Slow Roasted Crispy Pork Belly

This Slow Roasted Crispy Pork Belly is ridiculously delicious. It made for a hearty and decadent meal when I served it on a bed of ranch seasoned mashed potatoes. The pork belly could easily be cut with a fork while the crackling was perfectly crisped.

Slow roasting the pork belly in a tin foil “box” means that the pork belly is literally roasting in it’s own fat. At the end of the cook time the heat gets turned up and is what helps to create that crispy crackling.

Slow Roasted Crispy Pork Belly

Makes 1 Serving

Stars of the Show:

• 2 slices of pork belly with skin on
• 1 1/2 tsp olive oil
• sea salt and pepper, to taste

And Action:

Preheat oven to 275°F

Place pork belly on a plate and pat the skin dry with paper towels.

Drizzle the pork skin with olive oil and sprinkle with salt and pepper.

Place a piece of foil on a baking sheet and put the pork belly in the middle of foil, skin side up. Fold the sides in to form an open “box”, pinching corners to seal tightly and make it as snug as possible.

Place in the oven and roast for 30 minutes.

Increase the heat to 450°F and roast for another 30 minutes.

Let the pork belly roast for 5 minutes before serving. Enjoy!

Crispy Keto Air Fryer Chicken Tenders

I have tested out numerous air fryer chicken tender recipes for the kids and I and none of them had that fast food fix that we were looking for. Well we finally hit a gold mine with this recipe for Crispy Keto Air Fryer Chicken Tenders! The kids and I gobbled up the entire batch I made and will be our go-to method.

Using my air fryer is one of my favorite cooking methods because I get crispiness while maintaining moisture in the meat. These Crispy Keto Air Fryer Chicken Tenders had the perfect crispy crust while the chicken tenderloins were juicy with each bite.

We enjoyed a variety of dipping sauces with these and they went perfectly with any flavor!

Crispy Keto Air Fryer Chicken Tenders

Makes 2 Servings

Stars of the Show:

• 4 chicken tenderloins, fat and tendons removed
• 2 1/2 oz ground pork rinds
• old bay, to taste
• smoked paprika, to taste
• garlic powder, to taste
• onion powder, to taste
• sea salt, to taste
• 1 egg white
• cooking spray

And Action:

Pat the chicken tenders dry and put them in a bowl. Season the chicken with all of the spices to your liking. Crack the egg white in this bowl with the chicken and toss to coat.

Dip the chicken tenders in the ground pork rinds and shake off the excess.

Spray the tray of the air fryer with the cooking spray and add the chicken tenders in a single layer. Spray the chicken tenders lightly with cooking spray.

Bake at 375 degrees for 15-20 minutes, flipping halfway through. Enjoy!

Fit Food… Crispy Oven Roasted Chicken Breasts

One of my guilty pleasures is stealing pieces of the crispy chicken skin when I do the cooking for these Crispy Oven Roasted Chicken Breasts. Even better is the zero guilt I feel from taking Little Man’s since he does not enjoy the mouth feel of the skin on chicken.

These chicken breasts become so crispy on the outside while the inside is juicy and tender. Goodbye to the days of dried out chicken breasts.

Feel free to get creative by switching up the spices and using what you have on hand. We’re garlic fiends so ours was more heavy-handed on the garlic powder than the recipe calls for. Do whatever feels good to you. Haha!!

The minimal prep and longer cook time give you the perfect excuse to cozy up on the couch to catch up on the latest episode of The Bachelor and when the timer goes off for the oven you can plate your food and get back on the couch for the last half of the show.

Crispy Oven Roasted Chicken Breasts

Makes 2 Servings

Stars of the Show:

• 2 bone in skin on chicken breasts
• olive oil
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp chili powder

And Action:

Preheat oven to 400F.

Dry chicken breasts with a paper towel and rub with olive oil until coated. Evenly sprinkle the spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.

Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.

Heat about 2 tbsp of olive oil (or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breasts skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.

Transfer the chicken breasts onto the baking sheet, skin side up. Pour the olive oil from the skillet over each chicken breast.

Bake for about 45 minutes, until internal temperature of the meat reaches 160F.

Let rest for 5 minutes and serve. Enjoy!