hamburger buns
  • Place the bottom bun on a plate. Lay the large cutlet right over the bun. Top the center with sliced onions, dill pickle chips, and a spiral of yellow mustard. Cap with the top bun and serve at once!
    red or white onion, dill pickle slices, yellow mustard

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Toasted vs. Untoasted Buns: Traditional Midwest diners typically serve this sandwich on soft, completely untoasted (or lightly steamed) standard white buns for pure nostalgia. However, lightly buttering and toasting the buns in a skillet adds great flavor and extra structural support for that gigantic, heavy cutlet. Both ways are delicious!
  • Cracker Consistency: When crushing the Saltines, aim for a coarse blend of fine crumbs and small, flaky cracker shards. Pulverizing them into a fine powder will cause the crust to turn pasty rather than shatteringly crisp.
  • Don’t Skip the Rest: Letting the breaded cutlets sit on a wire rack for 10 to 15 minutes before frying is crucial. It gives the flour, egg, and crackers time to hydrate and bond to the pork, preventing the coating from falling off in the skillet.
  • Fry One at a Time: Because these cutlets are so massive, frying them individually prevents the oil temperature from dropping and ensures an ultra-crispy, grease-free crust. If the edges want to curl up when hitting the hot oil, gently press the center down with a spatula for the first 15 seconds.
  • Make-Ahead / Freezing: Uncooked breaded cutlets can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Thaw completely in the refrigerator before frying.

Nutrition

Calories: 642kcal | Carbohydrates: 30g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 764mg | Potassium: 221mg | Fiber: 1g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 2mg

Cheesy Hamburger Potato Casserole

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This Cheesy Hamburger Potato Casserole is the ultimate comfort food mashup, layering tender sliced potatoes and deeply seasoned ground beef under a rich, scratch-made cheddar sauce. It skips the canned soups entirely for pure, melt-in-your-mouth flavor that is guaranteed to earn a permanent spot in your weeknight dinner rotation.

An overhead view of a large oval casserole dish filled with a cheesy potato hamburger casserole with a portion of it missing and a wooden spoon resting in the pan and a grey cloth napkin nearby.
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🧀 The Ingredients

Built entirely from budget-friendly, everyday kitchen staples, this dish delivers pure, scratch-made decadence without relying on a single canned shortcut. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for hamburger potato casserole on a grey wooden background including ground beef, sliced potatoes, beef, stock, milk, garlic, flour, cream, cheese, onions, butter, tomato paste, and seasonings.

📝 Ingredient Notes and Substitutions

  • Potatoes: Yukon Golds are the absolute gold standard here—their thin, delicate skins mean no peeling required, and their creamy texture holds up beautifully without turning mushy. Russets will work in a pinch, but you should peel them first since their skins can be tough.
  • Ground Beef: We recommend lean ground beef (85/15 or 90/10) so the casserole stays rich without becoming greasy. Ground turkey, ground chicken, or bulk Italian sausage (mild or sweet) make wonderful swaps.
  • Cheese: Freshly shredded sharp or extra-sharp cheddar brings the boldest flavor. Pair it with a good melting cheese like Gruyère, Monterey Jack, or Fontina for a luxurious, silky cheese pull. Tip: Skip the pre-bagged, pre-shredded cheese; the anti-caking agents prevent it from melting smoothly into the sauce.
  • Tomato Paste: Don’t skip it! Cooking down a single tablespoon of tomato paste with the beef creates deep, caramelized umami that takes the meat layer from simple to restaurant-worthy.
  • Dairy & Broth: The combo of beef broth and dairy creates a lighter, more savory sauce than heavy cream alone. For maximum richness, whole milk paired with heavy cream is unbeatable, but half-and-half works seamlessly as a direct substitute.
  • Add-Ins: Feel free to sneak in some veggies! Sliced cremini mushrooms cooked with the beef, a cup of thawed sweet peas, or a handful of fresh baby spinach folded into the meat layer all complement the cheesy potatoes wonderfully.

📌 Tips and Tricks

  • Slice for Success (Aim for ¼-inch): Consistency is key! Slicing your potatoes to an even ¼-inch thickness ensures they cook through at the same rate. A handheld mandoline makes this lightning fast, but a sharp knife works great too—just don’t slice them paper-thin, or they will dissolve into the sauce.
  • Seal the Foil Tight: The secret to tender, perfectly cooked potatoes without boiling them first is steam. Make sure your aluminum foil is crimped tightly around the edges of the baking dish during the first 50 minutes of baking so no moisture escapes.
  • Grate Your Own Cheese: Pre-shredded bagged cheese is coated in potato starch and cellulose to prevent clumping, which can leave your homemade sauce feeling gritty or greasy, and grating a block of sharp cheddar and Gruyère fresh off the block yields that signature velvety, silky melt.
  • Season As You Go: Potatoes absorb a tremendous amount of salt and flavor as they bake. Don’t skip dusting the individual potato layers with the salt, pepper, and garlic powder blend—it makes a massive difference between a “good” casserole and an unforgettable one!
  • The Knife Test: Oven temperatures can vary. Before you take off the foil to add the final layer of cheese, poke a small paring knife straight into the center. If it slides in with little-to-no resistance, you’re ready for the final cheesy browning step.
  • Embrace the 10-Minute Rest: As tempting as it is to scoop into this bubbling beauty immediately, let it sit on the counter for 10 to 15 minutes before serving. This allows the hot potato starch and cheese sauce to settle, giving you clean, neat portions instead of a soupy plate.

👩🏼‍🍳 How to Make Hamburger Potato Casserole

A person using a mandolin to cut gold potatoes into quarter-inch slices on a wooden cutting board.
  1. Step 1: Slice the potatoes (with a mandolin or a sharp knife) to ¼-inch thick.
A person using a large wooden spatula to stir cooked ground been with chopped sautéed onions in a large skillet on a gas stove.
  1. Step 2: Cook the beef and onions until the meat is no longer pink. Safely discard most of the grease (leave about 1 tbsp).
A person dumping seasonings from a small white bowl into a skillet filled with cooked ground beef with tomato paste and sautéed onions.
  1. Step 3: Stir in the tomato paste and garlic, then add the garlic, Worcestershire sauce, paprika, oregano, salt, and pepper. Cook for 1 to 2 minutes.
A person pouring whole milk from a glass measuring cup into a steel saucepan with whisk stirring the milk along with beef stock into a roux in the bottom of the pan.
  1. Step 4: In a separate medium saucepan, melt the butter and whisk in the flour. Cook for 1 minute, and then whisk in the broth, milk, and heavy cream. Stir with a wooden spoon until slightly thickened.
A silver saucepan filled with a bechamel sauce and shredded cheese being stirred with a large wooden spoon.
  1. Step 5: Turn off the heat and stir in Dijon, garlic powder, onion powder, salt, pepper, cheddar (1½ cups), and all of the Monterey Jack.
A person pouring a cheesy cream sauce from a saucepan into a large oval casserole dish that is filled with layers of sliced potatoes and seasoned and cooked ground beef.
  1. Step 6: Butter a 9×13″ casserole dish and add half of the potatoes, and sprinkle them with salt and pepper. Add two-thirds of the meat mixture and top that with one-third of the cheese sauce. Add the rest of the potatoes (season with salt and pepper), the rest of the meat, and the rest of the sauce.
A person sprinkling shredded cheese over the top of a bubbling hamburger potato casserole that is fresh out of the oven.
  1. Step 7: Cover with foil and bake in a 400°F oven for 45 minutes. Remove the foil and top with the remaining ½-cup of cheese. Bake for another 10 to 15 minutes.
A large oval casserole dish filled with a freshly baked hamburger potato casserole resting on a wooden cutting board.
  1. Step 8: Let the casserole rest for 10 to 15 minutes before serving. Garnish with chopped Italian parsley, if desired.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this hamburger potato casserole ahead of time?

Yes! Assemble up to 24 hours in advance, cover tightly, and refrigerate. When ready, cover with foil and add 10 to 15 minutes to the initial covered bake time to account for the chill.

Can you freeze hamburger potato casserole?

While baked leftovers can be frozen for up to 3 months, dairy-based sauces and potatoes can become slightly grainy upon thawing. For the best creamy texture, enjoy it fresh or keep it refrigerated for up to 4 days.

Do I need to peel the potatoes for this hamburger potato casserole?

Not if you use Yukon Golds, as their thin skins soften beautifully in the oven. If substituting thick-skinned varieties like Russets, peel them first so the slices bake up tender.

Why are the potatoes still hard in my hamburger potato casserole?

This occurs if the slices are cut thicker than ¼-inch or if steam escaped. Ensure the foil is crimped tightly around the dish, and bake covered for an extra 10 to 15 minutes until a knife slides easily through the center.

A serving of hamburger potato casserole piled high in a shallow bowl with a fork in the background.

🥘 More Delicious Casserole Recipes

Ready to make the yummiest casserole in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large oval casserole dish filled with a cheesy potato hamburger casserole with a portion of it missing and a wooden spoon resting in the pan.
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Cheesy Hamburger Potato Casserole

Tender sliced potatoes and savory seasoned ground beef are baked beneath a rich, scratch-made cheddar sauce in this ultimate comfort food classic. Made entirely without canned soups, it’s a hearty, crowd-pleasing weeknight winner!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Resting time10 minutes
Total Time1 hour 40 minutes
Course: Entree
Cuisine: American
Servings: 8
Author: Kris Longwell

Equipment

  • 9"x13" casserole dish or similar size
  • 1 Large skillet
  • 1 Medium saucepan

Ingredients

  • 1½ lbs ground beef 85% to 90% lean
  • 1 medium onion chopped
  • 1 tbsp tomato paste
  • 3 cloves garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • salt and pepper
  • 4 tablespoon unsalted butter plus extra for greasing the dish
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 1½ cup beef stock or broth
  • ½ cup heavy cream or sour cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2½ cups cheddar cheese divided, shredded (preferably from a block)
  • ½ cup Monterey Jack or Gruyere, shredded (preferably from a block)
  • 2½ lb gold potatoes unpeeled, sliced to ¼-inch thickness
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Preheat your oven to 400°F.
  • In a large skillet, cook the ground beef with the onion until the meat is no longer pink. Remove all but about 1 tablespoon of the rendered grease and discard it safely.
    1½ lbs ground beef, 1 medium onion
  • Stir in the tomato paste and cook for 1 minute. Stir in the garlic, Worcestershire sauce, paprika, oregano, 1½ teaspoon salt, and 1 teaspoon black pepper. Cook for another 1 to 2 minutes, stirring often. Remove from the heat and set aside.
    1 tablespoon tomato paste, 3 cloves garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, salt and pepper
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook (stirring often) for 1 minute. Whisk in the milk, stock (or broth), and heavy cream. Simmer, stirring often, until thick enough to coat the back of a spoon, about 4 to 5 minutes. Remove from the heat and stir in the Dijon, onion powder, garlic powder, a healthy pinch of salt and pepper. Stir in 1½ cups of the cheddar and all of the Monterey Jack until melted. Set aside.
    4 tablespoon unsalted butter, ¼ cup all-purpose flour, 1½ cups whole milk, 1½ cup beef stock, ½ cup heavy cream, 1 teaspoon Dijon mustard, ½ teaspoon onion powder, ½ teaspoon garlic powder, 2½ cups cheddar cheese, ½ cup Monterey Jack
  • Grease a 9×13" baking dish with softened butter or cooking spray. Add a layer of half of the sliced potatoes. Sprinkle salt and pepper over the potatoes. Add approximately two-thirds of the meat mixture. Spoon about one-third of the cheese sauce over the meat. Add the rest of the potatoes and lightly season them with salt and pepper. Add the rest of the meat and top with the remaining cheese sauce. Cover tightly with foil and bake for 45 minutes.
    2½ lb gold potatoes
  • Remove the foil, top with the remaining 1 cup of grated cheddar and bake for another 10 to 15 minutes. If desired, turn the broiler to HIGH to lightly brown the top (keep an eye on it; don't let it burn!) for about 2 minutes.
  • Let the casserole rest for 10 minutes before slicing. Garnish with chopped Italian parsley, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Potato Slicing: Keep slices to a uniform ¼-inch thickness. A mandoline is fastest, but a sharp knife works great. Slicing too thick extends the bake time, while slicing too thin can cause the potatoes to become mushy.
  • Grate from the Block: Always use freshly shredded cheese. Pre-bagged cheeses contain anti-caking starches that will prevent your scratch sauce from melting into that smooth, velvety texture.
  • Tightly Seal the Foil: Because the potatoes are baked raw, steam is your best friend. Crimp the foil securely around the edges of the dish during the initial bake so trapped moisture can fully tenderize the potatoes.
  • Make-Ahead Directions: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered bake time when baking straight from the cold fridge.
  • Don’t Skip the Rest: Letting the casserole rest for 10 to 15 minutes out of the oven allows the natural potato starches to settle the sauce, giving you perfectly saucy, cohesive slices instead of a loose mess.
  • Storing & Reheating: Keep leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the dish covered in a 350°F (175°C) oven for 15–20 minutes until heated through.

Smoked Western Omelette Fatty (The Ultimate Breakfast Fatty!)

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If you loved our Italian Sub Fatty, hold onto your aprons, because this Smoked Western Omelette Fatty is officially giving it a serious run for its money! Stuffed with seasoned eggs, sautéed peppers, savory sausage, and melted cheese—all wrapped inside a smoky, seasoned bacon weave—this is truly the ultimate breakfast showstopper.

A close-up view of a smoked Western omelette fatty that has been cut in half revealing the melty cheddar cheese, sautéed vegetables, cooked eggs, and juicy sausage, all wrapped in a seasoned bacon weave.
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🥚 The Ingredients

This recipe takes familiar, comforting morning staples and transforms them into a savory, smoky masterpiece that delivers pure breakfast bliss in every single bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a smoked Western Omelette Fatty on a grey wooden background including breakfast sausage, bell peppers, cheddar cheese, onion, cubed ham, eggs, jalapeño, bacon, and seasonings.

📝 Ingredient Notes and Substitutions

  • Bacon: Standard, regular-cut bacon works best for the weave. Thick-cut bacon takes much longer to render and crisp up in the smoker and can be difficult to roll tightly.
  • Breakfast Sausage: Use standard bulk ground breakfast sausage (such as Jimmy Dean). If you want an extra kick of heat, hot or spicy breakfast sausage is a fantastic swap, or you can use maple sausage for a sweet-and-savory profile.
  • Bell Peppers: A trio of red, yellow, and green bell peppers gives that classic Western (or Denver) omelette look and a touch of sweetness. Feel free to use whatever colors you have on hand—or toss in a diced jalapeño or poblano for extra zest.
  • Cheese: Sharp cheddar delivers that rich, classic diner flavor, but Monterey Jack, Pepper Jack (for spice), or a smoky Gouda would melt beautifully here, too. Freshly shredded from the block melts best!
  • BBQ Rub: Go with your favorite pork rub or all-purpose BBQ seasoning. A sweet-and-smoky rub with a touch of brown sugar and paprika pairs exceptionally well with the savory bacon and sausage.
  • Wood Chips/Chunks: Hickory provides a classic, robust bacon-friendly smoke flavor, but fruitwoods like apple or pecan are also wonderful options if you prefer a milder, slightly sweeter smoke profile.

💨 Smoker vs. Oven

  • Go Low and Slow in the Smoker:
    For that quintessential smoky flavor and beautifully rendered bacon, we love using our SmokinTex electric smoker. It holds a steady 225°F like a champ, which is the secret to ensuring the sausage cooks all the way through without burning the bacon exterior. A handful of hickory wood chunks or chips in the smoke box gives it that rich, authentic barbecue depth.
  • No Smoker? Bake It in the Oven!
    You don’t have to miss out if you don’t have a smoker—this fatty bakes up wonderfully in the oven! Set a wire rack inside a foil-lined baking sheet (to catch the drippings) and spray the rack with non-stick cooking spray. Place the assembled fatty seam-side down on the rack and bake at 300°F (150°C) for about 2 to 2½ hours, or until the internal temperature reaches 165°F (74°C).
    • Pro Tip for Oven Bakers: To get that signature barbecue flavor, add a few drops of liquid smoke to the eggs before cooking, or brush the bacon with your favorite BBQ sauce and pop it under the broiler for the last 2 to 3 minutes to crisp it up!

🧑🏽‍🍳 How to Make a Smoked Western Omelette Fatty

A close-up view of chopped red, yellow, and green bell peppers, along with chopped onion and jalapeño being sautéed in oil and butter on a griddle.
  1. Step 1: Heat the oil and butter over medium heat in a skillet or on a griddle and sauté the onions, peppers, and jalapeño u until soft. Set aside.
A close-up view of a thin layer of scrambled eggs that have been cooked and set on a griddle and seasoned with salt, pepper, and cayenne pepper.
  1. Step 2: Pour the eggs onto the hot skillet or griddle and use a spatula to form them into a rectangle. Season with salt, pepper, and cayenne. Once cooked and fully set, fold over and set aside.
A person wearing black kitchen gloves pressing a thin layer of uncooked breakfast sausage onto a piece of plastic wrap on a large wooden cutting board.
  1. Step 3: Place a rectangular piece of plastic wrap on a cutting board and top with a layer of the sausage. Press until smooth and evenly spread.
A large rectangular piece of plastic wrap that is topped with a layer of uncooked breakfast sausage, a layer of cooked eggs, sautéed peppers and onions, cubed ham, and shredded cheddar cheese, all on wooden cutting board.
  1. Step 4: On top of the sausage, add the unfolded layer of cooked eggs, the sautéed veggies, the cubed ham, and the shredded cheese.
A person twisting plastic wrap on both ends of a breakfast fatty that has been rolled tightly inside the wrap on a cutting board.
  1. Step 5: Roll from one of the short sides of the rectangle, using the plastic wrap to help you keep the roll tight. Once rolled, twist the ends of the plastic to seal.
A person using his hands to create a weave of extra-thick bacon strips on a large wooden cutting board.
  1. Step 6: On the cutting board, make a weave with the strips of bacon.
A person sprinkling pork rub over the top of an uncooked Western Omelette Fatty that is encased in a weave of bacon on a large wooden cutting board.
  1. Step 7: Remove the plastic wrap from the fatty and tightly wrap the bacon weave around it. Liberally sprinkle the rub all over the fatty.
A person wearing heat-resistant gloves pulling a wire rack that is holding a smoked Western omelette Fatty from an electric smoker.
  1. Step 8: Smoke (with hickory wood chips) at 225°F for 2½ hours. Let rest for 10 minutes before slicing .

🍽 How to Serve

  • Slice It Thick: Using a sharp, non-serrated carving knife (or a chef’s knife), slice the rested roll into thick, generous 1-inch rounds. This showcases that gorgeous swirl of colorful peppers, eggs, and sausage without the roll falling apart.
  • On Warm Biscuits or English Muffins: Take brunch over the top by sliding a warm, thick slice between a split, buttered homemade buttermilk biscuit or toasted English muffin. It makes the ultimate breakfast sandwich!
  • Drizzled with Goodies: Serve with a side of warm maple syrup for an incredible sweet-and-savory contrast, your favorite barbecue sauce, or a splash of smoky hot sauce for an extra kick.
  • Classic Diner Sides: Round out the meal with a big platter of crispy homemade hash browns, roasted breakfast potatoes, or homemade bagels to soak up every last drop of flavor.
  • Fresh and Bright: Because this fatty is rich, decadent, and deeply savory, a bowl of fresh mixed berries, melon slices, or a bright citrus fruit salad makes the perfect refreshing contrast.
  • Raise a Glass: Don’t forget the drinks! Pair it with a piping-hot mug of coffee, a fresh mimosa, or a fully loaded Bloody Mary for the ultimate weekend feast.

🙋🏾‍♂️Frequently Asked Questions

How do I know when the smoked western omelette fatty is fully cooked?

The most reliable method is to use a digital instant-read meat thermometer inserted into the thickest center portion of the roll. Because it contains ground raw pork sausage, you want the internal temperature to reach a safe 165°F (74°C). The bacon on the outside should also be rendered, deeply browned, and slightly crisp.

Can I make or assemble the smoked western omelette fatty ahead of time?

Yes! You can completely construct and roll everything tightly in plastic wrap up to 24 hours in advance. Keep it chilled in the refrigerator on a baking sheet until you are ready to cook. When it’s time, pull it from the fridge about 20 to 30 minutes before firing up the pit, so it loses its chill, then apply your rub and cook as directed.

Why is my smoked western omelette fatty falling apart when I slice it?

This usually happens for two reasons: skipping the rest time or using the wrong knife. Let the roll rest for at least 10 to 15 minutes after it comes off the heat so the hot melted cheese and juices have time to settle and firm up. When ready to serve, use a long, very sharp carving or chef’s knife and slice with smooth, gentle strokes rather than pressing down hard with a dull blade

A straight-on view of a fully cooked smoked Western omelette Fatty that has been encased in a season bacon weave and is resting on a wooden cutting board.

🔥 More Amazing Smoker Recipes

Ready to make the most over-the-top breakfast dish of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a smoked Western omelette fatty that has been cut in half revealing the melty cheddar cheese, sautéed vegetables, cooked eggs, and juicy sausage, all wrapped in a seasoned bacon weave.
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Smoked Western Omelette Fatty

This Smoked Western Omelette Fatty takes breakfast to epic new heights! Packed with fluffy seasoned eggs, sautéed peppers, savory sausage, and gooey cheddar, it’s all wrapped inside a seasoned bacon weave and smoked low and slow to juicy perfection. It's the ultimate brunch showstopper!
Prep Time20 minutes
Cook Time2 hours 30 minutes
Chill and then Resting Time40 minutes
Total Time3 hours 30 minutes
Course: Breakfast / Brunch
Cuisine: American / BBQ
Servings: 8
Calories: 675kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • 1 medium yellow bell pepper seeded and chopped
  • 1 jalapeño seeded and finely chopped
  • 5 large eggs
  • salt and pepper
  • ½ teaspoon smoked paprika
  • 1 lb breakfast sausage
  • 1 cup cheddar cheese shredded
  • 1 lb bacon thick-cut
  • 1 cup pork rub

Instructions

  • On a large griddle or skillet, heat the oil over medium heat and then melt the butter. Add the onions, bell peppers, and jalapeño, and sauté until tender, about 4 minutes. Set aside.
    2 tablespoon olive oil, 2 tablespoon unsalted butter, 1 medium onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 medium yellow bell pepper, 1 jalapeño
  • If dry, add a little more oil to the griddle or skillet. Pour the eggs onto the griddle (or large non-stick skillet) and use a spatula to shape them into a 9×9" square. Season with a healthy pinch of salt, pepper, and paprika. Once the eggs have set, carefully pull over one side of the eggs to meet the other side. Use two spatulas to transfer the cooked eggs to a cutting board.
    5 large eggs, salt and pepper, ½ teaspoon smoked paprika
  • Place the sausage on a 12×12" piece of plastic wrap. Press the sausage into a 10×10" square. Transfer the folded egg square over the sausage and unfold. Spread the sautéed veggies over the egg; top with the cubed sausage and the shredded cheese.
    1 lb breakfast sausage, 1 cup cheddar cheese
  • Use the sides of the plastic wrap to roll and seal the sausage into a tube. Twist the ends of the plastic to form a seal. Wrap the plastic tightly and chill for 30 minutes to 1 hour.
  • On a new sheet of plastic wrap, add 8 pieces of bacon side by side. Weave another 8 pieces of bacon through them horizontally in an over-under pattern (see the video for visual guidance).
    1 lb bacon
  • Transfer the rolled fatty onto the bacon and use the plastic wrap to roll the bacon weave around the sausage roll.
  • Liberally sprinkle the fatty all over with the pork rub.
    1 cup pork rub
  • Turn your smoker (with hickory chips) to 225°F. Place the fatty on a seafood grate (frogmat) or baking sheet and smoke for 2½ hours.
  • Remove the fatty from the smoker and let it rest for 10 minutes before slicing.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Want to up your smoking game? You can grab your own SmokinTex and use discount code LOON10 at checkout for 10% off your entire order!
  • Bacon Tip: Regular-cut bacon works best for the weave. Thick-cut bacon is harder to weave tightly and takes significantly longer to crisp up in the smoker, while paper-thin bacon can tear easily while rolling.
  • Internal Temperature is Key: While 2½ hours at 225°F is the sweet spot, the most reliable test for doneness is an instant-read meat thermometer inserted into the center. Look for an internal temperature of 165°F (74°C) to ensure the pork sausage is fully and safely cooked.
  • Crisping the Bacon (Optional): If you prefer your exterior bacon extra crispy, pop the fatty under the oven broiler (or crank your smoker to 375°F–400°F) for the last 5 to 10 minutes of cooking. Keep a close eye on it so the rub and bacon don’t scorch!
  • Rolling Advice: Don’t rush the rolling process! Keep the plastic wrap pulled taut as you go, and gently tuck the ends of the roll inward so that luscious cheese and egg filling stays safely sealed inside while smoking.
  • Don’t Skip the Rest: Letting the roll rest on a cutting board for 10 full minutes allows the juices to redistribute and the melted cheese to set just enough so each slice holds its gorgeous pinwheel shape cleanly.
  • Wood Pairing: We love hickory for that classic, robust barbecue flavor, but milder fruitwoods like apple, cherry, or pecan also pair wonderfully with the breakfast sausage and eggs.
  • Make-Ahead Friendly: You can fully assemble, wrap, and weave the fatty up to 24 hours in advance. Keep it tightly wrapped in plastic in the refrigerator, then let it sit on the counter for about 20–30 minutes to take the chill off while you prep your smoker.

Nutrition

Calories: 675kcal | Carbohydrates: 25g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 883mg | Potassium: 626mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1871IU | Vitamin C: 65mg | Calcium: 429mg | Iron: 12mg

Crispy Boneless Chicken Wings (3 Ways)

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Say goodbye to soggy takeout, because these homemade boneless chicken wings are extra crispy on the outside and impossibly juicy on the inside thanks to our secret pickle-buttermilk brine. Tossed in your choice of rich Maple Bourbon, sweet Smoky Honey BBQ, or classic buttery Buffalo, this restaurant-worthy trio is pure game-day perfection!

An overhead view of a large oval wooden platter filled with three types crispy boneless chicken wings and a bowl of blue cheese dressing and another bowl filled with barbecue sauce and two glasses of beer sitting nearby.
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🍗 The Ingredients

Best of all, this recipe relies on simple, everyday pantry staples that come together effortlessly to create that signature restaurant-quality crunch and three irresistible, scratch-made glazes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy boneless chicken wings on a grey wooden background including chicken breast pieces, flour, cornstarch, buttermilk, pickle brine, butter, honey, maple syrup, Bourbon, hot sauce, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken: Boneless, skinless chicken breasts are traditional and slice into neat, bite-sized nuggets. If you prefer extra-juicy dark meat, boneless skinless chicken thighs work brilliantly—just trim any excess fat.
  • Pickle Juice: Don’t pour that jar down the drain! Dill pickle brine tenderizes the meat and seasons it to the core without leaving a strong pickle flavor behind. If you’re in a pinch, substitute with ½ cup of water mixed with 1 tablespoon of apple cider vinegar and 1 teaspoon of kosher salt.
  • Buttermilk: The lactic acid helps keep the white meat succulent. No buttermilk on hand? Make a quick substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
  • Cornstarch: This is the secret to a serious crunch that won’t get soggy under sauce. For the best texture, keep the 3:1 flour-to-cornstarch ratio. Potato starch also works well if needed.
  • Bourbon: Use a mid-shelf bourbon you’d actually enjoy sipping (like Maker’s Mark, Bulleit, or Buffalo Trace). For an alcohol-free version, swap the bourbon for spiced apple cider with a splash of pure vanilla extract.
  • Pure Maple Syrup: Be sure to use 100% pure maple syrup (Grade A Amber or Dark works best). Avoid artificial pancake syrups, which are mostly corn syrup and will turn the glaze excessively sweet and gummy.
  • Hot Sauce: For the authentic Buffalo flavor, Frank’s RedHot Original is the undisputed gold standard. Avoid thicker, vinegar-heavy sauces like Tabasco for the Buffalo base, as they won’t emulsify properly with the butter.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Boneless Chicken Wings

  • Use an Oil Thermometer: Keep your oil right at 350°F (175°C). If it’s too cool, the wings will absorb grease; too hot, and the exterior burns before the inside reaches 165°F. Always let the temp recover between batches.
  • Never Crowd the Pot: Fry in small batches of 6 to 8 pieces. Overcrowding drops oil temperature dramatically and causes the pieces to bump into each other, knocking off that prized crust.
  • Drain on a Wire Rack: Skip the paper towels—trapped steam underneath turns the coating soggy instantly. A wire rack set over a baking sheet lets air circulate, keeping every side crisp.
  • Warm Sauce on Hot Wings: Keep your sauces gently warmed before tossing. Cold sauce cools down the chicken too quickly and ruins the crunch.
  • Sauce Just Before Digging In: Even with our shatter-crunch crust, wings are at their peak within the first 10 minutes of being sauced. Keep wings and sauces warm separately, then toss right as you serve!
  • Air Fryer Option: Preheat to 400°F (200°C). Generously mist the basket and breaded chicken with cooking oil spray until no dry flour remains. Cook for 12–14 minutes, flipping and spraying again halfway, until golden and 165°F inside.

👩🏼‍🍳 How to Make Boneless Chicken Wings (3 Ways)

A person using a wooden spoon to submerge chunks of skinless chicken breasts in a buttermilk, pickle brine, and hot sauce mixture all in a large glass bowl.
  1. Step 1: Whisk the buttermilk with the pickle brine and hot sauce, and then submerge the chicken pieces. Chill for 30 minutes.
A person using a whisk to stir a simmering maple Bourbon glaze with two pieces of butter melting in the sauce.
  1. Step 2: Heat the Bourbon and maple syrup over high heat in a saucepan until slightly reduced, about 4 minutes. Add the remaining ingredients and boil for another 4 minutes, until syrupy. Stir in the butter.
A person using a red spatula to stir a homemade honey barbecue sauce in a saucepan on a gas stove.
  1. Step 3: Place all of the Honey BBQ sauce ingredients in a small saucepan and simmer over medium heat for 5 to 8 minutes.
A person pouring Cayenne hot sauce from a small glass bowl into a small skillet filled with melted butter on a gas stove.
  1. Step 4: For the Buffalo sauce, melt the butter over medium heat in a skillet or saucepan. Stir in the hot sauce, vinegar, garlic powder, and salt until fully combined.
A person placing chunks of chicken breast that have been soaked in a buttermilk and pickle brine mixture into a large glass bowl filled with seasoned flour and cornstarch.
  1. Step 5: In a large bowl, whisk the flour with the cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Pull all of the chicken pieces from the buttermilk and place them in the flour. Toss to coat. Place them on a baking rack in a baking pan.
A person using his hands to toss double-coated chunks of chicken breast in a large bowl filled with seasoned flour.
  1. Step 6: Working in batches, soak a portion (usually one third) of the chicken in the buttermilk, and then toss again in the flour. (The double-coating ensures extra-crispy chicken.)
A close-up view of crispy boneless chicken wings resting a metal basket over the top of a deep-fryer.
  1. Step 7: Working in batches, fry in 350°F oil until golden and very crispy. Transfer to a baking rack and continue with the remaining chicken.
A person pouring a maple Bourbon glaze over crispy boneless chicken wings that are in a glass bowl on a wooden cutting board.
  1. Step 8: Evenly divide the fried chicken pieces into three bowls. Add the sauce to each bowl, and then gently toss to coat. Serve at once!

🍽️ How to Serve

  • The Ultimate “Wing Flight” Board: For a show-stopping presentation, arrange all three sauced varieties side-by-side on a large wooden cutting board or platter.
  • The Classic Cooling Crew: Wings aren’t complete without something cool and crunchy to balance the heat. Serve with a generous bowl of homemade Blue Cheese Dressing or creamy Ranch, easy homemade BBQ sauce, along with fresh celery sticks and crisp carrot batons.
  • Sauce-on-the-Side Buffet: Entertaining a crowd with mixed spice tolerances? Keep the freshly fried wings naked on a warm platter and serve the three warm sauces in small bowls with tongs and spoons so guests can toss or dip their own.
  • Pub-Style Sides: Turn these bites into a full-blown feast by pairing them with loaded potato skins, crispy onion rings, creamy coleslaw, or sweet potato crosshatch fries.
  • What to Sip: Pair this spread with an ice-cold craft beer (a crisp pilsner or citrusy IPA works wonders against the sweet and spicy glazes), a dry hard cider, or a smooth Classic Old Fashioned to echo the bourbon in the glaze.

🙋🏽‍♂️Frequently Asked Questions

Can I make these boneless chicken wings in an air fryer or oven?

Yes! For an air fryer, preheat to 400°F (200°C) and generously mist the pieces with oil spray so no dry flour remains. Cook in a single layer for 12 to 14 minutes, flipping halfway, until golden and registering 165°F internally. In the oven, bake on a greased wire rack at 425°F (220°C) for 18 to 20 minutes, flipping once.

Why do my homemade boneless chicken wings get soggy, and how do I prevent it?

The two main culprits are trapped steam and cold glazes. Never drain freshly fried pieces on paper towels; always transfer them to an elevated wire rack so air circulates underneath. Additionally, make sure your sauces are warm before tossing, and only coat the chicken right before you plan to dig in.

Can I use chicken thighs instead of breasts for boneless chicken wings?

Absolutely! Dark meat is naturally juicier, richer in flavor, and practically impossible to overcook. Simply trim any excess fat, cut into uniform 1½-inch chunks, and follow the same brine, dredge, and cooking times as written.

What is the best way to store and reheat leftover boneless chicken wings?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Skip the microwave, which turns the breading rubbery. Instead, reheat in a 375°F (190°C) oven on a baking sheet for 8 to 10 minutes, or pop into a 360°F (182°C) air fryer for 4 to 5 minutes until hot and crunchy again.

A small white cocktail plate with three boneless chicken wings and a stalk of celery and carrot all resting on it.

🥟 More Amazing Party Food Recipes

Ready to make the best boneless chicken wings in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large oval wooden platter filled with three types crispy boneless chicken wings and a bowl of blue cheese dressing and another bowl filled with barbecue sauce.
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5 from 1 vote

Crispy Boneless Chicken Wings (3 Ways)

Ultra-crispy on the outside, incredibly juicy inside, and tossed in your choice of three scratch-made sauces: Sticky Maple Bourbon, Smoky Honey BBQ, or Classic Buffalo! Thanks to our simple pickle-buttermilk brine and signature double-dredge, these restaurant-quality wings stay shatteringly crisp to the very last bite.
Prep Time30 minutes
Cook Time20 minutes
Brine Time30 minutes
Total Time1 hour 20 minutes
Course: Appetizer / Lunch
Cuisine: American
Servings: 8
Calories: 695kcal
Author: Kris Longwell

Equipment

  • Dutch oven (for frying) or deep-fryer

Ingredients

For the Chicken and Marinade

  • 1½ cup buttermilk
  • ½ cup dill pickle brine
  • 1 tablespoon hot sauce ie, Frank's Red Hot
  • 2 lbs chicken breast skinless, boneless, cut into bite-size pieces (about 1½-inch pieces)

For the Maple Bourbon Glaze

  • ½ cup Bourbon
  • ½ cup maple syrup
  • 2 tablespoon brown sugar dark or light
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon unsalted butter chilled

For the Honey BBQ Sauce

  • 1 cup ketchup
  • ½ cup honey
  • 2 tablespoon brown sugar dark or light
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon liquid smoke

Classic Buffalo Sauce

  • ½ cup unsalted butter 1 stick
  • ¾ cup hot sauce ie, Frank's Red Hot
  • 1 teaspoon garlic powder
  • 1 teaspoon distilled white vinegar

For the Dredge, Fry, and Serving

  • vegetable oil for frying
  • 2½ cups all-purpose flour
  • ¾ cup cornstarch
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • blue cheese dressing
  • celery sticks and carrot sticks
  • BBQ sauce

Instructions

Brine/Marinade the Chicken

  • In a medium bowl, whisk the buttermilk with the pickle brine and hot sauce. Add the chicken pieces and use a wooden spoon to submerge them in the brine. Cover and refrigerate for 30 minutes (or up to 4 hours).
    1½ cup buttermilk, ½ cup dill pickle brine, 1 tablespoon hot sauce, 2 lbs chicken breast

Make the Sauces

  • For the Maple Bourbon glaze, add the bourbon and maple syrup to a small saucepan over medium-high heat. Bring to a boil and simmer for 4 minutes, until slightly reduced. Stir in the brown sugar, vinegar, mustard, black pepper, and cayenne pepper. Simmer on HIGH until thickened, about 4 to 5 minutes. Turn off the heat and stir in the cold butter until melted. Reheat over low heat when ready to use.
    ½ cup Bourbon, ½ cup maple syrup, 2 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 tablespoon unsalted butter
  • For the Honey BBQ Sauce, add the ketchup, honey, brown sugar, vinegar, Worcestershire sauce, paprika, garlic powder, and liquid smoke to a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring often. Reheat over low heat when ready to use.
    1 cup ketchup, ½ cup honey, 2 tablespoon brown sugar, 2 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon liquid smoke
  • For the classic Buffalo sauce, melt the butter over medium heat in a small saucepan. Stir in the hot sauce, garlic powder, vinegar, and a pinch of salt. Stir until smooth and combined. Reheat over low heat when ready to use.
    ½ cup unsalted butter, ¾ cup hot sauce, 1 teaspoon garlic powder, 1 teaspoon distilled white vinegar

Bread the Chicken, Fry, and Serve

  • Heat your oil to 350°F.
    vegetable oil
  • In a large bowl, whisk the flour together with the cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
    2½ cups all-purpose flour, ¾ cup cornstarch, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Pull the chicken pieces from the brine/marinade, allowing excess to drip off. Place all of the chicken in the flour mixture. Toss until well coated. Place the coated chicken pieces on a baking rack on a baking sheet.
  • Working in batches (usually three batches), add some of the coated chicken (about 1 third) into the brine/marinade. Toss to coat, then transfer to the bowl of seasoned flour. Toss to coat.
  • Carefully add the chicken to the hot oil and fry until golden, crispy, and cooked all the way through. Cut a "wing" in half to ensure it is fully cooked and not pink in the middle. Repeat with remaining pieces of coated chicken. If desired, keep fried chicken pieces warm in a low-temperature oven (225°F) on a baking rack until ready to toss with the sauce.
  • Gently reheat the sauces (stirring the Buffalo sauce to fully combine). Evenly divide the fried chicken "wings" into three medium bowls. Pour each warm sauce over its respective batch of wings. Gently toss until the wings are completely coated.
  • Place the wings on a large serving platter and serve with blue cheese dressing, celery, carrots, and BBQ sauce.
    blue cheese dressing, celery sticks and carrot sticks, BBQ sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Making Just One Sauce? The sauce quantities listed above are scaled to divide the 2 pounds of chicken three ways so you can enjoy all three flavors. If you want to coat all of the wings in just one signature sauce, simply triple (3x) that single sauce recipe so you have plenty of glaze for the entire batch.
  • Don’t Skip the Wire Rack: Always drain fried chicken on an elevated wire rack over a baking sheet rather than paper towels. Trapped steam turns the underside soggy within minutes, while a rack keeps all sides completely crisp.
  • Watch Oil Temperatures: Keep a thermometer clipped to the pot. The oil drops when cold chicken enters, so let it return to a steady 350°F (175°C) between batches to prevent greasy wings.
  • Sauce at the Last Minute: For maximum crunch, keep the fried chicken and warmed sauces separate until right before serving. Once tossed, serve immediately while the coating is at its shatteringly crisp peak!

Nutrition

Calories: 695kcal | Carbohydrates: 91g | Protein: 31g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1729mg | Potassium: 787mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1328IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 3mg

Classic Dutch Meatballs (Gehaktballen)

by 2 Comments

If you’re craving the ultimate comfort food, these giant Dutch Meatballs (Gehaktballen) are seared in golden butter and simmered until melt-in-your-mouth tender. Smothered in a rich, velvety pan gravy, they are pure savory bliss served over a mountain of creamy mashed potatoes.

A straight-on view of a large Dutch meatball resting on a bed of mashed potatoes with a thin brown gravy drizzled over the top all in a white shallow bowl.
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🥩 The Ingredients

Everyday kitchen staples, subtle warm spices, and a hearty blend of meats come together effortlessly to create an unforgettable, melt-in-your-mouth texture and deep savory flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Dutch meatballs on a grey wooden background including ground beef, ground pork, white bread, milk, onions, beef broth, garlic, oil, milk, mustard, butter, an egg, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Meat Blend: For the best flavor and texture, use a 50/50 blend of ground beef (80/20) and ground pork. In the Netherlands, this classic mix is known as half-om-half and ensures the giant meatballs stay incredibly juicy. You can use all beef if you prefer, but the pork adds unbeatable moisture and tenderness.
  • The Bread (Panade): Soaking stale white sandwich bread in milk creates a panade that locks in moisture so the meatballs don’t dry out. Traditionally, Dutch home cooks use crushed Dutch rusks (beschuit). If needed, you can swap in ⅓ cup of plain dried breadcrumbs or panko soaked in the milk.
  • Nutmeg: Whatever you do, don’t skip it! A pinch of nutmeg is the signature seasoning that gives these meatballs their distinct, warm Dutch flavor.
  • Worcestershire Sauce (or Maggi): This adds a deep, savory umami backbone to both the meat and the gravy. In many Dutch kitchens, a few dashes of Maggi liquid seasoning are the go-to—either works beautifully!
  • Dijon Mustard: A spoonful helps round out the richness of the meat. You can substitute whole-grain mustard, spicy brown mustard, or traditional Dutch mustard.
  • Real Butter:  Searing the meatballs in generous amounts of butter creates that dark, caramelized exterior and forms the base for the iconic, glossy pan jus.
  • Beef Broth: Opt for a rich, good-quality beef stock or bone broth. We recommend low-sodium so the gravy doesn’t become overly salty as it simmers down and concentrates in flavor.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Dutch Meatballs

  • Don’t Overwork the Meat: When mixing the meat and seasonings, use a light hand! Mix just until the ingredients are evenly incorporated. Overmixing compacts the meat, leading to dense, heavy meatballs rather than light, tender ones.
  • Chill Before Searing: Pop the formed meatballs into the refrigerator for 15 to 20 minutes before they hit the hot pan. Chilling firms up the fat and helps these jumbo meatballs hold their round shape when seared.
  • Ditch the Tongs (Use Spoons): Tongs or forks can pierce the crust, tearing the meat and letting all those precious juices leak out. Instead, use two large spoons or a silicone spatula to gently roll and turn the meatballs in the sizzling butter.
  • Mind the Simmer: Keep the heat low once the broth is added. A violent boil will break down the crust and dry out the meat, but a gentle, lazy simmer with the lid slightly ajar will yield melt-in-your-mouth perfection.
  • Spoon the Juices: Every 8 to 10 minutes, baste the tops of the meatballs with the simmering butter broth. This keeps the exposed tops moist and infuses extra flavor throughout the braise.
  • The “Cold Butter” Trick: Whisking a tablespoon of cold butter into the bubbling pan juices right at the end is the French culinary secret (monter au beurre) that the Dutch love, too. It instantly emulsifies the sauce, turning it silky and restaurant-level glossy.
  • Make the “Kuiltje Jus”: For an authentic Dutch dining experience, serve these over mashed potatoes, use the back of a ladle to make a “well” (or kuiltje) in the center of the potatoes, and pour that rich, buttery gravy right in the middle!

👩🏼‍🍳 How to Prep for Dutch Meatballs

A person using a fork to mash white bread that has been soaked in whole milk in a small glass bowl on a wooden cutting board.
  1. Step 1: Pour the milk over the bread and let it rest for 5 minutes, then use a fork to mash the soaked bread into a paste.
A person adding ground nutmeg from a small bowl into a larger glass bowl filled with ground meat, shredded onions, garlic, mustard, and seasonings.
  1. Step 2: In a large bowl, combine the beef and pork with the soaked bread, egg, grated onion, garlic, mustard, Worcestershire sauce, salt, pepper, and nutmeg.
A person placing rolled large uncooked Dutch meatballs on a large oval platter.
  1. Step 3: Form the mixed meat mixture into large (8 to 9 oz) spheres.
A person wearing black latex gloves gently rolling a large uncooked Dutch meatball in flour on an oval platter.
  1. Step 4: Gently roll the balls in flour. Chill them in the fridge for 15 minutes.
A straight-on view of four large Dutch meatballs simmering in a large non-stick skillet in melted butter on a gas stove.
  1. Step 5: Heat the oil and butter in a large skillet and add the meatballs.
A person using a metal spatula and spoon to carefully flip over a large Dutch meatball that have been browned and seared in a skillet with melted butter on a gas stove.
  1. Step 6: Gently flip the meatballs after a few minutes, and continue cooking until browned all over, about 10 to 12 minutes.

EXPERT TIP: The Secret to Melt-in-Your-Mouth Tenderness

When it comes to giant meatballs, a gentle touch makes all the difference! Overworking or aggressively squeezing the meat causes the proteins to break down and bond too tightly, turning what should be a tender, juicy meatball into a dense, rubbery cannonball.

👨‍🍳 How to Prepare Dutch Meatballs

A person pouring beef stock from a glass measuring cup into a large non-stick skillet holding four large Dutch meatballs that have been seared all over on a gas stove.
  1. Step 1: Pour the beef stock and Worcestershire sauce around the meatballs in the skillet.
A person placing a glass lid on top of a large non-stick skillet that is holding four large Dutch meatballs in simmering beef stock and melted butter on a gas stove.
  1. Step 2: Lower the heat to low, cover, and simmer for 25 to 30 minutes.
A person using a large spoon to drizzle buttery beef broth from the bottom of a skillet that contains four large Dutch meatballs simmering on a gas stove.
  1. Step 3: Every 8 to 10 minutes, gently flip the meatballs and spoon the sauce over the tops.
A person using a wooden spoon to stir a beef au jus sauce with a tab of butter that is melting in the sauce in a large skillet on a gas stove.
  1. Step 4: Remove the meatballs and set aside. Turn the heat to medium-high and simmer the sauce for a few minutes. Stir in the butter and season (to taste) with salt and pepper.
A large serving spoon being used to spoon a buttery beef au jus sauce over a large cooked Dutch meatball that is resting on a bed of mashed potatoes in a shallow white bowl.
  1. Step 5: Place a meatball on a bed of mashed potatoes and spoon the sauce over the top.
A close-up view of a large cooked Dutch meatball resting on a bed of mashed potatoes that have all been topped with a buttery beef au jus sauce and garnished with chopped Italian parsley.
  1. Step 6: Garnish with chopped Italian parsley and serve at once.

🍽️ How to Serve

  • The Traditional “Kuiltje Jus”: The quintessential Dutch way to serve these is over a hearty mound of creamy mashed potatoes. Use the back of a spoon or ladle to press a small crater into the center of the potatoes (the famous Dutch kuiltje, or “little pit”), set the giant meatball alongside or right on top, and ladle that rich, buttery gravy straight into the well!
  • Dutch Stamppot: For an ultra-authentic pairing, serve them alongside stamppot—a beloved Dutch comfort dish made of mashed potatoes blended with greens like curly kale (boerenkool), sauerkraut (zuurkool), or carrots and onions (hutspot).
  • Sweet & Tangy Braised Red Cabbage: The bright, slightly spiced acidity of warm braised red cabbage cuts through the richness of the butter gravy and beef-and-pork blend perfectly.
  • The “Day After” Sandwich (Broodje Bal): If you happen to have a meatball leftover, you are in luck! Slice it into thick rounds, pile it high on a soft Dutch or French roll, and top it with a drizzle of the leftover warmed gravy and a generous smear of spicy Dutch or Dijon mustard. It’s one of the most iconic café lunches in the Netherlands!
  • Crusty Artisan Bread: Make sure to have a warm, crusty baguette or sourdough loaf nearby. You will definitely want something to swipe through any remaining velvety pan juices on the plate!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Dutch meatballs smaller instead of giant?

Yes, absolutely! While their signature jumbo size is part of the fun, you can easily shape the mixture into 8 to 12 smaller portions. Just keep an eye on your cooking times—reduce the searing time to about 6 to 8 minutes, and cut the gentle simmer down to roughly 12 to 15 minutes.

Why do Dutch meatballs fall apart in the pan, and how can I prevent it?

This usually happens if there are deep seams in the meat or if they are handled too aggressively. Chilling them in the fridge for 15 minutes before cooking also helps the fat firm up so they hold their shape. Finally, avoid using tongs or forks that can puncture the meat—use two large spoons to gently turn them in the sizzling butter!

Can Dutch meatballs be made ahead of time or frozen?

You can shape the raw mixture, place the spheres on a plate, and keep them covered in the refrigerator for up to 24 hours before cooking. Once fully cooked, let everything cool completely before storing the meat and rich pan juices together in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator and gently reheat in a covered skillet over low heat with an extra splash of broth.

A half eaten Dutch meatball that is topped with a brown gravy and is resting on a partially eaten bed of mashed potatoes in a shallow white bowl.

😋 More Amazing Meatball Recipes

Ready to make the best meatballs this side of Amsterdam? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a large Dutch meatball resting on a bed of mashed potatoes with a thin brown gravy drizzled over the top all in a white shallow bowl.
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5 from 1 vote

Classic Dutch Meatballs (Gehaktballen)

Giant, juicy, and packed with savory flavor, these classic Dutch Meatballs (Gehaktballen) are seared in golden butter and gently simmered in a rich, velvety pan gravy. Serve them over a mound of creamy mashed potatoes for the ultimate comfort food feast!
Prep Time20 minutes
Cook Time35 minutes
Chill time15 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Dutch
Servings: 4
Calories: 865kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet preferably non-stick

Ingredients

For the Meatballs

  • 2 slices white bread crusts removed and torn into chunks
  • ⅓ cup whole milk
  • 1 lb ground beef 85% lean
  • 1 lb ground pork
  • 1 large egg lightly beaten
  • 1 medium onion grated on a box grater, or finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce or Maggi seasoning
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ½ cup all-purpose flour

For Cooking and the Gravy (Jus)

  • 4 tablespoon unsalted butter ½ stick
  • 1 tablespoon vegetable oil
  • 1¼ cup beef stock or broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsalted butter cold
  • salt and pepper
  • 1 tablespoon Italian parsley finely chopped (optional)
  • mashed potatoes

Instructions

  • Place the torn bread into a small bowl and pour the milk over it. Let it soak for 5 minutes, pressing down to ensure all of the bread is submerged. Then, use a fork to mash it into a smooth paste.
    2 slices white bread, ⅓ cup whole milk
  • In a large bowl, mix the ground beef and ground pork with the soaked bread paste, beaten egg, grated onion, garlic, mustard, Worcestershire sauce, salt, pepper, and ground nutmeg. Mix gently with clean hands (or a large wooden spoon) until just combined. Do not overwork the meat mixture.
    1 lb ground beef, 1 lb ground pork, 1 large egg, 1 medium onion, 2 cloves garlic, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, ½ teaspoon ground nutmeg
  • Divide the mixture into 4 to 5 equal portions (about 8 to 9 ounces each). Roll each portion into a smooth sphere, making sure there are no deep cracks on the surface.
  • Spread the flour onto a platter or plate. Gently roll the balls in the flour until lightly coated. Place on a plate and chill in the refrigerator for 15 minutes.
    ½ cup all-purpose flour
  • In a heavy skillet or Dutch oven, melt the butter (4 tbsp) with the oil (1 tbsp) over medium heat until foamy. Add the meatballs and sear them gently, turning every few minutes with a spatula and a spoon (see NOTES) for about 10-12 minutes, until browned all over.
    4 tablespoon unsalted butter, 1 tablespoon vegetable oil
  • Once the meatballs are browned, reduce the heat to LOW. Slowly pour the beef stock and Worcestershire sauce around the meatballs. Cover the pan with a lid and simmer gently for 25 to 30 minutes. Every 8-10 minutes, remove the lid, gently flip the meatballs, and spoon the pan juices over the tops of them.
    1¼ cup beef stock, 1 teaspoon Worcestershire sauce
  • Carefully transfer the cooked meatballs to a serving platter.
  • Turn the heat under the skillet to HIGH and simmer for 3-4 minutes, until slightly thickened. Turn off the heat and stir in the cold butter (1 tbsp) and a healthy pinch of salt and pepper.
    1 tablespoon unsalted butter, salt and pepper
  • Serve at once over mashed potatoes, with plenty of the sauce spooned over the top of each meatball. Garnish with chopped Italian parsley, if desired.
    mashed potatoes, 1 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Gentle Flipping Technique: Because these meatballs are so large, skip the tongs or forks, which can pierce the meat, tear the delicate crust, and release precious juices. Instead, carefully use a thin metal spatula and a large spoon together to gently roll and flip the meatballs in the sizzling butter so they brown evenly without breaking apart.
  • Meat Selection: For the ultimate authentic texture, stick with a 50/50 blend of ground beef (80/20) and ground pork. If you prefer all beef, use an 80/20 ground chuck so the meatballs stay moist and juicy as they simmer.
  • Don’t Skip the Nutmeg: A pinch of freshly grated nutmeg is the signature spice that gives these meatballs their quintessential warm, savory Dutch flavor profile.
  • Internal Temperature: Use an instant-read meat thermometer inserted into the center of the largest meatball to ensure they reach an internal temperature of 160°F (71°C) before pulling them from the heat.
  • Leftovers (Broodje Bal): Store leftover meatballs and gravy together in an airtight container in the refrigerator for up to 4 days. Slice a meatball into thick rounds and serve it on a soft roll topped with warm gravy and spicy mustard for an iconic Dutch lunch!

Nutrition

Calories: 865kcal | Carbohydrates: 25g | Protein: 46g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 249mg | Sodium: 812mg | Potassium: 965mg | Fiber: 2g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 5mg

Classic Southern Fried Catfish (Extra Crispy!)

by 4 Comments

There’s simply nothing quite like authentic Southern Fried Catfish, boasting an ultra-crispy, spiced cornmeal crust that gives way to tender, flaky fish in every single bite. It’s the ultimate comfort food feast and is downright irresistible served piping hot alongside zesty Cajun remoulade, or even a cool, classic tartar sauce.

A close-up view of a Southern Fried Catfish on a small metal pan lined with brown paper along with French fries, a small bowl of coleslaw, and a small condiment holder containing Cajun remoulade.
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🎣 The Ingredients

With just a handful of straightforward pantry staples and a robust blend of Southern spices, you can easily create the tangy marinade and shatteringly crisp coating that make this classic dish legendary. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern Fried Catfish on a grey wooden background including catfish filets, cornmeal, buttermilk, flour, oil, hot sauces, lemon wedges, and seasonings.

📝 Ingredient Notes and Substitutions

  • Catfish Fillets: Look for firm, fresh US farm-raised catfish filets, with a clean, sweet flavor. If using frozen fillets, thaw them completely in the refrigerator and pat them thoroughly dry before soaking. Substitute: If you can’t find catfish, other mild white fish like cod, swai, tilapia, or haddock work great with this exact dredge.
  • Buttermilk: The secret weapon! The acidity tenderizes the fish and neutralizes any “muddy” or overly fishy notes, while helping the breading cling tightly to the flesh. Substitute: Make quick homemade buttermilk by stirring 1 ½ tablespoons of fresh lemon juice or white vinegar into 1 ½ cups of whole milk; let it sit for 5 minutes before using.
  • Yellow Cornmeal: Gives the fish its signature golden color and iconic Southern crunch. Use fine or medium-ground cornmeal—avoid coarse-ground (polenta style), as it will be too gritty and won’t adhere well.
  • All-Purpose Flour & Cornstarch: Mixing a little flour and cornstarch into the cornmeal softens the texture slightly and delivers a lighter, shatteringly crisp coating rather than a dense crunch. Substitute (Gluten-Free): Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (ensure your cornmeal is certified gluten-free).
  • Cajun Seasoning: Use your favorite brand (like Tony Chachere’s or Slap Ya Mama). Be mindful of the salt content in your blend; if using a salt-heavy Cajun spice, reduce the added kosher salt in the dredge slightly. Old Bay seasoning is also a delicious swap!
  • Hot Sauce: A Louisiana-style hot sauce (like Crystal, Louisiana Brand, or Frank’s RedHot) adds a gentle kick and tang without making the fish overly spicy.

🔥 Tips and Tricks for Perfect Fried Catfish

  • Don’t Skip the Soak: Soaking the catfish in seasoned buttermilk isn’t just about adding flavor—the mild acid draws out any residual muddy or overly fishy taste commonly found in freshwater fish, leaving you with a clean, sweet, and flaky bite.
  • Let the Dredge Rest Before Frying: After coating the fish thoroughly in the cornmeal mixture, let it rest on a dry cutting board or baking sheet for 3 to 5 minutes before dropping it into the oil. This gives the moisture a chance to hydrate the starches, ensuring the crust sticks like glue and doesn’t fall off during frying.
  • Keep an Eye on the Oil Temp: Use a clip-on deep-fry or candy thermometer! The sweet spot for frying catfish is 350°F (175°C). If the oil is too cold, the breading will absorb oil and become soggy; if it’s too hot, the crust will burn before the fish cooks through.
  • Fry in Small Batches: Never overcrowd your pot or skillet. Adding too many cold fillets at once will cause the oil temperature to plummet rapidly. Fry only 2 to 3 pieces at a time to maintain consistent heat.
  • Ditch the Paper Towels: Drain your freshly fried fish on a wire cooling rack set inside a rimmed baking sheet rather than directly on paper towels. Paper towels trap steam underneath the hot fillets, making the bottom crust soft and soggy. A wire rack allows air to circulate 360 degrees, keeping every inch crunchy.
  • Keep Warm in the Oven: If you’re frying a large batch for a crowd, keep the cooked fillets on the wire rack in a warm oven preheated to 200°F (95°C) while you finish frying the rest. They’ll stay piping hot and extra crispy!

👩🏼‍🍳 How to Make Southern Fried Catfish

A person using a wire whisk to combine buttermilk with hot sauce and garlic powder in a large glass bowl.
  1. Step 1: Whisk the buttermilk with the hot sauce and garlic powder in a large bowl.
A person using his hand to submerge a fresh catfish filet in a large glass bowl filled with buttermilk combined with hot sauce and garlic powder.
  1. Step 2: Submerge the catfish filets and allow to chill in the fridge for 30 minutes.
A person using a small whisk to combine cornmeal, flour, and seasonings in a square baking pan on a wooden cutting board.
  1. Step 3: In a pan (large enough to hold the catfish), whisk the cornmeal with the flour, cornstarch, and seasonings.
A person using his hands to dredge a fresh catfish filet that was coated in a buttermilk mixture through a seasoned cornmeal and flour mixture in a square baking pan.
  1. Step 4: Remove the catfish filets from the buttermilk, let excess drip off, and then dredge in the cornmeal mixture until coated. Let rest on a baking rack for 5 minutes.
A straight-on view of two large catfish filets that are breaded and being fried in hot oil in a large cast-iron skillet on a gas stove.
  1. Step 5: Working in batches, fry the fish in 350°F vegetable oil until golden, crispy, and fully cooked, about 5 minutes total; carefully flipping once or twice.
Four freshly prepared Southern fried catfish filets resting on a baking rack nestled into a baking pan on a wooden cutting board.
  1. Step 6: Drain on a baking rack in a baking pan. Keep warm in a low-temperature oven (200°F) while you fry the rest of the catfish. Serve with lemon wedges and hot sauce.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Does Southern fried catfish have a strong “fishy” or muddy taste?

Not when prepared properly! US farm-raised fillets naturally boast a mild, clean, and slightly sweet flavor. Soaking the fish in seasoned buttermilk beforehand neutralizes any residual earthy notes and draws out unwanted moisture, ensuring every bite is fresh, flaky, and delicious.

How do you keep Southern fried catfish from getting soggy?

Maintain an oil temperature around 350°F (175°C) and avoid overcrowding the pan, which causes the heat to plummet. Once cooked, always drain the fillets on an elevated wire rack rather than paper towels, which trap rising steam and soften the crunchy crust.

What is the best type of cornmeal to use for Southern fried catfish?

Fine-ground or medium-ground yellow cornmeal yields the best results. Coarse-ground cornmeal (like polenta) is too gritty and won’t stick well to the meat, while yellow cornmeal gives the exterior its iconic golden color and classic crunch.

Can I reheat leftover Southern fried catfish and keep it crispy?

Yes! Skip the microwave, which will make the breading rubbery. Instead, place the fillets on a wire rack set over a rimmed baking sheet and warm them in a 375°F (190°C) oven for 8 to 10 minutes, or pop them into a 350°F air fryer for 3 to 4 minutes until hot and crunchy again.

A straight-on view of a partially east Southern Fried Catfish filet that is topped with Crystal's Hot Sauce and has French fries next to the filet.

🍤 More Classic Fried Seafood Recipes

Ready to make the best fried fish this side of Louisiana? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large baking pan lined with brown paper and topped with four Southern fried catfish filets with lemon wedges around the sides of the pan.
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5 from 2 votes

Classic Southern Fried Catfish

Tender, flaky catfish fillets are soaked in seasoned buttermilk, tossed in a spiced cornmeal dredge, and fried to golden, shatteringly crisp perfection. Serve piping hot with fresh lemon wedges, homemade tartar sauce, or spicy Cajun remoulade!
Prep Time15 minutes
Cook Time15 minutes
Chill time30 minutes
Total Time1 hour
Course: Entree
Cuisine: American Southern
Servings: 4
Calories: 1238kcal
Author: Kris Longwell

Equipment

  • 1 Large (12") cast-iron skillet or any sturdy skillet, or a deep-fryer.

Ingredients

For the Fish and the Marinade

  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 4 catfish filets about 2 lbs, total

For the Breading

  • 1½ cups cornmeal yellow – fine or medium-ground
  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon Cajun seasoning see NOTES
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

For Frying and Serving

Instructions

  • In a large bowl, whisk the buttermilk with the hot sauce and garlic powder. Submerge the catfish filets in the buttermilk, cover with plastic wrap, and chill in the fridge for 30 minutes.
    2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 4 catfish filets
  • Heat the oil (see NOTES) to 350°F.
    Vegetable oil
  • In a baking pan (large enough to hold a catfish filet), whisk the cornmeal with the flour, cornstarch, Cajun seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper until completely combined.
    1½ cups cornmeal, ½ cup all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Working one filet at a time, lift the catfish from the buttermilk and let excess drip off. Place the filet in the cornmeal mixture and press firmly; flip and press, making sure all sides are completely coated. Place on a baking rack on a baking sheet. Continue with remaining filets. Allow the breaded filets to rest on the rack for 5 to 10 minutes (this allows the breading to adhere to the buttermilk).
  • Working in batches, carefully place one or two filets in the hot oil. Fry until golden brown and fully cooked, about 3 minutes per side. Use metal tongs and a spatula to carefully remove the fish from the hot oil. Drain on a clean baking rack. Repeat with remaining catfish filets.
  • Serve at once with lemon wedges, hot sauce, and either tartar sauce or Cajun remoulade, if desired.
    lemon wedges, hot sauce, tartar sauce, Cajun remoulade

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cajun Seasoning Substitute: If you can’t find store-bought Cajun or Creole seasoning, swap it for Old Bay seasoning, or whip up a quick DIY blend: mix 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ½ teaspoon kosher salt.
  • Skillet & Oil Depth: Use a heavy, deep skillet (like a 12-inch cast-iron skillet) or a Dutch oven. Add enough oil to reach a depth of about 1 to 2 inches (usually 3 to 4 cups). Make sure the oil fills no more than half the depth of your pan so it doesn’t bubble or splash over when the catfish fillets are added.
     
  • Cornmeal Texture: Stick to fine-ground or medium-ground yellow cornmeal. Avoid coarse-ground cornmeal or polenta grits, which are too gritty and will not adhere properly to the fish.
  • Homemade Buttermilk: If you don’t have buttermilk on hand, stir 1 ½ tablespoons of fresh lemon juice or distilled white vinegar into 1 ½ cups of whole milk. Let it sit for 5 minutes until slightly curdled before using.
  • Keep it Crispy: Always drain the fried fillets on a wire cooling rack set inside a baking sheet rather than on paper towels. Paper towels trap rising steam and will make the bottom of the fish soggy.
  • Reheating Leftovers: Reheat in a 350°F (175°C) air fryer for 3 to 4 minutes, or on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes until sizzling and re-crisped. Avoid the microwave!

Nutrition

Calories: 1238kcal | Carbohydrates: 66g | Protein: 159g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 535mg | Sodium: 1767mg | Potassium: 3683mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1868IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 6mg

Classic Chicken Scarpariello Recipe

by 6 Comments

Packed with golden, crispy chicken, savory sausage, and sweet-and-tangy peppers, this Chicken Scarpariello delivers pure Italian-American comfort in every bite. It all simmers together in one skillet to create a glossy, lip-smacking pan sauce that will have everyone reaching for seconds!

An overhead view of a large oval platter filled with Crispy Chicken Scarpariello consisting of seared chicken legs and thighs with chunks of Italian sausage all resting in a bell pepper and cherry pepper brown sauce.
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🍗 The Ingredients

A harmonious combination of rich meats, vibrant aromatics, and bright, vinegary pantry staples creates an effortless depth of flavor with the perfect balance of savory, sweet, and tangy notes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken scarpariello on a grey wooden background including chicken legs and thighs, Italian sausage, bell peppers, onions, cherry pepers, garlic, chicken stock, wine, lemon juice, oil, butter, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Chicken: Bone-in, skin-on thighs and drumsticks yield the juiciest meat and the best crispy skin. If using boneless, skinless chicken thighs or breasts, reduce the oven time slightly so the meat doesn’t dry out.
  • Italian Sausage: Sweet Italian sausage offers a nice balance to the tangy peppers, but feel free to use spicy Italian sausage if you love a extra kick of heat.
  • Pickled Cherry Peppers & Brine: Sweet pickled cherry peppers (or Peppadews) give this dish its signature sweet-and-sour profile. Pro-Tip: Don’t skip the brine from the jar! It adds bright, vinegary acidity that elevates the pan sauce.
  • White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. To cook without alcohol, simply swap the wine for an equal amount of chicken stock plus an extra tablespoon of fresh lemon juice or white wine vinegar.
  • Chicken Stock: Homemade chicken broth or roasted chicken stock adds amazing depth of flavor, but quality store-bought is perfectly acceptable.
  • Bell Peppers & Onions: A mix of red and yellow bell peppers adds gorgeous color contrast and natural sweetness to balance the tangy sauce. Any sweet pepper variety will work here!
  • Fresh Herbs: Fresh rosemary gives the dish a rustic, earthy backbone that pairs beautifully with the sausage. If you don’t have fresh rosemary on hand, fresh thyme makes a fantastic substitute.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Scarpariello

  • Pat the Chicken Dry: Moisture is the enemy of crisp skin! Before seasoning, thoroughly pat the chicken pieces dry with paper towels. This ensures you get a deep, golden-brown sear rather than steaming the chicken.
  • Keep the Skin Above the Line: When returning the chicken to the skillet before baking, nestle the pieces skin-side up on top of the peppers and sausage. Keeping the skin elevated out of the liquid allows it to stay crackly and crisp in the oven.
  • Use Heavy Cookware: A large cast-iron skillet or heavy-bottomed stainless steel pan is best for this recipe. It holds heat evenly for superior searing and creates that delicious browned bit buildup (fond) at the bottom of the pan that forms the base of your sauce.
  • Don’t Rush the Deglazing: When you pour in the white wine, use a sturdy wooden spoon to scrape up every bit of the caramelized fond stuck to the bottom of the pan. That’s where all the deep, savory magic lives!
  • The Cold Butter Trick: Always make sure your butter is cold when you swirl it into the sauce at the end. As cold butter slowly melts into hot liquid, it emulsifies, turning a thin sauce into a velvety, glossy restaurant-grade pan sauce.
  • Balance to Taste: Every jar of pickled peppers has a different level of acidity and saltiness. Always taste your sauce right before serving—if it feels too tangy, swirl in an extra tablespoon of butter; if it feels a little flat, add a squeeze of fresh lemon juice or a pinch of salt.

👩🏼‍🍳 How to Prep for Chicken Scarpariello

Two-inch strips of Italian sausage being seared in oil in a large cast-iron skillet on a gas stove.
  1. Step 1: Heat the oil over medium heat in a large cast-iron skillet and sear the sausage until browned all over. Set aside.
Three chicken legs and three chicken thighs being seared in oil in a large cast-iron skillet on a gas stove.
  1. Step 2: Season the chicken with salt and pepper and sear for 5 minutes per side, until the skin is crispy. Set aside.
A person holding a small white bowl filled with chopped fresh rosemary in one hand and the other hand holding another small bowl filled with dried oregano both over a skilet filled with sautéed onions and strips of bell peppers.
  1. Step 3: Sauté the onions and bell peppers until soft. Stir in the garlic, rosemary, and oregano and cook for another minute, stirring often.
A person transferring roughly chopped sweet pickled cherry peppers from a small glass bowl into a large cast-iron skillet filled with simmering sautéed onions and strips of bell peppers.
  1. Step 4: Stir in the cherry peppers and sauté for another minute.
A person pouring white wine from a small carafe into a large cast-iron skillet filled with simmering sautéed onions, strips of bell peppers, and chopped pickled cherry peppers.
  1. Step 5: Add the wine, lemon juice, and brine and simmer for 2 minutes.
A person pouring chicken stock from a small carafe into a large cast-iron skillet filled with simmering sautéed onions, strips of bell peppers, and chopped pickled cherry peppers.
  1. Step 6: Add the broth and season with a pinch of salt and pepper. Bring to a simmer.

EXPERT TIP: Sweet vs. Hot Cherry Peppers

Pay close attention to the jar labels at the grocery store! Sweet (mild) pickled cherry peppers (or Peppadews) are the traditional choice here—they give the dish its signature tangy-sweet punch without making it fiery. Hot cherry peppers, on the other hand, bring serious, lingering heat.

  • If you prefer mild-to-medium comfort food: Stick exclusively to sweet pickled cherry peppers.
  • If you love a spicy kick: Use hot cherry peppers, but consider slicing and deseeded half of them first so the spice enhances the dish rather than overpowering the rich pan sauce!

👨‍🍳 How to Cook Chicken Scarpariello

A person using a pair of metal tongs to nestle a seared chunk of Italian sausage into a large cast-iron skillet filled with seared chicken pieces in a scarpariello sauce on a gas stove.
  1. Step 1: Nestle the chicken pieces and sausage in the sauce in the skillet. Place in a 400°F oven for 15 minutes, or until the chicken’s internal temperature reaches 165°F.
A person using a wooden spoon to stir a simmering scarpariello sauce in a large cast-iron skillet on a gas stove.
  1. Step 2: Remove the chicken and sausage from the skillet and simmer the sauce over high heat for 2 minutes.
A person using a wooden spoon to stir two small pallets of butter that are melting in a simmering chicken scarpariello sauce in a skillet on a gas stove.
  1. Step 3: Stir in the butter until melted.
A large silver spoon being used to drizzle a sauce over the top of a seared chicken thigh resting in a bowl filled with chicken scarpariello sauce.
  1. Step 4: Plate the chicken and sausage and pour the sauce around it. Garnish with chopped parsley.

🍽️ How to Serve

  • Warm, Crusty Italian Bread: Absolutely non-negotiable! A fresh loaf of artisanal or French bread is essential for mopping up the tangy pan sauce (the best part of the meal).
  • Creamy Polenta or Mashed Potatoes: Serve the chicken, sausage, and peppers over a bed of buttery polenta or buttery mashed potatoes -the rich, creamy base balances the bright acidity of the pickled pepper sauce beautifully.
  • Pasta: Spoon everything over a bowl of thick, short pasta like rigatoni, penne, or pappardelle so the sauce clings to every ridge.
  • Crispy Roasted Potatoes: Classic Italian-American style! Toss halved baby gold potatoes with olive oil, salt, and rosemary, roast until crispy, and mix them right into the skillet before serving.
  • A Simple Green Salad: Cut through the rich, savory flavors with a crisp green salad tossed in a light, lemon-shallot vinaigrette or a classic Caesar salad.
  • Sautéed Greens: Pair with garlic-sautéed broccolini, kale, or bitter broccoli rabe for a traditional Italian green side that complements the sweet and tangy sauce.
  • Wine Pairing: Pair this dish with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc (the same kind you used for cooking!), or a light-bodied red like a Chianti or Pinot Noir.

🙋🏽‍♂️ Frequently Asked Questions

What does the name mean, and where does Chicken Scarpariello originate?

The name translates to “shoemaker’s style” in Italian. It originated as an Italian-American classic in New York, named either because it was quick enough for a busy shoemaker to cook, or because guests would pick the bones clean like leather!

Can I use boneless chicken to make Chicken Scarpariello?

Yes! Boneless thighs are the best substitute because they stay tender and juicy. If using boneless breasts, just reduce the cook time slightly so the meat doesn’t dry out.

Is Chicken Scarpariello spicy?

Not typically. The classic dish relies on sweet Italian sausage and mild pickled peppers for a tangy, sweet-and-sour flavor. If you prefer heat, simply swap in hot sausage or spicy peppers.

Can Chicken Scarpariello be made ahead of time or frozen?

Yes! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of broth to loosen the sauce.

An overhead view of a shallow bowl filled with a serving of Chicken Scarpariello recipe with a crispy chicken thigh and several pieces of cooked Italian sausage in a pepper and onion broth.

🇮🇹 More Classic Italian-American Recipes

Ready to make the best Sunday chicken dinner in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead, close-up view of a large oval platter filled with Crispy Chicken Scarpariello consisting of seared chicken legs and thighs with chunks of Italian sausage all resting in a bell pepper and cherry pepper brown sauce.
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5 from 3 votes

Classic Chicken Scarpariello

Crispy bone-in chicken, savory Italian sausage, and sweet-and-tangy peppers come together in one legendary skillet dish. Finished with a glossy, lip-smacking white wine pan sauce, this easy classic is pure comfort food!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian / American
Servings: 6
Calories: 657kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) cast-iron skillet or Dutch oven (needs to be oven-safe)

Ingredients

  • 2 tablespoon olive oil
  • 1 lb Italian sausage ie, sweet, hot, mild – cut into 2-inch pieces
  • salt and pepper
  • 3 lbs chicken pieces legs and thighs, skin-on, bone-in
  • 1 red bell pepper seeded and cut into strips
  • 1 yellow bell pepper seeded and cut into strips
  • 1 medium onion thinly sliced
  • 4 cloves garlic
  • 1 tablespoon rosemary fresh, chopped
  • 1 teaspoon dried oregano
  • ¾ cup pickled cherry peppers mild, cut into bite-sized pieces
  • ½ cup white wine
  • 3 tablespoon cherry peppers brine
  • 1 tablespoon lemon juice fresh, usually from 1 lemon
  • 1 cup chicken stock or broth
  • 2 tablespoon unsalted butter
  • ¼ cup Italian parsley fresh, chopped, for garnish

Instructions

  • Preheat oven to 400°F.
  • Heat the oil in a large oven-safe skillet over medium heat. Add the sausage and cook until browned all over (it won't be cooked all the way through at this point). Remove to a plate and set aside.
    2 tablespoon olive oil, 1 lb Italian sausage
  • Season the chicken all over with salt and pepper. Add the chicken, skin-side down, and sear for 5 minutes, moving the chicken with tongs to prevent it from sticking to the pan. Flip the chicken and cook for another 5 minutes. Remove from the skillet onto a platter (the chicken won't be fully cooked through at this point). Set aside.
    salt and pepper, 3 lbs chicken pieces
  • Add the bell peppers and onions to the skillet and sauté, stirring often, until soft, about 4 minutes. Stir in the garlic, rosemary, and oregano. Cook, stirring often, for 1 minute.
    1 red bell pepper, 1 yellow bell pepper, 1 medium onion, 4 cloves garlic, 1 tablespoon rosemary, 1 teaspoon dried oregano
  • Stir in the pickled cherry peppers. Add the wine and simmer until reduced by about half, about 2 minutes. Stir in the brine, lemon juice, and chicken broth. Bring to a strong simmer. Turn off the heat and nestle the chicken into the sauce. Place the sausage around the chicken.
    ¾ cup pickled cherry peppers, ½ cup white wine, 3 tablespoon cherry peppers brine, 1 tablespoon lemon juice, 1 cup chicken stock
  • Place the skillet in the oven for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
  • Remove the chicken and sausage from the skillet and place in a platter or in individual serving bowls. Simmer the sauce on high for a couple of minutes, until the sauce thickens slightly. Remove from the heat and stir in the butter until melted.
    2 tablespoon unsalted butter
  • Spoon the sauce all around the chicken and garnish with chopped Italian parsley. Serve at once.
    ¼ cup Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep the Skin Crisp: Always nestle the chicken pieces into the skillet skin-side up, keeping the top of the skin above the liquid level before baking. This ensures the skin stays crackly and crisp in the oven!
  • Check the Pepper Jar: Make sure to buy sweet (mild) pickled cherry peppers for the classic sweet-and-sour flavor profile. If you love heat, you can substitute hot cherry peppers. Don’t throw away the jar brine—it’s essential for the sauce!
  • Alcohol-Free Option: Swap the dry white wine with an equal amount of low-sodium chicken broth plus 1 tablespoon of white wine vinegar or extra lemon juice.
  • The Secret to the Sauce: Ensure your butter is cold when you swirl it in at the very end. The cold fat emulsifies with the warm liquid, creating a rich, glossy restaurant-quality pan sauce.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to loosen up the sauce.

Nutrition

Calories: 657kcal | Carbohydrates: 8g | Protein: 41g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 723mg | Potassium: 678mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1216IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 3mg

Easy Homemade Raspberry Sorbet

by 3 Comments

This Homemade Raspberry Sorbet is wildly refreshing, beautifully vibrant, and packed with the perfect balance of sweet and tart berry flavor. Made with fresh raspberries and a splash of lemon juice, it churns into a silky-smooth treat that is ridiculously easy to make!

A close-up view of two scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint and two raspberries sitting next to the bowl.
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🍨 The Ingredients

This recipe relies on just a handful of simple, high-quality staples, plus a clever optional addition to keep your frozen treat perfectly smooth and scoopable.

An arrangement of ingredients for homemade raspberry sorbet on a grey wooden background including fresh raspberries, lemon juice, sugar, water, and raspberry liqueur.

📝 Ingredient Notes

  • Raspberries: Fresh, ripe berries yield the brightest, most vibrant flavor and color (though frozen raspberries will work just fine in a pinch!).
  • Granulated Sugar: Sweetens the sorbet and forms the base syrup, which keeps the texture silky-smooth rather than icy.
  • Water: Combined with the sugar to create a quick simple syrup that steeps the berries and extracts maximum flavor.
  • Lemon Juice: Be sure to use freshly squeezed! The acidity balances the sweetness and lifts the natural berry flavors.
  • Raspberry Liqueur (Optional): A splash of Chambord or your favorite raspberry liqueur adds great depth, but more importantly, the alcohol helps keep the sorbet from freezing too hard so it stays perfectly scoopable.

🍦 Notes on Ice Cream/Sorbet Makers

No matter what style of machine you own, this sorbet will turn out beautifully—just adjust slightly for your specific model:

  • Standard Pre-Freeze Bowl Machines: Make sure the metal bowl has been freezing for a full 24 hours (it should sound completely solid with no sloshing liquid inside).
  • Compressor Machines (Built-in Freezer): Turn the machine on 5 to 10 minutes before adding your mixture to pre-chill the bowl so it freezes the sorbet even faster.
  • Traditional Ice & Rock Salt Models: Layer a 4-to-1 ratio of crushed ice to rock salt around the canister to maintain the ultra-cold temperature needed for proper churning.

Rule of thumb: Regardless of the machine, churn the sorbet until it reaches a thick, slushy “soft-serve” consistency—usually about 20 to 25 minutes—before transferring to the freezer to firm up!

📌 Tips and Tricks for Perfect Sorbet

  • Press for Maximum Flavor (and No Seeds): When straining the raspberry mixture through the sieve, use a flexible spatula or the back of a spoon to press firm against the fruit. This extracts all the delicious juices and pulp while leaving behind the annoying seeds.
  • Don’t Rush the Chill: Make sure your raspberry base is completely cold before adding it to the ice cream maker. Pouring a lukewarm mixture into your machine will keep it from churning properly and cause an icy texture.
  • The Secret to Soft-Scoop Sorbet: Don’t skip the optional raspberry liqueur (like Chambord) if you can use it! The alcohol lowers the freezing point just enough to keep the sorbet from turning into a rock-hard block in the freezer. (If skipping the alcohol, just let the frozen sorbet sit on the counter for 5–10 minutes before scooping).
  • Store It Right: Store the finished sorbet in a shallow, freezer-safe container with a piece of plastic wrap pressed directly onto the surface before putting the lid on to prevent ice crystals from forming.

👩🏼‍🍳 How to Make Homemade Raspberry Sorbet

A person using a wooden spoon to stirring boiling water with dissolving sugar in it on a gas stove.
  1. Step 1: Bring the water and the sugar to a boil over high heat, stirring until the sugar has completely dissolved.
A silver saucepan filled with simmering raspberries in a boiling water with sugar on a gas stove.
  1. Step 2: Add the raspberries and bring back to a boil. Lower the heat and simmer for 2 minutes.
A person pouring simmered fresh raspberries and boiling sugar water through a fine-mesh sieve into a large ceramic bowl on a wooden cutting board.
  1. Step 3: Strain the mixture through a fine-mesh sieve into a heatproof bowl. Press down on the mixture to release all of the liquid. Let cool for 15 to 20 minutes.
A person pouring lemon juice from a small white bowl into a large ceramic bowl partially filled with a fresh strained raspberry liquid.
  1. Step 4: Stir in the lemon juice.
A person covering a ceramic bowl partially filled with a fresh raspberry sorbet mixture with plastic wrap.
  1. Step 5: Cover and chill in the fridge until very cold, 4 hours or up to overnight.
A person pouring a fresh raspberry sorbet mixture into the bucket of an electric ice cream maker.
  1. Step 6: Churn in your ice cream maker (according to manufacturer instructions) until thickened and mounds the paddle.
A person pouring a raspberry liqueur from a small white bowl through an opening in a lid on top of a churning electric ice cream maker.
  1. Step 7: During the last 5 minutes, pour the liqueur into the sorbet (if using).
A person using an ice cream scooper to hold up a scoop of homemade raspberry sorbet from a pint ice cream holder filled with the same.
  1. Step 8: Transfer to a freezer container, cover, and freeze for at least 3 hours. Let sit out for about 10 minutes before serving.

🍽️ How to Serve

  • Classic & Elegant: Scoop into chilled glass bowls or coupe glasses, garnished with a few fresh raspberries and a sprig of fresh mint.
  • Bubbly Sorbet Float: Drop a scoop into a glass of Prosecco, Champagne, or sparkling water for an instant, festive cocktail (or mocktail!).
  • The Chocolate Connection: Serve alongside a warm chocolate lava cake, fudgy brownies, or top with a drizzle of easy chocolate sauce—raspberry and chocolate are a match made in heaven.
  • Add Some Crunch: Pair with buttery shortbread cookies, pirouette wafers, or serve in crispy waffle bowls to add a textural contrast.
  • Fruit Bowl Twist: Scoop into hollowed-out lemon or orange halves for a fun, retro party presentation.
  • Berry Double-Down: Layer it in a parfait glass with fresh mixed berries, a dollop of whipped cream, and toasted sliced almonds.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Raspberry Sorbet without an ice cream maker?

Yes! Pour the chilled berry base into a shallow baking dish and freeze, stirring vigorously every 30 minutes for about 2 hours to break up ice crystals. Alternatively, freeze the mixture in ice cube trays and blend the frozen cubes in a high-speed food processor until smooth and creamy.

How long does Homemade Raspberry Sorbet last in the freezer?

Stored in an airtight container, it will stay fresh and retain its bright flavor for up to 1 to 2 months. To prevent freezer burn, press a sheet of plastic wrap directly onto the surface before securing the lid.

Can I use frozen berries to make Homemade Raspberry Sorbet?

Absolutely. You can add them directly to the saucepan with the water and sugar—just add an extra minute or two to the simmer time to allow the berries to thaw completely and release their juices.

Why did my Homemade Raspberry Sorbet turn out too hard or icy?

This usually happens if the base wasn’t fully chilled before churning, or if there isn’t enough sugar or alcohol to lower the freezing point. A splash of liqueur helps maintain a soft texture, but if it does freeze solid, simply let the container sit on the counter for 5 to 10 minutes before scooping.

A close-up view of three scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint and two raspberries sitting next to the bowl.

🍦 More Chilly Sweet Treat Recipes

Ready to make the best sorbet in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint resting on top of the scoops of sorbet.
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5 from 2 votes

Easy Homemade Raspberry Sorbet

This Homemade Raspberry Sorbet is sweet, tart, vibrant, and wildly refreshing! Made with fresh berries and a splash of lemon juice, it churns into a silky-smooth frozen treat that is impossibly easy to make.
Prep Time10 minutes
Cook Time10 minutes
Churn and Freeze Time4 hours 30 minutes
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 134kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 4 cups raspberries fresh, about 1 lb.
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon raspberry liqueur optional

Instructions

  • In a saucepan, mix the sugar with the water. Place over high heat and bring to a boil. Boil, stirring frequently, until the syrup is clear, about 1 to 2 minutes.
    1 cup granulated sugar, 1 cup water
  • Stir in the raspberries and return to a boil. Reduce the heat to medium and simmer gently, stirring often, until the berries are very soft, 1 to 2 minutes.
    4 cups raspberries
  • Set a fine-mesh sieve over a heatproof bowl and pour the raspberry mixture through it. Press down on the berries with a wooden spatula or spoon to push as much purée through the sieve as possible. Let the purée cool for 15 minutes. Stir in the lemon juice.
    1 tablespoon lemon juice
  • Cover the bowl with plastic wrap and refrigerate until the sorbet mixture is very cold, at least 3 hours or up to overnight.
  • Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's directions. Remove the plastic wrap from the bowl, pour the sorbet mixture into the ice cream maker, and churn until it has thickened and mounds on the paddle. During the last 1 minute of churning, add the liqueur, if using, and continue to churn until incorporated.
    1 tablespoon raspberry liqueur
  • The sorbet can be served immediately, but for better flavor and texture, transfer the sorbet to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to several days. Set the container on the counter for 5 to 10 minutes before serving, for easier scooping.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fresh vs. Frozen Berries: Fresh raspberries yield the brightest flavor, but frozen raspberries work great, too! No need to thaw them first; just simmer as directed (it may take an extra minute for them to break down).
  • Why Use Liqueur? The splash of raspberry liqueur (such as Chambord) is optional, but highly recommended. The alcohol lowers the freezing point, which keeps the sorbet from freezing into a solid block and makes it easier to scoop.
  • Non-Alcoholic Softening Tip: If skipping the liqueur, you can add 1 tablespoon of light corn syrup or agave to the simple syrup to help maintain a smoother texture.
  • Serving Tip: If the sorbet has been frozen overnight, let the container sit on the counter for 5 to 10 minutes before scooping to allow it to soften slightly.
  • Storage: Keep sorbet stored in an airtight freezer-safe container for up to 1 month. Press a piece of plastic wrap directly onto the surface of the sorbet before putting the lid on to prevent ice crystals from forming.

Nutrition

Calories: 134kcal | Carbohydrates: 33g | Protein: 1g | Fat: 2g | Sodium: 2mg | Potassium: 94mg | Fiber: 4g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 0.4mg

Crispy Shredded Beef Flautas (Restaurant-Quality!)

by Leave a Comment

Packed with tender, slow-braised beef and melted cheese, these Crispy Beef Flautas are fried to absolute golden-brown perfection. Drizzled with fresh crema and served alongside your favorite salsa, they deliver restaurant-quality Tex-Mex flavor right in your own kitchen!

A straight-on view of two platters both filled with a line of crispy beef flautas topped with pico de gallo, crumbled Cotija cheese, and chopped cilantro.
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🥩 The Ingredients

Simple pantry spices, slow-braised meat, and a vibrant array of fresh toppings come together seamlessly to create deep, restaurant-quality Tex-Mex flavor in every single bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy beef flautas on a grey wooden background including chuck roast, onions, garlic, oil, tomato paste, beef broth, lemon juice, chipotle peppers, seasonings, tortillas, and cheese.

📝 Ingredient Notes and Substitutions

  • Beef Chuck Roast: This is the absolute best cut for slow-braising. Its rich marbled fat breaks down over time, yielding ultra-tender meat that shreds effortlessly. Substitution: You can also use beef brisket or flank steak, though chuck roast remains the juiciest option.
  • Flour vs. Corn Tortillas: Flour tortillas give you that light, ultra-crispy, restaurant-style flauta crunch, while corn tortillas provide an earthy, traditional flavor (often called taquitos). If using flour, stick to small taco-sized (6 to 8-inch) tortillas so they roll easily.
  • Chipotles in Adobo: These canned peppers add a rich, smoky heat to the braising liquid. If you prefer a milder filling, reduce the chopped chipotle down to 1 pepper, or substitute with 1 tablespoon of mild fire-roasted diced green chiles.
  • Monterey Jack Cheese: Known for its fantastic meltability and mild flavor, it binds the beef together inside the shell. Substitutions: Oaxaca cheese, Asadero, Pepper Jack (for extra heat), or low-moisture mozzarella all work great.
  • Mexican Oregano: Unlike traditional Mediterranean oregano, Mexican oregano has bright, citrusy, and earthy notes that complement Tex-Mex spices beautifully. If you only have standard dried oregano on hand, feel free to use it—just pinch it between your fingers to awaken the oils!
  • Mexican Crema & Cotija Cheese: Crema adds a rich, cool contrast to the hot, crispy flautas. If you can’t find Mexican crema, simply thin out full-fat sour cream with a splash of fresh lime juice or milk. For Cotija, Queso Fresco, or crumbled Feta make excellent salty, crumbly substitutes.

🔥 Tips and Tricks for Perfect Flautas

  • Warm Your Tortillas to Prevent Tearing: Cold tortillas break and split when rolled. Microwave flour tortillas wrapped in damp paper towels for 30–45 seconds until warm and pliable. If using corn tortillas, warm them individually in a lightly oiled skillet for 10–15 seconds per side.
  • Keep the Beef Moist, Not Wet: After shredding the beef, toss it back into the reduced braising liquid until it’s flavorful and juicy, but not dripping wet. Excess liquid inside the tortilla causes steam, which leads to soggy flautas and hot oil splatters.
  • Master the Toothpick Technique: To guarantee your flautas don’t unroll in the skillet, secure the seam with a wooden toothpick inserted horizontally through the middle before frying. (Just remember to remove them before serving!)
  • Always Fry Seam-Side Down First: Lay the flautas into the hot oil seam-side down. The initial blast of heat instantly cooks and “glues” the seam shut, keeping the filling neatly tucked inside.
  • Maintain the Oil Temperature (350°F): Use a clip-on deep-fry thermometer to keep your oil at a steady 350°F (175°C). If the oil is too cold, the tortillas will absorb excess oil and become greasy; if it’s too hot, the shell will burn before the meat inside heats through.
  • Use a Wire Rack for Ultimate Crispiness: Drain fried flautas on a wire cooling rack set over a baking sheet rather than directly on paper towels. This allows air to circulate around the entire flauta so the bottom stays shattering-crispy instead of steaming and turning soft.

👩🏼‍🍳 How to Make Crispy Beef Flautas

Eight chunks of seasoned beef chuck roast being seared in oil in a large Dutch oven.
  1. Step 1: Season the chunks of chuck roast with salt and pepper, and then sear in oil over medium heat until browned on the tops and bottoms. Remove from the pot and set aside.
A person holding a small bowl filled with dried cumin and smoked paprika in one hand with the other hand holding a small bowl filled with chili powder and dried oregano both over a Dutch filled with with sautéed onions, garlic, and chipotle peppers.
  1. Step 2: Sauté the onions and garlic. Stir in the tomato paste, chipotle peppers, adobo sauce, chili powder, cumin, oregano, and smoked paprika. Cook, stirring often, for 1 minute.
A person transferring seared chunks of chuck roast into a simmering broth of beef broth, tomatoes, onions, and seasonings.
  1. Step 3: Pour the broth and lemon juice into the pot, then add the seared beef chunks with accumulated juices. Bring to a simmer. Cover and bake at 325°F oven for 2½ to 3 hours.
A person using a pair of forks to shred fall-apart-tender braised beef on a wooden cutting board.
  1. Step 4: Remove the beef from the pot and shred with two forks.
A person pulling back paper towels that have been wrapped around a stack of flour tortillas that have been warmed in a microwave.
  1. Step 5: Wrap the tortillas in damp paper towels and microwave until very pliable (usually about 30 to 45 seconds on HIGH).
A person placing shredded Monterey Jack cheese over the top of shredded beef on one side of a flour tortilla on a wooden cutting board.
  1. Step 6: Place 2 to 3 tablespoons of the shredded beef on one side of a tortilla, top with shredded cheese.
A person using two hands to tightly roll a tortilla that is filled with shredded braised beef and cheese.
  1. Step 5: Roll the tortillas into tight cylinders. If desired, seal with a toothpick through the seam.
A person using a pair of metal tongs to lift a crispy beef flauta from hot oil in a cast-iron skillet.
  1. Step 6: Fry in batches in 350°F until golden and crispy. Drain on paper towels.

EXPERT TIP: How to Braise Beef on the Stovetop

Don’t want to turn on the oven? You can easily braise the beef right on your stovetop! Once you add the liquids, reduce your burner to the lowest possible setting to maintain a barely visible, gentle simmer.

Cover tightly with a heavy lid and let it cook for 2.5 to 3 hours. Because heat comes exclusively from the bottom, be sure to use a heavy-bottomed Dutch oven and give the meat a gentle stir every 30 to 45 minutes to prevent scorching.

👨‍🍳 How to Serve

  • Build a Picture-Perfect Platter: Arrange the hot flautas in a single layer (or stacked neatly) over a fresh bed of shredded iceberg lettuce or thinly sliced green cabbage.
  • The Ultimate Topping Layer: Drizzle generously with Mexican crema (or sour cream), then sprinkle with crumbled Cotija cheese, freshly chopped cilantro, and a few slices of fresh or pickled jalapeños for a pop of color and heat.
  • Must-Have Dipping Sauces: Serve hot alongside small bowls of dips for maximum dunking action:
  • Complete the Tex-Mex Meal: Turn these flautas into an epic dinner feast by pairing them with classic sides:
  • Game Day & Party Style: Serving a crowd? Pull out toothpicks, slice the flautas in half on a bias (at a diagonal angle), and arrange them vertically in a platter or basket for easy, bite-sized party appetizers!

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between flautas and taquitos?

The primary difference lies in the tortilla type, size, and shape. Traditionally, taquitos are made using smaller corn tortillas and rolled into short, compact cylinders (the word taquito means “little taco”). Flautas—which translates to “flutes” in Spanish—are traditionally made with larger flour tortillas, resulting in a longer, thinner roll. But in most Tex-Mex restaurants, they are interchangeable.

What is the best cut of meat to use for crispy beef flautas?

Chuck roast is ideal because its rich fat content breaks down during a low-and-slow braise, resulting in tender, juicy meat that shreds effortlessly. Brisket or flank steak also work well if chuck roast isn’t available.

Can I make crispy beef flautas in the air fryer or oven?

Yes! For an air fryer, spray them generously with non-stick cooking spray and cook at 390°F (198°C) for 8 to 10 minutes, flipping halfway. For oven baking, place them seam-side down on a parchment-lined sheet, spray with oil, and bake at 425°F (218°C) for 15 to 18 minutes until golden and crunchy.

How do I keep crispy beef flautas from unrolling while frying?

Make sure to warm your tortillas first, so they are soft and pliable enough to roll tightly. Secure each roll with a wooden toothpick inserted horizontally near the middle, and always lay them seam-side down into the hot oil first to immediately seal the edge closed.

Can crispy beef flautas be made ahead of time and frozen?

Absolutely. Assemble and roll them completely, lay them on a parchment-lined baking sheet to freeze solid, and then transfer to a freezer-safe bag for up to 3 months. Cook them directly from frozen by adding an extra 2 to 3 minutes to your frying or baking time.

A straight-on view of a white dinner plate filled with a serving of two side-by-side crispy beef flautas next to a mound of Mexican rice and refried beans.

🌮 More Classic Tex-Mex Recipes

Ready to make the best Tex-Mex dish this side of San Antonio? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a platter filled with a line of crispy beef flautas topped with pico de gallo, crumbled Cotija cheese, and chopped cilantro.
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Crispy Beef Flautas (Restaurant-Quality!)

Loaded with tender, slow-braised shredded beef and melted cheese, these Crispy Beef Flautas are fried to golden perfection and topped with cool crema and fresh cilantro. A crowd-pleasing Tex-Mex favorite that is easier to make at home than you think!
Prep Time25 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 40 minutes
Course: Entree or Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 8
Calories: 613kcal
Author: Kris Longwell

Equipment

  • Dutch oven with a lid or a sturdy pot with a lid, or a baking dish with foil
  • Toothpicks optional, but helpful

Ingredients

For the Slow Braised Beef

  • 3 lbs chuck roast trimmed and cut into 3-inch chunks
  • 1 tablespoon Kosher salt
  • 2 teaspoon black pepper
  • 2 tablespoon vegetable oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 2 tablespoon lime juice fresh
  • 2 chipotle peppers in adobo sauce, plus about 1 tablespoon of the sauce from the can
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon smoked paprika
  • 1½ cups beef stock or broth

For the Flautas

  • vegetable oil for frying
  • 16 tortillas flour or yellow corn, see NOTES
  • 1½ cups Monterey Jack cheese

For Serving

  • 1 cup green leaf lettuce shredded, or iceberg
  • 1 cup pico de gallo
  • Cotija cheese crumbled
  • 2 tablespoon cilantro fresh, chopped
  • Mexican crema or sour cream thinned with a little lime juice

Instructions

Braise and Prepare the Beef

  • Preheat oven to 325°F.
  • Liberally season the chunks of beef all over with salt and pepper. Heat the oil (2 tbsp) in a large Dutch oven over medium-high heat. Add the beef, working in a couple of batches, and sear each side until browned, about 5 minutes per side. Remove from the pot and set aside.
    3 lbs chuck roast, 1 tablespoon Kosher salt, 2 teaspoon black pepper, 2 tablespoon vegetable oil
  • Add the onions to the pot and sauté, stirring often, until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Stir in the tomato paste, lime juice, chipotles (with 1 tablespoon of the adobo sauce), chili powder, cumin, oregano, and paprika. Cook, stirring often, for 1 minute.
    1 medium onion, 4 cloves garlic, 2 tablespoon tomato paste, 2 tablespoon lime juice, 2 chipotle peppers, 1 tablespoon chili powder, 2 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika
  • Whisk in the beef stock (or broth), scraping up browned bits from the bottom of the pot with a wooden spatula. Return the beef, along with any accumulated juices, to the pot. Bring to a simmer, then cover and place in the oven for 2½ to 3 hours, until the meat is fall-apart tender.
    1½ cups beef stock
  • Use a slotted spoon to remove the beef from the pot and place it on a baking sheet with a lip. Use a fork to shred the meat, discarding any chunks of visible fat. Season the shredded beef with salt. Taste, and add more salt, if desired. Tilt the pot and use a spoon or small ladle to remove most of the rendered grease that has risen to the top. Return the shredded beef to the pot and stir it to completely coat it with the sauce. Set aside.

Prepare the Flautas

  • Add enough oil to a sturdy skillet to fill it about halfway (don't overfill!). Heat the oil to 350°F.
    vegetable oil
  • Place the tortillas in a damp paper towel and microwave on HIGH for about 30 to 60 seconds, until they are very pliable.
    16 tortillas
  • Place one warm tortilla on a cutting board and add about 2 to 3 tablespoons of the beef to one half of the tortilla. Top with about 1 tablespoon of the shredded cheese. Roll the tortilla tightly into a cylinder. Secure the seam with a toothpick, if desired (this will ensure they don't open up while frying). Repeat with remaining tortillas.
    1½ cups Monterey Jack cheese
  • Working in batches, place the rolled tortillas seam side down in the hot oil with metal tongs. Hold them in place for about a minute so the tortilla will stay in place. Turn and continue to fry them until they are a light golden color and crisp. Remove from the oil and drain on paper towels. Repeat with remaining flautas, keeping cooked flautas in a low-temp oven (220°F) until all are done frying.
  • Serve at once on a bed of shredded lettuce and top with pico de gallo, Cotija cheese, and chopped cilantro. Serve with Mexican crema on the side, if desired.
    1 cup green leaf lettuce, 1 cup pico de gallo, Cotija cheese, 2 tablespoon cilantro, Mexican crema

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Flour vs. Corn Tortillas: Flour tortillas are traditional for flautas and yield a light, ultra-crispy, restaurant-style crunch. Corn tortillas (traditionally used for taquitos) produce an earthy, extra-shattering crunch. Both work wonderfully in this recipe! Just make sure to warm them first so they roll easily without splitting.
  • Securing the Seam (Toothpick Trick): To keep your flautas tightly rolled while frying, push a wooden toothpick horizontally through the center of each flauta near the seam. Always lay them seam-side down into the hot oil first, and remember to remove all toothpicks before serving!
  • Slow-Cooker Method: After searing the beef and building the sauce on the stovetop (Steps 1 & 2), transfer the meat and liquid to a slow cooker. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until melt-in-your-mouth tender. Shred the beef, simmer the remaining juices in a saucepan on the stovetop for 6–8 minutes to reduce, then toss back together.
  • Storage & Reheating: Store leftover fried flautas in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F (175°C) for 3–4 minutes or in an oven at 375°F (190°C) for 8–10 minutes to bring back that shattering crunch! (Avoid the microwave, as it will make the shell soft and soggy).

Nutrition

Calories: 613kcal | Carbohydrates: 40g | Protein: 45g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1920mg | Potassium: 861mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 6mg | Calcium: 299mg | Iron: 7mg

Grilled Pesto Chicken Sandwich with Smoked Mozzarella

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Elevate your sandwich game with this incredible Grilled Pesto Chicken Sandwich, loaded with juicy grilled chicken, vibrant homemade basil pesto, and gooey melted smoked mozzarella. Nestled inside warm, crispy toasted ciabatta, every single bite is a mouthwatering balance of smoky, herbaceous flavor that will have everyone begging for seconds!

A straight-on view of a Grilled Pesto Chicken Sandwich with Smoked Mozzarella on brown paper with potato chips and a bowl of pesto sauce nearby.
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🌿 The Ingredients

Scratch-made components, fresh garden produce, and a zesty, herb-infused marinade come together in perfect harmony to elevate every single layer of this mouthwatering creation. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Grilled Pesto Chicken Sandwich with Smoked Mozzarella including chicken breast, pesto sauce, cheese slices, ciabatta rolls, arugula, tomato slices, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Breasts: Pound to an even thickness for fast, juicy grilling.
    • Substitutions: Boneless chicken thighs, or grilled portobello mushrooms for a vegetarian option.
  • Smoked Mozzarella: Slice thin for a fast, gooey melt over the hot chicken.
    • Substitutions: Fresh mozzarella, smoked provolone, or smoked gouda.
  • Homemade Pesto: Brings a bright, herbaceous punch to every bite.
    • Substitutions: High-quality store-bought pesto (stir in a splash of fresh lemon juice) or sun-dried tomato pesto.
  • Ciabatta Rolls: Sturdy and porous, keeping the sandwich crisp without getting soggy.
    • Substitutions: Focaccia, thick-cut sourdough, or French baguettes.
  • Arugula & Tomato: Arugula adds a peppery crunch, while seasoned tomatoes bring fresh acidity.
    • Substitutions: Baby spinach instead of arugula; roasted red peppers instead of fresh tomatoes.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for the Perfect Chicken Sandwich

  • Chill the Cheese for Perfect Slicing: Pop your smoked mozzarella block into the freezer for 15 minutes before running it through the deli slicer. Firm cheese cuts cleanly without tearing or sticking to the blade.
  • Master the Cheese Melt: Smoked mozzarella has less moisture than fresh mozzarella, so cover the chicken cutlets with a grill lid, heat dome, or foil tent immediately after adding the cheese to trap steam and melt it to perfection.
  • Prevent Soggy Bread: Season your tomato slices with salt and let them sit on paper towels for 5 minutes before assembling to draw out excess moisture.
  • Create a Flavor Barrier: Generously butter and toast the inside of your ciabatta rolls until golden-crisp. This creates a barrier that keeps the pesto from soaking into the bread and making it soggy.
  • Pound the Chicken Thin: Aim for a uniform ½-inch thickness. This ensures the chicken cooks in under 10 minutes on the grill, keeping it incredibly juicy while giving the cheese just enough time to melt without overcooking the meat.
  • Make Pesto in Advance: You can make the homemade basil pesto up to 3 days ahead. Store it in a jar with a thin layer of olive oil on top to keep it vibrant green!

👩🏼‍🍳 How to Make Grilled Pesto Chicken Sandwich

A person holding a heaping spoonful of easy pesto sauce over a small glass jar that is partially filled with the rest of the sauce.
  1. Step 1: Use your food processor to make the pesto sauce. Chill until ready to use.
A person using a small whisk to combine olive oil with garlic and seasonings in a small glass bowl on a wooden cutting board.
  1. Step 2: Whisk the oil with the lemon juice, garlic, and seasonings in a small bowl for the chicken marinade.
A person pouring an herbed marinade from a small glass bowl into a plastic baggie that is filled with thin raw chicken cutlets.
  1. Step 3: Pound the chicken to ¼-inch thickness, place in a large plastic baggie, and pour in the marinade. Massage the marinade into the chicken. Chill in the fridge for 20 minutes, or up to 4 hours.
A person placing two halved ciabatta rolls cut side down onto a grill griddle on a gas grill.
  1. Step 4: Slice the ciabatta rolls in half, butter them, and then toast them on the grill (preferably on a griddle over direct heat). Set aside.
A person using a pair of metal tongs to turn grilled chicken cutlets that have been marinated in an herb marinade.
  1. Step 5: Remove the chicken from the marinade and grill over direct heat for about 5 minutes per side.
A person place strips of sliced smoked mozzarella over the top of a grilled chicken cutlet that is resting on a griddle on a gas grill.
  1. Step 6: Place the sliced mozzarella over the chicken (preferably on a griddle, cover, and cook until the cheese has nearly melted (smoked cheese doesn’t melt as fast).
A person using a spoon to spread homemade pesto sauce over a toasted bottom half of a ciabatta roll.
  1. Step 7: Add a generous layer of the pesto sauce over the bottom of each toasted ciabatta roll.
A person placing the top half of a toasted ciabatta roll onto the top of a grilled pesto chicken sandwich with smoked mozzarella.
  1. Step 8: Add the arugula, seasoned tomatoes (salt and pepper), grilled chicken with cheese, more pesto sauce, and the top half of the toasted ciabatta roll. Serve at once!

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make this grilled pesto chicken sandwich ahead of time?

You can prep the individual components ahead of time, such as marinating the meat and whipping up the basil sauce up to three days in advance. However, for the best texture, build and toast right before serving so the bread stays crisp and the smoked cheese remains warm and gooey.

How do I make a grilled pesto chicken sandwich without an outdoor grill? 

A cast-iron grill pan or heavy skillet on the stovetop works brilliantly! Simply heat the pan over medium-high heat, cook the cutlets for 4 to 5 minutes per side, cover with a lid to melt the cheese, and toast the buttered rolls right in the same pan.

How do I keep the meat from drying out in a grilled pesto chicken sandwich?

Pounding the cutlets to an even ½-inch thickness ensures they cook rapidly and uniformly without drying out. Cook over high heat for just 4 to 5 minutes per side, and remove them from the heat as soon as an instant-read thermometer registers 165°F.

What is the best way to reheat a leftover grilled pesto chicken sandwich?

Remove the fresh arugula and tomato slices, then heat the rest of the meal in a 350°F oven or air fryer for 5 to 7 minutes until warm and crispy. Add the fresh vegetables back on just before eating to avoid soggy greens!

Two halves of Grilled Pesto Chicken Sandwich that a person is holding top of each other revealing the layers within the sandwich.

🥪 More Epic Sandwich Recipes

Ready to make the most epic chicken sandwich of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a Grilled Pesto Chicken Sandwich with Smoked Mozzarella on brown paper with potato chips and a bowl of pesto sauce nearby.
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Grilled Pesto Chicken Sandwich with Smoked Mozzarella

Tender marinated grilled chicken, bright homemade basil pesto, and gooey melted smoked mozzarella layered on warm, buttered ciabatta. The ultimate elevated hot sandwich!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree / Lunch
Cuisine: American
Servings: 4
Calories: 688kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead

For the Chicken and Marinade

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 large chicken breasts boneless, skinless – sliced in half to make 4 cutlets

For the Sandwiches

  • 4 ciabatta rolls sliced in half
  • 2 tablespoon unsalted butter
  • 4 slices smoked mozzarella or more, if desired
  • 1 cup baby arugula
  • 2 large tomatoes sliced
  • salt and pepper

Instructions

Do Ahead (up to 3 days)

  • Make the pesto sauce.
    1 cup pesto sauce

Marinate and Prep the Chicken

  • In a small bowl, whisk the oil with the lemon juice, garlic, oregano, basil, salt, and pepper.
    ¼ cup extra-virgin olive oil, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Pound the butterflied chicken cutlets to ¼-inch thickness. Place them in a large plastic baggie (or a medium bowl) and add the marinade. Massage the marinade into the chicken and chill in the fridge for 20 to 30 minutes, or up to 4 hours.
    2 large chicken breasts

Make the Sandwiches

  • Preheat your outdoor grill to medium-high heat. If desired, place a grill pan over the direct heat (or a large cast-iron skillet) for toasting the buns. See NOTES.
  • Butter the buns and place them on the grill plate or directly on the grates over direct heat. Once golden and toasty, remove from the grill and set aside.
    4 ciabatta rolls, 2 tablespoon unsalted butter
  • Meanwhile, remove the chicken from the marinade and place it on the grates over direct heat. Cook until fully cooked and grill marks are visible, about 5 minutes per side.
  • Move the chicken to the grill pan (or just leave them on the grates) and place the cheese slices over the tops of the cutlets. Cook until mostly melted, 1-2 minutes. Remove from the grill.
    4 slices smoked mozzarella
  • Smear a generous layer of the pesto sauce on each of the bottom buns. Add a layer of arugula and then tomato slices. Season the tomatoes with salt and pepper. Add the grilled chicken with mozzarella. Add another layer of pesto on the cut side of the top bun and add it to the sandwich. Slice in half, if desired, and serve immediately.
    1 cup baby arugula, 2 large tomatoes, salt and pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Griddle for the Grill? No problem! Toast the buttered ciabatta directly on clean grill grates over low/indirect heat for 1 to 2 minutes, or set a cast-iron skillet or rimmed baking sheet right on the grill. To melt the cheese without a flat top, cover the chicken directly on the grates with the grill lid, a metal melting dome, or a tent of aluminum foil to trap the heat and steam.
  • Make Ahead Tips: The pesto can be made up to 3 days in advance and stored in the fridge with a thin drizzle of olive oil on top to keep it vibrant green. The chicken can marinate in the refrigerator for up to 4 hours. The ciabatta rolls can be made 24 hours in advance, and the mozzarella needs to rest in the fridge for 1 week before slicing. 
  • Cheese Prep: For clean, even slices, pop your smoked mozzarella in the freezer for 15 minutes before running it through a deli slicer or slicing with a sharp knife.
  • Internal Temp: Always cook the chicken cutlets until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Nutrition

Calories: 688kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 898mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2339IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 1mg

How to Smoke Mozzarella

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Smoked mozzarella adds a rich, irresistible depth of flavor to everything from gourmet paninis to classic pizzas and an epic charcuterie board. Learning how to smoke mozzarella at home is surprisingly simple, and this step-by-step guide will show you how to get perfect, melt-worthy results using your electric smoker!

A straight-on view of smoked mozzarella that has partially been cut into cubes and is resting on a board next to crackers, pecans, salami, and baby dill pickles.
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💨 The Ingredients and the Tools for the Smoker

Creating this rich, artisanal delicacy requires only a single ingredient and a clever, temperature-controlled smoker setup designed to keep things low and cool.

An arrangement of tools and ingredients for smoked mozzarella on a wooden background including a non-stick mesh mat, cold smoke plate, wood chips, a block of mozzarella, and a plastic container filled with ice.

🧀 Ingredient Notes

Low-Moisture Whole Milk Mozzarella: Stick with a solid block of low-moisture mozzarella rather than fresh mozzarella stored in water. The lower moisture content keeps the cheese firm, prevents it from turning slimy in the smoker, and melts like a dream later on. Whole milk mozzarella also yields the richest flavor and best texture!

🧊 Smoker Accessory Notes

  • Cold Smoke Plate (Heat Baffle): This essential divider sits directly above your smoker’s heating element, blocking direct heat from rising straight up to the cheese.
  • Pan of Ice: Placed right on top of the cold smoke plate, a shallow pan with a solid block of ice acts as a thermal shield. It absorbs the initial heat burst required to light the wood chips, keeping the smoker cabinet cool.
  • Fruit-Forward Wood Chips: Mild woods like Apple or Cherry are ideal for cheese. Cheese absorbs smoke rapidly, and light fruitwoods impart a delicate, sweet smoke flavor without the harsh, bitter bite of heavier woods like hickory or mesquite.
  • Non-Stick Mesh Mat (Frogmat): A mesh grill mat allows smoke to circulate all 360 degrees of the cheese block while preventing the mozzarella from sticking to metal wire racks as it warms up.

Expert Tip

If you are using an electric smoker, use the 150°F “Quick-Start” method for perfect cold smoking! Set your dial to 150°F and keep an eye on the top vent. The moment you see a steady stream of smoke rolling out (usually around the 7-10-minute mark), turn off and unplug the unit immediately.

🛒 Reader Discount: Thinking about upgrading your smoker setup or grabbing cold-smoking accessories? Use code LOON10 at SmokinTex.com to save 10% off your entire order!

👩🏼‍🍳 How to Make Smoked Mozzarella

A person lifting the cover of a electric smoker wood box revealing a few wood chips inside.
  1. Step 1: Add a small handful (about 1 ounce) of wood chips (ie, apple or cherry) to the wood box and place it on the heating element in the smoker.
A person placing two plastic containers filled with a block of ice onto a cold smoke plate that is resting on the bottom grate of an electric smoker.
  1. Step 2: Place the cold smoke plate on the bottom grate and then add two containers of ice on the plate.
A person holding a non-stick mesh mat holding two blocks of cheese on the top level on the inside of an electric smoker.
  1. Step 3: Place the block(s) of cheese on a non-stick mesh mat (frog mat) and place it on the highest rack in the smoker.
A close-up view of smoke billowing out of a whole in the top of an electric smoker.
  1. Step 4: Turn the temperature to 150°F, and as soon as the smoke appears, turn the smoker off and let the cheese sit inside the smoker for another 45 minutes.
A person wrapping a smoked block of mozzarella in plastic wrap on a black marble counter.
  1. Step 5: Remove the cheese and wrap tightly in plastic wrap. Refrigerate for 5 to 7 days.
A person using a large chef's knife to slice into a block of smoked mozzarella on a wooden cutting board.
  1. Step 6: Slice and serve!

🍽️ How to Serve

  • The Ultimate Grilled Pesto Chicken Sandwich: This is the crown jewel! Slice or shred the smoked cheese onto a hearty ciabatta or sourdough bread, layer it with juicy grilled chicken breast, and add a generous spread of fresh basil pesto. Press it in a panini maker until crispy, golden, and oozing with smoky, melted goodness. (Stay tuned for my full sandwich recipe coming soon!)
  • Upgraded Homemade Pizza: Swap out your standard mozzarella for smoked mozzarella on your next pizza night! It adds an incredible gourmet depth of flavor that tastes as if it came straight out of a wood-fired brick oven. It pairs exceptionally well with pepperoni, prosciutto, or BBQ chicken pizzas.
  • The Best-Ever Charcuterie Board: Elevate your entertainment platter by cube-slicing this golden-hued cheese. Its rich, smoky flavor profile pairs brilliantly with cured meats like prosciutto and Genoa salami, crisp apple slices, homemade hummus, and Italian breadsticks. It’s always the first cheese to vanish from the board!
  • Gourmet Caprese Salad: Take a classic summer salad to the next level by tossing cubed smoked mozzarella with ripe heirloom tomatoes, fresh basil leaves, extra virgin olive oil, and a thick drizzle of aged balsamic glaze.

🙋🏽‍♂️ Frequently Asked Questions

What type of wood is best when learning how to smoke mozzarella?

Mild fruitwoods like apple, cherry, or maple are ideal. They impart a subtle, sweet smoke flavor without overwhelming the delicate cheese or leaving a bitter, harsh aftertaste. Avoid heavy woods like hickory or mesquite, which can easily ruin the batch.

How do you prevent cheese from melting when figuring out how to smoke mozzarella in an electric smoker?

Keeping internal cabinet temperatures under 80°F to 90°F is key. Place a pan containing a solid block of ice directly over the heating element, position the cheese on the highest rack, and turn off the heat as soon as wood smoke starts actively rolling out of the top vent.

Why is resting time crucial when following a guide on how to smoke mozzarella?

Freshly smoked cheese absorbs surface chemicals that taste acrid, ash-like, and bitter right out of the smoker cabinet. Wrapping the block tightly and refrigerating it for at least 5 to 7 days allows those strong surface flavors to mellow and penetrate evenly into the center.

Can you use fresh mozzarella balls when testing how to smoke mozzarella?

Yes, but low-moisture block cheese is much easier for beginners to handle. If using fresh mozzarella stored in water or brine, pat it completely dry with paper towels and let it air-dry uncovered in the refrigerator overnight to form a light skin before placing it on the rack.

IMAGE

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A close-up view of smoked mozzarella that has partially been cut into cubes and is resting on a board next to crackers, pecans, and baby dill pickles.
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How to Make Smoked Mozzarella

Learn how to easily cold-smoke mozzarella at home using your electric smoker! This foolproof method yields rich, perfectly golden, melt-worthy cheese with a smooth, smoky flavor—ideal for paninis, pizzas, and gourmet charcuterie boards.
Prep Time15 minutes
Cook Time10 minutes
Chill time5 days
Total Time5 days 25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 170kcal
Author: Kris Longwell

Equipment

Ingredients

  • 16 oz mozzarella whole milk, low-moisture (not fresh)
  • 4 cups ice

Instructions

  • Place a small handful (about 1 ounce) of wood chips in the wood box, then place the box in the smoker.
  • Place the smoke cold plate on the lowest grate, just above the wood box.
  • Place the mozzarella on a non-stick mesh mat (frog mat) and place it at the highest point in the smoker.
    16 oz mozzarella
  • Put the ice in one or two containers and place them directly on the cold plate.
    4 cups ice
  • Close the door and turn the heat to 150°F. Once it starts to smoke, wait about 5 minutes, then turn the smoker off and unplug it. Allow the cheese to sit in the smoker for another 45 minutes.
  • Remove the cheese from the smoker and wrap it tightly in plastic wrap (a double wrap is good). Refrigerate for 5 to 7 days.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pellet Smoker Adaptation: To make this on a pellet grill (Traeger, Pit Boss, Camp Chef, etc.), keep the grill turned completely OFF. Fill a pellet smoke tube (like an A-MAZE-N tube) with apple or cherry pellets, ignite one end with a torch, let it flame for 5 minutes, then blow it out. Place the smoldering tube inside the cold smoker grill alongside your pan of ice and cheese, and let it smoke for 1 to 1.5 hours.
  • Do Not Skip the Rest Period! Smoked cheese tastes harsh and acrid straight out of the smoker. Wrap the cheese tightly in plastic wrap (or vacuum seal) and refrigerate for at least 3 to 7 days before eating. This allows the smoke flavor to penetrate the center and mellow into a smooth, rich flavor.
  • Double the Surface Area: For even more delicious smoke coverage, cut your 16 oz block of mozzarella in half into two thinner 8 oz blocks before placing them on the mesh mat.
  • Wood Selection: Stick to mild, sweet fruitwoods like Apple or Cherry. Avoid heavy woods like Hickory or Mesquite, which will overwhelm the cheese and create a bitter, metallic taste.
  • Storage: Once rested, vacuum-sealed smoked mozzarella will last up to 3 to 4 months in the refrigerator.

Nutrition

Calories: 170kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 361mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 383IU | Calcium: 290mg | Iron: 0.3mg

Bakery-Style Homemade Ciabatta Rolls

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Achieve a bakery-worthy, crackly crust and light, airy crumb at home with these authentic homemade ciabatta rolls. Soft yet delightfully sturdy, they are incredibly versatile and serve as the ultimate foundation for a Grilled Pesto Chicken Sandwich!

A person holding two halves of a homemade ciabatta bun that has been split in half and the inside with large air pockets are visible.
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💦 The Ingredients

Made with just a few simple baking staples, this minimalist recipe relies on time and high hydration to transform basic elements into rich, artisan-quality bread. Find ingredient notes below.

An arrangement of ingredients on a grey wooden background for poolish including high-gluten flour, yeast, and water, as well ingredients for ciabatta dough including poolish, flour, oil, yeas, salt, and water.

📝 Ingredient Notes

  • King Arthur High-Gluten Flour: The high protein content (around 14%) is the secret to this recipe’s success. It provides the structural strength needed to absorb high moisture (~84% hydration) and trap expanding gas without turning the dough into a soupy puddle. (Bread flour with at least 12.7% protein can be substituted, but avoid all-purpose flour).
  • Instant Dry Yeast: We use a tiny fraction of a teaspoon for the overnight poolish to develop deep, sweet fermentation flavors, then a small dose in the main dough to give the rolls explosive rise in the oven.
  • Water: Room-temperature or lukewarm water hydrates the flour and creates the high-moisture environment responsible for ciabatta’s iconic open, bubbly crumb structure.
  • Fine Sea Salt: Salt does double duty here—it seasons the dough so it isn’t bland and tightens the gluten network and controls yeast activity so the dough doesn’t over-proof.
  • Extra Virgin Olive Oil: Just a touch of quality olive oil adds a hint of rich, fruity flavor, makes the dough more elastic, and gives the finished crust a subtle, golden sheen.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Ciabatta Rolls

  • Water for Folds, Flour for Shaping: Keep your hands and surface wet during the stretch-and-fold phase to prevent sticking. Switch to a heavily floured surface only when shaping so the wet dough handles easily.
  • Handle with Care: Never punch down or knead the dough after bulk fermentation. Gentle handling preserves the trapped gas pockets responsible for ciabatta’s signature open crumb.
  • Supercharge Your Baking Steel or Pizza Stone: Preheat your oven and steel at 450°F (230°C) for a full 45–60 minutes. Saturated, intense heat is required for explosive “oven spring.”
  • Steam for Maximum Rise: Throwing ice cubes into a hot skillet creates an instant blast of steam. This keeps the outer skin elastic so the rolls can expand fully before the crust sets.
  • Use a Bottom Heat-Shield: If the bottoms of the rolls are browning too fast on the steel, slide an empty baking sheet onto the rack directly underneath it for the final minutes of baking.
  • Cool Before Slicing: Let the rolls rest on a wire rack for at least 20–30 minutes. Cutting into hot bread traps moisture and can make the interior gummy.

👩🏼‍🍳 How to Make Homemade Ciabatta Dough

A person removing plastic wrap from the top of a glass bowl that is filled with poolish on a wooden cutting board.
  1. Step 1: The night before baking, mix the flour (200g) and water (200g) with a small pinch of yeast. Cover it, and the next day it will be foamy and domed.
A person pouring olive oil from a small bowl into a large glass bowl filled with flour, fine sea salt, sugar, and instant dry yeast.
  1. Step 2: The next day, in a large mixing bowl, combine the poolish, water, flour, instant yeast, salt, and olive oil.
A person removing plastic wrap from a large bowl that is filled with a shaggy ciabatta dough.
  1. Step 3: Mix until a shaggy dough forms. Cover with plastic wrap and let rest for 20 minutes.
A person using his hands to stretch one end of a rectangular piece of highly hydrated dough on a black marble counter that is wet with water.
  1. Step 4: Transfer the dough to a counter dampened with a little water. Stretch the dough with wet hands, then fold over, stretch the other side, and fold like a letter. Turn 90°F, and repeat this process for 2 minutes.
A person placing a kitchen towel over a large glass bowl that contains a mound of partially risen ciabatta dough.
  1. Step 5: Place back in the bowl and cover with plastic wrap for 45 minutes. Repeat this “stretch and fold” process two more times.
A person placing a large glass bowl that is filled with fermented ciabatta dough with plastic wrap cover the top of the bowl onto a counter.
  1. Step 6: Allow the final rest (or fermentation) to last for 60 minutes.

Expert Tip: Master the 90° Letter-Fold

When working with high-hydration dough, ditch traditional kneading in favor of wet-counter stretch-and-folds. Working with wet hands on a slick surface, stretch the top edge up, fold it over itself like a letter, and rotate the dough 90 degrees after each fold.

In just 1 to 2 minutes, you’ll feel the dough transform from a shaggy, teary mess into a smooth, elastic cushion—building maximum gluten strength effortlessly without knocking out delicate air pockets.

🔥 How to Bake Homemade Ciabatta Rolls

A person using a bench scraper to cut a rectangular piece of dough into squares on a heavily floured marble counter.
  1. Step 1: Carefully transfer the dough onto a floured surface and form a rectangle about 1 inch thick. Don’t knead! Use a bench scraper to swiftly cut the dough into six rectangles.
A person placing plastic wrap over the top of six uncooked mounds of ciabatta roll dough resting on parchment paper.
  1. Step 2: Place the rolls on a pizza peel and parchment paper. Cover with plastic wrap and let the dough rest for 45 minutes. Meanwhile, place a pizza steel or pizza stone in your oven and turn the heat to 450°F (let it heat for 45 to 60 minutes). Place a cast-iron skillet on the bottom grate.
A person adding ice cubes to a large hot cast-iron skillet in a hot oven with a pizza steel on the rack above containing six ciabatta rolls that are about to be baked.
  1. Step 3: Carefully transfer the rolls to the pizza steel and add ice cubes to the hot skillet. Immediately close the oven door.
A large baking sheet lined with a baking rack containing six freshly baked homemade ciabatta rolls on a wooden cutting board.
  1. Step 4: Bake for 18 to 22 minutes, until golden. Transfer to a baking rack and allow to rest for 20 minutes.

🍽️ How to Serve

  • The Ultimate Pesto Chicken Sandwich: Slice, butter, and toast the cut sides on a griddle, then stack high with warm grilled chicken, rich basil pesto, and sliced smoked mozzarella melted under a steam dome for the ultimate bakery-worthy sandwich.
  • Classic Italian Panini: Layer with prosciutto, capicola, sharp provolone, fresh arugula, and a drizzle of balsamic glaze. Press in a panini grill or heavy skillet for a crispy, melty lunch.
  • Dipping Bread: Serve warm alongside a shallow bowl of good extra virgin olive oil, aged balsamic vinegar, flaky sea salt, and crushed red pepper to showcase the crackly crust and airy crumb.
  • Soup Companion & Croutons: Dunk thick slices into rich tomato basil soup or rustic minestrone. Have leftovers? Cube day-old rolls and toss with olive oil to bake into ultra-crunchy croutons or an authentic Tuscan Panzanella bread salad.
  • Artisan Bruschetta or Garlic Bread: Rub toasted cut sides with a raw garlic clove, brush with olive oil, and top with seasoned diced tomatoes, fresh basil, and a drizzle of balsamic glaze.

🙋🏽‍♂️ Frequently Asked Questions

Can I use all-purpose flour to make homemade ciabatta rolls?

High-gluten flour (around 14% protein) is strongly recommended because it provides the structural strength needed to absorb high moisture and trap gas. Bread flour works well as a secondary substitute, but all-purpose flour lacks sufficient protein, which can cause the dough to spread flat and lose its airy structure.

Do I need a baking steel to bake homemade ciabatta rolls?

While a baking steel offers the superior heat transfer needed for maximum oven spring, you can also use an inverted heavy baking sheet, an upside-down cast-iron skillet, or a pizza stone. Just ensure your substitute preheats in the oven for a full 45 to 60 minutes before baking.

Why did my homemade ciabatta rolls turn out flat instead of airy?

Flatness usually results from over-handling the dough during shaping, which deflates trapped air pockets, or from insufficient oven heat. Be extremely gentle when cutting the dough, and ensure your oven and baking surface are screaming hot so the moisture instantly turns to steam and lifts the dough.

What is the best way to store and reheat homemade ciabatta rolls?

Store them at room temperature in a paper bag or wrapped loosely in a kitchen towel for up to two days; avoid sealed plastic bags, as they trap moisture and soften the crisp crust. To restore their freshly baked texture, place them directly on an oven rack at 375°F (190°C) for 3 to 5 minutes.

A front-view of a basket lined with a grey cloth napkin and filled with Bakery-Style Homemade Ciabatta Buns.

🥯 More Bakery-Style Bread Recipes

Ready to make the rolls that will rival the best bakery in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon

A close up view of two halves of a homemade ciabatta bun that has been split in half and the inside with large air pockets are visible and is being held in the palm of person's hand.
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Bakery-Style Homemade Ciabatta Rolls

Bake authentic, bakery-quality ciabatta rolls at home with a crackly, golden crust and a light, bubbly interior. Powered by an overnight poolish and baked on a roaring-hot steel, these high-hydration artisan rolls are the ultimate base for gourmet sandwiches, panini, or simply dipping in olive oil.
Prep Time20 minutes
Cook Time20 minutes
Total Overnight Poolish and Fermentation12 hours
Total Time12 hours 40 minutes
Course: Bread
Cuisine: Italian
Servings: 6
Calories: 320kcal
Author: Kris Longwell

Equipment

Ingredients

For the Poolish

  • 200 grams high-gluten flour about 1½ cups + 2 tbsp
  • 200 grams water a little less than 1 cup
  • ⅛ teaspoon instant dry yeast a small pinch

For the Dough

  • all of the poolish
  • 300 grams high-gluten flour about 2⅓ cups, plus extra for the counter
  • 220 grams lukewarm water just slightly less than one cup
  • 10 grams fine sea salt about 1½ tsp
  • 3 grams instant dry yeast about 1 tsp
  • 10 grams extra-virgin olive oil about 1 tbsp
  • water in a bowl for dampening your hands and counter
  • 1 cup ice

Instructions

Start the Poolish (The Night Before Baking)

  • In a medium-sized bowl, whisk the flour and water with a small pinch of yeast. Cover with plastic wrap and let rest at room temperature for 8-12 hours. It will become bubbly, domed, and sweet-smelling. (If resting longer before baking, refrigerate.)
    200 grams high-gluten flour, 200 grams water, ⅛ teaspoon instant dry yeast

Make the Ciabatta Rolls

  • In a large mixing bowl, combine the poolish, flour (300g), water (220g), instant yeast, salt, and olive oil. Mix thoroughly with a sturdy spatula until a wet, shaggy dough forms. Cover with plastic wrap or a kitchen towel and let rest on the counter for 20 minutes.
    all of the poolish, 300 grams high-gluten flour, 220 grams lukewarm water, 10 grams fine sea salt, 3 grams instant dry yeast, 10 grams extra-virgin olive oil
  • Fill a bowl with water to have near you for the "stretch and fold" process.
    water in a bowl
  • Sprinkle your clean work surface with a bit of water and wet your hands. Transfer the dough from the bowl onto the dampened counter. Gently form the dough into a rectangle.
  • You will need to "stretch and fold" for 2 minutes:
    Use your wet hands to pick up one side of the dough and stretch the dough as best as you can. Fold the stretched dough back to the halfway point. Repeat with the other side of the dough, folding the stretched dough over the top of the previously stretched dough, like folding a letter. Turn the dough 90°F and repeat this process. Stretch and pull, then rotate for a total of 2 minutes. Place the dough, seamside down, back into the bowl. Cover and let rest on the counter for 30 to 45 minutes.
  • Repeat the "stretch and fold" process for another two minutes. Place it back in the bowl, cover, and let it rest for another 30 to 45 minutes. Repeat this process one more time (a 3rd time) and then let the final resting time be 45 to 60 minutes, covered.
  • Heavily flour your work surface. Gently tip the dough onto the floured surface. DO NOT punch down or knead the dough! Dust the top of the dough with flour. Gently pat the dough into a rectangle, about 1 to 1½-inch thick. Using a floured bench scraper, make swift, clean cuts to divide the dough into 6 rectangles.
  • Place the pizza steel (or pizza stones) on the middle rack in your oven and place a heatproof skillet (preferably cast-iron) on the bottom rack. Turn your oven to 450°F (it will need to heat the steel for 45 to 60 minutes).
  • Place parchment paper on a large pizza peel, or the back of a large baking pan (this is what you'll use to transfer the rolls onto the steel in the hot oven). Carefully transfer the cut dough onto the parchment paper. Lightly cover with plastic wrap and let rest for 30 to 45 minutes.
  • Remove the plastic wrap from the dough and carefully transfer the parchment paper along with the rolls onto the hot pizza stone (be careful!). Immediately add the ice to the hot skillet and quickly close the door.
    1 cup ice
  • Bake for 18-22 minutes. Check the underside of one of the rolls at 15 minutes. If it is a deep golden/brown color, add a large baking pan over the skillet to help shield the heat.
  • Remove the rolls from the oven and place on a baking rack for 20 minutes (don't cut into them before the 20 minutes! Slicing too early traps steam and makes the interior gummy).
  • Serve, or store in a paper bag on the counter. Don't refrigerate or completely seal them.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Baking Steel? No Problem: If you don’t own a baking steel, place an inverted (upside-down) heavy rimmed baking sheet, a pizza stone, or a large cast-iron griddle on the middle rack. Ensure it preheats at 450°F (230°C) for a full 45 to 60 minutes before baking to guarantee maximum heat transfer.
  • Flour Substitute: King Arthur High-Gluten Flour (~14% protein) yields the absolute best open, holy interior. Bread flour (at least 12.7% protein) is the next best substitute. Avoid All-Purpose flour, as it lacks the protein strength to hold this high level of water (~84% hydration).
  • Golden Handling Rule: Remember to keep your hands wet with water during the stretch-and-fold phase to prevent sticking, then switch to a heavily floured surface when shaping. Handle the dough gently at all times to preserve the delicate trapped air pockets.
  • Freezer-Friendly: These rolls freeze exceptionally well! Slice cooled rolls, place them in a freezer-safe Ziploc bag, and freeze for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven for 5 to 7 minutes to restore their crackly crust and warm, fluffy interior.

Nutrition

Calories: 320kcal | Carbohydrates: 58g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 0.1mg | Fiber: 3g | Calcium: 3mg | Iron: 1mg

Cheesy One-Pot Ground Beef Orzo (Easy Weeknight Dinner)

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This Cheesy One-Pot Ground Beef Orzo packs all the rich, hearty flavors of a slow-cooked skillet lasagna into an easy 30-minute weeknight meal. Made entirely in one pan with savory ground beef, a rich tomato sauce, tender pasta, and gooey melted mozzarella, it’s a quick comfort food dish that is guaranteed to leave everyone begging for seconds!

An overhead view of Cheesy One-Pot Ground Beef Orzo in a large skillet with a large wooden spoon inserted in the side of the dish.
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🥫 The Ingredients

This dish combines classic Italian aromatics, hearty pantry staples, and rich cheeses to build restaurant-quality depth of flavor using simple, accessible elements. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients of One-Pot Ground Beef Orzo on a grey-wooden background including ground beef, dried orzo, whole tomatoes, onions, garlic, beef broth, cream, red wine, tomato, paste, cheese, spices, and herbs.

📝 Ingredient Notes and Substitutions

  • Ground Beef: We prefer 85/15 lean ground beef for optimal flavor without excess grease. Substitutions: Ground turkey, chicken, or sweet Italian sausage (or a 50/50 blend of beef and sausage) work wonderfully here.
  • Orzo Pasta: This small, rice-shaped pasta absorbs the sauce directly as it cooks, releasing starches that naturally thicken the dish. Substitutions: You can use gluten-free orzo or substitute another small pasta shape like ditalini, small shells, or tubetti (just keep an eye on cooking time).
  • Canned Whole Tomatoes: Hand-crushing whole canned tomatoes (preferably San Marzano) gives the sauce a rustic, luxurious texture and superior sweet tomato flavor. Substitutions: A 28 oz can of crushed or diced tomatoes can be used for convenience.
  • Dry Red Wine: A splash of Pinot Noir, Cabernet, or Merlot adds a rich, restaurant-quality depth to the sauce. Substitutions: If cooking without alcohol, simply replace it with an equal amount of beef broth and add a teaspoon of balsamic vinegar for acidity.
  • Heavy Cream: Adds a subtle touch of richness that cuts the acidity of the tomatoes and creates a velvety, blush-toned sauce. Substitutions: Half-and-half works fine, or you can stir in 2 tablespoons of mascarpone or cream cheese.
  • The Cheeses: For the absolute best melt, shred your mozzarella and grate your Parmesan fresh from the block, as pre-bagged cheeses contain anti-caking agents that can affect the texture. Substitutions: Provolone, Fontina, or Monterey Jack melt well in place of mozzarella.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Skillet Orzo

  • Stir the Orzo Frequently: Because orzo is small and heavy, it tends to sink and settle at the bottom of the pot. Be sure to stir every few minutes while it simmers so the pasta cooks evenly and doesn’t stick to the bottom.
  • Bloom the Tomato Paste & Spices: Don’t rush step two! Cooking the tomato paste, dried basil, oregano, and garlic in the hot beef drippings for 1 to 2 minutes “blooms” the flavors and caramelizes the tomato sugars, creating a deep, slow-simmered taste in minutes.
  • Keep Extra Warm Broth on Hand: Orzo is a thirsty pasta! Depending on your stove’s heat level and the skillet you use, the liquid might evaporate faster than expected. Keep a small cup of warm beef broth nearby to splash in if the pasta looks a bit dry before it’s fully tender.
  • Shred Cheese Fresh from the Block: Pre-packaged shredded cheeses are coated in cellulose to prevent clumping, which stops them from melting smoothly. Grating your mozzarella and Parmesan fresh from the block guarantees that ultra-creamy, picture-perfect cheese pull!
  • Rest Before Serving: Let the pan sit off the heat for 3 to 5 minutes after adding the cream and cheese. This gives the sauce time to thicken up slightly and coat the orzo like a dream.

👩🏼‍🍳 How to Make Cheesy Ground Beef Orzo

A person using a spoon to add tomato paste into a skillet that is filled with sautéed onions, minced garlic, and cooked ground beef on a gas stove.
  1. Step 1: Sauté the onion in the oil over medium heat for a couple of minutes. Stir in the garlic and ground beef, and cook until no longer pink. Discard most of the grease and stir in the tomato paste.
A person pouring red wine from a small carafe into a skillet filled with cooked ground beef, sautéed onions, and garlic in tomato paste.
  1. Step 2: Add the seasonings, with salt and pepper, and cook for 1 to 2 minutes. Stir in the wine and cook until mostly evaporated, about 1 minute.
A person transferring a small bowl of uncooked orzo pasta into a large skillet filled with simmering beef stock, crushed tomatoes, and a meat sauce.
  1. Step 3: Stir in the crushed tomatoes, beef broth, and orzo. Stir and bring to a boil over high heat.
A person using a large wooden spatula to stir partially cooked orzo pasta in a large skillet that is filled with a ground beef and tomato sauce.
  1. Step 4: Lower the heat to low, cover, and simmer for 10 minutes until the orzo is tender. Stir every few minutes.
A person pouring heavy cream from a small milk bottle into a pot that is filled with cheesy ground beef orzo and topped with grated Parmesan cheese.
  1. Step 5: Stir in the Parmesan cheese and heavy cream until combined. Turn off the heat.
A person placing a glass lid over the top of a large skillet filled with hot ground beef orzo that has been topped with shredded mozzarella cheese.
  1. Step 6: Sprinkle the mozzarella over the top and cover until completely melted. Stir and serve, garnished with chopped basil, if desired.

🍽️ How to Serve

  • Serve it Family-Style: Bring the hot skillet straight to the dining table! The bubbly mozzarella layer makes a stunning table presentation, and guests will love scooping out generous portions with a serving spoon.
  • Pair with Crusty Garlic Bread: A loaf of warm, buttery garlic bread or fresh focaccia is non-negotiable! It’s the ultimate vehicle for soaking up any extra rich tomato sauce left in the bowl.
  • Balance it with a Bright, Crisp Salad: Because this dish is rich and cheesy, pair it with a light, acidic side salad. A classic Caesar salad, a simple green salad with Dijon vinaigrette, or an Italian-style chopped green salad cuts through the richness beautifully.
  • Wine Pairing: Serve this meal with a glass of the same dry red wine you used to deglaze the skillet! A medium-to-full-bodied red like a Chianti, Pinot Noir, or Cabernet Sauvignon cuts through the creamy tomato sauce and rich ground beef flawlessly.
  • The Final Finishing Touches: Just before serving, top individual bowls with a fresh shower of grated Parmesan cheese, freshly chopped basil, a fine drizzle of extra virgin olive oil, and a pinch of cracked black pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Cheesy One-Pot Ground Beef Orzo ahead of time?

Yes! Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating on the stovetop or in the microwave, add a splash of beef broth, milk, or water to restore the sauce’s creamy texture, as the noodles naturally absorb liquid while sitting.

Can you freeze Cheesy One-Pot Ground Beef Orzo?

While you can freeze it, pasta dishes containing dairy tend to change slightly in texture once thawed. For the best results, assemble and freeze the dish before adding the heavy cream and final cheese layer, then thaw completely in the fridge overnight and finish the recipe on the stovetop.

Can I use a different type of pasta for this Cheesy One-Pot Ground Beef Orzo recipe?

Yes, other small pasta shapes like ditalini, miniature shells, or elbows make great substitutes. Just be sure to monitor the cooking time and add a splash of extra broth if the larger shape takes a couple of extra minutes to become tender.

How do I keep the pasta from getting mushy in Cheesy One-Pot Ground Beef Orzo?

To maintain an al dente texture, stir the pot every few minutes while simmering and begin testing for doneness around the 10-minute mark. Take the pan off the heat as soon as the noodles are tender to the bite, as they will continue to soften slightly in the hot skillet as the cheese melts.

A front-view of a shallow pasta bowl filled with a serving of One-Pot Ground Beef Orzo with a person grating fresh Parmesan cheese over the top.

😋 More Amazing “Weeknight” Recipes

Ready to make the tastiest (and easiest) ground beef dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a shallow pasta bowl filled with a serving of One-Pot Ground Beef Orzo with a torn piece of Italian bread resting on the side of the bowl.
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5 from 1 vote

Cheesy One-Pot Ground Beef Orzo

This Cheesy One-Pot Ground Beef Orzo combines savory ground beef, tender pasta, and a rich tomato sauce topped with gooey, melted mozzarella cheese. Made entirely in a single skillet in under 30 minutes, it's the ultimate quick and comforting weeknight dinner with minimal cleanup!
Prep Time15 minutes
Cook Time15 minutes
Resting time5 minutes
Total Time35 minutes
Course: Entree
Cuisine: American / Italian
Servings: 6
Calories: 540kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 90% lean
  • 2 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ teaspoon salt
  • 1 teaspoon pepper
  • 1 28 oz can whole tomatoes crushed by hand, with juice
  • 1½ cups beef stock or broth
  • 1½ cups orzo pasta dried
  • ½ cup Parmesan cheese freshly grated, plus more for serving
  • ⅓ cup heavy cream
  • 1½ cups mozzarella shredded (1 to 1½ cups, depending on how cheesy you like it.)
  • 2 tablespoon fresh basil for garnish (optional)

Instructions

  • Heat the oil over medium heat in a large skillet. Add the onion and sauté, stirring often, for about 2 to 3 minutes. Stir in the garlic and then the ground beef. Cook until no longer pink. Carefully remove most of the rendered grease.
    1 tablespoon olive oil, 1 cup onion, 3 cloves garlic, 1 lb ground beef
  • Stir in the tomato paste until combined with the beef. Stir in the dried oregano and basil, salt, and pepper. Cook, stirring often, for about 1 minute.
    2 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1½ teaspoon salt, 1 teaspoon pepper
  • Add the crushed tomatoes, beef stock (or broth), and orzo. Stir to combine. Turn the heat to HIGH and bring to a boil. Lower the heat to low, cover, and simmer for 10 minutes, stirring every few minutes to pry up any pasta that might have stuck to the pan. Taste and add more salt, if needed.
    1 28 oz can whole tomatoes, 1½ cups beef stock, 1½ cups orzo pasta
  • Stir in the Parmesan cheese and heavy cream until fully combined. Turn off the heat and sprinkle the mozzarella cheese (1 to 1½ cups) over the top. Cover and let rest until the cheese is completely melted.
    ½ cup Parmesan cheese, ⅓ cup heavy cream, 1½ cups mozzarella
  • Remove the lid and stir the cheese into the orzo/sauce. Let it rest for a couple of minutes (the sauce will thicken up a bit).
  • Serve at once with extra grated Parmesan cheese and chopped fresh basil, if desired.
    2 tablespoon fresh basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Stir Frequently: Orzo sinks to the bottom easily and can stick! Be sure to stir every few minutes while simmering to ensure even cooking.
  • Fresh Cheese is Best: Shred the mozzarella and Parmesan fresh from the block. Pre-packaged cheeses contain non-clumping additives that prevent a smooth, creamy melt.
  • Wine Substitute: If cooking without alcohol, replace the red wine with an equal amount of beef broth plus 1 teaspoon of balsamic vinegar for a touch of acidity.
  • Adjusting Liquid: Orzo is a thirsty pasta! If the liquid absorbs before the pasta is tender, simply stir in an extra ¼ cup of warm broth.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or water to bring back the creamy sauce texture.

Nutrition

Calories: 540kcal | Carbohydrates: 34g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1109mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 4mg | Calcium: 293mg | Iron: 3mg

Homemade Hyderabadi Chicken Biryani

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Packed with warm spices, tender marinated chicken, and fluffy basmati rice, this Hyderabadi Chicken Biryani is an absolute showstopper of a dish. Layered and slowly steamed together in a sealed pot, every bite delivers an incredible depth of flavor that turns dinner into a true celebration.

An overhead view of two side-by-side shallow bowls both filled with servings of Hyderabadi Chicken Biryani with a small bowl of fried onions on one side and another small bowl filled with chopped cilantro on the other side.
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🧄 The Ingredients for the Masala and the Paste

Combining a freshly crushed aromatic paste with a custom-ground blend of warm spices creates the deeply fragrant and flavorful foundation of this iconic dish.

An arrangement of ingredients for Biryani Masala and Ginger-Garlic-Green Chili Paste including dried herbs and spices as well as green chilies, ginger, garlic, and oil.

🍚 The Ingredients for the Biryani

From the rich, fragrant marinade and extra-long rice to the golden toppings and warm ground spices, every simple component works in harmony to build incredible layers of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Hyderabadi Chicken Biryani on a grey wooden background including raw chicken pieces, basmati rice, red onions, yogurt, ghee, milk, oil, ginger-garlic paste, and spices.

📝 Ingredient Notes and Substitutions

  • Chicken: Bone-in, skinless pieces (thighs and drumsticks) yield the juiciest results and best flavor.
    • Sub: Boneless chicken thighs work, but reduce the low-heat steam phase (Dum) by 5 minutes to prevent overcooking.
  • Basmati Rice: Use an aged, extra-long grain basmati (like 1121 or Kohinoor Gold) for long, fluffy, non-sticky grains.
    • Sub: Standard long-grain basmati. Avoid: Jasmine rice, short-grain rice, or parboiled rice.
  • Yogurt: Full-fat plain Indian Dahi or 5% plain Greek yogurt. The high fat content prevents the marinade from curdling under heat.
    • Sub: Full-fat plain European-style yogurt or sour cream mixed with a splash of milk.
  • Indian Green Chiles: Small green Indian chiles (Hari Mirch) provide bright, clean heat.
    • Sub: Serrano peppers or Thai green chiles.
  • Birista (Fried Onions): Thinly sliced onions fried until golden and crisp; they sweeten and thicken the curry sauce.
    • Sub: Store-bought Indian fried onions (Birista). Note: French’s crispy fried onions can work in a pinch for topping, but fresh is best for the marinade.
  • Kasuri Methi (Dried Fenugreek Leaves): Adds a distinct, savory-maple aroma to the marinade.
    • Sub: Omit completely if unavailable. (Do NOT substitute with ground fenugreek seed powder, as it is intensely bitter).
  • Saffron & Milk: Saffron threads steeped in warm milk give the top rice layer its vibrant yellow color and floral aroma.
    • Sub: A pinch of ground turmeric dissolved in warm milk (provides the golden color, though lacks the saffron scent).
  • Biryani Masala: A custom whole-spice blend ground fresh for maximum aroma.
    • Sub: High-quality store-bought Biryani Masala powder or Garam Masala.
  • Ghee: Clarified butter provides a rich, buttery finish and helps fluff the rice grains.
    • Sub: Melted unsalted butter.

🔥 Tips and Tricks for Perfect Biryani

  • Soak the Rice for Maximum Length: Gently wash the aged basmati rice, then soak it in cold water for a full 60 to 90 minutes. This relaxes the starches and allows the delicate grains to expand to their maximum length without breaking.
  • Salt the Water Like the Sea: Rice discards most of its cooking liquid, so the boiling water should taste notably salty (like seawater). This ensures the grains are seasoned properly from the inside out.
  • Pull the Onions Early: Remove your fried onions (birista) from the hot oil when they are a light golden-blonde color. Carryover heat will continue cooking them on the plate, darkening them to a perfect crispy mahogany brown as they cool.
  • Use Onion Oil in the Marinade: Don’t throw away the oil used to fry the onions! Stir 2 to 3 tablespoons of this sweet, aromatic oil directly into your chicken marinade for an extra boost of flavor.
  • Use a Heat Diffuser (Comal/Tawa): Placing a comal or heavy cast-iron skillet under your Dutch oven during cooking diffuses the direct heat, ensuring the bottom layer of chicken steams gently without scorching.
  • Create a Tight Seal: Wrap the top of the Dutch oven tightly with a double layer of aluminum foil before pressing the lid down. Trapping all the steam inside (Dum) is essential for cooking the raw chicken and fluffing the rice.
  • Scoop, Don’t Stir: When serving, slide a flat spoon or rice paddle straight down the inside wall of the pot to the bottom, then lift upward. This preserves the beautiful, distinct layers without breaking the long rice grains.

🧑🏾‍🍳 How to Marinate the Chicken for Biryani

A large silver skillet on a gas stove containing bay leaves, cinnamon stick, and dried spices for biryani masala.
  1. Step 1: Dry-roast all the whole spices in a large skillet over medium heat until aromatic, 3 to 4 minutes. Stir in the salt, kasuri methi, turmeric, and nutmeg. Let cool.
An overhead view of a small bowl filled with freshly prepared Biryani Masala.
  1. Step 2: Grind in a spice grinder to form a powder. Set aside.
An overhead view of a mortar and pestle that contains freshly prepared ginger-garlic-green chili paste on a wooden cutting board.
  1. Step 3: Grind the ginger, garlic, salt, and oil into a paste. Set aside.
A person wearing black kitchen gloves preparing to rub chili powder, ginger-garlic paste, and lemon juice into chicken pieces in a large Dutch oven.
  1. Step 4: Place the chicken in the bottom of a Dutch oven (or large pot) and add the salt, lemon juice, ginger-garlic paste, and Kashmiri chili powder. Massage the chicken and then chill for 30 minutes.
A person using a metal spider to place thin, fried onion strips onto a platter that is lined with paper towels.
  1. Step 5: Working in batches, fry the onions in hot oil until golden and crispy. Drain on paper towels.
A person wearing black kitchen gloves massaging chicken pieces in a creamy, seasoned marinade for chicken biryani.
  1. Step 6: Add the saffron threads to the warmed milk. Add 2 tablespoon of it to the chicken along with 3 tablespoon of the masala, yogurt, 1 cup of the fried onions, caraway seeds, frying oil (3 tbsp), ghee (2 tbsp), chopped cilantro (coriander), and chopped mint. Mix with the chicken, cover, and chill for 1 to 2 hours.

EXPERT TIP: Save Time and Prep-Ahead

You can grind the dry Biryani Masala and crush the fresh ginger-garlic-green chili paste up to 3 days in advance (keep the paste sealed in an airtight container in the refrigerator).

For even deeper flavor and effortless assembly, toss the chicken in the marinade the night before and let it rest overnight in the fridge—the acid in the yogurt will deeply tenderize the meat while allowing the aromatic spices to fully penetrate, making cooking day virtually stress-free!

👩🏼‍🍳 How to Make Hyderabadi Chicken Biryani

A person using one hand to swirl uncooked basmati rice in a water in a large glass bowl that is in the base of a kitchen sink.
  1. Step 1: Cover the rice with water and swirl it around, then carefully discard the water. Repeat this 2 more times, then fill with water and let it soak for 1 to 2 hours.
A person transferring soaked basmati rice from a large glass bowl into simmering, seasoned water in a large stock pot on a gas stove.
  1. Step 2: Add about ½ cup salt to 16 cups of water along with the spices, chiles, and lemon juice. Bring to a boil, and add the rice.
A large Dutch oven that contains a layer of marinated chicken and is topped with a thin layer of partially cooked extra-long basmati rice.
  1. Step 3: After 3 minutes, remove one-third of the rice and spread it over the chicken.
A person sprinkling thin strips of fried onions over the top of partially cooked basmati rice that is resting on uncooked marinated chicken in a Dutch oven.
  1. Step 4: After a total of 5 minutes, add another third of the rice over the first layer. Add a splash of ghee and saffron milk.
A person sprinkling fried onions over the top of uncooked Hyderabadi Chicken Biryani in a large Dutch oven.
  1. Step 5: After a total of 7 minutes, add the final third of the rice to the top of the biryani. If desired, add a small amount of yellow (or orange) food coloring to the saffron milk. Top the biryani with the remaining ghee, saffron milk, fried onions, chopped mint, and cilantro.
A molcajete turned upside down resting on the lid of an oval Dutch oven that is lined with foiled and is resting on a comal on a induction oven on a kitchen island.
  1. Step 6: Add two layers of heavy-duty foil to the top of the dish. Cover and place a heavy object on the lid. Place on a comal (or tawa) and heat over high heat (400°F) for 10 minutes. Lower the heat to medium (275°F) and cook for 7 minutes. Lower the heat to low (200°F) and cook for 20 minutes. Turn the heat off and keep the lid on for another 15 minutes. Serve!

🍽️ How to Serve

  • Garnish with Freshness: Top the dish with a generous sprinkle of reserved crispy fried onions (birista), freshly chopped mint, cilantro, and a squeeze of fresh lime juice right before serving.
  • Scoop, Don’t Stir: Slide a flat rice paddle or large spoon straight down the inside edge of the pot to the very bottom, then gently lift upward. Do not stir or mix the pot, as mixing will break the delicate rice grains and muddy the beautiful, distinct layers of white rice, saffron gold, and rich chicken gravy.
  • Serve with Warm Homemade Naan: Pair your biryani with warm, pillowy homemade garlic naan to scoop up the tender chicken and any rich sauce from the bottom of the pot.
  • Pair with Cooling Raita: Serve alongside a simple cucumber-mint or onion Raita (seasoned yogurt sauce). The cool, creamy yogurt cuts through the rich spices and perfectly balances the heat.
  • Add a Crisp Sliced Salad: Offer a side of thinly sliced red onions, cucumbers, tomatoes, and fresh lemon wedges (Kachumber) to add a bright, refreshing crunch to the meal.
  • Present on a Large Platter: For a dramatic presentation, scoop the biryani onto a large serving platter so guests can admire the stunning contrast between the long, fluffy rice grains and the spiced chicken underneath.

🙋🏽‍♂️ Frequently Asked Questions

What is the easiest way to scoop the boiling rice when making Hyderabadi Chicken Biryani?

Use a wide metal spider strainer (rice spider). Its broad, flat basket lets you scoop large batches of delicate grains in seconds without breaking them. Pro-tip: Turn the heat to low for 5 seconds right before scooping to collapse the surface foam so you can see the rice clearly.

Can I make Chicken Biryani using boneless meat?

Yes, boneless thighs work well. Just reduce the final low-heat steam phase by 5 minutes to keep them tender and moist. Avoid using breasts, as they tend to dry out during the long steam.

Do I need to pre-cook the meat for Hyderabadi Chicken Biryani?

No. This traditional raw-meat method (Kachche) cooks the raw marinated meat entirely inside the sealed pot. Trapped steam cooks the meat to tender perfection while infusing the rice above with rich flavor.

Can I use regular white rice for Hyderabadi Chicken Biryani?

It is best to stick with aged, extra-long basmati. Regular short- or medium-grain rice contains too much starch and will turn soft and clumpy instead of light, fluffy, and separate.

A partially eaten chicken thigh in a shallow bowl filled with a serving of Hyderabadi Chicken Biryani with a fork in the middle of the dish.

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A straight-on view of a shallow bowl filled with a serving of Hyderabadi Chicken Biryani topped with fried onions and chopped cilantro.
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Homemade Hyderabadi Chicken Biryani

This classic Hyderabadi Chicken Biryani features tender yogurt-marinated chicken and fluffy basmati rice layered with crispy golden onions, fresh herbs, and saffron milk. Slowly steam-cooked to perfection in a sealed pot, it’s a rich, deeply aromatic feast that is fun to master at home!
Prep Time1 hour
Cook Time1 hour
Marinating and Soaking2 hours
Total Time4 hours
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 782kcal
Author: Kris Longwell

Equipment

  • spice grinder
  • Mortar and pestle for grinding the ginger-garlic paste
  • oval Dutch oven or a pot called Handi
  • rice spider optional, but very helpful
  • heavy-duty foil
  • Comal or large cast-iron skillet or large fajita skillet

Ingredients

For the Biryani Masala

  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds Shahi Jeera
  • 10 green cardamom
  • 2 black cardamom
  • 3 dried red chiles
  • 2 large bay leaves
  • 8 cloves
  • 2 blades mace
  • ¼ teaspoon salt
  • 1 tablespoon Kasuri Methi dried fenugreek
  • ½ teaspoon turmeric powder
  • ½ teaspoon nutmeg fresh, ground

For the Ginger-Garlic-Green Chili Paste

  • 3-4 green chilies Indian
  • ¼ cup fresh ginger minced
  • ¼ cup garlic minced
  • 1 teaspoon salt
  • ½ teaspoon olive oil or vegetable oil

For the Chicken and Marinade

  • 2½ lbs chicken leg and thighs, bone-in and skin removed
  • 1 tablespoon salt
  • 2 tablespoon lemon juice divided
  • 3 tablespoon ginger-garlic-green chili paste
  • 2 tablespoon kashmiri chili powder
  • 3 red onions thinly sliced
  • vegetable oil for frying onions
  • ½ cup whole milk
  • 1 pinch saffron threads
  • ¼ teaspoon yellow food coloring optional
  • 3 tablespoon biryani masala
  • 1 cup plain yogurt whole milk
  • 1 teaspoon caraway seeds Shahi Jeera
  • 2 tablespoon ghee
  • ½ cup cilantro fresh, chopped, plus extra for garnish
  • ½ cup mint fresh, chopped, pluse extra for garnish

For the Rice

  • 4½ cups basmati rice aged, extra-long
  • 16 cups water
  • ½ cup salt
  • 4 green cardamom
  • 4 cloves
  • 1 cinnamon stick
  • 1 teaspoon caraway seeds
  • 3 green chiles Indian, slit down the side
  • 1 tablespoon lemon juice

For Layering the Rice

  • 5 tbsp ghee melted, divided
  • 1 tablespoon saffron milk
  • saffron milk with pinch of yellow food coloring
  • fried onions
  • chopped cilantro and mint

Instructions

Make the Biryani Masala

  • In a large skillet over medium heat, add the coriander seeds, cumin seeds, caraway seeds, green cardamom, black cardamom, red chiles, bay leaves, cloves, and mace. Dry-roast for about 3 minutes, stirring occasionally, until aromatic. Turn off the heat and stir in the salt, kasuri methi, turmeric, and nutmeg. Transfer to a bowl to cool. Once cool, grind to a powder in a spice grinder. Set aside.
    2 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon caraway seeds, 10 green cardamom, 2 black cardamom, 3 dried red chiles, 2 large bay leaves, 8 cloves, 2 blades mace, ¼ teaspoon salt, 1 tablespoon Kasuri Methi, ½ teaspoon turmeric powder, ½ teaspoon nutmeg

Make the Ginger-Garlic-Green Chili Paste

  • Finely chopped the green chiles. Remove seeds for less heat. Add the chilies, ginger, garlic, salt, and oil to a mortar and pestle, or a sturdy bowl. Grind until a paste form. (You can double or triple the amount, and purée in a blender or small food processor). Set aside.
    3-4 green chilies, ¼ cup fresh ginger, ¼ cup garlic, 1 teaspoon salt, ½ teaspoon olive oil

Prep the Chicken and Rice

  • Remove the skin from the chicken pieces and place in a large Dutch oven. Add the salt, 1 tablespoon lemon juice, 3 tablespoon prepared ginger-garlic-green chili paste, and the kashmiri chili powder (2 tbsp). Rub into the chicken and then chill in the fridge for 30 minutes.
    2½ lbs chicken, 1 tablespoon salt, 2 tablespoon lemon juice, 3 tablespoon ginger-garlic-green chili paste, 2 tablespoon kashmiri chili powder
  • In a sturdy skillet, heat the oil (about 1 to 2 cups) to about 350°F. Working in batches, fry the onions until just turning golden. Remove from the oil and drain on paper towels. Save 3 tablespoon of the frying oil in a heatproof bowl. Set aside.
    3 red onions, vegetable oil
  • In a heatproof bowl, warm the milk in the microwave, or heat on low in a small skillet. Stir in the saffron and set aside.
    ½ cup whole milk, 1 pinch saffron threads
  • To the seasoned chicken, add the prepared biryani masala (3 tbsp), yogurt, 1 cup of the fried onions, caraway seeds (1 tsp), reserved leftover frying oil (3 tbsp), ghee (2 tbsp), saffron milk (2 tbsp), lemon juice (1 tbsp), cilantro, and mint. Mix well with the chicken. Cover and chill in the fridge for 1 hour (you will then let the marinated chicken sit out for another hour. Total marination time is 2 hours).
    3 tablespoon biryani masala, 1 cup plain yogurt, 1 teaspoon caraway seeds, 2 tablespoon ghee, ½ cup cilantro, ½ cup mint
  • Add the rice to a large bowl and fill with cool tap water. Gently swirl the rice around in the water with your hand until cloudy. Use your hand to hold the rice back and drain the water into the sink. Repeat this two more times. Then cover the rice again with water. It won't be completely clear, but not cloudy. Allow the rice to soak for 2 hours (while the chicken is marinating).
    4½ cups basmati rice

Preparing the Rice and Cooking the Biryani

  • 1 hour before cooking, remove the chicken from the fridge (you don't want cook really cold chicken).
  • Add the water (16 to 17 cups) to a large pot. Add the salt, and taste it. It should taste as salty as seawater. If needed, add more salt (don't worry, basmati doesn't absorb much salt, that's why a lot is needed). Add the green cardamom, cloves, cinnamon stick, caraway seeds, green chiles, and lemon juice (1 tbs).
    16 cups water, ½ cup salt, 4 green cardamom, 4 cloves, 1 cinnamon stick, 1 teaspoon caraway seeds, 3 green chiles, 1 tablespoon lemon juice
  • About 30 minutes before cooking the biryani, turn the heat under the rice to high. (It will take about a half hour for the water to come to a boil).
  • Drain the rice and then add it to the boiling water. After 3 minutes, use a rice spider (or sieve) to remove about one-third of the rice (it will be about 30% cooked), spread it over the chicken. After another two minute, remove another third of the rice (it will be about 60% cooked). Spread it over the first layer of rice and top with a splash of saffron milk and 1 tablespoon of ghee. After 2 more minutes (7 minutes total), remove the final third of the rice (it will be 90% cooked) and spread over the top of the 2nd layer of rice.
    1 tablespoon saffron milk, 5 tablespoon ghee
  • If desired, stir in a pinch (about ¼ tsp)) of yellow food coloring into the saffron milk.
    ¼ teaspoon yellow food coloring
  • Drizzle the remaining saffron milk (with food coloring) and 4 tablespoon of the melted ghee over the top layer of rice. Spread about 1 cup of the fried onions and healthy pinch of the chopped cilantro and mint over the top.
    saffron milk with pinch of yellow food coloring, fried onions, chopped cilantro and mint
  • Cover the pot with two pieces of heavy-duty aluminum foil. Place the lid on the Dutch oven, and if possible, place a heavy object on the lid (to help keep it securely in place).
  • Place a griddle, comal, or large cast-iron skillet on the stove. Place the Dutch oven on the griddle or comal. Turn the heat to high (400°F) and cook for 10 minutes. Turn the heat to medium (275°F) for 7 minutes. And then turn the heat to low (200°F) for 20 minutes. Turn off the heat and let the Dutch oven rest on the griddle or comal for 15 minutes (don't lift the lid!).
  • Carefully remove the lid and the foil. To serve, insert a flat spatula down to the very bottom of the pot and scoop upwards. This will allow each serving to have a distinct mix of white rice, saffron rice, yellow rice, and the spiced chicken. Garnish with extra fried onions, cilantro, and mint, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Rice Water: The boiling rice water should taste notably salty (like seawater). Basmati discards most of its liquid, so heavily salted water is necessary to season the grains from the inside out. Add 1 teaspoon of fresh lemon juice to keep the rice brilliant white and non-sticky.
  • Rice Type: Use an aged, extra-long grain basmati rice (such as Kohinoor Gold or 1121). Standard or short-grain rice will turn gummy.
  • Yogurt Selection: Use full-fat plain Indian Dahi or 5% plain Greek yogurt. High fat acts as a thermal barrier that prevents the sauce from separating or curdling during cooking.
  • Scooping the Rice: Use a wide metal spider skimmer to scoop out the boiling rice quickly without snapping the delicate grains. Pro-Tip: Turn the burner heat to low for 5 seconds right before scooping to collapse the foam so you can see the rice clearly at the bottom.
  • Use a Heat Diffuser: Placing a comal, Indian tawa, or flat cast-iron skillet directly under your Dutch oven diffuses the heat, guaranteeing the chicken steams gently without burning on the bottom.
  • Meat Selection: Bone-in, skinless chicken thighs and drumsticks yield the juiciest results. If using boneless thighs, reduce Phase 3 (low-heat steam) by 5 minutes.
  • Kasuri Methi: Dried fenugreek leaves (Kasuri Methi) add a signature savory aroma. Rub them between your palms before adding to release their essential oils. If unavailable, simply omit—do not substitute with ground fenugreek seed powder, which is intensely bitter.
  • Prep Ahead: The ginger-garlic-chili paste and dry spice blend can be made up to 3 days in advance. For maximum flavor, toss the chicken in the marinade the night before and refrigerate overnight.

Nutrition

Calories: 782kcal | Carbohydrates: 133g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 798mg | Potassium: 717mg | Fiber: 8g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 5mg

Homemade Garlic Naan

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Soft, pillowy, and brushed with rich garlic butter, this easy homemade garlic naan brings restaurant-quality flavor straight to your kitchen. Perfectly charred right on your stovetop, it’s the ultimate side dish for scooping up a bowl of classic Chicken Tikka Masala or rich Dal Makhani.

An overhead view of a stack of homemade garlic naan with a small bowl of garlic-cilantro butter nearby as well as a couple of blue cloth napkins.
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🧄 The Ingredients

Simple kitchen staples combine with authentic traditional touches to create a soft, pillowy dough finished with a rich, fragrant aromatic topping. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Garlic Naan on a grey wooden background including flour, yeast, baking powder, yogurt, butter, milk, sugar, cilantro, and garlic.

📝 Ingredient Notes and Substitutions

  • All-Purpose Flour: Gives naan its classic soft, chewy texture. Sub: Use bread flour for extra chew or a 1:1 gluten-free flour blend.
  • Active Dry Yeast: Creates airy pockets. Sub: Use instant yeast and mix it straight into the dry ingredients (no blooming needed).
  • Plain Yogurt: Indian curd (dahi) or whole-milk yogurt tenderizes the dough. Sub: Plain Greek yogurt (add a splash of milk to thin it) or sour cream.
  • Warm Milk: Adds richness to the dough. Sub: Warm water or unsweetened non-dairy milk.
  • Butter: Adds flavor and keeps naan soft. Sub: Ghee (clarified butter) for authentic flavor, or vegan butter/neutral oil.
  • Garlic & Cilantro: Gives that signature savory finish. Sub: Swap cilantro for fresh parsley or nigella seeds (kalonji).

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Naan

  • Get the Pan Smoking Hot: High heat mimics a traditional clay tandoor oven. Use a cast-iron skillet if you have one, and let it preheat thoroughly to get those signature charred bubbles.
  • Let Stiff Dough Rest: If the dough fights back or shrinks while rolling, cover the dough balls and let them rest for 10–15 minutes so the gluten relaxes.
  • Use Room Temperature Yogurt: Cold yogurt straight from the fridge will slow down the yeast. Warm it in the microwave for a few seconds first to take off the chill.
  • Don’t Skip the Water: Lightly brushing one side of the dough with water right before laying it in the hot pan helps it stick, steam, and bubble up beautifully.
  • Cover to Stay Soft: Stack the cooked naans on a plate and cover them with a clean kitchen towel while cooking the rest. The trapped steam keeps them soft and pliable instead of drying out.
  • Brush Immediately: Apply the garlic butter as soon as the naan comes out of the skillet so the warm bread absorbs all that rich flavor.

👩🏼‍🍳 How to Make Homemade Garlic Naan

A small glass bowl partially filled with warm water that has active yeast blooming in it on a large wooden cutting board.
  1. Step 1: In a small bowl, combine the warm water with the sugar and let it “bloom” for 5 to 8 minutes until foamy.
A person using a whisk to stir together a flour, salt, and baking powder in a large glass bowl.
  1. Step 2: In a large bowl, whisk the flour with the salt and baking powder. Stir in the yeast mixture, yogurt, warm milk, and melted butter (2 tbsp) to form a shaggy dough.
A person using the palms of his hands to knead homemade naan dough on a floured marble countertop.
  1. Step 3: Turn the dough out onto a floured surface and knead for 4 minutes, until smooth and elastic.
A person using his hand to remove the lid to a proofing container that holds risen homemade naan dough.
  1. Step 4: Proof in a warm, non-drafty area for 1 hour, until nearly doubled in size.
A person using a marble rolling pin to roll out a thin oval-shaped dough for homemade naan on a floured marble surface.
  1. Step 5: Pinch six to eight balls, and roll them into a thin oval. See NOTES.
A person placing a clear lid over the top of a large cast-iron skillet with homemade naan in the hot skillet on an induction oven.
  1. Step 6: Splash the top of the naan with a little water and then place in a hot skillet over medium-high heat. Cover and cook for about 90 seconds. Bubbles should appear on the surface. Flip and cook for another 60 seconds.
A straight-on view of the ends of stack of homemade garlic naan that is nestled in between a white and blue kitchen towel.
  1. Step 7: Keep the naan warm in a kitchen towel until all are cooked.
A person using a pastry brush to apply melted garlic-cilantro butter over the surface of a freshly prepared homemade garlic naan on a wooden cutting board.
  1. Step 8: Melt the butter and then stir in the garlic and cilantro. Brush over the tops of the warm naan. Serve at once.

🍽️ How to Serve

  • Pair with Creamy Curries: Serve piping hot alongside classic Indian dishes like Chicken Tikka Masala, Butter Chicken, Dal Makhani, or Paneer Butter Masala —perfect for scooping up every last drop of sauce.
  • Serve with Dips & Chutneys: Set out a platter of naan with refreshing cucumber raita, vibrant mint chutney, or sweet mango chutney for an easy appetizer.
  • Make Quick Naan Pizzas: Use leftover naan as a fast flatbread pizza base. Top with sauce, cheese, and your favorite toppings, then bake at 400°F (200°C) until bubbly.
  • Turn into Flavorful Wraps: Fill warm naan with grilled chicken, roasted veggies, falafel, or tikka kebabs, then drizzle with yogurt sauce for a delicious meal.
  • Serve Hot & Fresh: Keep naan stacked under a clean kitchen towel to retain warmth and moisture, then give them one final brush of warm garlic butter right before serving.

Expert Tip

If your dough keeps shrinking back or refuses to roll out thin, your gluten is just too tense! Simply cover the dough balls with a damp towel and let them rest for 10 to 15 minutes. This gives the gluten time to relax, making the dough wonderfully soft, pliable, and easy to roll out without fighting you.

🙋🏽‍♂️ Frequently Asked Questions

Can I make homemade garlic naan ahead of time?

Yes! You can store cooked pieces in an airtight bag at room temperature for up to two days, or freeze them for up to three months. Simply reheat them in a hot, dry skillet or oven for a minute until warmed through and soft again.

How do I cook homemade garlic naan in the oven if I don’t have a skillet?

Preheat your oven with a baking sheet or pizza stone inside to 500°F (260°C). Place the rolled dough directly onto the hot surface and bake for 3 to 4 minutes until puffed up and lightly browned on top.

Can I make homemade garlic naan without yeast?

Yes, you can substitute the yeast with 1 teaspoon of baking powder and ½ teaspoon of baking soda. While the flatbread will be slightly less airy, it still turns out soft, tender, and delicious.

Why is my homemade garlic naan turning out tough or dry?

This usually happens if the pan wasn’t hot enough, which forces the dough to cook too slowly and dry out, or if too much flour was worked into the dough. Stacking cooked pieces under a clean towel immediately after they leave the skillet also helps trap steam to keep them soft.

A person using a pastry brush to apply a melted garlic-cilantro butter over the top of a stack of homemade garlic naan on a wooden platter.

🇮🇳 More Classic Indian Recipes

Ready to make the best homemade naan in town? Go for it!

And when you do, be sure to take a picture of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a stack of homemade garlic naan with a small bowl of garlic-cilantro butter nearby as well as a couple of blue cloth napkins.
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5 from 1 vote

Homemade Garlic Naan

Soft, pillowy, and perfectly charred, this easy homemade garlic naan brings restaurant-quality flavor straight to your stovetop. Brushed with rich garlic butter and fresh cilantro, it’s the ultimate flatbread for scooping up your favorite curries and sauces!
Prep Time10 minutes
Cook Time15 minutes
Proofing (Rise) and Resting Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Bread / Side / Appetizer
Cuisine: Indian
Servings: 6
Calories: 367kcal
Author: Kris Longwell

Equipment

  • 1 large sturdy skillet with a lid preferably cast-iron, 12-inch

Ingredients

For the Dough

  • 2 tablespoon warm water 110 to 115°F
  • 1 teaspoon sugar
  • 1½ teaspoon active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup yogurt plain, room temperature
  • ¾ cup whole milk warm
  • 2 tablespoon unsalted butter melted
  • cooking spray

For the Garlic Butter

  • ¼ cup unsalted butter melted
  • 3 cloves garlic finely minced
  • 2 tablespoon cilantro finely chopped

For Serving

  • coarse sea salt

Instructions

  • In a small bowl, combine the warm water, sugar, and active dry yeast. Gently whisk to combine. Set aside for 5 to 10 minutes, until it becomes frothy and bubbly.
    2 tablespoon warm water, 1 teaspoon sugar, 1½ teaspoon active dry yeast
  • In a large bowl, whisk the flour with the salt and baking powder. Add the bubbly yeast mixture, yogurt, warm milk, and melted butter (2 tbsp). Use a wooden spoon to stir into a shaggy dough. Use your hands to bring the dough together.
    3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ cup yogurt, ¾ cup whole milk, 2 tablespoon unsalted butter
  • Turn the dough onto a floured surface and knead the dough for 4 minutes until it is smooth and elastic.
  • Lightly grease a bowl or proofing container with cooking spray. Form the dough into a ball and place it in the bowl or container. Turn to coat with oil. Cover with plastic wrap or a lid and place in a warm, non-drafty area for 1 hour (or until nearly doubled in size).
    cooking spray
  • Punch the dough and divide it into 6 to 8 balls. Cover with a damp kitchen towel and allow the balls to rest for 10 to 15 minutes.
  • Heat a cast-iron skillet over medium-high heat until it's smoking hot.
  • On a lightly floured surface, roll each dough out into an oval (teardrop) shape, about ¼-inch thick. Lightly splash the top of the rolled dough with a little water and then lay the wet side down onto the hot skillet.
  • Cover the skillet with a lid and cook for 90 seconds to 2 minutes. You will see large bubbles start to form on top. Flip the naan over and cook for another minute until browned and charred in spots. Remove from the heat and keep warm under a clean kitchen towel while you cook the remaining naan.
  • Meanwhile, mix the melted butter (¼ cup) with the minced garlic and chopped cilantro. Brush the garlic butter and a sprinkle of coarse salt over the tops of the warm naan. Serve at once.
    ¼ cup unsalted butter, 3 cloves garlic, 2 tablespoon cilantro, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Trouble Rolling? If the dough snaps back while rolling, cover the dough balls and let them rest for 10–15 minutes to relax the gluten.
  • Pan Heat is Key: Use a cast-iron skillet if possible, and make sure it’s smoking hot before adding the dough. High heat creates signature charred bubbles without drying out the bread.
  • Yogurt Temp: Use room-temperature yogurt (or microwave for 5 seconds) so it doesn’t slow down the yeast.
  • Keep Covered: Stack cooked naan under a clean kitchen towel as you go. The trapped steam keeps them soft and pliable.
  • Storage & Reheating: Store leftover naan in an airtight bag at room temperature for up to 3 days (or freeze for up to 3 months). Reheat in a hot, dry skillet for 30–60 seconds per side to restore freshness.

Nutrition

Calories: 367kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 412mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg

Restaurant-Style Crispy Kung Pao Cauliflower

by 1 Comment

If you love our popular Kung Pao Shrimp recipe, you are going to be completely obsessed with this irresistible plant-based twist. This Crispy Kung Pao Cauliflower features super crisp fried florets tossed in that same bold, sweet, and fiery sauce you know and love!

A staight-on view of a black shallow bowl filled with a serving of crispy kung pao cauliflower on top of steamed white rice garnished with strips of scallions and toasted sesame seeds.
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🌶️ The Ingredients

While the ingredient list may look long, it relies on a handful of crispy-batter essentials and classic Asian kitchen staples to deliver that perfect balance of shatteringly crisp texture and bold, spicy-sweet flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy kung pao cauliflower on a grey wooden background including cauliflower florets, rice flour, cornstarch, ginger, garlic, peanuts, brown sugar, red bell pepper, scallions, red chiles, spices, and seasonings.

📝 Ingredient Notes and Substitutions

  • White Rice Flour & Cornstarch: This 50/50 combination creates an ultra-crispy, light, and naturally gluten-free coating. If you don’t have white rice flour, you can swap it with all-purpose flour or potato starch.
  • Cold Sparkling Water: Unflavored seltzer or club soda adds carbonated bubbles that make the batter extra light and airy. Ice-cold tap water works as a substitute, though the crust will be slightly denser.
  • Shaoxing Rice Wine: A key staple in Chinese cooking that adds complex flavor. If you can’t find it, dry sherry is the best alternative. You can also use additional rice vinegar or mirin (reduce the sugar slightly if using mirin).
  • Chinkiang Black Vinegar: This dark, malty vinegar gives Kung Pao sauce its iconic tang. If you don’t have it, substitute equal parts rice vinegar or a 50/50 mix of rice vinegar and balsamic vinegar.
  • Dark Soy Sauce: Used primarily for color and a rich, savory depth. If you don’t have it, simply replace it with an equal amount of regular low-sodium soy sauce.
  • Dried Red Chiles & Szechuan Peppercorns: Whole dried Chinese chiles provide classic Kung Pao heat, while Szechuan peppercorns add a unique citrusy, tongue-tingling spice. Keep the chiles whole for mild heat, or slice them in half for extra spice. You can omit the Szechuan peppercorns if you can’t find them, or swap the dried chiles for a pinch of red pepper flakes.
  • Peanuts: Roasted, unsalted peanuts add that signature Kung Pao crunch. For a nut allergy, swap them with toasted cashews, sunflower seeds, or extra toasted sesame seeds.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks

  • Dry the Cauliflower Completely: After washing your cauliflower, make sure every floret is thoroughly dried with a towel. Excess water on the surface prevents the batter from sticking properly and causes oil to splatter.
  • Keep the Batter Ice-Cold: Use ice-cold sparkling water straight from the fridge. The contrast between freezing-cold batter and scorching-hot oil creates an instant “shock” that seals the coating into a shattering-crisp shell.
  • Don’t Overcrowd the Pot: Fry the cauliflower in 2 or 3 batches. Adding too many florets at once drops the oil temperature quickly, leading to soggy, greasy cauliflower instead of light and crispy batter.
  • Drain on a Wire Rack: Skip the paper towels! Draining fried food on paper towels traps steam underneath, which softens the bottom. A wire cooling rack set over a baking sheet lets air circulate around the cauliflower so every side stays crunchy.
  • Toss Just Before Serving: To preserve that amazing texture, have your cooked Kung Pao glaze ready in the wok and toss in the hot cauliflower right before you are ready to plate and eat.
  • Control the Heat Level: The dried red chiles give the dish its classic look and warm aroma. If you prefer mild heat, keep the dried chiles whole. If you want a fiery kicked-up version, cut a few chiles in half to expose the seeds to the oil!
  • Baking or Air Fryer Alternatives: Don’t want to deep fry? You can bake the battered cauliflower on a lined sheet at 425°F (220°C) for 22–25 minutes, or air fry at 400°F (200°C) for 12–15 minutes until golden brown, flipping halfway through.

👨‍🍳 How to Make Crispy Kung Pao Cauliflower

A person raising a large wooden spoon from a bowl filled with a white batter for deep-frying cauliflower florets.
  1. Step 1: In a large bowl, combine the rice flour, cornstarch, garlic powder, salt, and pepper with the cold sparkling water until a thin batter comes together.
A person using a large wooden spoon to stir cauliflower florets in a large glass bowl filled with a white batter for deep-frying.
  1. Step 2: Toss the cauliflower florets in the batter to fully coat.
A person holding up a small pile of battered and deep-fried cauliflower florets over a skillet filled with hot oil.
  1. Step 3: Working in batches, fry the cauliflower in 350°F oil until golden and crispy, about 5 minutes per batch. Drain on a baking rack in a baking sheet.
A person using a small whisk to combine the ingredients in a glass bowl for a Chinese kung pao sauce on wooden cutting board.
  1. Step 4: In a small glass bowl, whisk the Kung Pao sauce ingredients together until fully combined.
A person using a wooden spoon to stir-fry minced garlic and ginger, as well as chunks of red bell pepper and dried red chiles in hot oil in a large wok on a stovetop.
  1. Step 5: In a wok over medium-high heat, add the oil (2 tbsp) and then stir-fry the peppercorns and chiles for 1 minute. Then add the garlic, ginger, and bell pepper, and stir-fry for another minute.
A person pouring a dark brown sticky sauce into a wok that is filled with stir-fried peppers, garlic, and ginger.
  1. Step 6: Pour in the sauce and cook, stirring often, until thickened, about 1 more minute.
A person using two large wooden spoons to toss deep-fried cauliflower florets in a Chinese kung pao sauce with peppers and peanuts.
  1. Step 7: Turn the heat down and add the cauliflower, peanuts, and most of the scallions. Toss with large wooden spoons until everything is glossy and fully coated.
A person using his fingers to sprinkle strips of scallions over the top of a wok filled with a freshly prepared crispy kung pao cauliflower.
  1. Step 8: Garnish with extra scallions and toasted sesame seeds. Serve at once with steamed rice.

🍽️ How to Serve

  • Over Fluffy Rice: Serve hot over a bed of steamed Jasmine rice, white rice, or brown rice to soak up every drop of that irresistible, sticky Kung Pao glaze.
  • With Fried Rice or Noodles: Elevate your takeout-at-home night by pairing this dish with vegetable fried rice, egg fried rice, or stir-fried Chow Mein noodles.
  • Don’t Skimp on Garnishes: Top generously with sliced green onion tops, extra toasted sesame seeds, and crushed roasted peanuts right before serving for extra color and texture.
  • Low-Carb & Grain-Free: Turn these into delicious Kung Pao Lettuce Wraps! Spoon the cauliflower and peanuts into crisp butter lettuce or romaine cups for a light, low-carb meal.
  • Refreshing Side Dishes: Balance out the rich, spicy flavors with a fresh, crisp side dish like garlic steamed bok choy, sesame cucumber salad, or a simple cabbage slaw.
  • Drink Pairings: Pair with a cold, crisp lager beer, a sparkling water with lime, or an off-dry wine like Riesling or Gewürztraminer, which beautifully complements spicy Chinese dishes!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Crispy Kung Pao Cauliflower in an air fryer?

Yes! While deep-frying provides the absolute best crunch, you can air fry the battered florets at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through until golden brown, before tossing them into the warm glaze.

How do I store and reheat leftover Crispy Kung Pao Cauliflower?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore the original crunch, reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes rather than using the microwave, which will make the coating soft.

Is Crispy Kung Pao Cauliflower gluten-free?

This recipe is naturally almost gluten-free thanks to the white rice flour and cornstarch batter! To make it 100% gluten-free, simply swap the regular soy sauce for Tamari or gluten-free coconut aminos, and ensure your chili garlic sauce is certified gluten-free.

Why did my Crispy Kung Pao Cauliflower turn soft after tossing it in the sauce?

The batter usually loses its crunch if the frying oil wasn’t hot enough, if the florets were drained on paper towels instead of a wire rack, or if they sat in the warm pan for too long. For the best texture, toss the florets in the thickened glaze right before plating!

An overhead view of a black wok that is filled with freshly prepared crispy kung pao cauliflower topped with strips of scallions, dried red chiles, peanuts, and sesame seeds.

🥢 Other Classic Chinese-American Favorite Recipes

Ready to make the best homemade take-out in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A staight-on view of a black shallow bowl filled with a serving of crispy kung pao cauliflower on top of steamed white rice garnished with strips of scallions and toasted sesame seeds.
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5 from 1 vote

Restaurant-Style Crispy Kung Pao Cauliflower

This Crispy Kung Pao Cauliflower features shatteringly crisp, battered florets tossed in a bold, sticky-sweet, and fiery sauce with roasted peanuts and bell peppers. It’s an irresistible, restaurant-quality plant-based dish that rivals your favorite takeout!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 433kcal
Author: Kris Longwell

Equipment

  • 1 Sturdy skillet for deep frying
  • 1 Wok or a large skillet

Ingredients

For the Crispy Batter and Cauliflower

  • oil for frying: peanut, vegetable. about 2 to 3 cups (see NOTES).
  • 1 head cauliflower dried and cut into bite-sized florets
  • ½ cup rice flour
  • ½ cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup sparkling water very cold

For the Kung Pao Sauce

  • ¼ cup soy sauce or low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine or Sherry
  • 2 tablespoon brown sugar dark or light
  • 1 tablespoon black vinegar
  • 1 tablespoon chili garlic sauce or Sriracha
  • 1 teaspoon cornstarch mixed with 2 teaspoon cool water

For the Stir-Fry

  • 2 tbps oil peanut or vegetable
  • 8 – 12 red chiles dried, or fresh
  • 1 teaspoon Szechuan red peppercorns lightly crushed (optional)
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 1 red bell pepper seeded and cut into 1-inch squares
  • 3 green onions cut into 1-inch strips
  • ½ cup roasted peanuts unsalted or salted (your preference)
  • 1 tablespoon toasted sesame seeds for garnish (optional)
  • steamed rice

Instructions

Fry the Cauliflower

  • Add a neutral oil to a sturdy skillet, about halfway up. Heat the oil to 350°F.
    oil
  • Cut the cauliflower into bite-sized florets.
    1 head cauliflower
  • In a large bowl, whisk the rice flour, cornstarch, garlic powder, salt, and pepper together. Slowly add the cold sparkling water and stir with a large wooden spoon until completely combined and resembles a slightly thin pancake batter.
    ½ cup rice flour, ½ cup cornstarch, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¾ cup sparkling water
  • Dip the cauliflower florets into the batter, allowing excess to drip off. Working in batches, carefully lower them into the hot oil – don't overcrowd the pan!
  • Fry each batch for about 4 to 5 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon or spider skimmer to transfer the cauliflower to a wire cooling rack set over a baking sheet.

Stir-Fry

  • In a small bowl, whisk the soy sauce, dark soy sauce, rice wine, brown sugar, black vinegar, chili sauce, and cornstarch slurry until combined. Set aside.
    ¼ cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoon Shaoxing rice wine, 2 tablespoon brown sugar, 1 tablespoon black vinegar, 1 tablespoon chili garlic sauce, 1 teaspoon cornstarch
  • In a wok, over medium-high heat, heat the oil (2 tbsp) until shimmering. Add the peppercorns and chiles, and stir-fry for 1 minute. Stir in the garlic, ginger, and red bell peppers. Stir-fry for another 1 to 2 minutes.
    2 tbps oil, 8 – 12 red chiles, 1 teaspoon Szechuan red peppercorns, 3 cloves garlic, 1 tablespoon ginger, 1 red bell pepper
  • Give the sauce another whisk to combine again. Lower the heat to medium and stir in the sauce, stirring often, until thickened to a velvety sauce, usually only another minute or so. Turn off the heat and add the crispy cauliflower, most of the green onions, and the peanuts. Toss until completely coated and glossy.
    3 green onions, ½ cup roasted peanuts
  • Serve at once with steamed rice, garnished with extra strips of scallions and toasted sesame seeds, if using.
    1 tablespoon toasted sesame seeds, steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Don’t Overcrowd the Pan: Fry the cauliflower in 2 to 3 small batches rather than all at once. Overfilling the skillet or pot drops the oil temperature rapidly, causing the batter to absorb excess oil and become soggy instead of light and crispy.
  • Controlling the Spice Level: You can easily adjust the overall heat! Keep the dried red chiles whole for a mild warmth, or snap a few in half to expose the fiery seeds to the oil. Note that Szechuan peppercorns carry a unique, tongue-tingling “numbing” heat (málà)—lightly crush them to release maximum flavor, or reduce/omit them entirely if you are sensitive to that kind of spice.
  • Serving Tip for Maximum Crunch: For the crispiest results, have your sauce cooked and thickened before the cauliflower finishes frying. Toss the piping-hot cauliflower into the glaze immediately before serving so it doesn’t sit in the liquid and soften.
  • Gluten-Free Adaptation: This batter is naturally gluten-free! Just replace the soy sauces with tamari or gluten-free coconut aminos, and ensure your Shaoxing wine alternative (like dry sherry) is gluten-free.

Nutrition

Calories: 433kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 1456mg | Potassium: 1027mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1879IU | Vitamin C: 239mg | Calcium: 89mg | Iron: 3mg

The Best Weeknight Spaghetti Bolognese

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Turn any busy evening into a cozy Italian feast with this easy Weeknight Spaghetti Bolognese that delivers rich, slow-simmered flavor in just 45 minutes. It comes together effortlessly in one pot and pairs perfectly with a crisp homemade Caesar salad or a fresh chopped Italian salad for the ultimate restaurant-quality dinner at home!

An overhead view of a large skillet that is filled with spaghetti bolognese that is garnished with chopped Italian parsley.
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🥫 The Ingredients

This recipe transforms simple everyday kitchen staples, savory meats, and velvety finishing touches into a deeply rich sauce that tastes like it spent all day simmering on the stove. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for weeknight spaghetti bolognese on a grey wooden background including ground beef, sausage, carrots, celery, onion, garlic, beef broth, tomatoes, tomato paste, red wine, heavy cream, Parmesan cheese, spaghetti, herbs, and spices.

📝 Ingredient Notes and Substitutions

  • The Meat (Beef & Sausage): Using a mix of 80/20 ground beef and Italian sausage adds incredible depth and built-in seasoning. You can use sweet, mild, or hot Italian sausage depending on your spice preference. Substitution: Ground pork or ground turkey can easily be substituted.
  • The Aromatic Base (Soffritto): Finely dicing the onion, carrot, and celery is key, so they melt seamlessly into the sauce to create a sweet, savory base. Time-saving tip: Pulse them together in a food processor a few times to save on chopping!
  • Red Wine: A dry red wine like Cabernet Sauvignon, Pinot Noir, or Chianti adds a wonderful richness. Substitution: If you prefer to cook without alcohol, simply replace the wine with an extra ¼ cup of beef broth plus 1 teaspoon of red wine vinegar or balsamic vinegar to maintain that touch of acidity.
  • San Marzano Tomatoes: Italian San Marzano canned whole tomatoes are naturally sweeter and less acidic than standard tomatoes. Gently crush them by hand or with a potato masher in a bowl before adding them to the pot.
  • Heavy Cream: Just a splash at the end rounds out the tomato acidity and creates a silky, velvety texture. Substitution: Half-and-half or whole milk works well in a pinch, though heavy cream delivers the rich, restaurant-style finish.
  • Parmesan Cheese: For the best texture, always grate your Parmigiano-Reggiano fresh from the block using a Microplane or fine grater. Pre-shredded tub cheese contains anti-caking agents that keep it from melting smoothly into the sauce.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Pasta Bolognese

  • Brown the Tomato Paste: Don’t just dump the tomato paste in with the liquid! Sautéing it directly in the hot rendered fat for 1 to 2 minutes until it darkens to a deep brick-red color caramelizes the natural sugars and locks in a massive umami shortcut.
  • Hand-Crush Whole Tomatoes: Canned whole San Marzano tomatoes yield a much sweeter, fresher flavor than pre-crushed varieties. Pour the tomatoes and juices into a bowl and crush them by hand (or with a potato masher) for a perfectly rustic texture.
  • Save that Pasta Water: Right before draining your spaghetti, scoop out ½ cup of the starchy pasta cooking water. Tossing a splash of this liquid gold into the sauce with the pasta helps emulsify the sauce and coats every single strand of spaghetti evenly.
  • Finish the Pasta IN the Sauce: Never serve plain pasta with a ladle of sauce plopped on top! Transfer your cooked pasta directly into the pot of sauce for the last 1 to 2 minutes of cooking. This allows the hot pasta to absorb the rich flavors instead of just sitting on top of it.
  • Turn Down the Heat Before Adding Dairy: Always lower the burner heat to low before stirring in the heavy cream and grated Parmesan. Gentle heat keeps the dairy smooth and creamy without risk of breaking or curdling.
  • Make It Ahead of Time: Bolognese is one of those dishes that tastes even better the next day after the flavors have had time to meld together in the fridge. It also freezes beautifully for up to 3 months!

👩🏼‍🍳 How to Make Weeknight Spaghetti Bolognese

A person holding a small bowl containing minced garlic over a large silver skillet filled with sautéed onion, carrots, and celery.
  1. Step 1: Sauté the onions, carrots, celery, and garlic in the oil and butter over medium heat until soft, about 5 minutes.
A large silver skillet filled with cooked ground beef and Italian sausage simmering with chopped onion, carrots, and celery.
  1. Step 2: Add the ground beef and sausage and cook until no longer pink. Remove most of the rendered grease.
A person holding a small bowl filled with dried oregano and basil over a skillet filled with simmering ground beef and sausage, mirepoix, and a blob of tomato paste.
  1. Step 3: Stir in the tomato paste, oregano, basil, salt, and pepper, and cook, stirring often for about 3 minutes.
A person pouring red wine from a small glass carafe into a skillet filled with simmering ground beef and sausage with sautéed vegetables.
  1. Step 4: Stir in the red wine and cook for about 1 minute, until most of the wine has evaporated.
A person pouring beef broth from a plastic measuring cup into a skillet filled with a simmering bolognese sauce.
  1. Step 5: Crush the tomatoes into the skillet along with the juice. Stir in the beef stock and simmer for about 15 to 20 minutes.
A person pouring heavy cream from a small bowl into a large skillet filled with a simmering bolognese sauce on a gas stove.
  1. Step 6: Stir in the grated Parmesan cheese and heavy cream.
A person using two wooden spatulas to toss cooked spaghetti noodles with a tomato bolognese sauce in a large skillet on a gas stove.
  1. Step 7: Add the cooked spaghetti and toss to combine. Stir in reserved pasta water, if needed.
A person grating a block of Parmesan cheese on a microplane over a bowl of spaghetti bolognese in a shallow white pasta bowl.
  1. Step 8: Serve at once, garnished with chopped parsley and freshly grated Parmesan cheese.

🍽️ How to Serve

  • The Ultimate Pasta Pairings: While classic spaghetti is a weeknight favorite, this hearty meat sauce is also incredible tossed with wider ribbons of pasta like tagliatelle, fettuccine, or pappardelle. Tubular shapes like rigatoni or penne are also great at catching all that rich meat sauce!
  • Load on the Fresh Garnishes: Serve each bowl steaming hot and finish with an extra shower of freshly grated Parmesan, finely chopped Italian parsley (or freshly torn basil), and a fine crack of freshly ground black pepper. A drizzle of your best extra-virgin olive oil right over the top adds a gorgeous glossy sheen.
  • Warm Crusty Bread (A Must!): Never let a drop of that velvety sauce go to waste! Serve with plenty of warm, crusty Italian bread or homemade garlic bread for mopping up every last bit from the bottom of the bowl (fare la scarpetta style!).
  • Balance with a Crisp Salad: Cut through the rich, savory sauce by pairing it with a bright, crisp side dish. A classic homemade Caesar salad with crunchy croutons or a zesty Italian chopped salad with pepperoncini and a sharp vinaigrette rounds out the meal perfectly.
  • The Perfect Wine Pairing: Pour a glass of the same dry red wine you used to deglaze the pan! A classic Italian Chianti, a smooth Pinot Noir, or a bold Cabernet Sauvignon complements the deep tomato and rich meat flavors effortlessly.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this weeknight spaghetti bolognese ahead of time or freeze it?

Yes! In fact, the sauce tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days, or freeze the sauce for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat before tossing with freshly cooked pasta.

What is the best pasta shape to use for weeknight spaghetti bolognese?

While classic long strands are always a hit, wide ribbons like pappardelle, fettuccine, or tagliatelle offer more surface area for the hearty meat sauce to cling to. Tubular shapes like rigatoni or penne are also fantastic choices because they trap the rich sauce inside every bite.

How can I make weeknight spaghetti bolognese without red wine?

You can easily swap out the alcohol by using an equal amount of additional beef or chicken broth. To replicate the subtle acidity and depth that wine provides, simply add a teaspoon of red wine vinegar or balsamic vinegar to the broth before deglazing the pot.

Can I make a lighter version of weeknight spaghetti bolognese?

Absolutely! You can substitute lean ground turkey or ground chicken for the beef and sausage. For the finish, feel free to swap the heavy cream for whole milk or half-and-half, though keeping a tiny touch of butter at the beginning will help maintain that velvety, restaurant-style texture.

A straight-on view of a shallow white pasta bowl filled with a serving of pasta bolognese next to a stemless glass of red wine.

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An overhead view of a large skillet that is filled with spaghetti bolognese that is garnished with chopped Italian parsley.
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Weeknight Spaghetti Bolgonese

This recipe delivers deep, slow-simmered Italian flavor in just 40 to 45 minutes! This easy Weeknight Spaghetti Bolognese combines savory meat, red wine, a splash of heavy cream, and fresh Parmesan for a restaurant-quality meal that’s perfect for busy evenings.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree
Cuisine: American / Italian
Servings: 6
Calories: 654kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 90% lean
  • ½ lb Italian sausage sweet, mild, or hot
  • salt and pepper
  • 3 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • ¼ cup red wine dry: Cabernet or Chianti
  • 1 28 oz can whole tomatoes with juice, crushed by hand
  • ½ cup beef stock or broth
  • 1 lb spaghetti
  • ¼ cup heavy cream
  • ¼ cup Parmesan cheese freshly grated, plus more for serving
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Bring a pot of salted (about 1 tbsp) water to a boil.
  • Heat the oil and butter over medium heat in a large skillet or Dutch oven.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Add the onion, carrots, and celery, and sauté, stirring often, until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    1 medium onion, 1 medium carrot, 2 stalks celery, 3 cloves garlic
  • Add the ground beef and pork. Break up the meat with a wooden spoon and cook, stirring often, until no longer pink. Drain most of the rendered grease and dispose of it safely.
    1 lb ground beef, ½ lb Italian sausage
  • Stir in 1½ teaspoons salt, 1 teaspoon pepper, the tomato paste, oregano, basil, and red pepper flakes. Cook, stirring often, for 3 minutes.
    salt and pepper, 3 tablespoon tomato paste, 1 tablespoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes
  • Stir in the wine and simmer for 2 minutes, until most of the wine has evaporated.
    ¼ cup red wine
  • Crush the tomatoes into the sauce by hand, and add the juices. Stir in the beef stock and simmer for 15 minutes.
    1 28 oz can whole tomatoes, ½ cup beef stock
  • Add the pasta to the boiling water and cook until al dente, according to the package instructions.
    1 lb spaghetti
  • Stir the heavy cream and grated Parmesan cheese into the meat sauce.
    ¼ cup heavy cream, ¼ cup Parmesan cheese
  • Drain the pasta, saving 1 cup of the pasta water. Add the pasta to the sauce and toss to combine fully. Add a splash of pasta water to loosen the pasta, if desired. Simmer for a couple of minutes.
  • Serve immediately, garnished with chopped parsley, if desired.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Super Quick Shortcut: To simplify prep even further, you can omit the carrots and celery and use 1.5 to 2 lbs of ground beef only (skipping the sausage). While the extra veggies and sausage add classic depth, a beef-and-onion-only base cuts chopping time in half while still delivering a rich, satisfying sauce!
  • Non-Alcoholic Option: If you prefer not to cook with red wine, simply replace it with an equal amount (¼ cup) of additional beef broth mixed with 1 teaspoon of red wine vinegar or balsamic vinegar to provide that essential touch of acidity.
  • Cheese Matters: For the best results, grate your Parmesan fresh from a block using a Microplane or fine grater. Pre-bagged shredded cheese contains anti-caking coatings that prevent it from melting smoothly into the sauce.
  • Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the sauce (without pasta) for up to 3 months. Gently reheat on the stovetop over low heat, splashing in a little water or broth if needed.

Nutrition

Calories: 654kcal | Carbohydrates: 63g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 272mg | Potassium: 742mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2343IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 4mg

Sky-High Flaky Cheddar Biscuits

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There’s nothing quite like a basket of warm, sky-high flaky cheddar biscuits fresh out of the oven to bring everyone running to the kitchen. Towering with tender, buttery layers and packed with rich, sharp cheddar, this easy recipe delivers pure comfort food perfection in every bite.

A close-up view of flaky cheddar biscuits sitting in a row on an oval grey platter with a small bowl of softened butter next to the biscuits.
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🧀 The Ingredients

A clever combination of classic kitchen staples, ultra-cold dairy, and bold, savory seasonings comes together seamlessly to give these biscuits their dramatic rise and irresistible flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for flaky cheddar biscuits on a grey wooden background including flour, buttermilk, butter, shredded cheddar cheese, chives, baking powder, baking soda, and seasonings.

📝 Ingredient Notes and Substitutions

  • All-Purpose Flour: Provides the ideal structure for tall layers. Sub: 1:1 gluten-free baking flour.
  • Frozen Unsalted Butter: The secret to sky-high flaky layers—grate it cold so it steams in the oven. Sub: If using salted butter, reduce added salt by ¼ tsp.
  • Sharp Cheddar Cheese: Freshly shredded block cheese melts much better than pre-bagged cheese. Sub: White cheddar, Gruyère, or Pepper Jack.
  • Whole Buttermilk: Creates a tender crumb and gives the leaveners extra lift. Sub: Mix 1 tablespoon lemon juice or vinegar into whole milk and sit for 5 minutes.
  • Chives & Garlic Powder: Adds savory depth to the dough and glaze. Sub: Green onions or dried chives.
  • Baking Powder & Baking Soda: The ultimate lifting team—ensure both are fresh for maximum rise!
  • Garlic-Butter Glaze: Brushing the warm tops with melted butter and garlic powder gives them an irresistible savory finish.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Cheddar Biscuits

  • Master the “Stack & Press” Technique for Maximum Layers: After pressing your shaggy dough into a rectangle, use a bench scraper to cut it into 4 equal quarters. Stack the squares directly on top of each other, press them down into a new rectangle, and repeat 3 times! This quick laminating process creates dozens of visible, flaky layers that lift sky-high in the oven.
  • Keep Everything Ice Cold: Cold butter is non-negotiable! As the cold fat melts in the hot oven, it creates pockets of steam that push the layers apart. If your kitchen is warm, pop your grated butter back in the freezer for 10 minutes before mixing.
  • Never Twist the Biscuit Cutter: When cutting out your biscuits, press straight down and lift straight up. Twisting the cutter seals the edges of the dough, which traps the steam and stops them from achieving their full height.
  • Bake Them Crowded: Place your biscuits close together on the baking sheet so they are just barely touching. As they bake, they’ll support each other and push upward instead of spreading outward.
  • Work Quickly & Gently: Overworking biscuit dough develops gluten, leading to tough biscuits. Mix until the dough just comes together, and let your bench scraper do the heavy lifting to keep your warm hands off the dough as much as possible.

👩🏼‍🍳 How to Make Sky-High Flaky Cheddar Biscuits

A person lifting a box grater from a wooden cutting board revealing a freshly grated pile of cold butter.
  1. Step 1: Use a box grater to grate 1½ sticks of very cold (frozen) unsalted butter. (Grate ¾ of two sticks).
A person using a pastry bench scraper to transfer chilled grated butter from a small cutting board into a large glass bowl filled with flour, baking powder, and baking soda.
  1. Step 2: In a large bowl, whisk the flour with the baking powder, baking soda, salt, and garlic powder. Scrape the cold, grated butter into the bowl.
A person using his fingers to transfer snipped chives from a small bowl into a large glass bowl containing flour mixed with chilled grated butter and topped with shredded cheddar cheese.
  1. Step 3: Toss the flour with the butter then gently fold in the cheese and chives.
A person using both of his hand to mix cheddar biscuit dough in a glass bowl into a shaggy dough.
  1. Step 4: Make a well in the center of the mixture and pour in the cold buttermilk. Use a spatula and your hands to quickly form it into a shaggy (loose) dough. It will be crumbly, this is normal!
A person using his hands to stack to squares of uncooked flaky cheddar biscuit dough on a floured marble counter.
  1. Step 5: Turn the dough onto a floured surface. Form it into a rectangle, cut it into four squares, and then stack two halves on top of each other. Repeat this two more times, finishing with one rectangle at least one inch (or 1½-inc) in thickness.
A person pressing a round biscuit cutter into a square piece of cheddar biscuit dough on a flour marble counter.
  1. Step 6: Use a biscuit cutter to cut out biscuits. Don’t twist the cutter!
A person holding a baking pan lined with parchment paper and topped with uncooked flaky cheddar biscuits.
  1. Step 7: Place the biscuits on a baking sheet lined with parchment paper.
A pastry brush being used to brush melted butter over the tops of freshly baked flaky cheddar biscuits.
  1. Step 8: Bake for 18 to 24 minutes, until golden and fully cooked. Brush with melted butter and garlic powder as soon as they come out of the oven.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Why aren’t my flaky cheddar biscuits rising as tall as they should?

Warm butter, expired leaveners, or twisting the cutter are usually to blame. Twisting seals the dough edges, trapping steam inside and stopping the rise. Also, ensure your oven is fully preheated!

Can I make flaky cheddar biscuits ahead of time?

Yes! Cut the dough into rounds and freeze them on a baking sheet until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 2 to 3 extra minutes.

What is the secret to getting maximum layers in flaky cheddar biscuits?

Ice-cold ingredients and simple laminating. Cutting the dough into quarters, stacking them, and pressing them flat traps distinct layers of cold fat that expand dramatically in the oven.

How do I store and reheat leftover flaky cheddar biscuits?

Keep them in an airtight container at room temperature for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore their crisp, warm texture.

A person holding a flaky cheddar biscuit that has been cut in half revealing the layers of bread, cheese, and snipped chives.

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Ready to make the best biscuits in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of flaky cheddar biscuits sitting in a row on an oval grey platter with a small bowl of softened butter next to the biscuits.
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5 from 2 votes

Sky-Hight Flaky Cheddar Biscuits

These sky-high cheddar biscuits are towering with buttery, flaky layers, packed with sharp cheese, and finished with a rich garlic-butter glaze. The ultimate crowd-pleasing comfort food side dish!
Prep Time20 minutes
Cook Time20 minutes
Chill/freeze time30 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Servings: 6
Calories: 584kcal
Author: Kris Longwell

Equipment

Ingredients

  • ¾ cup unsalted butter frozen for at least 30 minutes
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1½ cups sharp cheddar cheese freshly grated
  • 2 tablespoon chives finely chopped
  • 1 cup whole buttermilk
  • 2 tablespoon butter melted with a pinch of garlic powder

Instructions

  • Place two sticks of butter in the freezer for at least 30 minutes (you'll only need ¾ of each stick).
    ¾ cup unsalted butter
  • In a large bowl, whisk the flour with the baking powder, baking soda, salt, and garlic powder. Set aside.
    3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon garlic powder
  • Working one stick at a time, grate the frozen butter with the large holes on a box grater. Scrape into the flour mixture. Place the bowl in the freezer while you grate the other ¾ stick of frozen butter. Add this butter to the bowl and toss to combine the cold butter with the flour mixture.
  • Fold the grated cheese and chopped chives into the flour/butter mixture until just combined. Form a well in the center and pour the cold buttermilk into it.
    1½ cups sharp cheddar cheese, 2 tablespoon chives, 1 cup whole buttermilk
  • Preheat your oven to 425°F.
  • Use a wooden spoon to fold it all together until a shaggy (loose) dough forms. Use your hands, but not too much; you don't want to warm the butter. The dough will be very crumbly; this is okay!
  • Turn the dough onto a lightly floured surface and use your hands (as little as possible) to press together a rectangle. Use a bench scraper (or large knife) to cut the rectangle into four squares. Place one square on top of another square, and then do this with the other two squares. Press them into another rectangle. Repeat this two more times. Stack the two rectangles, and gently press down. The dough should be about 1 to 1½ inches thick.
  • Use a biscuit cutter to cut out the biscuits. Don't twist the cutter! Simply press down and then lift the cutter from the dough. You may need to push the biscuit dough out of the cutter. Place the biscuit on a baking sheet lined with parchment paper. Repeat this with the rest of the dough, placing each biscuit almost touching the other biscuits.
  • Bake the biscuits for 18 to 24 minutes, until golden and cooked all the way through. Test the insides of one biscuit at 18 minutes. The taller the biscuits, the longer they will take to fully bake.
  • Meanwhile, melt the 2 tablespoon of butter with a pinch of garlic powder. Remove the biscuits from the oven and immediately brush them with the melted butter. Serve at once!
    2 tablespoon butter

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Bake Close Together for a Straight Rise: Arrange the cut biscuits on the baking sheet so they are almost touching. Supporting each other as they bake forces them to rise straight up into towering layers; if placed too far apart, they tend to lean to the side during the baking process.
  • Keep Ingredients Ice Cold: Frozen butter and cold buttermilk are essential. The cold fat creates steam in the hot oven, which produces distinct, flaky layers.
  • Never Twist the Cutter: Press straight down and lift straight up when cutting out the biscuits. Twisting the cutter seals the edges and stops them from rising fully.
  • Don’t Skip the Stacking Method: Cutting the dough into fourths, stacking the squares, and re-pressing flat 3 times is the secret to getting dozens of visible, sky-high layers.
  • Cheese Tip: Shred your cheddar from a block rather than buying pre-shredded cheese. Pre-bagged cheese has anti-caking coatings that prevent it from melting smoothly into the dough.

Nutrition

Calories: 584kcal | Carbohydrates: 50g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 700mg | Potassium: 308mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1152IU | Vitamin C: 1mg | Calcium: 305mg | Iron: 3mg