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Carnitas Torta (Mexican Pulled Pork Sandwich)

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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

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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 6 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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4.34 from 6 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!

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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

by Leave a Comment

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!

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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 3 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

by 3 Comments

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 2 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

by 6 Comments

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.
Print Recipe
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

by 4 Comments

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.
Print Recipe
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)

by 2 Comments

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)

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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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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!)

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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.
Print Recipe
5 from 1 vote

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 4 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 2 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!)

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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.

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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.

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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.

🇮🇳 More Amazing Indian Recipes

Ready to make a dish that is fit for a king? 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 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

by 2 Comments

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.
Print Recipe
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.

🍝 More Amazing Easy Pasta Recipes

Ready to make the best (and easiest) bolognese 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 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.

🥖 More Delicious Bread Recipes

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

Creamy French Baked Eggs (Oeufs au Plat Bressanne)

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These Creamy French Baked Eggs (Oeufs au Plat Bressanne) epitomize bistro elegance, featuring perfectly set eggs nestled on buttery brioche and bathed in a garlic-infused cream sauce. It is so rich, soul-satisfying, and one of the greatest egg dishes of all time. It’s really that good.

An overhead view of French Baked Eggs with Cream in an oval baking dish topped with snipped chives two glass mugs of coffee and a large silver serving spoon resting nearby.
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🥚 The Ingredients

This dish transforms a handful of rich, high-quality dairy staples and aromatic accents into a velvety, restaurant-quality masterpiece that perfectly balances pure decadence with a bright, sophisticated finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for French Baked Eggs with Cream on a grey wooden background including brioche bread, eggs, cream, butter, garlic vinegar, chives, and seasonings.

👩🏼‍🍳 Ingredient Notes and Substitutions

  • Brioche: Use a thick-cut “Texas toast” style slice (about 1 inch thick). Brioche is ideal because its high egg and butter content creates a custard-like texture when soaked in cream, but Challah or a thick slice of Sourdough are excellent alternatives.
  • Heavy Cream: For the most authentic, velvety sauce, stick with full-fat heavy cream. If you want a slightly tangier profile, you can use Crème Fraîche. Avoid using milk, as it is too thin and won’t thicken properly in the oven.
  • Sherry Vinegar: This is the “secret” to the Bressanne style; it cuts through the richness of the dairy. If you don’t have Sherry vinegar on hand, Red Wine Vinegar or Champagne Vinegar will work perfectly as a substitute.
  • Farm-Fresh Eggs: Since the eggs are the star of the show, use the highest quality you can find. Farm-fresh eggs typically have sturdy, vibrant orange yolks that look stunning against the white cream.
  • Smashed Garlic: We use a smashed whole clove to gently infuse the cream with aromatic flavor without the bitterness of minced garlic bits. If you prefer a milder onion flavor, you can substitute the garlic with a smashed shallot.
  • Butter: European-style butter (like Kerrygold) has a higher fat content and less water, which leads to better toast and a richer sauce.
  • Snipped Chives: These provide a necessary hit of freshness. If you want to lean further into the French bistro vibe, fresh tarragon or chervil also pair beautifully with the cream.

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

🔥 Tips and Tricks for Perfect French Baked Eggs

  • Don’t Skip the Skillet Toast: It might be tempting to just throw the bread in the toaster, but browning the brioche in butter in a skillet creates a golden, crispy “crust.” This acts as a barrier that prevents the bread from becoming soggy once you pour the cream over it.
  • The Ramekin Trick: Instead of cracking the eggs directly onto the cream-soaked toast, crack each egg into a small ramekin or bowl first. This allows you to gently “place” the egg exactly where you want it and ensures you don’t accidentally break a yolk or drop a stray shell into your beautiful cream sauce.
  • The “Wiggle” Test: Every oven is different! To get that perfect runny yolk, start checking the eggs at the 8-minute mark. Gently shake the pan; you want the whites to be opaque and set, but the yolks should still have a distinct “jiggle.”
  • Infuse, Don’t Boil: When simmering the garlic in the cream, keep the heat very low. You want to gently steep the garlic like tea. If the cream boils too vigorously, it can break or reduce too much before it even hits the oven.
  • Warm Your Plates: This is a classic French bistro secret. Because the cream sauce is delicate, it can cool down quickly once plated. Putting your serving plates in a warm oven for a few minutes beforehand keeps the dish piping hot from the first bite to the last.
  • Freshness Matters: Since there are so few ingredients, their quality really shines. Use the best butter and the freshest eggs you can find—your taste buds (and the Loon) will thank you!

👩🏼‍🍳 How to Make Creamy French Baked Eggs with Toast

Two slices of brioche bread toasting in a large black non-stick skillet with melted butter in the pan.
  1. Step 1: Melt the butter over medium heat in a large skillet. Toast the bread slices until golden on both sides. Place in your baking dish.
A small black non-stick skillet partially filled with heavy cream, three smashed cloves of garlic, salt, and cracked black pepper.
  1. Step 2: Add the cream, smashed garlic, and a pinch of salt and pepper to a small saucepan over medium-low heat. Gently simmer for 4 to 5 minutes. Remove the garlic.
A person pouring a small amount of Sherry vinegar into a small skillet filled with a simmering garlic-infused cream sauce.
  1. Step 3: Stir a splash of Sherry vinegar into the cream.
A person using a small ladle to slather on a garlic-infused cream sauce over two slices of toasted Brioche bread sitting side by side in an oval baking dish.
  1. Step 4: Spoon about 1 tablespoon of the cream over the tops of the toast in the baking dish.
A person holding a small glass bowl with a whole egg in over two slices of bread the resting in a cream sauce with uncooked whole eggs on top of each slice.
  1. Step 5: Crack the eggs into a small bowl or ramekin and gently transfer them to the tops of the toast. Making a divot with the back of a spoon in the bread to help keep the eggs from sliding off.
A person using his fingers to sprinkle chopped chives over two French Baked Eggs with Cream in an oval baking dish.
  1. Step 6: Bake at 375°F for 10 minutes for a runny yolk, or 14 minutes for a set yolk. Garnish with plenty of snipped chives and serve at once.

🍽️ How to Serve

  • Choose Your Presentation: For a polished look, use a wide spatula to carefully lift the cream-soaked toast onto individual pre-warmed plates. Alternatively, for a rustic “bistro” feel, you can bake the portions in individual baking dishes or small cast-iron skillets and serve them directly from the oven, which keeps the dish hot and eliminates the need for transferring.
  • Don’t Leave the Sauce Behind: Use a spoon to drizzle any remaining cream from the baking dish directly over the eggs and into the nooks and crannies of the toast.
  • The Final Garnish: Top the dish with a generous amount of freshly snipped chives and a pinch of flaky sea salt (like Maldon) to make the flavors pop.
  • Balance with a Green Salad: Because this dish is incredibly rich, it is traditionally served with a simple salade verte (green salad).
  • Add a Side of Fruit: A small bowl of fresh berries or sliced melon provides a sweet, refreshing contrast to the savory, garlicky cream.
  • Brunch Pairings: Complete the bistro experience with a bold French Press coffee or a crisp, bubbly Mimosa to cut through the decadence of the dish.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare French Baked Eggs with Cream ahead of time?

This dish is best enjoyed immediately while the yolks are liquid and the bread is perfectly toasted. However, you can save time by infusing the garlic into the dairy and toasting your bread slices a few hours in advance; just assemble and pop them in the oven right before you are ready to serve.

What is the best type of bread to use for French Baked Eggs with Cream?

A thick-cut brioche is the gold standard because its high butter content creates a luxurious, custard-like texture once it soaks up the sauce. If that isn’t available, a sturdy loaf of challah or a thick slice of rustic sourdough will also provide a wonderful base for the dish.

How do I ensure the yolks stay runny in French Baked Eggs with Cream?

The key is to use the “jiggle test” around the 8-minute mark of baking. Once the whites are opaque and no longer translucent, give the pan a gentle shake; if the centers still have a slight wiggle, they are perfectly cooked and ready to be removed from the heat.

Can I add other ingredients to French Baked Eggs with Cream?

Absolutely! While the classic version is divine on its own, you can easily customize it by adding a layer of sautéed spinach, shredded Gruyere, crispy prosciutto, or even a few sautéed mushrooms onto the toast before adding the liquid and the eggs.

A close-up view of two French baked eggs in cream in an oval baking dish with part of the toast missing with egg yolk running throughout the dish.

☀️ More Amazing Recipes Starring Eggs

Ready to make the best egg dish this side of Paris? 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 French Baked Eggs with Cream in an oval baking dish topped with snipped chives.
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Creamy French Baked Eggs with Toast

Experience the ultimate French brunch with these decadent Oeufs au Plat Bressanne. Thick, buttery brioche is bathed in a garlic-infused cream sauce and baked with farm-fresh eggs for a sophisticated, soul-satisfying dish that is as easy to make as it is impressive to serve.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast / Brunch
Cuisine: French
Servings: 2
Calories: 450kcal
Author: Kris Longwell

Equipment

  • Large skillet for toasting bread
  • Small saucepan for simmering the cream
  • baking dish or individual dish

Ingredients

  • 2 tablespoon butter
  • 2 slices Brioche bread or sourdough – thick slices, if possible
  • ½ cup heavy cream
  • 1 clove garlic smashed
  • salt and pepper
  • ½ teaspoon Sherry vinegar
  • 4 large eggs preferably farm fresh
  • ¼ cup chives snipped

Instructions

  • Preheat the oven to 375°F.
  • Melt the butter in a large non-stick skillet. Add the bread slices and move them around to soak up some of the butter. Toast until golden brown on the bottom. Flip the slices and move them around to soak up the rest of the butter. Toast until golden and toasty on both sides. Place them side-by-side in the baking dish.
    2 tablespoon butter, 2 slices Brioche bread
  • In a small saucepan over low heat, combine the heavy cream and smashed garlic with a pinch of salt and pepper. Let it simmer very gently for 3 to 5 minutes. Turn the heat off and stir in the Sherry vinegar.
    ½ cup heavy cream, 1 clove garlic, salt and pepper, ½ teaspoon Sherry vinegar
  • Spoon about 1 tablespoon of the cream over the top of each slice of toast. Carefully pour the cream around the sides of the toast.
  • Working one egg at a time, crack the eggs into a small bowl. Use the back of a spoon to make a small divot on one half of the toast. Gently transfer the egg into the divot, using the spoon to help the yolk stay on the toast. The whites will fall off the side of the toast. Repeat with the remaining eggs and toast. Sprinkle salt and pepper over the tops of the eggs.
    4 large eggs
  • Carefully place the dish in the oven. Bake 10 minutes for runny yolks, 14 minutes for set yolks (jammy). Remove from the oven and top with a healthy mound of chives.
    ¼ cup chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Perfect Transfer: To serve, use a wide, flat spatula to lift the cream-soaked toast from the baking dish carefully. Be sure to support the entire bottom of the bread slice to keep the eggs stable and secure as you move them to your serving plate. Or, serve them in individual casserole dishes (see blog post for the link). 
  • The Sliding Egg: If an egg happens to slide off the toast and into the pool of cream before baking, don’t panic! Simply use a spoon to gently nudge it back onto the bread. To prevent this, you can use the back of a spoon to press a small “nest” or indentation into the center of the toast before adding the eggs to help them stay in place.
  • Watch the Clock: Oven temperatures can vary significantly. Start checking your eggs at the 8-minute mark; you are looking for opaque, set whites and a distinct “jiggle” in the yolk for that perfect runny consistency.
  • Don’t Waste the Sauce: That garlic-infused cream in the bottom of the dish is liquid gold! Be sure to spoon every last drop over the plated toast before serving.
  • Vinegar is Key: While it might seem unusual for breakfast, the small splash of Sherry vinegar is essential. It provides the necessary acidity to “cut” through the richness of the heavy cream and butter, balancing the dish perfectly.
 

Nutrition

Calories: 450kcal | Carbohydrates: 3g | Protein: 15g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 469mg | Sodium: 249mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1982IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg

The Best Homemade Peach Ice Cream

by 5 Comments

Nothing says summer quite like a big scoop of this ultra-creamy, old-fashioned peach ice cream made with sun-ripened fruit straight from the farmer’s market. It’s a nostalgic, “Loon-approved” dessert that perfectly captures the essence of the season in every single velvety, fruit-filled bite.

A straight-on view of several scoops of homemade peach ice cream with a couple of peach slices all in a white ice cream bowl.
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🍑 The Ingredients

We’ve combined a decadent, French-style custard with sun-ripened summer fruit and a few aromatic flavor-boosters to create a dessert that is as rich as it is refreshing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade peach ice cream on a grey wooden background including chopped fresh peaches, egg yolks, heavy cream, milk, lemon juice, vanilla extract, sugar, salt, and almond extract.

📝 Ingredient Notes and Substitutions

  • Fresh Peaches: For the best flavor, use very ripe, fragrant peaches; if fresh peaches are not in season, you can use frozen peaches (thawed and drained), though the flavor won’t be quite as vibrant.
  • Heavy Cream and Whole Milk: This combination provides the ideal fat content for a premium mouthfeel; you can substitute half-and-half for a lighter version, but the ice cream will be less creamy and may develop more ice crystals.
  • Egg Yolks: These create a rich, French-style custard base; if you prefer a “Philadelphia-style” ice cream, you can omit the eggs and the cooking process, but the result will be less dense and velvety.
  • Sugar: Granulated sugar is essential for both sweetness and texture; for an even smoother scoop, you can replace 2 tablespoons of the sugar with light corn syrup to help prevent ice crystals.
  • Almond Extract: This is our “secret ingredient” that enhances the natural stone-fruit flavor of the peaches, but it can be omitted or replaced with a touch of ground cinnamon if you prefer.
  • Vanilla: We love using vanilla bean paste for those beautiful black flecks, but a high-quality pure vanilla extract works perfectly as well.
  • Lemon Juice: This provides a necessary hit of acidity to brighten the fruit and helps prevent the chopped peaches from browning during the maceration process.
  • Kosher Salt: A pinch of salt is crucial to balance the sweetness and deepen the overall flavor profile of the dairy.

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

📌 Tips and Tricks for Perfect Peach Ice Cream

  • Don’t Skip the Maceration: Soaking the peaches in sugar and lemon juice isn’t just for flavor; it draws out the excess water. This ensures your fruit chunks stay soft and jammy rather than freezing into hard, flavorless ice cubes.
  • The “Spoon Test” for Custard: To know when your custard is perfectly thickened, dip a wooden spoon into the mixture and run your finger across the back. If the trail stays clean and doesn’t fill back in, it’s ready to be removed from the heat.
  • Strain for Perfection: Always pour your hot custard through a fine-mesh sieve. This catches any tiny bits of cooked egg, ensuring your finished ice cream has a professional, velvety-smooth mouthfeel.
  • Chill the Base Thoroughly: For the best results, your custard should be “fridge-cold” before it hits the ice cream maker. A cold base churns faster, which creates smaller ice crystals and a much creamier texture.
  • Manage Your Ice and Salt: When using an old-fashioned 6-quart maker, keep an eye on the ice level as it churns. As the ice melts, the level will drop; keep it topped off and ensure you’re using plenty of rock salt to keep the temperature low enough to freeze the cream.
  • Add Fruit at the Very End: Only fold in your peach chunks during the last few minutes of churning or by hand after the machine stops. This prevents the fruit from being pulverized by the dasher and keeps those beautiful chunks intact.

👩🏼‍🍳 How to Make Peach Ice Cream Custard

A person holding a small bowl of sugar in one hand and another small bowl filled almond extract in the other hand, both over a larger glass bowl filled with fresh, chopped peaches.
  1. Step 1: Add the chopped peaches to a bowl and stir in the sugar and almond extract. Let it rest 1 to 4 hours.
A person using a wooden spoon to stir cream and sugar in a large pot on a gas stove.
  1. Step 2: Stir the heavy cream, milk, and sugar in a pot over medium heat until combined and just starting to bubble and simmer.
A person using a spatula to press on macerated peaches in a sieve with the juices running into a glass bowl beneath.
  1. Step 3: Strain the peaches through a sieve into a bowl.
A person using a whisk to vigorously stir warm cream into egg yolks in a large glass bowl on a wooden cutting board.
  1. Step 4: Whisking constantly, ladle two cups of the hot cream into the egg yolks.
A person using a wooden spoon to stir a warm vanilla custard in a large pot on a gas stove.
  1. Step 5: Add the tempered eggs back into the pot with the warm cream and simmer over low heat until the back of a wooden spoon is coated.
A person pouring vanilla custard from a large pot through a fine-mesh sieve into a large glass bowl on a wooden cutting board.
  1. Step 6: Strain the custard through a fine-mesh sieve into a large glass bowl.

Expert Tip: The Secret to a Silky Custard

When tempering your egg yolks, stability and control are your best friends. Place your mixing bowl on a damp kitchen towel to keep it from sliding on the counter, then use a ladle to slowly drizzle the hot cream into the yolks while whisking vigorously with your other hand.

This gradual temperature increase is the only way to ensure a perfectly smooth, velvety base without any accidental “scrambled eggs” in your dessert!

👨‍🍳 How to Churn and Freeze Peach Ice Cream

A person pouring the juice from macerated peaches from a glass bowl into another glass bowl filled with a warm vanilla custard.
  1. Step 1: Stir the peach “syrup” and the vanilla extract into the warm custard.
A person holding the sides of a large glass bowl that is filled with warm peach and vanilla custard with plastic wrap resting on the surface of the custard in the bowl.
  1. Step 2: Press plastic wrap on the surface of the custard and chill for 4 hours or up to 24 hours.
A person pouring chilled homemade peach ice cream custard from a large glass bowl into a metal ice cream canister on a kitchen counter.
  1. Step 3: Pour the chilled custard into the canister of your ice cream maker.
A person transferring rock salt from a small plastic measuring cup into an electric ice cream make that is partially filled with ice.
  1. Step 4: Churn according to the manufacturer’s instructions for 30 minutes.
A person transferring chunks of macerated peaces into a canister that is partially filled with freshly churned peach ice cream custard.
  1. Step 5: Stir the reserved peaches into the churned custard.
A person pouring soft, churned homemade peach ice cream from an ice cream canister into an oval ice cream container.
  1. Step 6: Transfer to a container and freeze for at least 6 hours, or even better, overnight.

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen fruit to make Homemade Peach Ice Cream?

Yes, you certainly can! Just make sure to thaw and drain them thoroughly before starting the process to avoid adding too much extra liquid to the base.

Why did my Homemade Peach Ice Cream turn out icy instead of creamy?

This usually happens if the base wasn’t chilled long enough before churning or if the fruit wasn’t properly macerated. Drawing the moisture out of the slices with sugar ensures they stay soft and jammy once frozen.

How should I store Homemade Peach Ice Cream to keep it fresh?

Place it in an airtight container and press a piece of parchment or wax paper directly onto the surface. This creates a barrier against the air, which helps prevent those pesky crystals from forming on top.

Do I need a specific type of machine to make this Homemade Peach Ice Cream recipe?

While we love using an old-fashioned 6-quart electric maker for large batches, a standard 1.5-quart automatic countertop model works just as well. Simply ensure you don’t overfill the canister, as the mixture needs room to expand as it freezes.

A close-up view of several scoops of homemade peach ice cream with a couple of peach slices all in a white ice cream bowl.

🍦 More Classic Ice Cream Recipes

Ready to make the best peach ice cream this side of Georgia? 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 white ice cream bowl filled with several scoops of homemade peach ice cream with a orange checkered napkin nearby.
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5 from 3 votes

The Best Homemade Peach Ice Cream

Experience the ultimate summer treat with this ultra-creamy Homemade Peach Ice Cream, featuring a rich, old-fashioned custard base and sun-ripened farmer's market peaches. It’s a decadent, fruit-forward dessert that perfectly captures the nostalgia and flavor of the season in every velvety scoop!
Prep Time45 minutes
Cook Time15 minutes
Churning and Chilling8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 484kcal
Author: Kris Longwell

Equipment

Ingredients

For the Macerated Peaches

  • 4 cups peaches fresh, peeled and roughly chopped, or frozen (and thawed)
  • ½ cup sugar
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon almond extract

For the Custard Base

  • 4 cups heavy cream
  • 2 cups whole milk
  • 1½ cups sugar divided
  • 8 large egg yolks
  • 1 tablespoon vanilla extract
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, combine the chopped peaches, ¼ cup sugar, lemon juice, and almond extract. Stir well and let sit at room temperature for at least 1 hour (or in the fridge for up to 4 hours).
    4 cups peaches, ½ cup sugar, 1 tablespoon lemon juice, ½ teaspoon almond extract
  • In a large sturdy saucepan or Dutch oven, combine the heavy cream, whole milk, and sugar (1 cup). Heat over medium heat, stirring occasionally, until the mixture reaches a bare simmer (don't let it come to a rolling boil).
    4 cups heavy cream, 2 cups whole milk, 1½ cups sugar
  • While the cream is heating, whisk the egg yolks with the remaining ½ cup sugar in a large heat-proof bowl until pale and slightly thickened, about 1 to 2 minutes.
    8 large egg yolks
  • Slowly ladle about 1½ to 2 cups of the hot cream mixture into the egg yolks, whisking constantly to "temper" the eggs. Once combined, slowly pour the egg mixture back into the saucepan with the rest of the cream. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Don't bring it to a boil.
  • Strain the custard through a fine-mesh sieve into a clean bowl.
  • Strain the macerated peaches into a bowl and then transfer the liquid to the custard along with the vanilla extract and salt. Stir to combine. Cover the surface of the custard with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or even better, overnight.
    1 tablespoon vanilla extract, ½ teaspoon Kosher salt
  • Pour the cold custard into the canister of your ice cream maker. Follow the manufacturer's instructions for churning the ice cream. Churn for 30 minutes. Remove the lid and stir in the reserved peaches (drain them again if more liquid has accumulated). Transfer to ice containers or freezer-safe containers and freeze for 4 to 6 hours, or even better, overnight.
  • Let the ice cream sit out at room temperature for 20 minutes before scooping, if frozen solid.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Easy Peeling: To peel your peaches quickly, score a small “X” on the bottom of each fruit and drop them into boiling water for 30–60 seconds. Immediately transfer them to an ice bath, and the skins will slip right off.
  • The Syrup: Don’t discard the leftover peach syrup after straining! It is liquid gold—drizzle it over the finished scoops, stir it into iced tea, or use it as a sweetener for summer cocktails.
  • Storage: To prevent freezer burn, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid of your container. This keeps the texture smooth and crystal-free.
  • Ripening is Key: While it’s tempting to eat it right out of the churn, the texture is best after “ripening” in the freezer for at least 4–6 hours. This allows the flavors to fully develop and the ice cream to reach the perfect scooping consistency.
  • Scaling: This recipe is designed for a large 4-to-6-quart ice cream maker. If you are using a standard 1.5-quart countertop model, you can easily halve all the ingredients to fit your machine.

Nutrition

Calories: 484kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 217mg | Sodium: 146mg | Potassium: 215mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1563IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

by 6 Comments

These Fresh Salmon Cakes redefine comfort food by using roasted salmon fillets to achieve a buttery, flaky texture that is perfectly complemented by a crispy Panko crust. Topped with a zesty Lemon-Dill and Caper Aioli, this dish delivers a sophisticated balance of flavors that makes any weeknight dinner feel like a special occasion.

A close-up view of five freshly prepared fresh salmon cakes next to a small bowl holding Lemon-Dill and Caper Aioli.
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🐠 The Ingredients

This dish pairs succulent, oven-roasted seafood with a vibrant blend of sautéed aromatics and a handcrafted, citrus-forward sauce to create a refined balance of flaky texture and bright, coastal flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Fresh Salmon Cakes with Lemon-Dill Aioli on a grey wooden background including fresh salmon, breadcrumbs, bell peppers, shallots, an egg, butter, celery, Dijon mustard, oil, aioli, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Fresh Salmon: Roasting fresh fillets provides a buttery, flaky texture that canned salmon simply can’t match; however, you can use high-quality canned salmon or even leftover cooked salmon in a pinch.
  • Panko Breadcrumbs: These Japanese-style crumbs give the cakes their signature “crunch,” but you can substitute them with standard breadcrumbs or crushed saltine crackers if necessary.
  • The Aromatics: Shallots, red bell pepper, and celery add a subtle sweetness and texture; if shallots aren’t available, finely minced red or yellow onion works perfectly.
  • Old Bay Seasoning: This provides a classic coastal flavor profile; if you don’t have it on hand, a blend of paprika, celery salt, and a pinch of cayenne pepper is a great alternative.
  • The Binder: Using a few tablespoons of the prepared Lemon-Dill and Caper Aioli inside the mixture is a secret trick for extra moisture and flavor; if you haven’t made the sauce yet, plain mayonnaise and a dash of lemon juice will work.
  • Fresh Parsley: Italian flat-leaf parsley adds a bright, clean finish; you can swap this for fresh chives or even a little extra dill to echo the flavors in the sauce.
  • Vegetable Oil: With its neutral flavor and high smoke point, it is ideal for achieving a golden-brown sear. Alternatively, you can use light olive oil or add a pat of butter to the pan for extra richness.
  • Lemon-Dill and Caper Aioli: This zesty, herb-infused sauce acts as both a flavor-packed binder and the perfect creamy topping; if you’re short on time, a high-quality store-bought tartar sauce or remoulade is an easy alternative.

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

🔥 Tips and Tricks for Perfect Salmon Cakes

  • Don’t Overcook the Salmon: Roast the fillets until they are just opaque and flake easily with a fork. Since they will be cooked again in the skillet, keeping them moist during the initial roast ensures the final cakes don’t turn out dry.
  • Keep it Chunky: When flaking the roasted salmon, leave it in bite-sized pieces rather than mashing it into a paste. This creates a much more gourmet, “meaty” texture that highlights the fresh fish.
  • The Power of the Chill: Do not skip the 30-minute refrigeration step after shaping the patties. This allows the binders to set, ensuring the cakes hold their shape and don’t fall apart when you flip them in the pan.
  • Sauté Your Aromatics: Always cook your shallots, peppers, and celery until soft before adding them to the salmon mixture. This mellows their flavor and ensures you don’t have crunchy bits of raw vegetable inside a tender fish cake.
  • Achieving G.B.D.: To get that “Golden Brown and Delicious” crust, make sure your oil is shimmering and hot before adding the cakes. Avoid crowding the pan, as this can lower the temperature and lead to steaming rather than searing.
  • Fold, Don’t Stir: Use a rubber spatula to gently fold the ingredients together. Over-mixing can break down the salmon flakes and make the cakes dense instead of light and airy.
  • Uniform Size: Use a measuring cup or a large ice cream scoop to portion out the mixture. This ensures all your salmon cakes are the same size and will cook evenly at the same rate.

👩🏼‍🍳 How To Make Fresh Salmon Cakes with Aioli

A person using a whisk to combine all the components of Lemon-Dill and Caper Aioli in a glass bowl on a wooden cutting board.
  1. Step 1: Add all of the aioli ingredients to a bowl and whisk to combine. Cover and chill for at least 30 minutes.
A person using two forks to tear baked seasoned salmon into chunks on a half sheet pan that has been lined with a silicon mat.
  1. Step 2: Brush the salmon with oil and season with salt and pepper. Roast at 350°F for 15 minutes. Gently flake the salmon with two forks.
A person sautéing chopped red bell peppers, celery, and shallots in oil in a small saucepan on a gas stove.
  1. Step 3: In a medium skillet, sauté the shallots, bell peppers, and celery in the butter over medium heat until soft, about 4 to 5 minutes.
A person using a large wooden spatula to mix all the components for fresh salmon cakes in a large glass bowl on a wooden cutting board.
  1. Step 4: Let the salmon and veggies cool, then add them to a large bowl along with ¼-cup of Panko, egg, aioli, Dijon, parsley, and seasonings. Gently stir until combined.
A person holding a plate filled with three uncooked fresh salmon cakes on a cutting board.
  1. Step 5: Shape the cakes into patties, dredge them through Panko breadcrumbs, cover with plastic wrap, and chill for 30 minutes.
A close-up view of three fresh salmon cakes being lightly fried in vegetable oil in a black large skillet on a gas stove.
  1. Step 6: Working in batches, fry them in the vegetable oil until golden brown all over, about 4 to 5 minutes per side. Let drain on paper towels.

Expert Tip: Choosing the Best Salmon

For the best results, look for high-quality, wild-caught salmon such as King (Chinook), Sockeye, or Coho, which offer a robust flavor and a beautiful natural color.

If you prefer a milder taste and a higher fat content that ensures an incredibly moist cake, sustainably raised Atlantic salmon is an excellent alternative. Whichever variety you choose, ensure the fillets are firm to the touch and have a clean, fresh scent—starting with the best possible fish is the key to a truly gourmet salmon cake.

🍽️ How to Serve

  • The Signature Sauce: Serve the cakes warm with a generous dollop of the Lemon-Dill and Caper Aioli right on top or in a small ramekin on the side for dipping.
  • Over a Bed of Greens: For an elegant lunch or light dinner, place two salmon cakes over a nest of fresh arugula or baby spinach tossed in a light lemon vinaigrette. The peppery greens perfectly complement the rich fish.
  • Classic Seafood Sides: Pair these cakes with crispy roasted potatoes, steamed asparagus, or a light wild rice pilaf to create a hearty, well-rounded “bistro-style” meal.
  • As an Elegant Appetizer: Form the mixture into smaller, bite-sized patties to serve as a sophisticated starter for a dinner party. They look beautiful arranged on a platter with a small sprig of dill on each.
  • The Finishing Touches: Always provide extra fresh lemon wedges for squeezing over the cakes just before eating; the hit of fresh acid wakes up all the savory flavors in the salmon.
  • A Gourmet Sandwich: For a fun twist, serve a salmon cake on a toasted brioche bun with a layer of the aioli, sliced tomato, and crisp lettuce for the ultimate elevated fish sandwich.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Fresh Salmon Cakes with Lemon-Dill Aioli in advance?

Yes, you can assemble the patties and store them in the refrigerator for up to 24 hours before cooking. This actually helps the ingredients bind together, making them much easier to handle during the searing process.

Is it possible to bake Fresh Salmon Cakes with Lemon-Dill Aioli instead of pan-frying them?

While pan-searing provides the most iconic golden-brown crust, you can cook them in a 400°F oven for about 15 to 20 minutes. Just be sure to lightly brush the tops with a little oil or melted butter to help them achieve a nice color.

Why do my Fresh Salmon Cakes with Lemon-Dill Aioli sometimes fall apart in the pan?

This usually happens if the mixture is too wet or hasn’t been chilled long enough. Ensure you follow the refrigeration step for at least 30 minutes, which allows the egg and breadcrumbs to set firmly and hold the fish together.

Can you freeze Fresh Salmon Cakes with Lemon-Dill Aioli for later use?

Absolutely! Place the uncooked patties on a parchment-lined tray and freeze until solid, then transfer them to a freezer-safe bag for up to three months. Simply thaw them in the refrigerator overnight before cooking as directed.

A close-up view of a half-eaten Salmon Cake topped with a smear of Lemon-Dill Aioli on a white plate with another salmon cake in the background.

🎣 More Amazing Salmon Recipes

Ready to make the best salmon dish this side of the Pacific? 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 five freshly prepared fresh salmon cakes next to a small bowl holding Lemon-Dill and Caper Aioli.
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5 from 3 votes

Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

These Fresh Salmon Cakes feature succulent, oven-roasted fillets and a perfectly crispy Panko crust for a gourmet take on a classic favorite. Paired with a zesty, handcrafted Lemon-Dill and Caper Aioli, they offer a sophisticated balance of buttery texture and bright, coastal flavor in every bite.
Prep Time20 minutes
Cook Time25 minutes
Chill time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 4
Calories: 512kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet for sautéing
  • 1 Large skillet for lightly frying

Ingredients

  • 1½ cups lemon-basil and caper aioli
  • 1½ lbs salmon fresh fillet, skin removed
  • 2 tablespoon olive oil
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 1 medium shallot finely chopped
  • 1 medium red bell pepper seeded and finely chopped
  • 2 stalks celery finely chopped
  • 2 cups Panko breadcrumbs divided
  • 1 large egg lightly beaten
  • 2 tablespoon prepared aioli
  • 1 tablespoon Dijon mustard
  • ¼ cup Italian parsley chopped
  • 1 tablespoon Old Bay seasoning
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • vegetable oil for frying
  • lemon wedges for serving

Instructions

Do Ahead

  • Prepare the Lemon-Dill and Caper Aioli. Cover with plastic wrap and chill for at least 30 minutes or up to 24 hours.
    1½ cups lemon-basil and caper aioli

Make the Salmon Cakes

  • Preheat oven to 350°F.
  • Place the salmon on a baking sheet lined with parchment paper or a silicone mat. Brush olive oil over the tops of the salmon and season liberally with salt and pepper. Roast the salmon for 13 to 15 minutes until opaque. Remove from the oven and flake it apart with two forks. Let cool.
    1½ lbs salmon, 2 tablespoon olive oil, salt and pepper
  • Meanwhile, heat the butter (2 tbsp) in a medium skillet over medium heat. Add the shallots, bell peppers, and celery, and sauté, stirring often, until soft, about 4 to 5 minutes. Transfer to a bowl and allow to cool for about 15 minutes.
    2 tablespoon unsalted butter, 1 medium shallot, 1 medium red bell pepper, 2 stalks celery
  • In a large bowl, add the salmon and the sautéed veggies. Add ¼ cup of the Panko, egg, aioli (2 tbsp), Dijon, parsley, Old Bay seasoning, salt, and pepper. Use a large wooden spoon or spatula to gently mix until completely combined.
    2 cups Panko breadcrumbs, 1 large egg , 2 tablespoon prepared aioli, 1 tablespoon Dijon mustard, ¼ cup Italian parsley, 1 tablespoon Old Bay seasoning, ¾ teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the rest of the Panko (about 1½ cups) in a shallow bowl or plate. Form 6 patties in your hands, about 1 to 1½ inches thick. Dredge each one through the Panko on each side. Place patties on a plate or platter, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Add about 1 inch of vegetable oil to a sturdy skillet. Heat over medium-high heat. Once the oil is shimmering (about 350°F), and working in batches, carefully add the salmon cakes to the oil. Fry for about 3 to 5 minutes per side, until deeply golden on both sides. Drain on paper towels.
    vegetable oil
  • Serve warm with lemon wedges and plenty of the aioli.
    lemon wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fresh is Best: For the ultimate texture, use fresh salmon fillets roasted until just opaque. If you have leftover cooked salmon, that works beautifully too—just ensure you flake it gently to keep those nice, meaty chunks intact.
  • The Chill Factor: Do not skip the 30-minute refrigeration step after shaping your patties. This is the secret to ensuring the cakes hold their shape and don’t fall apart when they hit the hot skillet.
  • The Secret Binder: Using a few tablespoons of the prepared Lemon-Dill and Caper Aioli inside the salmon mixture adds a layer of moisture and seasoning that takes these cakes to the next level.
  • Perfect Searing: Use a neutral oil with a high smoke point for frying. For that extra “bistro” flavor and a beautiful golden color, add a small pat of butter to the oil once it’s hot, just before adding the cakes to the pan.
  • Don’t Overcrowd: Fry the cakes in batches if necessary. Overcrowding the pan drops the oil temperature, which can lead to the cakes absorbing too much oil and becoming soggy rather than crispy.
  • Storage & Reheating: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispy crust, reheat them in a 350°F oven or an air fryer until warmed through.

Nutrition

Calories: 512kcal | Carbohydrates: 26g | Protein: 40g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 811mg | Potassium: 1084mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1678IU | Vitamin C: 44mg | Calcium: 115mg | Iron: 4mg

Lemon-Dill and Caper Aioli

by 2 Comments

This Lemon-Dill and Caper Aioli is a vibrant, creamy sauce that perfectly balances bright citrus with the briny pop of fresh capers. It is the ideal finishing touch for everything from crispy salmon cakes to roasted vegetables, adding an effortless touch of gourmet flair to your favorite home-cooked meals.

A spoon being used to hold up a serving of Lemon-Dill and Caper Aioli over a small jar containing the same with half of a lemon, dill sprigs, and capers nearby.
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🧄 The Ingredients

This aioli begins with a velvety, handcrafted base that is layered with fresh aromatics and briny, citrus-forward notes to create a sophisticated and multi-dimensional flavor profile. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Lemon-Dill and Caper Aioli on a grey wooden background including mayonnaise, Dijon mustard, capers, lemon juice, garlic, fresh herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Mayoannaise Base: For a perfect emulsion, ensure your eggs are at room temperature; if you’re short on time, you can substitute the homemade base with 1 cup of high-quality store-bought mayonnaise.
  • Fresh Dill: Fresh is essential for that signature bright, grassy flavor, but you can swap it for fresh flat-leaf parsley or chives for a different herbal profile.
  • Capers: Small non-pareil capers are preferred for their delicate texture, though finely chopped green olives or cornichons make a great substitute for that briny, salty “pop.”
  • Dijon Mustard: This adds a smooth tang and helps stabilize the sauce; stone-ground mustard can be used if you prefer a heartier texture and a bit more heat.
  • Garlic: Freshly minced garlic provides a sharp, savory depth, but you can substitute it with roasted garlic for a milder, sweeter finish.
  • Lemon Juice: Always use freshly squeezed juice for a clean, vibrant acidity that perfectly cuts through the richness of the oil.

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

📌 Tips and Tricks for Perfect Homemade Aioli

  • Temperature is Key: For a foolproof emulsion, ensure your eggs are at room temperature. Cold eggs are more likely to separate, while room-temperature proteins bind more easily with the oil, resulting in a thick, velvety finish.
  • Slow and Steady: When creating the mayo base, add your oil in a very slow, thin stream while the blender or whisk is moving. Incorporating the oil too quickly is the most common reason an aioli fails to thicken.
  • The Microplane Secret: To avoid biting into a sharp piece of raw garlic, use a microplane to grate the garlic into a fine paste. This allows the flavor to “melt” into the sauce evenly.
  • Let it Rest: While you can serve it immediately, the flavors truly develop after chilling in the refrigerator for at least 30 minutes. This gives the dill and garlic time to infuse the creamy base fully.
  • Control the Salt: Always rinse and pat your capers dry before chopping them. This removes excess brine, allowing you to control the saltiness of the final sauce with your own seasoning.
  • Adjusting Consistency: If the aioli becomes too thick after chilling, simply whisk in a teaspoon of warm water or a little extra lemon juice to thin it out to your desired consistency.
  • Storage: Keep your aioli in an airtight container or a glass jar in the refrigerator. Because it contains fresh eggs, it is best enjoyed within 5 to 7 days.

👩🏼‍🍳 How to Make Lemon-Dill and Caper Aioli

A person using an immersion blender to create homemade mayonnaise in a glass jar on a wooden cutting board.
  1. Step 1: Use a jar and an immersion blender to make the mayo from scratch, or purchase good-quality mayo from the market.
A person transferring capers from a small glass bowl into a large glass bowl filled with homemade mayonnaise, chopped dill, and Dijon mustard.
  1. Step 2: Chill the mayo and then transfer it to a glass bowl. Add the Dijon mustard, fresh dill, and capers.
A person using his fingers to transfer lemon zest from a small white bowl into a glass bowl filled with mayonnaise, garlic, dill, capers, and lemon juice.
  1. Step 3: Add the garlic, lemon juice, and lemon zest. Stir in the salt and white pepper.
A person holding a glass bowl that is filled with freshly prepared Lemon-Dill and Caper Aioli with plastic wrap over the top of the bowl.
  1. Step 4: Cover with plastic wrap and let chill in the fridge for at least 30 minutes.

🍽️ How to Serve

  • Fresh Salmon Cakes: The ultimate pairing! A generous dollop of this aioli provides a zesty, creamy contrast to the crispy, golden-brown exterior of fresh salmon cakes.
  • New England-Style Crab Cakes: Elevate your favorite crab cakes by serving this sauce on the side. The bright dill and briny capers highlight the sweet, delicate flavor of lump crab meat perfectly without overpowering it.
  • Mediterranean Roasted Veggies: Use this as a sophisticated dip or a drizzle for roasted asparagus, bell peppers, and zucchini. The lemon and garlic notes harmonize beautifully with the charred, smoky flavors of oven-roasted Mediterranean vegetables.
  • Classic Fish and Chips: Move over, traditional tartar sauce! This aioli acts as a gourmet upgrade for beer-battered fish, cutting through the richness of the fry with a refreshing, citrusy finish.
  • Chilled Seafood Platter: This sauce is a fantastic addition to a raw bar or seafood tower. It pairs exceptionally well with chilled jumbo shrimp, poached lobster tails, or even as a dip for stone crab claws. It’s also perfect served with a Louisiana-Style Seafood Boil.

🙋🏽‍♂️ Frequently Asked Questions

How long will Lemon-Dill and Caper Aioli stay fresh in the refrigerator?

Since this recipe uses fresh eggs, it is best kept in an airtight container and consumed within 5 to 7 days for the best flavor and quality.

Can I use store-bought mayonnaise to make this Lemon-Dill and Caper Aioli?

Absolutely! If you are in a rush, you can skip the homemade base and simply stir the fresh herbs, citrus, and aromatics into a cup of your favorite high-quality prepared mayo.

What are the best dishes to pair with Lemon-Dill and Caper Aioli?

This versatile sauce is a fantastic match for seafood like crispy fish cakes or grilled shrimp, but it also works beautifully as a dip for roasted vegetables or a spread for a gourmet turkey sandwich.

A person using a spoon to drizzle Lemon-Dill and Caper Aioli over the tops of two fresh salmon cakes nest to a couple of lemon wedges and arugula on a white plate.

😋 Other Amazing Aioli and Dipping Sauce Recipes

Ready to make the best condiment 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 a spoon holding up a serving of Lemon-Dill and Caper Aioli over a small jar containing the same.
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Lemon-Dill and Caper Aioli

This vibrant, creamy aioli combines a velvety handcrafted base with the bright notes of fresh dill, zesty lemon, and the briny pop of capers. It’s the perfect sophisticated finish for everything from crispy salmon cakes to roasted Mediterranean vegetables.
Prep Time15 minutes
Chill time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: American / French
Servings: 8
Calories: 193kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead

For the Aioli

  • 1 tablespoon Dijon mustard
  • 2 tablespoon fresh dill chopped
  • 2 tablespoon non-pareil capers drained
  • 1 clove garlic grated or finely minced
  • lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon Kosher salt
  • ½ teaspoon white pepper

Instructions

Do Ahead – The Mayonnaise

  • Prepare the mayonnaise, cover with plastic wrap, and chill for at least 30 minutes, or up to 24 hours.
    1 cup mayonnaise

Assemble the Aioli

  • In a medium bowl, whisk all the ingredients together with the mayonnaise until smooth.
    1 tablespoon Dijon mustard, 2 tablespoon fresh dill, 2 tablespoon non-pareil capers, 1 clove garlic, lemon zest, 1 tablespoon fresh lemon juice, ¾ teaspoon Kosher salt, ½ teaspoon white pepper
  • Cover and refrigerate for at least 30 minutes.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make-Ahead: For the best flavor, prepare the aioli at least 30 minutes before serving. This allows the fresh dill, garlic, and capers to infuse the creamy base fully.
  • Storage: Store in an airtight container or glass jar in the refrigerator for up to 5–7 days. Because it contains fresh eggs, do not leave it at room temperature for extended periods.
  • The Emulsion: When making the homemade base, ensure your eggs are at room temperature. Add the oil in a very slow, steady stream while the motor is running to ensure a thick, velvety consistency.
  • Shortcut: If you are short on time, you can substitute the homemade mayo ingredients with 1 cup of high-quality store-bought mayonnaise and proceed with the remaining fresh additions.
  • Consistency: If the aioli is too thick after chilling, whisk in a teaspoon of warm water or a little extra lemon juice to reach your desired consistency.
  • Caper Tip: Always drain and pat your capers dry before chopping to ensure you aren’t adding excess salt or liquid to the sauce.

Nutrition

Calories: 193kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 417mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg

Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

by 2 Comments

These tender Pan-Seared Pork Medallions are smothered in a rich, savory Dijon mushroom gravy that brings restaurant-quality flavor to your kitchen in just 30 minutes. It’s an elegant yet easy meal that pairs perfectly with buttery mashed potatoes and green beans almondine. Sophisticated, comforting, and incredibly delicious, this is a dinner you’ll want to make on repeat!

An overhead view of a large stainless steel skillet filled with Pork Medallions with Mushroom Gravy two glasses of wine, and a small bowl of chopped parsley all nearby and a serving spoon in the sauce in the skillet.
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🧄 The Ingredients

This recipe combines a lean, tender cut of meat with earthy aromatics and savory kitchen staples to create a velvety, restaurant-quality sauce that tastes as if it simmered for hours. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Pork Medallions with Mushroom Gravy including pork tenderloin medallions, mushrooms, flour, Dijon, shallots, wine, garlic, cornstarch, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Tenderloin: Ensure you are using pork tenderloin (the small, lean muscle) rather than the large pork loin roast. For a budget-friendly twist, you can use boneless pork chops, though they may require a slightly longer cook time.
  • Baby Bella Mushrooms: Also known as Cremini, these provide a deeper, earthier flavor than white button mushrooms. If you’re feeling fancy, a mix of wild mushrooms like Shiitake or Oyster works beautifully too.
  • Shallots: These offer a delicate, sweet onion flavor with a hint of garlic. If you don’t have them on hand, finely minced yellow onion or the white parts of green onions are the best substitutes.
  • White Wine or Sherry: Use a dry variety (like Sauvignon Blanc or Pinot Grigio) to deglaze the pan and add acidity. If you prefer to cook without alcohol, simply swap this for an equal amount of beef stock with a teaspoon of apple cider vinegar.
  • Beef Stock: This provides the rich, “brown” base for the gravy. For the best flavor, use low-sodium stock so you can control the saltiness of the final dish.
  • Dijon Mustard: This is the “secret ingredient” that adds tang and helps emulsify the sauce. You can use whole-grain mustard for a more rustic texture, but avoid standard yellow mustard as it is too vinegary.
  • Fresh Thyme: Fresh herbs make a world of difference, but if you only have dried, use about ⅓ of the amount (1 teaspoon dried for every 1 tablespoon fresh).

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

🔥 Tips and Tricks for Perfect Seared Pork Medallions

  • Slice for Success: Cut your pork tenderloin into even 1-inch thick rounds. Give each medallion a gentle press with the palm of your hand to ensure a flat, even surface; this guarantees they all cook at the same rate and get maximum contact with the hot pan.
  • Don’t Crowd the Skillet: If you put too much meat in the pan at once, the temperature will drop, causing the pork to steam in its own juices rather than sear. Work in batches if necessary to achieve that beautiful, golden-brown crust.
  • Embrace the “Fond”: After removing the pork, you’ll see dark brown bits stuck to the bottom of the pan. This is called the fond, and it is a concentrated flavor! When you deglaze with the wine or stock, make sure to scrape those bits up so they melt into your gravy.
  • Patience with the Mushrooms: For the best flavor, let the mushrooms sauté undisturbed for a few minutes until they are deeply browned. If you stir them too often or salt them too early, they will release moisture and boil rather than caramelize.
  • Let the Meat Rest: Always allow the seared pork to rest on a warm plate while you finish the sauce. This allows the fibers to relax and the juices to redistribute, ensuring every bite is tender and moist.
  • The Perfect Slurry: When adding your cornstarch slurry, make sure the gravy is at a simmer. Whisk it in slowly and let it cook for a minute or two to remove the “starchy” taste and achieve that glossy, velvet-like consistency.

👩🏼‍🍳 How to Make Pork Medallions with Mushroom Gravy

A person using his hands to dredge seasoned pork medallions in a flour in a large oval platter on a cutting board.
  1. Step 1: Slice the tenderloin into medallions, flatten them with your palm, season with salt and pepper, then lightly dredge them in flour.
A skillet filled with lightly breaded pork medallions that are being seared and browned in hot olive oil and melted butter.
  1. Step 2: Sear the medallions in oil and butter over medium-high heat for about 5 minutes per side. Remove from the pan and set aside.
A person adding chopped shallots into a skillet filled with sautéed sliced baby Bella mushrooms and garlic.
  1. Step 3: Add the rest of the butter with the Worcestershire sauce, and then sauté them until soft. Then stir in the shallots and garlic and sauté for another minute.
A person pouring white wine from a small carafe into a skillet filled with sautéed sliced mushrooms, shallots, and garlic.
  1. Step 4: Stir in the wine, deglaze the pan, and simmer until most of the wine has evaporated.
A person pouring a mixture of beef stock and Dijon mustard from a glass measuring cup into a large skillet filled with the simmering liquid and sautéed mushrooms and shallots.
  1. Step 5: Mix the Dijon with the beef stock and then pour it into the skillet. Add the thyme, a healthy pinch of salt and pepper, and simmer for about 10 minutes. Stir in the cornstarch slurry to thicken slightly.
A person transferring seared seasoned pork medallions from a large platter into a skillet filled with a brown Dijon mushroom sauce.
  1. Step 6: Return the pork medallions to the pan, spoon the sauce over them, and simmer until warmed through, about 3 to 5 minutes. Serve at once, garnished with chopped Italian parsley.

🍽️ How to Serve

  • The Ultimate Trio: For a classic, comforting dinner, serve the medallions over a bed of buttery mashed potatoes with a side of green beans almondine. The potatoes act as a “gravy boat” for that rich Dijon sauce, while the crisp beans add a necessary crunch.
  • Soak Up the Sauce: If you aren’t doing potatoes, serve the pork alongside a loaf of warm, crusty French bread or over a pile of creamy polenta. You won’t want to leave a single drop of that mushroom gravy on the plate!
  • Plating for Presentation: For a restaurant-style look, shingle 3 to 4 medallions in the center of the plate, slightly overlapping. Generously spoon the mushroom gravy over the center of the meat, letting it cascade down the sides.
  • The Final Garnish: A pop of color makes a huge difference. Sprinkle a little extra fresh thyme or some finely chopped Italian parsley over the top just before serving to brighten up the earthy tones of the gravy.
  • Wine Pairing: This dish pairs beautifully with a medium-bodied white wine like an oaked Chardonnay, which complements the creamy mustard sauce. If you prefer red, a light Pinot Noir or a Gamay won’t overpower the delicate flavor of the pork.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Pork Medallions with Mushroom Gravy in advance for a dinner party?

You can certainly sear the meat and prepare the sauce separately earlier in the day. When you are ready to eat, simply reheat the sauce in a large skillet over low heat and add the meat just long enough to warm it through so it stays tender.

How can I ensure my Pork Medallions with Mushroom Gravy stay juicy and not dry?

The most important step is using an instant-read meat thermometer to pull the tenderloin from the heat as soon as it reaches 140°F. Allowing the meat to rest for at least five minutes before serving ensures that the juices redistribute, resulting in a much more succulent bite.

Is it possible to make a gluten-free version of Pork Medallions with Mushroom Gravy?

Absolutely! Simply swap the all-purpose flour used for dredging with your favorite 1-to-1 gluten-free flour blend. Since the thickening agent for the sauce is a cornstarch slurry, the rest of the dish is naturally safe for those with gluten sensitivities.

A person using a serving spoon the drizzle a Dijon mushroom gravy sauce over the top of two pan-seared pork medallions on a white plate with mashed potatoes and green beans.

😋 More Delicious Pork Recipes

Ready to make the best pork 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 large stainless steel skillet filled with Pork Medallions with Mushroom Gravy with a serving spoon, two glasses of wine, and a small bowl of chopped parsley all nearby.
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5 from 1 vote

Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

Elevate your dinner with these tender, Pan-Seared Pork Medallions smothered in a rich and velvety Dijon Mushroom Gravy. This 30-minute, one-pan meal delivers restaurant-quality flavor with minimal effort, making it the perfect elegant main course for everything from busy weeknights to fancy dinner parties!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 424kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet

Ingredients

  • 1½ lb pork tenderloin cut into 1-inch thick medallions
  • salt and pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon olive oil
  • 4 tablespoon unsalted butter divided
  • 8 oz cremini mushrooms baby Bella, thickly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • ¼ cup white wine or Sherry (not cooking wine)
  • 1⅓ cups beef stock or broth
  • 2 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme chopped
  • 1 tablespoon cornstarch mixed with 1 tablespoon cool water
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Flatten the pork medallions with the palm of your hand to help them cook evenly. Season them on both sides with salt and pepper. Lightly dredge them through the flour on a platter.
    1½ lb pork tenderloin, salt and pepper, ¼ cup all-purpose flour
  • In a large skillet, heat the oil (1 tbsp) and 2 tablespoon of the butter over medium-high heat. Sear the pork medallions for about 5 minutes per side, until lightly golden brown. Remove the medallions from the skillet onto a clean plate or platter.
    1 tablespoon olive oil, 4 tablespoon unsalted butter
  • Add the remaining 2 tablespoon of butter to the skillet over medium heat. Add the mushrooms and Worcestershire sauce, and sauté, stirring often, until softened, about 4 minutes. Sprinkle a pinch of salt and pepper over the mushrooms. Stir in the shallots and garlic and sauté for another minute.
    8 oz cremini mushrooms, 1 tablespoon Worcestershire sauce, 1 medium shallot, 3 cloves garlic
  • Stir in the wine, and use a wooden spatula to scrape the bits from the bottom of the skillet (deglaze). Simmer until most of the wine has evaporated, about 2 minutes.
    ¼ cup white wine
  • In a measuring cup, whisk the beef stock with the Dijon mustard. Pour into the skillet. Add the thyme and simmer for about 10 minutes. Add another healthy pinch of salt and pepper to the sauce.
    1⅓ cups beef stock, 2 tablespoon Dijon mustard, 1 teaspoon fresh thyme
  • Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cool water). Cook, stirring often, for another minute, until slightly thickened. Taste and add more salt, if needed. Nestle the medallions in the sauce. Spoon the sauce over the medallions and simmer for another couple of minutes, until the pork is heated through.
    1 tablespoon cornstarch
  • Serve at once (preferably with mashed potatoes, polenta, or egg noodles), garnish with chopped Italian parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Wine Substitution: If you prefer to cook without alcohol, simply replace the white wine or sherry with an equal amount of beef stock and add 1 teaspoon of apple cider vinegar or lemon juice. This provides the necessary acidity to balance the richness of the gravy.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a skillet over low heat with a splash of beef stock or water to thin the sauce back to its original velvety consistency.
  • Don’t Overcook: For the juiciest results, pull the pork from the pan when it reaches an internal temperature of 140°F–145°F. It will continue to rise slightly as it rests, ensuring it stays tender rather than becoming dry.
  • Mushroom Browning: For the best flavor, resist the urge to stir the mushrooms constantly. Let them sit undisturbed in the hot butter for a few minutes to develop a deep, golden-brown crust.

Nutrition

Calories: 424kcal | Carbohydrates: 15g | Protein: 40g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 393mg | Potassium: 1182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

Easy Cheesy Salsa Chicken

by 4 Comments

This Easy Cheesy Salsa Chicken is a weeknight game-changer that delivers juicy, flavor-packed results with very little effort. While jarred salsa works in a pinch, taking a few extra minutes to make your own chunky salsa from scratch truly elevates the flavor to restaurant-quality status. Serve it alongside a big helping of homemade Mexican rice for a fiesta on a plate!

A person using a spoon to drizzle a baked salsa sauce over the top of Easy Baked Salsa Chicken resting on a bed of Mexican rice in a shallow bowl.
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🧀 The Ingredients

This recipe relies on a handful of common kitchen essentials and our signature fresh-made components to create a vibrant, cheesy dinner that feels truly special without the extra work. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Easy Cheesy Salsa Chicken on a grey wooden background including raw chicken breasts, salsa, shredded cheese, cilantro, butter, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Chicken: We find that boneless, skinless chicken breasts are perfect for this dish, but if you prefer dark meat, boneless skinless chicken thighs are an incredibly juicy and flavorful alternative. Just be sure to pound the breasts to an even thickness so they cook at the same rate!
  • The Salsa: While a jar of your favorite store-bought brand works in a pinch, using our Easy Homemade Salsa is a total game-changer.
  • The Cheese: A blend of Monterey Jack and Sharp Cheddar offers the perfect balance of “gooey melt” and “tangy flavor.” You can also use Colby or a Mexican blend; however, we always recommend shredding your own cheese from a block for the best melt.
  • The Spice Rub: If you are missing one of the individual spices, you can substitute the entire dry rub with 2 tablespoons of your favorite taco seasoning. If you like a little extra heat, feel free to add a pinch of cayenne pepper to the mix!
  • Olive Oil & Butter: We use a combination of both for searing because the oil prevents the butter from burning, while the butter adds that classic, rich flavor to the chicken’s crust. If you’re looking to keep it lighter, you can use all olive oil or even avocado oil.
  • Garnish: Don’t skip the fresh cilantro and lime wedges!

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

🔥 Tips and Tricks for the Best Salsa Chicken

  • Pound the Chicken: For the juiciest results, use a meat mallet or a heavy skillet to pound your chicken breasts to an even thickness (about 1 inch). This ensures the entire breast cooks at the same rate, so the thin end doesn’t dry out before the thick end is done!
  • Don’t Skip the Sear: While we’ve included a “no-sear” option, taking those 6–8 minutes to brown the chicken in the skillet creates a “fond” (those delicious browned bits) on the bottom of the pan. When you pour the salsa over it, that flavor gets pulled into the sauce for a much deeper, savory taste.
  • The “Salsa Sandwich” Method: Be sure to put a layer of salsa on the bottom of the dish as well as the top. This creates a braising environment that keeps the chicken incredibly moist and prevents the bottom from sticking or burning.
  • Use a Meat Thermometer: Chicken is perfectly cooked and safe at 165°F (74°C). Since every oven and stovetop is a little different, using an instant-read thermometer is the best way to ensure your chicken is tender and juicy, never rubbery or overcooked.
  • Let it Rest: It is tempting to dig in immediately, but let the chicken rest in the pan for about 5 minutes after it comes out of the oven. This allows the juices to redistribute back into the meat and gives the salsa sauce a moment to thicken up so it clings to the chicken.
  • Fresh is Best: If you can, grate your cheese from a block. Pre-shredded cheese is coated in potato starch to keep it from clumping in the bag, which can prevent it from melting into that perfectly smooth, gooey blanket of cheese we all love.

👩🏼‍🍳 How to Make Easy Cheesy Salsa Chicken

A person using his fingers to sprinkle taco seasoning all over raw skinless chicken breasts on an oval platter on a wooden cutting board.
  1. Step 1: Combine the spices with the salt and pepper and sprinkle them all over the chicken breasts.
A person using a pair of metal tongs to flip a seasoned chicken breast that is being seared in a large skillet along with three more breasts on a gas stove.
  1. Step 2: Sear the seasoned breasts in the oil and butter in a large skillet over medium heat for about 5 minutes per side. Remove the chicken from the skillet and set aside.
A person pouring homemade salsa into a skillet that has a layer of simmering oil and stuck-on bits from chicken breasts that were previously seared in the skillet.
  1. Step 3: Pour about 1 cup of the salsa into the pan and use a wooden spatula to scrape up any stuck-on bits in the skillet. Cook for 1 to 2 minutes.
A person using a ladle to pour homemade salsa over the tops of seared seasoned chicken breasts in a large oval casserole dish on a wooden cutting board.
  1. Step 4: Pour the skillet salsa into the bottom of a casserole dish. Place the seared chicken breast over the salsa, and then ladle more salsa over the top of each breast (about a ¼ cup per breast).
A person placing mounds of shredded Colby Jack cheese over the tops of seasoned seared chicken breasts that also have a layer of salsa over them in a large casserole dish.
  1. Step 5: Place a mound of cheese over each chicken breast (about a ¼ cup per breast).
A person sprinkling chopped cilantro over the tops of freshly baked cheesy salsa chicken in a large casserole dish.
  1. Step 6: Bake at 400°F for 25 minutes, or until the internal temperature in the chicken reaches 165°F. Remove from the oven, let rest for a few minutes, and then garnish with chopped cilantro.

🍽️ How to Serve

  • The Classic Bed of Rice: Our favorite way to serve this is over a generous helping of Homemade Mexican Rice. The rice acts like a sponge, soaking up all that delicious, concentrated salsa sauce from the bottom of the skillet.
  • Warm Tortillas: If you want a more “hands-on” meal, serve the chicken with a stack of warm flour tortillas or corn tortillas. You can slice the chicken into strips and build your own gourmet tacos right at the table!
  • Load Up the Toppings: To get that true “Loon” look, don’t be shy with the garnishes. Add a big dollop of sour cream (or Mexican crema), plenty of sliced avocado or Best-Ever Guacamole, and some pickled jalapeños for those who like a little extra heat.
  • Fresh and Bright: Always serve with extra lime wedges. A fresh squeeze of lime juice just before eating cuts through the richness of the melted cheese and makes the spices in the rub really sing.
  • The Perfect Sidekick: Round out the plate with a side of slow-simmered black beans or our Authentic Refried Beans topped with a little crumbled queso fresco.

🙋🏽‍♂️ Frequently Asked Questions

Can I use boneless, skinless chicken thighs for this Salsa Chicken recipe?

Absolutely! Dark meat is naturally juicier and more forgiving, so it works beautifully here; just keep in mind that the cooking time might need to be extended by a few minutes.

Is it possible to prep this Salsa Chicken in advance?

You can certainly season the meat and prepare the homemade sauce a day ahead, storing them separately in the refrigerator. When you’re ready to eat, simply assemble and bake as directed for a fresh and hot weeknight meal that comes together in minutes.

What is the best way to store and reheat leftovers of this Salsa Chicken?

Place any remaining portions in an airtight container and keep them in the fridge for up to three days. For the best results, reheat in the oven or a covered skillet on low heat to keep the meat tender and the cheese perfectly melted without becoming rubbery.

Will the dish still taste good if I use jarred sauce for this Salsa Chicken?

While our fresh-made version provides the most vibrant flavor and texture, a high-quality chunky brand from the grocery store is a great time-saving alternative that still yields a delicious and satisfying result for a busy family dinner.

A person using a metal spatula to lift a cheesy salsa chicken breast from a casserole dish holding more of the same.

🌮 More Easy Chicken Mexican Recipes

Ready to make the easiest, but most delicious, chicken 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 person using a spoon to drizzle a baked salsa sauce over the top of Easy Baked Salsa Chicken resting on a bed of Mexican rice in a shallow bowl.
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5 from 2 votes

Easy Cheesy Salsa Chicken

This Easy Cheesy Salsa Chicken is a weeknight game-changer, featuring perfectly seared chicken breasts baked in a bed of chunky salsa and topped with a delicious blanket of melted cheese. It’s a simple, flavor-packed meal that delivers restaurant-quality results and a guaranteed "Mmm-mmm!" from the whole family!
Prep Time10 minutes
Cook Time25 minutes
Resting time5 minutes
Total Time40 minutes
Course: Entree
Cuisine: American / Mexican
Servings: 4
Calories: 616kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet
  • 9"x13" baking dish see NOTES

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ tsp garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 4 chicken breast boneless, skinless, pounded to 1-inch in thickness
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cups salsa chunky is best, divided, see NOTES
  • 2 cups Colby Jack cheese shredded
  • 2 tablespoon cilantro chopped, for garnish
  • lime wedges for garnish (optional)
  • avocado slices for serving (optional)

Instructions

  • Preheat your oven to 400°F.
  • In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Season the chicken breasts all over with the seasoning.
    1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 4 chicken breast
  • Heat the oil and butter in a large skillet over medium heat. Add the chicken and sear until browned all over, about 5 minutes per side. Remove the chicken and place it on a plate or platter. It won't be fully cooked at this point. Set aside.
    1 tablespoon olive oil, 1 tablespoon unsalted butter
  • Add 1 cup of the salsa to the skillet and use a wooden spatula to scrape up any browned bits in the pan. Simmer for a couple of minutes.
    2 cups salsa
  • Pour the simmered salsa into a casserole dish and evenly spread it. Place the chicken on the salsa in the dish. Top each chicken breast with about a ¼ cup of the remaining salsa. Place a ¼-cup mound of cheese on the top of each chicken breast.
    2 cups Colby Jack cheese
  • Bake until the internal temperature of the chicken breasts reaches 165°F. Remove from the oven and let the chicken rest in the dish for 5 minutes.
  • Serve warm, with sauce from the dish served on the side. Garnish with chopped cilantro and serve with lime wedges and avocado slices, if desired.
    2 tablespoon cilantro, lime wedges, avocado slices

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Salsa: For the best results, use a chunky salsa that can stand up to the heat of the oven. While store-bought works in a pinch, our Easy Homemade Salsa is so simple to make and adds a level of fresh, restaurant-quality flavor that really makes this dish shine!
  • The Chicken: Chicken breasts vary in size, so we recommend pounding them to an even 1-inch thickness before seasoning. This ensures that the entire breast cooks at the same rate, keeping the meat tender and juicy throughout.
  • The Shortcut: If you’re in a real rush, you can skip the searing step and go straight to the baking dish! Simply season the raw chicken, place it on the salsa, and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
  • The Spice Rub: If you don’t have all the individual spices on hand, feel free to swap out the dry rub for 2 tablespoons of your favorite store-bought taco seasoning. It’s a great time-saver that still packs a punch!
  • The Cheese: For that perfect, gooey “Loon-style” cheese pull, try to grate your cheese fresh from the block. Pre-shredded cheeses are often coated in starch to prevent clumping, which can keep them from melting as smoothly as freshly grated Monterey Jack or Cheddar.
  • Make it a Meal: This dish produces a delicious “pan sauce” from the salsa and chicken juices. Be sure to serve it with plenty of Homemade Mexican Rice or warm tortillas to soak up every flavorful drop!

Nutrition

Calories: 616kcal | Carbohydrates: 11g | Protein: 66g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 2105mg | Potassium: 1285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 5mg | Calcium: 507mg | Iron: 2mg

Homemade Texas Smoked Jalapeño-Cheddar Sausage

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There’s nothing quite like the snap and bold flavor of these from-scratch Texas Smoked Jalapeño-Cheddar Sausages, which we’ve perfected using a unique smoke-to-grill method for the ultimate texture. They are a true labor of love and taste even more incredible when served alongside a generous helping of our Easy Homemade BBQ Sauce.

A metal trey lined with brown butcher paper filled with a serving of sliced Homemade Jalapeño Cheddar Sausage with a piece of corn on the cob, BBQ sauce, a pickle spear, and a square of corn bread all surrounding the sausage.
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🧀 The Ingredients

This recipe brings together a premium blend of Texas-style meats and bold seasonings with the perfect savory inclusions to ensure every bite delivers a juicy, molten center and that legendary artisanal snap. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Texas Jalapeño Cheddar Sausage on a grey wooden background included cubed beef brisket, pork shoulder, high-temperature cheddar cheese cubes, jalapeño, hog casings, curing salt, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Meat Blend: For that authentic Texas texture, we use a mix of Beef Brisket and Pork Shoulder. You want a final fat content of about 30%. A well-marbled beef chuck roast is an excellent substitute for the brisket.
  • High-Melt Cheddar Cheese: This is the “secret” to professional sausage. Unlike standard grocery store cheese, high-melt cheddar has a melting point of 400°F, ensuring you get distinct, molten cubes of cheese in every bite rather than a greasy mess. If you must use regular sharp cheddar, cut it into very small cubes and ensure it is ice-cold when folding it into the meat.
  • Prague Powder #1: Also known as “Pink Curing Salt,” this is essential for any sausage that is being smoked “low and slow.” It provides that beautiful pink color and, more importantly, ensures the meat is safe from bacteria during the long smoking process. Note: This is not the same as Pink Himalayan Salt and cannot be substituted.
  • Natural Hog Casings: We consider these the “Gold Standard” for the perfect “snap” when you bite in. If you are in a pinch, collagen casings can be used, but you will lose that iconic artisanal texture and appearance.
  • Fresh Jalapeños: We prefer fresh jalapeños for their bright, crisp flavor. We seed them to keep the heat manageable for everyone, but if you want a real Texas kick, feel free to leave the seeds in or swap them for serrano peppers!

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

🔥 Tips and Tricks for Perfect Homemade Sausage

  • Keep it Cold: Chill the meat and grinder parts to prevent fat “smearing,” which ensures a juicy rather than crumbly texture.
  • The Tacky Test: Mix the meat until it is sticky enough to cling to your palm when held upside down; this creates a perfect bind.
  • Develop a Pellicle: Air-dry stuffed links in the fridge for an hour before smoking so the smoke adheres better to the casing.
  • Lube the Casings: Run water through the inside of the natural casings to make sliding them onto the stuffer much easier.
  • Leave Slack: Avoid overstuffing; leave some “give” in the casing so the links don’t burst when you twist them.
  • Use a “Tester” Link: Designate one link for temperature probing to keep the rest pristine for your final photos.
  • The Ice Bath: Plunge smoked links into ice water immediately to prevent shriveling and lock in that professional “snap.”
  • Pop Air Bubbles: Use a sausage pricker or sterilized needle to prick any visible air pockets after stuffing to prevent bursting during the smoke or grill.

👨‍🍳 How to Make Homemade Texas Sausage

A person placing cubed pieces of beef brisket and pork shoulder onto a rimmed baking sheet.
  1. Step 1: Cut the brisket and pork shoulder into 1-inch cubes, place on a pan, and freeze in the freezer for 30 to 45 minutes, no longer.
A close-up view of chilled beef brisket and pork shoulder being ground through an electric meat grinder into a large glass bowl.
  1. Step 2: Grind the beef and pork through a coarse plate and then again through a medium plate.
A person pouring water from a plastic measuring up into a large metal bowl filled with freshly ground beef and pork and topped with seasonings and pink curing salt.
  1. Step 3: Place the ground meat into a chilled large bowl and add the salt, pepper, garlic powder, Prague powder (curing salt), and ice-cold water. Mix with your hands until fully combined.
A person wearing black kitchen gloves working cubed high-temperature cheddar cheese and finely chopped jalapeño into a ground meat mixture for homemade Texas sausage.
  1. Step 4: Fold in the high-temp cheese and diced jalapeño.
A person using both of his hands to guide a sausage filling being pumped from a sausage pump into natural hog casings on a kitchen counter.
  1. Step 5: Slide the soaked natural hog casing onto the stuffing horn and stuff the sausage meat into the casing. Tie off the end, and then twist the sausage into 4-inch links. Prick any visible air bubbles.
A person placing a rack holding rows of hanging uncooked Texas sausage links into the top rung inside an electric smoker.
  1. Step 6: Hang the sausages on hooks or place them on a grate and smoke at 175°F until the internal temperature reaches 150 to 155°F, usually 2 to 3 hours (maybe 4 hours, depending on the size of your links).
A person using his hands to place links of freshly smoked Texas Jalapeño Cheddar Sausage into a large metal bowl filled with ice water.
  1. Step 7: Remove the sausage from the smoke and plunge the links into a large ice bath. Dry them off with paper towels.
A row of homemade Texas Jalapeño Cheddar Sausage links being grilled on a gas grill.
  1. Step 8: Grill the sausages until lightly charred, browned, and very juicy. Serve at once!

Expert Tip

For foolproof results, we highly recommend using an electric smoker like the SmokinTex. Its “set it and forget it” ease maintains the steady, low temperatures needed to perfectly smoke sausage without the stress of managing a fire—plus, you can use discount code LOON10 for 10% off your entire order!

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make Texas Smoked Sausage ahead of time?

Absolutely! You can smoke and grill the links a day or two in advance, then simply store them in the refrigerator until you are ready to serve or wrap them in dough for kolaches.

What wood provides the best flavor for Texas Smoked Sausage?

Post Oak is the traditional choice for an authentic Central Texas profile, though Hickory and Pecan are also excellent options for adding a deep, robust aroma to the meat.

Do I have to use a casing for Texas Smoked Sausage?

While you could technically make patties, using natural hog skins is essential if you want that iconic “snap” and artisanal look that defines this specific style of link.

How do I prevent Texas Smoked Sausage from becoming dry?

The key is maintaining a 70/30 meat-to-fat ratio and ensuring the internal temperature doesn’t exceed 160°F, which keeps the juices and melted cheese locked inside the casing.

A close-up view of sliced Homemade Texas Jalapeño Cheddar Sausage on a tray lined with brown butcher paper and a corn on the cob niblet and small bowl of BBQ sauce nearby.

💨 More Classic Smoked Recipes

Ready to make the best homemade sausage this side of Austin? 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 metal trey lined with brown butcher paper filled with a serving of sliced Homemade Jalapeño Cheddar Sausage with a piece of corn on the cob, BBQ sauce, a pickle spear, and a square of corn bread all surrounding the sausage.
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Homemade Texas Smoked Jalapeño-Cheddar Sausage

Master the art of the Texas link with these from-scratch Jalapeño-Cheddar Sausages! Our signature smoke-to-grill method ensures a deep smoky flavor, a molten cheese center, and that legendary artisanal snap every pitmaster craves.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main / Sausage
Cuisine: Texas BBQ
Servings: 12
Calories: 385kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 lbs beef brisket flat
  • 2 lbs pork shoulder ie, Boston butt
  • 2 tablespoon Kosher salt
  • 1½ tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon Prague powder #1 pink curing salt
  • ½ cup ice cold water
  • 1 lb high-temp cheddar cheese cubed
  • 4 jalapeños seeded and finely chopped
  • natural hog casings 32-35mm, rinsed and soaked in warm water for 30 to 60 minutes

Instructions

  • Cut the beef and pork into 1-inch cubes. Place the meat in a single layer on a baking sheet and put it in the freezer for 30-45 minutes.
    3 lbs beef brisket, 2 lbs pork shoulder
  • Using a meat grinder, grind the chilled beef and pork through a coarse plate (6mm or 8m). For a finer filling, grind the meat a second time with a medium plate.
  • In a large chilled bowl, combine the meat, salt, pepper, garlic powder, Prague powder, and ice-cold water. Mix vigorously for 2-3 minutes until the meat becomes "tacky" and sticks to your hand when held upside down.
    2 tablespoon Kosher salt, 1½ tablespoon black pepper, 1 tablespoon garlic powder, 1 teaspoon Prague powder #1, ½ cup ice cold water
  • Gently fold in the high-temp cheese and jalapeños until evenly distributed throughout the meat mixture.
    1 lb high-temp cheddar cheese, 4 jalapeños
  • Slide the soaked natural casing onto the stuffing horn of your sausage stuffer. Stuff the meat into the casings. Tie the end of the casing. After all of the sausage has been stuffed into the casings, twist the sausage into 4-inch links (alternating the direction of twisting with every twist). Prick any visible air bubbles with a sterilized needle or with a sausage "pricker."
    natural hog casings
  • Preheat your smoker to 225°F using hickory, pecan, or post oak wood. Hang or lay the sausage in the smoker. Smoke until the internal temperature reaches 150°F to 155°F.
  • Immediately remove the sausages from the smoker and plunge them into an ice water bath for 2 to 3 minutes. They are now ready to be stored in the refrigerator or freezer. Grill the links over medium heat until dark-red and lightly charred, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Meat Ratio: Aim for a 70/30 lean-to-fat ratio for the juiciest results. While the Brisket Point is the gold standard due to its high fat content, you can use a Brisket Flat as long as it’s paired with a very well-marbled pork shoulder to maintain that essential moisture.
  • High-Melt Cheese: This is a professional secret! High-melt cheddar is specifically designed to stay in molten cubes rather than liquefying and running out of the casing during the cooking process.
  • Curing Salt: Prague Powder #1 is essential for food safety during the “low and slow” smoking process and gives the meat its traditional pink hue. Do not substitute with Pink Himalayan salt.
  • Maxium Flavor: For the ultimate texture, don’t just smoke them! Finishing the links on a hot grill for a few minutes provides that iconic char and tightens the casing for a perfect “snap.”
  • The Ice Bath: Immediately plunging the links into ice water after smoking is the key to preventing the casings from shriveling and locking in the juices.
  • Smoker Ease: Using an electric smoker like the SmokinTex makes maintaining the perfect temperature effortless. Use code LOON10 for 10% off your order at SmokinTex.com!
  • Make Ahead: These sausages can be made, smoked, and grilled up to 3 days in advance. Store them in an airtight container in the fridge until you’re ready to serve or use them in your favorite recipes.

Nutrition

Calories: 385kcal | Carbohydrates: 1g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 842mg | Potassium: 655mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 3mg

The Ultimate Louisiana Seafood Boil

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There is nothing quite like a steaming mountain of crab and shrimp to bring everyone together for an authentic Louisiana Seafood Boil. We’ve perfected the “Triple Threat” spice method to ensure every buttery bite is bursting with that classic, deep flavor you crave.

An overhead view a spread of Louisiana Seafood Boil stretching across a white piece of butcher paper with a bowl of drawn butter, a beer bottle, and lemon halves nearby.
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🍤 The Ingredients

This recipe brings together authentic Louisiana seasonings, fresh aromatics, and succulent seafood to create a perfectly balanced, flavor-packed feast that is finished with our signature garlic-infused dipping butter sauce. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Louisiana Seafood Boil on a grey wooden background including EZ-peel shrimp, corn on the cob, red potatoes, crab legs, onions, lemons, oranges, garlic, beer, and seasonings.

🧈 Ingredients for the Garlic Butter Sauce

This decadent dipping sauce features a velvety butter base infused with savory aromatics, bright citrus, and the perfect amount of New Orleans spice to tie the whole feast together.

An arrangement of ingredients for Cajun Garlic Butter on a grey wooden background including four sticks of butter, lemon juice, garlic, Italian parsley, and seafood boil seasoning.

📝 Ingredient Notes and Substitutions

  • The Seafood: We love the combination of Snow Crab clusters and Jumbo EZ-peel shrimp, but this recipe is very flexible. You can easily swap in Dungeness crab, King crab legs, or even live crawfish when they are in season.
  • The “Triple Threat” Spices: For that authentic Louisiana flavor, the combination of Zatarain’s mesh bags, powder, and liquid concentrate is key. If you can’t find the Pro Boil powder, a standard crab boil powder will work, though you may need to adjust the salt to taste.
  • Andouille Sausage: This provides a signature smoky heat to the boil. If you prefer a milder flavor, smoked Kielbasa is an excellent substitute that still holds up well in the pot.
  • Lager: Two cans of light beer add a subtle malty depth to the aromatics. Any light lager like Abita, Miller Lite, or Budweiser works perfectly, but you can substitute with extra water if you prefer to cook without alcohol.
  • The Citrus: While lemons are a must, the oranges are our “secret” ingredient. They provide a hint of sweetness that perfectly balances the intense heat of the spices.
  • Potatoes: Small Red Bliss or “B-size” potatoes are ideal because their waxy texture allows them to hold their shape and soak up flavor without becoming mushy during the long soak.

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

🔥 Tips and Tricks for the Perfect Seafood Boil

  • The Flavor is in the Soak: Don’t rush to pull the seafood out of the pot! The most important step is the 20-minute soak after you turn off the heat. This is when the crab and shrimp actually absorb the seasoned broth without becoming overcooked.
  • Handle the Liquid with Care: Zatarain’s Liquid Concentrate is incredibly potent. Avoid the temptation to take a deep sniff of the open bottle (it will clear your sinuses in a hurry!) and be sure to wash your hands immediately if any gets on your skin.
  • Thaw Your Crab: For the most even cooking, make sure your snow crab clusters are fully thawed before they hit the water.
  • Use EZ-Peel Shrimp: We highly recommend jumbo “easy-peel” shrimp. The slit down the back allows that spicy “Triple Threat” water to get directly onto the meat, and it makes the “big dump” on the table much more enjoyable for your guests.
  • The Final Dusting: For that true Louisiana shack experience, give the entire mountain of seafood a light dusting of extra Pro Boil powder or Old Bay immediately after dumping it onto the table. The steam will help the spices stick, giving you an instant hit of flavor with every bite.
  • Prep Your Table: This is a messy (but fun!) meal. Line your table with several layers of newspaper or heavy-duty butcher paper for easy cleanup.

👩🏼‍🍳 How to Make a Louisiana Seafood Boil

A person pouring beer from two bottles into a large turkey fryer that is filled with water, fruit, onions, and garlic.
  1. Step 1: Fill your Turkey Fryer or large stock pot with 2 gallons water, 2 lager beers, lemons, oranges, onions, and garlic.
A person pouring a shrimp and crab boil concentrated liquid into a turkey fryer containing halved oranges, lemons, onions, garlic, and a boil-in-a-bag seasoning and a pile of seafood boil spices.
  1. Step 2: Add the mesh boil bags, seafood powder, and shrimp/crab concentrate to the liquid. Bring the water to a boil (set fryer to 375 to 400°F) and let boil for 5 minutes.
A person lowering a large basket filled with baby red potatoes into a turkey deep-fryer that is filled with boiling spiced water.
  1. Step 3: Lower the potatoes into the boiling water, cover with the lid, and cook for 15 minutes.
A person lowering a large basket filled with sliced andouille sausage and pieces of fresh corn on the cob into a turkey deep-fryer filled with boiling spiced water.
  1. Step 4: Add the sausage and corn to the top of the potatoes, lower, cover with the lid, and cook for 5 minutes.
A person lowering a large basket filled with shrimp and snow crab legs into a pot filled with a simmering seafood boil.
  1. Step 5: Add the shrimp and crab legs, lower into the water, close the lid, and cook for 5 minutes. Turn off the heat and let everything soak in the water for 15 to 20 minutes. This final step is very important!
A close-up view of a large basket that has been raised from boiling Cajun liquid and is filled with cooked shrimp, crab legs, corn on the cob, sausage, and baby potatoes.
  1. Step 6: Lift the basket from the water and let it drain for a couple of minutes.
A person adding seafood boil spices from a tablespoon into a saucepan filled with simmering butter, garlic, and chopped Italian parsley.
  1. Step 7: Melt the butter and add the garlic, lemon juice, seasoning, and parsley. Simmer for a couple of minutes.
A person using a large spoon to drizzle seasoned melted butter over the top of snow crab legs that are nestled into a large serving of a Louisiana seafood boil.
  1. Step 8: Spread the seafood boil across a table lined with paper or on a huge platter. Serve at once with warmed butter.

Expert Tip: The “Seasoning Triple Threat” Substitute

If you can’t find Zatarain’s products in your local market, you can recreate the magic using common pantry staples! Use 1.5 cups of Old Bay as your base, but boost the Louisiana heat by adding 3 tablespoons of cayenne pepper and ¼ cup of kosher salt. To mimic the aromatics of the mesh bags, simply toss in 6 whole bay leaves, 1 tablespoon of whole cloves, and 2 tablespoons of mustard seeds directly into the water.

🍽️ How To Serve

  • Go Backyard Style: Line a large table with several layers of newspaper or heavy-duty butcher paper. It’s authentic, makes for a beautiful presentation, and ensures cleanup is as simple as rolling up the paper and tossing it away.
  • The Dramatic Dump: Lift the basket, let it drain for a few seconds, and dump the steaming mountain of seafood, corn, and potatoes right in the center of the table.
  • Drizzle the Gold: While the seafood is still steaming, drizzle about a quarter of your garlic butter sauce over the entire pile. This adds a gorgeous glisten and ensures that first bite of corn is buttery perfection.
  • Individual Dipping Bowls: Give every guest their own ramekin filled with the remaining garlic butter. This allows everyone to dunk their crab meat and shrimp to their heart’s content without having to reach across the table.
  • The Essential Sides: Serve with plenty of extra lemon wedges and a loaf of warm, crusty French bread. The bread is the unsung hero of the meal, perfect for soaking up the spicy, buttery juices left on the table.
  • The Mess Kit: Provide plenty of paper towels, wet wipes, and a few large buckets on the floor for discarded shells. This is a hands-on, “get messy” kind of meal, so embrace the chaos!

🙋🏽‍♂️Frequently Asked Questions

How long should I let the Seafood Boil soak after the heat is turned off?

Aim for twenty minutes to ensure the flavors fully penetrate the shells and meat. To prevent overcooking, you can add ice or frozen corn to the water to drop the temperature slightly while the infusion continues.

Can I adjust the heat level of this Seafood Boil for guests who prefer a milder flavor?

Definitely. Simply reduce the amount of powder and liquid concentrate added to the pot. You can also skip the final dusting of spices on the table and serve the spicy butter on the side so everyone can control their own experience.

What is the best way to reheat leftovers from a Seafood Boil?

Steaming is the most effective method to keep the crab and shrimp tender. Avoid the microwave, as it tends to make the meat rubbery; instead, place everything in a steamer basket over simmering water for a few minutes until heated through.

A person squeezing half of a lemon over the top of a large serving of Louisiana Seafood Boil stretched across white butcher paper.

😋 More Classic Louisiana/Cajun Recipes

Ready to make the best seafood boil this side of Bourbon Street? 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 a spread of Louisiana Seafood Boil stretching across a white piece of butcher paper with a bowl of drawn butter, a beer bottle, and lemon halves nearby.
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The Ultimate Louisiana Seafood Boil

Bring the heart of the bayou to your table with this show-stopping feast! Featuring our "Triple Threat" spice method for deep, authentic flavor and finished with a drizzle of garlic-butter gold, this is the definitive way to host a classic Louisiana-style boil.
Prep Time20 minutes
Cook Time25 minutes
Resting time20 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: Louisiana
Servings: 8
Calories: 689kcal
Author: Kris Longwell

Equipment

  • Turkey Fryer/Seafood Boil or a large stock pot

Ingredients

For the Garlic Butter

  • 2 cups unsalted butter 4 sticks
  • 6 cloves garlic minced
  • 1 tablespoon Zatarain's Pro Boil powder or Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon Italian parsley chopped

Instructions

  • Fill your turkey fryer (or large stock pot) with the water (don't exceed the MAX line on the fryer). Pour in the beer, and then squeeze the juice from the lemons and oranges into the water, then add the squeezed fruit. Add the quartered onions and halved heads of garlic.
    2½ gallons water, 2 lager beers, 4 large lemons, 2 oranges, 2 large onions, 2 heads garlic
  • Add the mesh packets, powder, and concentrated liquid. Turn the heat to the highest setting (375 – 400°F) and bring to a boil. Stir the mixture with a large wooden spoon, close the lid, and boil for 5 minutes.
    6 oz Zatarain's seafood boil-in-a-bag, 1¾ cup Zatarain's Pro Boil powder, ¼ cup Zatarain's Shrimp & Crab Boil Concentrate
  • Place the potatoes in the basket and lower them into the boiling water (if the basket won't completely submerge, you may need to carefully remove the oranges from the water). Lower the lid and cook for 15 minutes.
    1½ lbs baby red potatoes
  • Lift the basket from the water and add the sausage and corn. Lower the basket, cover with the lid, and cook for another 5 minutes.
    1½ lbs andouille sausage, 6 ears corn
  • Lift the basket from the water and add the shrimp and then the crab legs. Lower the basket, cover with the lid, and cook for another 5 minutes. Turn the heat off and allow everything to soak in the flavored broth for 15 to 20 minutes.
    2 lbs shrimp, 3 clusters snow crab legs
  • During the final soak, melt the butter in a medium saucepan over medium heat. Add the garlic, seasoning, lemon juice, and parsley. Simmer for a couple of minutes. Keep warm.
    2 cups unsalted butter, 6 cloves garlic, 1 tablespoon Zatarain's Pro Boil powder, 1 teaspoon lemon juice, 1 tablespoon Italian parsley
  • Lift the basket from the fryer (or pot), and let it drain for a minute. Then, dump the feast onto a table lined with butcher paper or onto a huge platter.
  • Drizzle about 1 cup of the garlic butter over the feast and sprinkle on a little more of the Pro Boil powder. Serve with additional butter in small bowls for each guest.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Order Online: If your local grocery store doesn’t carry the “Triple Threat” essentials, you can easily find the Zatarain’s Mesh Bags, Pro Boil Powder, and Liquid Concentrate on Amazon or through the Zatarain’s website.
  • DIY Spice Substitute: If you can’t source the specific Louisiana brands, use 1.5 cups of Old Bay, 3 tablespoon cayenne, and ¼ cup kosher salt, then add whole bay leaves, cloves, and mustard seeds to the water to mimic the aromatics.
  • No Turkey Fryer? No Problem: While we love the MasterBuilt for this, you can use any large 20-quart stockpot on your stovetop. If your pot is smaller, simply halve the recipe or cook the ingredients in two separate batches.
  • Control the Heat: To dial back the spice, reduce the Pro Boil powder to 1 cup and the Liquid Concentrate to 2 tablespoons. For maximum “Loon-level” heat, stick to the recipe as written and increase the final soak time.
  • The “Cooling” Secret: Adding ice or frozen corn during the final soak is crucial. It stops the shrimp and crab from overcooking while the drop in temperature actually helps the meat “drink in” the seasoned broth.
  • Leftover Strategy: Store any leftovers in the fridge for up to two days. The seasoned shrimp and crab are delicious served cold the next day, or you can peel them to use in a spectacular seafood chowder or pasta.

Nutrition

Calories: 689kcal | Carbohydrates: 17g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 762mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1584IU | Vitamin C: 53mg | Calcium: 110mg | Iron: 2mg

Slow-Braised Pork Ragu with Pappardelle

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There is nothing quite as soul-satisfying as the aroma of pork shoulder slowly braising in a rich red wine and tomato sauce on a lazy Sunday afternoon. This Slow-Braised Pork Ragu with Pappardelle features melt-in-your-mouth tender meat and a velvety, restaurant-quality sauce (gravy) that makes it the ultimate gourmet comfort food.

An overhead view of a large pasta bowl filled with Slow-Braised Pork Ragu with Pappardelle pasta with two silver serving spoons nestled into the side of the dish.
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🥫 The Ingredients

This recipe transforms a humble, well-marbled cut of meat and a handful of classic Italian pantry staples into a deeply layered, herb-infused sauce that clings beautifully to every silky ribbon of pasta. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Slow-Braised Pork Ragu with Pappardelle on a grey wooden background including pork shoulder, carrots, onions, celery, tomatoes, tomato paste, wine, garlic, oil, Parmesan cheese, butter, pasta, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Shoulder: Often labeled as “Boston Butt,” this cut is essential for its fat content and connective tissue, which melts down to create that tender texture. If you prefer beef, a well-marbled beef chuck roast is the best substitute.
  • San Marzano Tomatoes: These Italian plum tomatoes are prized for their sweetness and low acidity. If you can’t find them, use high-quality whole peeled tomatoes and add a small pinch of sugar to balance the sauce.
  • Dry Red Wine: A Chianti, Sangiovese, or Cabernet Sauvignon adds incredible depth. If you prefer to cook without alcohol, simply replace the wine with an equal amount of beef stock and a tablespoon of red wine vinegar for acidity.
  • Pappardelle: These wide, flat egg noodles are the traditional choice for heavy meat sauces. If they aren’t available, tagliatelle, fettuccine, or even a sturdy short pasta like rigatoni will work beautifully. You can also make homemade egg pasta.
  • Beef Stock: Using a high-quality beef bone broth will provide a richer “mouthfeel” and deeper color, but chicken stock can be used in a pinch for a slightly lighter flavor profile.
  • Fresh vs. Dried Herbs: While fresh thyme provides a bright, earthy aroma, you can substitute it with 1 teaspoon of dried thyme. Just be sure to keep the dried oregano as it provides that classic Italian “pizza parlor” nostalgia.
  • The Cheese: Freshly grated Parmesan (Parmigiano-Reggiano) is the gold standard, but Pecorino Romano is a fantastic alternative if you enjoy a saltier, sharper kick.

📌 Tips and Tricks for Perfect Pork Ragu

  • Don’t Rush the Sear: To get that deep, savory flavor, make sure your pork is bone-dry before it hits the oil. Sear the chunks in batches if necessary—crowding the pot will cause the meat to steam instead of brown. That dark crust is where the magic happens!
  • Watch for the “Lazy Bubble”: When braising in the oven, check the pot after 20 minutes. You want a very gentle simmer; if it’s boiling aggressively, lower the oven temperature by 25 degrees. A gentle braise is the secret to meat that truly melts at the touch of a fork.
  • Skim the Fat: Pork shoulder is naturally fatty, which makes it delicious, but an oil slick on top can be heavy. Use a large spoon to skim the clear yellow fat from the surface after the meat is shredded, or use the “paper towel hack” to dab away excess oil.
  • Save the Liquid Gold: Never toss all your pasta water! That starchy, salty water is the “glue” that helps the sauce emulsify and cling to the wide ribbons of pappardelle. It’s the difference between a dry pasta and a silky one.
  • The Skillet “Marriage”: Always finish the pasta in a skillet with a bit of sauce and pasta water as described in the recipe. This ensures every noodle is seasoned and coated from the inside out, rather than just sitting under a pile of sauce.
  • Better the Next Day: Like most braised dishes, this ragu tastes even better after 24 hours in the fridge as the flavors continue to develop. If you’re hosting a dinner party, make the sauce a day early, remove the solidified fat from the top, and simply reheat and toss with fresh pasta right before serving.

👩🏼‍🍳 How to Make Slow-Braised Pork Ragu with Pappardelle

Four pieces of seasoned pork shoulder being seared in oil in a large oval Dutch oven on a gas stove.
  1. Step 1: Quarter the pork shoulder, season with salt and pepper, and sear in the oil in a Dutch oven until browned all over. Remove from the pan.
A person using a wooden spatula to stir tomato paste into sautéed chopped vegetables in a large oval Dutch oven on a gas stove.
  1. Step 2: Sauté the onion, carrots, celery, and garlic until soft. Stir in the tomato paste and cook for 1 minute.
A person pouring red wine from a plastic measuring cup into a large oval Dutch oven that is filled with sautéed chopped vegetables.
  1. Step 3: Add the red wine and cook until reduced by half.
A person nestling chunks of seared pork should into a tomato sauce with vegetables and herbs in a large oval Dutch oven on a gas stove.
  1. Step 4: Stir in the hand-crushed tomatoes, stock, and herbs. Nestle the pork pieces into the liquid.
A person wearing oven mitts placing a large oval Dutch oven with a lid on it into a preheated oven.
  1. Step 5: Cover and bake in a 300°F oven for 3 to 3½ hours.
A person using two forks to shred extremely tender braised pork shoulder on a sheet pan.
  1. Step 6: Remove the pork from the pot, place it on a baking sheet, and shred with two forks. Add the shredded pork back into the sauce (first remove the bay leaves and thyme). Meanwhile, cook the pasta and save 1 cup of the pasta water.
A person using tongs to place cooked pappardelle pasta into a large skillet that contains about 1 cup of braised pork ragu and a splash of pasta water.
  1. Step 7: Heat about 1 cup of the sauce and a splash of pasta water in a large skillet. Add the cooked pasta and toss to fully coat.
A person using his fingers to place shredded Parmesan cheese into a large skillet filled with slow-braised pork ragu with pappardelle on a gas stove.
  1. Step 8: Add the rest of the sauce, butter, and ¼ cup of the grated Parmesan cheese. Serve at once.

Expert Tip: Ditch the Bag and Grate the Block

For the silkiest, most professional sauce possible, always grate your Parmesan cheese fresh from a block rather than buying the pre-shredded bags.

Pre-shredded cheeses are coated in anti-caking agents (like cellulose) that prevent the cheese from sticking together in the bag, but those same additives prevent the cheese from melting smoothly into your sauce, often resulting in a grainy or “clumpy” texture.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Slow-Braised Pork Ragu in advance?

Absolutely! In fact, the flavors deepen and meld even more after a night in the refrigerator. Simply store the sauce separately from the pasta, then reheat it gently on the stove before tossing it with freshly boiled noodles and a splash of starchy water.

What is the best cut of meat for a Slow-Braised Pork Ragu?

A bone-in or boneless shoulder, often called a Boston Butt, is the ideal choice. Its high fat content and abundance of connective tissue break down during the long cooking process, resulting in incredibly tender, succulent shreds of meat.

Can I prepare this Slow-Braised Pork Ragu in a slow cooker?

Yes, you can. After searing the meat and sautéing the vegetables on the stovetop, transfer everything to your crockpot and cook on low for 8 hours.

How long will leftovers of this Slow-Braised Pork Ragu stay fresh?

When kept in an airtight container in the fridge, the sauce will remain delicious for up to 4 days. You can also freeze it for up to 3 months; just thaw it overnight in the refrigerator before reheating it.

Two shallow pasta bowls filled with servings of Slow-Braised Pork Ragu with Pappardelle topped with finely shaved Parmesan cheese and two glasses of red wine near by.

🍝 More Classic Pasta Recipes

Ready to make the best pasta dish this side of 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 pasta bowl filled with a serving of Slow-Braised Pork Ragu with Pappardelle topped with finely shaved Parmesan cheese.
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Slow-Braised Pork Ragu with Pappardelle

This Slow-Braised Pork Ragu features tender, melt-in-your-mouth pork shoulder simmered in a rich red wine and tomato sauce. Served over silky ribbons of pappardelle, it’s a deeply flavorful, gourmet comfort food classic that’s perfect for a cozy Sunday supper.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 754kcal
Author: Kris Longwell

Equipment

  • 6-quart Dutch oven or oven-safe pot with lid

Ingredients

  • 3 lb pork shoulder ie, Boston Butt
  • salt and pepper
  • 2 tablespoon extra-virgin olive oil
  • 1 large onion chopped, about 1 cup
  • 2 medium carrots chopped, about 1 cup
  • 3 celery stalks chopped, about 1 cup
  • 5 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 cup red wine dry, ie, Cabernet or Merlot
  • 1 28 oz can whole tomatoes with juice, crushed by hand, preferably San Marzano
  • 1½ cups beef stock or broth
  • 2 bay leaves
  • 3 sprigs thyme fresh, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes more for more spice (optional)
  • 12 oz pappardelle pasta dried, see NOTES
  • 1 cup reserved pasta water
  • 2 tablespoon unsalted butter
  • ½ cup Parmesan cheese freshly grated, divided
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Preheat oven to 300°F.
  • Cut the pork shoulder into four chunks. Pat dry with a paper towel and then liberally season all over with salt and pepper.
    3 lb pork shoulder, salt and pepper
  • Heat the oil in a large Dutch oven (or pot with lid) over medium heat. Add the pork chunks and sear until browned all over, about 5 to 10 minutes. Remove from the pot and place on a platter (to collect juices). Set aside.
    2 tablespoon extra-virgin olive oil
  • Add the onion, carrots, and celery to the pot and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 1 to 2 minutes. Stir in a pinch of salt and pepper.
    1 large onion, 2 medium carrots, 3 celery stalks, 5 cloves garlic, 2 tablespoon tomato paste
  • Pour in the wine and use a wooden spatula to scrape up any bits on the bottom of the pan. Simmer until reduced by half, about 3 to 5 minutes.
    1 cup red wine
  • Stir in the hand-crushed tomatoes, beef stock, bay leaves, thyme, oregano, and red pepper flakes (if using). Nestle the pork chunks (and any accumulated juices) into the liquid in the pot. Cover and place it in the oven for 3 to 3½ hours until the meat is fall-apart tender.
    1 28 oz can whole tomatoes, 1½ cups beef stock, 2 bay leaves, 3 sprigs thyme, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes
  • About 30 minutes before removing the pot from the oven, bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. IMPORTANT: Save a cup of the pasta water before draining. Drain the pasta and set aside (don't do this for more than 15 minutes of shredded the pork).
    12 oz pappardelle pasta
  • Remove the pork from the sauce and place it on a rimmed baking sheet. Use two forks to shred it.
  • Use a small ladle or a spoon to skim off most of the rendered grease on the top of the sauce. If the sauce is too thin, place it on the stove over medium-high heat and simmer for 5 to 10 minutes, until slightly thickened. Taste and add more salt, if needed. Set aside.
  • In a large skillet or saucepan over medium heat, add 1 cup of the ragu sauce and a splash of the pasta water. Add the cooked pasta and use tongs to coat the pasta with the sauce and water. Gradually add the rest of the sauce, leaving some for topping individual servings. Add more pasta water, if needed.
    1 cup reserved pasta water
  • Stir in the butter and ¼ cup of the grated Parmesan. Carefully toss until fully combined.
    2 tablespoon unsalted butter, ½ cup Parmesan cheese
  • Serve at once with extra sauce, Parmesan cheese, and chopped parsley for garnish.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pasta Options: While the wide ribbons of pappardelle are the traditional choice for this heavy sauce, you can easily substitute them with other sturdy shapes like tagliatelle, fettuccine, or even rigatoni. If using dried pasta, look for a brand with a rough, “bronze-cut” texture to help the sauce cling to the noodles.
  • Cooking Without Wine: If you prefer not to cook with alcohol, simply replace the red wine with an equal amount of beef stock and add one tablespoon of red wine vinegar. This ensures the sauce still has the necessary acidity and depth of flavor.
  • Managing the Fat: Because pork shoulder is a well-marbled cut, you will likely see a layer of rendered fat on the surface after braising. For the best texture, use a large spoon to skim off and discard the excess clear fat before shredding the meat and finishing the dish.
  • Make-Ahead & Freezing: This ragu is an excellent make-ahead meal as the flavors actually improve after a day in the fridge. The sauce also freezes beautifully for up to 3 months—just thaw it overnight in the refrigerator before reheating and tossing with fresh pasta.

Nutrition

Calories: 754kcal | Carbohydrates: 37g | Protein: 49g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 561mg | Potassium: 935mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2933IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 4mg

The Best Parmesan Smashed Brussels Sprouts

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These Parmesan Smashed Brussels Sprouts are the ultimate crowd-pleaser, offering a perfectly crispy texture and a savory, golden cheese crust. They are even better when served with homemade Ranch, Cajun Remoulade, or your favorite dipping sauce for a delicious finishing touch.

An overhead view of a round white plate filled with a serving of Parmesan Smashed Brussels Sprouts in a pile next to a round bowl filled with homemade Ranch dressing.
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🌱 The Ingredients

This recipe combines fresh Brussels sprouts with a savory blend of pantry staples and high-quality cheese to achieve a perfectly seasoned, gourmet finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Parmesan Smashed Brussels Sprouts on a grey wooden background including Brussels sprouts, olive oil, butter, Parmesan cheese, and seasonings.

📝 Ingredient Notes and Substitutions

  • Brussels Sprouts: Choose small-to-medium sprouts for the best results, as they get crispier and are easier to smash than larger ones. If you only have large sprouts, ensure they are boiled until very tender before smashing.
  • Extra-Virgin Olive Oil & Butter: This combination provides the perfect balance of a high smoke point for crisping and a rich, nutty flavor. You can use all olive oil or avocado oil if you prefer to avoid dairy.
  • Freshly Grated Parmesan: For the signature golden crust, it is essential to grate your cheese fresh from a block; pre-shredded bottled cheeses contain anti-caking agents that prevent them from melting and crisping properly.
  • Smoked Paprika: This adds a subtle depth and “charred” flavor, but you can substitute it with sweet paprika for a milder taste or a pinch of cayenne pepper if you want some heat.
  • Kosher Salt: The coarse grains of Kosher salt are ideal for seasoning vegetables, but if you are using fine table salt, reduce the amount by half to avoid over-salting.
  • Garlic Powder: We recommend powder over fresh garlic for this recipe to ensure the seasoning is evenly distributed and to prevent bits of garlic from burning during the high-heat roasting process.

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

📌 Tips and Tricks for Perfect Smashed Brussels Sprouts

  • Don’t Skip the Par-Boil: Ensure the sprouts are fork-tender before you try to smash them. If they are still too firm in the center, they will shatter into pieces rather than flattening into a cohesive disc.
  • Dry Them Thoroughly: After boiling, pat the sprouts dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to ensuring they roast to a crisp rather than steaming in the oven.
  • The “Non-Stick” Smash: If the sprouts are sticking to the bottom of your glass or measuring cup while you smash them, lightly coat the bottom of the tool with a bit of olive oil or a small piece of parchment paper.
  • Give Them Space: Avoid crowding the baking sheet. If the sprouts are too close together, the heat won’t circulate properly, and you’ll lose those coveted crispy, lacy edges.
  • Create a “Cheese Skirt”: For a gourmet touch, sprinkle the Parmesan so it spills slightly over the edges of each sprout. As it bakes, the cheese will melt into a crispy, golden “frico” crust around the vegetable.
  • Use High Heat: Don’t be afraid of a hot oven! Roasting at a higher temperature (around 425°F/220°C) is essential for caramelizing the natural sugars in the sprouts and getting the cheese perfectly browned.

👩🏼‍🍳 How to Make Parmesan Smashed Brussels Sprouts

A large pot of boiling water on a gas stove filled with simmering Brussels sprouts.
  1. Step 1: Add the trimmed Brussels sprouts to salted boiling water for 8 – 10 minutes.
A person using a kitchen towel to dry softened Brussels sprouts on a wooden cutting board.
  1. Step 2: Drain and dry the Brussels sprouts completely with a kitchen towel.
A person using two wooden spoons to toss par-boiled Brussels sprouts in a large glass bowl with melted butter, olive oil, and seasonings.
  1. Step 3: In a large bowl, toss the warm sprouts with the olive oil, melted butter, garlic powder, paprika, salt, and pepper until completely coated.
A person using the bottom of a glass jar to flatten a partially cooked Brussels sprout on a sheet pan that is lined with a silicone matt.
  1. Step 4: Line a baking sheet with parchment paper or a silicone mat. Place a Brussels sprout on the paper/mat and use the base of a jar or bottle to flatten it. Continue with the remaining sprouts (you’ll need two pans).
A person using his finger to place a heaping mound of freshly grated Parmesan cheese over the tops of flatten partially Brussels sprouts on a silicone matt in a half sheet pan.
  1. Step 5: Add a generous pile of freshly grated Parmesan cheese over each of the sprouts.
A person wearing oven mitts placing two half sheet pans lined with a silicone matt and topped with freshly baked Parmesan Smashed Brussels Sprouts.
  1. Step 6: Bake at 425°F for 20 minutes, or until golden and lightly browned on the edges. Serve at once with your favorite dipping sauce.

🍽️ How to Serve

  • As a Crowd-Pleasing Appetizer: Arrange the sprouts on a large platter with small bowls of homemade Ranch or Cajun Remoulade in the center for easy dipping at parties or game days.
  • The Perfect Steakhouse Side: Serve these alongside a steak au poivre or grilled filet mignon; the salty, crispy Parmesan crust acts as the perfect textural contrast to a juicy steak.
  • With Roasted Proteins: Pair them with a simple roasted chicken or sheet pan baked salmon for a balanced weeknight dinner that feels elevated but requires minimal effort.
  • A Bright Finishing Touch: Just before serving, hit the hot sprouts with a squeeze of fresh lemon juice or a drizzle of balsamic glaze to cut through the richness of the cheese and butter.
  • Holiday Table Star: Swap out traditional soggy sprouts for these crispy versions at your next Thanksgiving or Christmas dinner to provide a modern, flavorful update to your holiday spread.
  • Garnish with Fresh Herbs: Sprinkle with finely chopped fresh parsley or chives right before serving to add a pop of color and a fresh, herbal note.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Parmesan Smashed Brussels Sprouts ahead of time?

You can boil the vegetables in advance and store them in the refrigerator for up to two days. When you are ready to eat, simply smash, season, and roast them right before serving to ensure they maintain their signature crunch.

Why aren’t my Parmesan Smashed Brussels Sprouts getting crispy?

This usually happens if the vegetables weren’t dried thoroughly after boiling or if the oven temperature was too low. Make sure to pat them completely dry with a towel and ensure your baking sheet isn’t overcrowded so the hot air can circulate.

Can I use frozen sprouts for Parmesan Smashed Brussels Sprouts?

It is highly recommended to use fresh ones for this recipe, as frozen varieties often retain too much moisture and can become mushy. If you must use frozen, thaw them completely and squeeze out as much water as possible before seasoning and roasting.

How do I store and reheat leftover Parmesan Smashed Brussels Sprouts?

Place any extras in an airtight container in the fridge for up to three days. To regain their original texture, reheat them in a hot oven or an air fryer for a few minutes until the cheese is sizzling again; avoid the microwave, as it will make them soft.

A close-up view of a pile of Parmesan Smashed Brussels Sprouts on a white plate with a small bowl of Ranch dressing nearby.

😋 More Amazing Appetizer Recipes

Ready to make the best veggie appetizer 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 close-up overhead view of a round white plate filled with a serving of Parmesan Smashed Brussels Sprouts in a pile next to a round bowl filled with homemade Ranch dressing.
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5 from 1 vote

The Best Parmesan Smashed Brussels Sprouts

These Parmesan Smashed Brussels Sprouts are the ultimate crispy side dish, featuring a golden, savory cheese crust and a perfectly tender center. Seasoned with garlic and smoked paprika, they are an easy yet elevated addition to any dinner table or appetizer spread.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer / Side Salad
Cuisine: American
Servings: 6
Calories: 196kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper or silicon mats

Ingredients

  • 1 lb Brussels sprouts small to medium, see NOTES
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 cup Parmesan cheese freshly grated, see NOTES
  • Ranch dressing

Instructions

  • Trim the ends of the Brussels sprouts and pull off any brown leaves.
    1 lb Brussels sprouts
  • Preheat oven to 425°F and bring a pot of salted water to a boil.
  • Add the Brussels sprouts to the water and boil them for 8 to 10 minutes, stirring occasionally.
  • Drain the sprouts and let them sit in the colander for 2 minutes. Then, spread them out on a clean kitchen towel and pat them very dry (this is very important for crispy sprouts!).
  • In a large bowl, whisk the olive oil, melted butter, garlic powder, paprika, salt, and pepper together. Add the sprouts and use a couple of wooden spoons to gently toss until they are coated.
    3 tablespoon extra-virgin olive oil, 2 tablespoon unsalted butter, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the sprouts on the prepared baking sheets, leaving about an inch of space between them. Use the bottom of a jar or a heavy glass to gently press down on each sprout until they are about ½-inch thick (or less).
  • Sprinkle a generous amount of the freshly grated Parmesan cheese over each smashed sprout. If some falls onto the paper/mat, leave it there! It will make a nice cheesy crust that is wonderful!
    1 cup Parmesan cheese
  • Bake for 15 to 20 minutes, or until the sprouts are bubbly and the edges are browned and crispy.
  • Use a spatula to transfer the sprouts to a platter. Serve at once with Ranch dressing or your favorite dipping sauce.
    Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Size Matters: Small to medium Brussels sprouts are ideal for this recipe because they yield a much crispier result. If you can only find large sprouts, simply increase the boiling time by 2–3 minutes to ensure they are tender enough to smash without splitting apart.
  • Dry Thoroughly: After boiling, make sure to pat the sprouts completely dry with a kitchen towel or paper towels. Any excess moisture will cause them to steam in the oven rather than roasting to a perfect crisp.
  • Don’t Overcrowd the Pan: Give each sprout plenty of “breathing room” on the baking sheet. If they are too close together, the heat won’t circulate properly, and you’ll miss out on those delicious, lacy, crispy edges.
  • Adjust the Salt: If you are using fine table salt instead of Kosher salt, reduce the amount by half. Since Parmesan cheese is naturally salty, it’s always better to start with less and add more to taste after roasting.
  • Grate Your Own Cheese: For the best flavor and a perfectly golden crust, always grate your Parmesan fresh from a block. Pre-shredded or bottled cheeses are coated in anti-caking agents that prevent them from melting smoothly and achieving that signature crispy texture.

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 675mg | Potassium: 323mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 64mg | Calcium: 232mg | Iron: 1mg