Green Chile Enchilada Soup

One Delicious Soup

In what may be the last “super cold” blast of early 2020 for Central Texas we’ve already made 4 batches of this soup! #ThatGood

Not only is this soup easy to make, it’s a lower carb keto-friendly soup that’s wonderfully creamy with just the right amount of heat, thanks to our ol’ friend the hatch green chili — perfect for warming up cold days and nights!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  You can dial up or dial down the heat of this soup by using your tried and true ingredients. To get you started I’ve included suggested items below that I found at my neighborhood H-E-B.

❤  You can enjoy this soup served from a bowl but I also enjoy it from a mug where I can consume it faster.

❤  Lover of the chilis? Don’t miss out on our Hatch-Chicken Mac n’ Cheese recipe that will have you weak in the knees.

Ingredients:

1-2 Tablespoons  |  Olive Oil (Or Avocado Oil)
2-3 Pounds  |  Boneless Chicken Breast, Sautéd Then Cubed
2 Cans (15 Ounces Each)  |  Hatch Green Chile Enchilada Sauce With Roasted Garlic (or without roasted garlic)
2 Cans (14.5 Ounces Each)  |  Low Sodium Chicken Broth
1 Cup  |  Half & Half
2-3 Cups  |  White Cheese, Shredded (Monterey Jack, Pepper Jack)
½ Cup |  Philadelphia Cream Cheese, Room Temperature, Cubed
½ – 1 Cup |  Green Salsa (Central Market Hatch Green Chile Salsa Verde works great)
To Taste  |  Kosher Salt And Fresh Cracked Black Pepper
To Garnish  |  Your Favorites: More Shredded Cheese, Cubed Avocado, Chopped Cilantro, Green Onion Tops, Chopped Tomatoes,

What To Do:

1. Prepare The Chicken: In a large pot over medium-high heat, warm the oil. Add the chicken and sauté the chicken until done (about 3-4 minutes on each side). Turn off the heat, remove the chicken from the pot, cool, cube and set aside

2. Back In The Pot We Go: Add the cubed chicken back to the pot and add the enchilada sauce, chicken broth, half & half, shredded cheese, the cubed cream cheese, salsa verde. Warm everything up until things are melty good (about 10 minutes).

3. The Finishing Touch: Salt and pepper to your liking. Spoon into bowls (or mugs) and garnish with your favorite ingredients (ideas shown above).

Enjoy this green chili enchilada soup – it’s a family favorite!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Creamy Jalapeño Dip

Austin’s Favorite Dip

For those who enjoy creamy jalapeño dip from Chuy’s, here’s an easy way to make your own batch at home. It’s creamy, fresh and has the perfect amount of “kick”. Perfect for game days or any day you want to enjoy Austin’s favorite dipping sauce!

Time To Prepare:

About 10 minutes.

Foodie Tips:

❤  You can use a blender to mix things together but I find that an immersion blender is more convenient and easier to clean. The instructions below are for using an immersion blender.

❤  If you’re going to serve this immediately after making it, try to use chilled sour cream and mayo – the dip tastes great cold!

❤  I used Trappey’s Hot Jalapeño Peppers, sliced them, and removed the seeds.

Ingredients:

½ Cup  |  Fresh Cilantro
1 Cup  |  Sour Cream
1 Cup  |  Mayonnaise
5 Tablespoons (2 1-ounce packages)  |  Hidden Valley Ranch Seasoning
½ Cup  |  Pickled Jalapeño Peppers
2 Tablespoons  |  Fresh Lime Juice
To Serve  |  Tortilla Chips, Cauliflower Florets, French Fries, a Hamburger Topping, As a Salad Dressing (the list goes on and on…)

What To Do:

1. Wash and dry the cilantro. Remove the tops of the cilantro, discarding the stems. Finger tear the cilantro and place it in a medium-sized bowl.

2. Add the remaining dip ingredients and give them a few immersion pulses until the desired consistency is reached.

3. You can serve this fresh by transferring the dip into a bowl or you can store it in the fridge for a few days until you’re ready to dive in! Serving ideas are above!

Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Your Austin Holiday Gift Guide

With mere days before the big day we’ve amassed a shopper’s shortlist of our favorite local goodies to put more fa-la-la-la-la in your holaday gift giving. ❄️ ❄️❄️  These gift ideas are sure to delight the senses!

Owl bet you have someone on your list who would love one of these granite owls. Perfect for the garden! Available at Hill Country Water Gardens – our go-to place for inspiration for special things inside and especially outside the home!

Show them the love for your favorite state! These one-of-a-kind works of art are made from recycled wood. Gift cards, T-shirts and more available at Hemlock & Heather online.

Don’t just give them a present – give them an *experience* to remember! Boating Lake Travis is one of my family’s favorite things ever. Gift cards are available beginning at $60 at QuickGifts. Surf’s up!

Kiss goodbye to dry lips and give a hello kiss to a great smile, compliments of Austin-based Lizard Lips! This stuff heals, moisturizes, and protects for life’s greatest adventures (like when you’re enjoying the lake). Available online or at our favorite home away from home… Buc-ee’s! 

“Create world peace one backyard at at time!” Wind chimes from Music of the Spheres are tough as Texas nails but create etheral sounds that delight. You can purchase these online or swing by the East Cesar Chavez showroom to get yours. *And theirs!*

It may be local honey but you’ll send their taste buds into outer orbit with Round Rock Bourbon Barrel Honey. This stuff is the bomb diggity that’s fresh. Raw. And local. Score it online! Plus try our honey-roasted cashew recipe that was inspired by this tasty liquid gold.

What do super Texans drink? Super Texan wine, of course! This wine hails from Flat Creek Estate and it’s won several awards including “most romantic wine,” from the Home Style Austin Team. Available at select HEBs, online… or via short drive to the wine estate. From Cedar Park head west on 1431 for about 30 scenic minutes.

Gift them comfort food for the soul! Soul Popped is a small biz on the rise with Texas-sized flavors like Chicken ‘n Waffles, Banana Pudding, and Heavenly Macaroni & Cheese. Dash to Barton Creek Square or the Soul Popped website to get your groove on.

Dorothy won’t be the only one claiming “there’s no place like home” when your lucky gift recipient lights one of these “Home Sweet Home” soy candles! Vanilla bean, spice, juicy raisins, and oats will ignite the heart and home. We score ours regularly at Honey & Hay in Cedar Park.

They’ll always be able to find their way home with this Austin’s Neighborhood poster. Maybe it’s the Realtor in me but what a fun way to celebrate the neighborhoods that make Austin so great. Available on Etsy.

All the best for the happiest of holidays from us to you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Queso Flameado

Gooey Fiery Fun

For those who know me I’m an avid cook which is why the Home Style Austin blog is filled with more than 60 of my favorite homemade recipes!

This time of year the appetite is in overdrive with a keen eye toward the holidays. For New Year’s Eve my family usually enjoys handmade tamales, lucky black-eyed peas, sautéed greens, and our loaded queso. After recently enjoying queso flameado from a local restaurant, Tequila Bar & Grill, we crafted our own version below, which is dy-no-mite!

While we love our usual Velveeta dip fortified with diced tomatoes, sour cream, and scoops of ground beef and homemade guacamole, this queso flameado is 100% authentic. This is so gooey and how could it not be with 4 cups of cheese? Plus when you set it aflame your friends and family will give you a high five and a “standing O.” Let’s dive in!

Time To Prepare:

About 30 minutes.

Foodie Tips:

❤  Need a good margarita recipe? Margs make a great sidekick to this fiery queso. Try our Home Style Austin Margarita recipe – it’s packed with delightful warm heat, compliments of a 3 slices of jalapeño.

❤  Queso menonita? You can find yours at HEB.

❤  There are many tequilas on the market. When we feel special we buy Patrón – it’s so good and their packaging is tops.

Ingredients:

1  |  Poblano Chili
½ Pound  |  Chorizo, Removed From The Casing
3 Cups  |  Queso Menonita, Shredded
1 Cup  |  Monterey Jack Cheese, Shredded
To Serve  |  Flour Tortillas
Accessories  |  10 Inch Iron Skillet, Paper Bag, Tongs
To Ignite The Party  |  Tequila, Candle Stick Lighter, Texas Margaritas (All Optional But Wildly Recommended)

What To Do:

1. Prepare the poblano: We used our gas stove top and cooked the poblano for about 5-7 minutes, turning every couple of minutes with tongs until it was blackened. Turn off the heat and transfer the poblano to a paper bag and let it steam for about 15 minutes. Meanwhile…

2. Heat things up: Preheat your oven to 350°F.

3. Prepare the chorizo: In an iron skillet cook the chorizo over a medium-high flame, stirring often until it’s done (about 5-7 minutes). Remove from heat and drain any grease. Return the chorizo to the skillet and set on stovetop.

4. Finish the poblano: Cut off the stem end of the poblano and can rub off (remove) the skin. Cut the poblano into strips and set aside.

5. Assemble the queso: Place the shredded cheeses on top of the chorizo and top with the poblano strips.

6. Bake the queso: Place the skillet in the oven and cook for 15 minutes. Turn up the oven to broil for the last 5 minutes to create a nicely browned top. Remove from oven and set the skillet on your stove top or a trivet to rest a minute or two.

7. To serve: Place 2-3 tablespoons of tequila in a measuring cup and warm it in the microwave for 10-15 seconds. Do not overcook! Using a candle lighter ignite the tequila and pour it on top of the queso. This is fun but the best part is diving into the queso – spoon it into warm tortillas and enjoy! #TossesSombrero

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Honey-Rosemary Roasted Cashews

A Fall Favorite

This time of year the appetite turns to the warm, toasty notes of autumn. Here in Central Texas my rosemary plant is bountiful throughout the year so the freshness of this herb makes this snack unmistakably delicious.

Why use so many cashews? Well, they’re great for snacking, parties, and gift giving! I use Costco Organic Whole Cashews which are perfect for this recipe. Add some local Round Rock Bourbon Barrel Honey and your tastebuds are likely to fly into outer orbit!

Sweet + Salty + Herby = One tasty treat!

Time To Prepare:

About 15 minutes.

Ingredients:

2 Pounds 8 Ounces  |  Organic Unsalted Cashews
4 Tablespoons  |  Fresh Rosemary, Coarsely Chopped
1 Teaspoon  |  Cayenne Pepper
3-4 Teaspoons  |  Kosher Salt
4 Tablespoons  |  Round Rock Bourbon Barrel Honey – or – 4 Teaspoons Dark Brown Sugar
2-3 Tablespoons  |  Butter, Melted (I use Falfurrias brand butter)

What To Do:

1. Preheat oven to 375°F.

2. Evenly place the cashews in a large baking sheet and bake for about 10 minutes.

3. Melt the butter. I microwave my butter in a glass condiment prep cup in 15 seconds intervals.

4. While the cashews are roasting combine the fresh rosemary, cayenne pepper, salt, honey, and the melted butter in a large bowl.

5. Remove the cashews from the oven and add them to the bowl and give them a good shake to coat them with the rosemary-honey-butter mixture.

These honey-rosemary roasted cashews are best served warm! Store any leftovers in an airtight container or plastic bag. Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Our Friend Ashley Gave Us This Tasty Bourbon Barrel Honey And It’s The BOMB Diggity!

Halloween “Boo Bark” Recipe

A Sweet ‘n Scary Treat

This week fall blew into Austin with temperatures in the 90s falling to the jaw-dropping 40s in mere minutes! With the temperature shifts there’s no doubting Halloween is officially in full gear – our favorite time of the year! There’s no better way to enjoy the sweet days of fall than with a slice of this wickedly tasty Halloween treat!

Foodie Tips:

❤ If using white chocolate try incorporating orange candy melts to create your own culinary masterpiece. Here’s a fun video on how you can make your own special chocolate swirls!

❤ The suggested ingredients (below) are super flexible. Use as many or as little as you prefer. Just ensure you have more chocolate than treats to ensure a good Boo Bark bond.

Time To Prepare:

About 2 hours (includes time for the Boo Bark to rest in and out of the fridge).

Ingredients:

16-24 Ounces  |  Chocolate

Assorted Candies To Your Liking Including:
Candy Eye Balls (the eyes make the Boo Bark come to life!)
Candy Corn
M&Ms (you can create your own design here!)
Halloween Themed Sprinkles
Halloween Oreos, Sliced
Snickers Candy Bars, Sliced
Take 5 Candy Bars, Sliced

What To Do:

1. Line a 9″ x 13″ baking pan with parchment paper. Make sure to include extra paper on the sides so that the chocolate doesn’t touch the pan.

2. Gather and prepare your ingredients.

3. If using Oreo cookies, scatter a few in the prepared pan.

4. Melt your chocolate. Place your chocolate into a microwave-safe measuring cup or bowl. Microwave in 30-second intervals, stirring often. Be careful not to overcook/burn the chocolate. Once it’s smooth enough to pour it’s ready!

5. Pour the chocolate into the prepared pan, working from the center outward. The Boo Bark edges do not need to be uniform.

6. Top the Boo Bark with your chosen candy decorations. Lightly press any larger pieces to ensure they bond with the chocolate.

7. Place your Boo Bark in the fridge for about an hour to set/harden. Remove from the fridge and let rest for about 30 minutes. Break the bark into bite-sized pieces with a knife and enjoy!

Check out some of the other Halloween-inspired ideas here at the Home Style Austin blog or on our hand-curated Halloween Pinterest Board!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Thai Chicken And Zoodles

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

1  |  Garlic Clove, Peeled & Smashed
½ Cup  |  Peanut Butter
1 Tablespoon  |  Lime Juice
1 Inch  |  Fresh Ginger, Diced
½ Teaspoon  |  Red Pepper Flakes
2 Tablespoons  |  Soy Sauce
1 Teaspoon  |  Light Brown Sugar
⅓ Cup  |  Water

For The Main Dish:

3-4 Tablespoons  |  Olive Oil
1 Pound  |  Chicken Tenders, Diced
2  |  Zucchini, Spiralized
1 Large  |  Carrot, Spiralized
1  |  Red Bell Pepper, Julienned
¼ Cup  |  Fresh Cilantro, Diced
¼ Cup  |  Green Onions, Diced
To Garnish  |  Toasted Sesame Seeds
To Garnish  |  Peanuts, Chopped
To Garnish  |  Juice of Lime

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Joe’s Fideo Recipe

A Texas Treat

“Fideo” actually refers to a dish made with short, vermicelli-style pasta (shown above in the lower left corner). Fideo is first browned in a skillet then various ingredients are added to typically make a pasta or soup dish. The folks at Q&Q sure know how to help us make tasty dishes – fideo has been a tasty Texas treat for more than 100 years!

While fideo can be prepared in a multitude of ways – this is my very own recipe that pairs greatly with enchiladas and a side salad. Enjoy!

Foodie Tips:

❤ What are “hatch cubes?” These are my own homemade treats that will save your time in the kitchen (shown below). I buy a frozen bag of Hatch Chilies from Trader Joe’s. I defrost it and pour the hatches into ice cube trays then freeze. I “pop” and transfer them into a Ziploc freezer bag and I can easily add the number of cubes into my recipe based on my appetite for heat. :) Pastas, soups, and eggs have never been the same since!

❤ This recipe can be easily doubled. Twice is nice!

❤ Fideo can be made in a million ways. Google or YouTube it and you’ll see.

Shown Above: One Of My Homemade “Hatch Cubes”

Time To Prepare:

About 10 minutes.

Ingredients:

½ Tablespoon  |  Butter
5 ounce Box  |  Q&Q Fideo Vermicelli
1 Cup  |  White Onion, Chopped
2 Tablespoons  |  Tomato Paste
1  | Hatch Cube or a Small Can of Hatch Green Chilies (optional)
2 Cups  |  Chicken Broth
3  |  Garlic Cloves
1  |  Bay Leaf

What To Do:

1. In a skillet over medium-high heat melt the butter.

2. Add the fideo and sauté until the vermicelli is just golden brown (think Rice-a-Roni, but Texas style). I like my Q&Q toasted, but be careful not to burn it.

3. Add the onion and continue sautéing. Add the tomato paste, hatch (if using), broth, garlic and the bay leaf.

4. Simmer until the vermicelli is al dente (about 5 minutes).

5. Remove from heat, let thicken a bit, discard the bay leaf, and enjoy!

Yield: About 2-4 servings, maybe less, if you enjoy food like I do! 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Fideo Fan?
I found these awesome Q&Q Fideo stickers from our friends at BarbacoApparel in San Antonio. These vinyl stickers are a great way to show your love for Texas’ favorite vermicelli!

Rosemary Olive Bread Recipe

Bring On The Bread

I’ve never been one eager to make my own bread. But when I stumbled across this recipe that’s a no knead skillet olive bread I tried it. And I loved it! Now it makes regular appearances in my home.

This bread makes a great entertaining appetizer or sidekick for meals – your guests will be surprised you made it with your own two hands.

Time To Prepare:

About 2 hours; most of the time is reserved for the bread to “rise.”

Foodie Tips:

❤  Kalamata olives are my chosen favorite for this bread. You can substitute the kalamatas with your own favorite.

❤  Fresh herbs gives this bread a delightful taste. I noted my favorite herbs to use below – they come fresh from my garden!

Ingredients:

For The Dough:
2 Cups  |  Lukewarm Water
2 ¼ Teaspoons (1 Packet)  |  Active Dry Yeast
4 ⅓ Cups  |  All-Purpose Flour, Divided
½ Tablespoon  |  Kosher Salt
1 Cup  |  Kalamata Olives, Drained And Sliced (Or Whole)
1 Large  |  Garlic Clove, Minced
1 Tablespoon  |  Fresh Rosemary, Chopped
1 Tablespoon  |  Fresh Basil, Chopped (Optional)
1 Teaspoon  |  Fresh Oregano, Chopped (Optional)
1 Teaspoon  |  Fresh Thyme, Chopped (Optional)
1 Tablespoon  |  Olive Oil

To Serve:
1-2 Tablespoons  |  Olive Oil
To Garnish  |  Kosher Salt
To Garnish  |  Italian Flat Leaf Parsley, Chopped

What To Do:

1. In a large mixing bowl combine the water and the yeast. Add 1 cup of flour and the ½ tablespoon of salt. Stir with a wooden spoon until everything is well combined.

2. Add the olives, garlic and the herbs of your choice and stir well. Add the remaining flour 1 cup at a time and stir well between additions.

3. Cover the dough with plastic wrap and set it in a warm spot to rise for 1 hour.

4. In a 10-inch iron skillet add the tablespoon of olive oil (you can also use a stoneware baking dish if you don’t have an iron skillet). Using your fingers or a folded paper towel, coat the bottom and sides of the skillet with olive oil.

5. Remove the plastic wrap from the dough. Flour your hands and transfer the dough to the prepared skillet and carefully shape it into a roundish loaf. No kneading needed!

6. Cover the skillet with a kitchen towel and let it rise for 30 minutes. Preheat your oven to 400°F.

7. Score the top of the dough with a knife. Brush the remaining olive oil on top of the dough, sprinkle it with the salt and parsley, and place it in the oven.

8. Bake about 30 minutes or until the top is nice and brown… and a knife comes out clean.

9. Remove the bread from the oven. Transfer the bread from the skillet onto a wire cooling rack. Brush the remaining 1-2 tablespoons of olive oil on top. Sprinkle with salt and the fresh parsley.

You can let the bread cool entirely but I like mine served still warm. Dipped in olive oil or red sauce I’ve enjoyed this bread as my meal!

Yield: About 12 servings.

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

The Best Chicken Sandwich Recipe

A Sensationally Savory Sandwich

When you pair the best cheddary-cheesy biscuit with the best chicken nugget, great things happen. Let’s dive on in!

Time To Prepare:

About 30-45 minutes

Foodie Tips:

❤  You can bake the chicken strips in the oven but the instructions below are for an air fryer. An air fryer cooks quicker than the oven and crispier than both the microwave or the oven – it’s my favorite kitchen appliance!

❤  While I highly recommend the cheddar biscuits below you can substitute your own favorite biscuit.

❤  What are the benefits of using tapioca flour? You just found them!

Ingredients:

for the biscuits:
1 Package  |  Red Lobster Cheddar Bay Biscuit Mix
¾ Cup  |  Cold Water
½ Cup  |  Sharp Cheddar Cheese, Shredded
⅓ Cup  |  Butter, Softened (I use unsalted Falfurrias)
1 Pouch  |  Garlic Herd Blend (included with mix)

for the chicken:
2 Pounds  |  Boneless Chicken Breasts, Cut Into Biscuit-Sized Pieces
¼ Cup  |  Dill Pickle Juice
1  |  Cage Free Egg, Beaten
2 Tablespoons  |  Coconut Milk
¼ Cup  |  Tapioca Flour
1 Tablespoon  |  Paprika
1 Teaspoon  |  Sea Salt
1 Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Garlic Powder
Dash  |  Cayenne Pepper
1 Tablespoon  |  Vegetable Oil
To Serve (Optional)   |  Lettuce, Thinly-Sliced Tomato, Pickles
To Serve (Optional)  |  Condiments (Honey Mustard, Ketchup, Mayonnaise)

What To Do:

1. Let’s brine the chicken by placing the chicken and dill pickle juice into a Ziploc bag. Marinate these in the fridge for about an hour.

2. Prepare the biscuit dough according to the package directions. Scoop them onto a greased baking pan and set aside. I use a 3 Tablespoon sized OXO cookie scoop which makes forming the perfect-sized biscuits a snap!

3. Preheat your oven to 425°F – this is for the biscuits – not the chicken.

4. Remove the chicken from the fridge and discard the pickle juice. Add the beaten egg and coconut milk to the bag and let everything mingle for 5-10 minutes. Discard the excess liquid and set aside.

5. Combine the dry ingredients (the tapioca flour, paprika, salt, pepper, garlic powder, and cayenne pepper) in a medium-sized bowl. Add this dry mix to the bag of chicken and mix everything together until well combined.

6. Place the biscuits in the oven and cook for about 15 minutes, or until golden brown. While the biscuits are baking…

7. …Pour 1 Tablespoon of oil into the bottom of the air fryer. Then place your coated chicken into your air fryer basket and set it to 400°F for about 10-12 minutes, flipping the chicken at the midway mark.

8. To serve remove the biscuits from the oven. Slice them in half and top with chicken. Dress your chicken sandwich with your favorite toppings and enjoy! (I used my homemade honey mustard, lettuce, and mayo as shown. I would have used tomato but I was out!) Ketchup would be an easy substitute. :) 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com