Air Fryer Buffalo Chicken Tacos

Air Fryer Buffalo Chicken Tacos

 

Slap Ya Mama Buffalo Chicken tacos are absolutely delicious. Tangy and buttery smooth wing sauce, combined with the crunchy chicken, and wrapped in a warm tortilla will definitely have you going back for seconds...or even thirds.

Ingredients

Instructions

  • Slice the chicken tenders into pieces. Season the chicken with Slap Ya Mama Original Blend Cajun Seasoning. Dip the chicken pieces into the egg wash, then bread crumbs. Coat the air fryer with Olive oil to prevent sticking. Place the breaded chicken into the air fryer.
  • Depending on the type of air fryer, cook the chicken. We cooked ours at 375° for 22 minutes. Toss the cooked chicken in Slap Ya Mama Buffalo Wing Sauce.
  • Warm the tortillas and assemble the tacos. Place chicken, coleslaw, sliced avocado, and green onions on the tortilla. Then drizzle ranch and Slap Ya Mama Buffalo Wing Sauce over the tacos.
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Buffalo Chicken & Cheese Pockets

Buffalo Chicken & Cheese Pockets

 

Looking for a great game-time snack? Buffalo Chicken & Cheese Pockets are the way to go! These air-fried pockets are the perfect finger foods, to snack on!
This recipe was cooked by our wonderful Slap Krewe member Angie or otherwise known as @dastylishfoodie15. For more of Angie's recipes check out her website!

Ingredients

  • 2 Wewalka Classic European Style Pizza dough (14.1 oz )
  • cup Slap Ya Mama Buffalo Wing Sauce
  • Slap Ya Mama Seasoning Hot Blend
  • Velveeta Shreds Mexican cheese (desired amount)
  • Round Biscuit or Cookie cutter to cut out the dough 3 1/2 – 4 inches
  • Boneless/ Skinless Chicken thighs 1.65 lbs
  • Fresh Parsley (garnish, optional)
  • Ranch dressing

Instructions

  • Set the oven to Broil (500 degrees). Rinse the chicken. Pat dry.Season the chicken with Slap Ya mama hot blend on both sides. Set aside. Add chicken to baking pan.
  • Place the chicken in the oven. Broil for 8-10 minutes or until internal temperature is 165 degrees. Remove the chicken from the oven. Set aside. Preheat the air fryer.
  • Add 3 chicken thighs to a bowl. Shred with two forks. Add 1/3 cup of Buffalo sauce to the shredded chicken. Stir. Set aside.
  • Unroll the pizza dough on a cutting board. *My recommendation is don’t take the dough out until you are almost ready for it. It’s easier to manage.*Use a round cutter to cut the dough into round pieces. Use a little flour on your hand, this will make it easy to manage dough.
  • Add cheese to one piece of the round dough. Top with shredded chicken about 1/2 tbsp each or more depending on size. Add a little more cheese on top.
  • Add a top piece of dough. Use a fork to pinch the dough together. Repeat until you run out of dough or chicken. Set air fryer on bread setting, 350 degrees for 5 – 6 minutes. Cooking times may vary. Carefully remove from the Air Fryer.
  • Plate the Buffalo chicken & cheese pockets. Drizzle with Ranch Dressing. Add chopped parsley.
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Bone-in Buffalo Lip Smackin’ Grilled Pork Chop

Bone-in Buffalo Lip Smackin’ Grilled Pork Chop

 

Jill Sonlin a member of our Slap Krewe made this delicious "Lip Smakin'" pork chop! Jill is a professionally trained chef, that always cooks up great recipes! Find more of Jill's recipes here!

Ingredients

Instructions

  • First season the pork chop with Slap Ya Mama original blend dry seasoning on both sides
  • Fire up the outdoor grill to medium-high heat, or use a grill pan inside and coat lightly with organic canola oil and then heat a grill pan to med-high heat
  • Grill Chop to medium doneness (slightly pink insides, with an internal temp of 145-150° F when removed from grill). Cook longer if preferred, to your desired level of doneness. Remove chop from heat and let rest 5 minutes
  • Drizzle Slap Ya Mama Buffalo Wing Sauce all over the Pork Chop, as much as you like! Pile on top the chop the celery sticks and then a nice sprinkling of blue cheese crumbles. Enjoy immediately!! Soooo good!!
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Slap Ya Mama Buffalo Chicken Sandwich

Slap Ya Mama Buffalo Chicken Sandwich

 

This spicy sandwich was cooked up by Grant King, a member of our Slap Krewe! Grant cooks up delicious recipes all the time! Click here for more of Grants recipes!

Ingredients

Instructions

Chicken

  • Slice chicken breast to preferred size. The thicker the chicken, the longer it will need to cook.
  • In one bowl, mix flour, seasonings, and corn starch together. In another bowl, whisk one egg with 1/2 cup of milk. Dunk your chicken into the egg mixture, then immediately into the dry mixture, and be sure to coat thoroughly. -Repeat this process once.
  • In a medium pot, bring your vegetable oil to medium heat. Make sure there is enough oil to fully submerge your chicken.
  • Once your oil is at the right temperature, drop your chicken breast in and allow it to cook for 5-8 minutes depending on the size. The chicken should be golden brown on the outside and cooked through on the inside. Note: if the chicken browns excessively fast on the outside, your oil is too hot. Allow chicken to rest on a paper towel for 2-3 minutes after cooking.
  • Mix together 2/3 cup buffalo sauce and 1/3 cup of ranch. Completely cover your chicken breast in sauce.

Sandwich

  • Toast each side of your sourdough in a pan with butter until golden brown. Add a thin layer of mayo to the bottom bread. Rough chop cilantro and add a layer down. Add chicken breast and thinly sliced avocado. Next, slice your cherry tomatoes in half and sauté them in a little oil until soft. Add these on top of the avocado. Add more buffalo ranch sauce. Add top piece of toast
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Smoked Duck Legs, Grits, and Tasso-creamed Spinach.

Smoked Duck Legs, Grits, and Tasso-creamed Spinach.

 

This delicious meal was created by Stuart Gates, the winner of our #SlapxBBQGuysCookoff! With over 2000 people voting Stuart's recipe took home the trophy. Give Stuarts, amazing recipe a try you won't regret it!
Instagram: @gates.stuart

Ingredients

Duck

  • Duck Legs
  • olive oil
  • Slap Ya Mama Seasoning

Hot Honey

  • 8 oz local honey
  • 4 oz Slap Ya Mama Hot Sauce
  • 1 tbsp smoked chili flakes
  • 1 tbsp apple cider vinegar

Grits

  • 1 cup grits
  • 3 cups chicken stock
  • 3 tbsp butter
  • 3 tbsp Slap Ya Mama Seafood Boil
  • 4 oz Boursin Cheese

Creamed Spinach

  • 1 bag Spinach
  • Tasso
  • 1 Yellow Onion
  • ½ cup Chicken Stock
  • ½ half-and-half
  • Parmesan
  • panko

Instructions

Duck

  • liberally rub duck legs, with olive oil and a combo of Slap Ya Mama Seasonings pictured and dried oregano. Smoke w/ cherrywood for 6 hours at 235°

Hot Honey

  • whisk 8 oz local honey, 4 oz SYM red hot sauce, 1 tbsp. Smoked chili flakes, and 1 tbsp. AC vinegar.

Grits

  • 3 cups chicken stock, 1 cup @marshhenmill grits, 3 tbsp butter, 3 tbsp. SYM seafood boil, then 4oz. Boursin cheese, and herbs

Creamed Spinach

  • Sauté Tasso, Onion, and garlic in butter. Make blonde roux. Add chicken stock and 1/2 and 1/2. Put in skillet and top with a pinch of parm and Panko and broil
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Squirrel Sauce Piquante

Squirrel Sauce Piquante

 

Tradition and spending time with family take center stage in Cajun culture, and this spice-filled recipe holds special memories for the Walkers!
For more Cajun recipes and traditions check out our cookbook Growing Up Cajun!

Ingredients

  • 4 Squirrels, cut into pieces (about 1½ pounds)
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp sugar
  • ½ tsp garlic powder
  • 2 tsp vegetable oil
  • 1 (14.5-ounce) can stewed tomatoes, smashed
  • ½ (8-ounce) can of golden mushroom soup
  • 2 large sweet onions, chopped (about 4 cups)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • Hot cooked rice, to serve

Instructions

  • Sprinkle Squirrel Pieces with Slap Ya Mama Original Blend Cajun Seasoning, sugar, and garlic powder. Place in a large pan or bowl, refrigerate for 12 hours.
  • In a large stockpot, heat oil over medium heat. Add squirrel; cook until browned. Remove from pot. Add tomatoes, soup, onion, and bell pepper; cook until browned. Return squirrel to pot; continue browning. Add a little water, and continue browning until water is almost gone. Add water until it almost covers the squirrel, and cook until tender, about 2½ hours. (Younger squirrels don't take as long.)
  • Add green onion and parsley during the last 30 minutes of cooking. Serve over hot cooked rice!
  • Note: You can also brown ½ lb of sausage with the squirrel.
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Pork Chop Stew

Pork Chop Stew

 

Cooked with vegetables and seasoning, this hearty stew is a fresh way to serve pork chops.
Find more delicious recipes in our cookbook Growing Up Cajun! You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
Servings 6

Ingredients

Instructions

  • Sprinkle Slap Ya Mama Original Blend Cajun Seasoning  over both sides of pork chops; set aside.
  • In a Dutch oven, whisk together Dark Roux and 3 cups water until blended. Add bell pepper, onion, garlic, and Slap Ya Mama Hot Cajun Seasoning; bring to a boil. Reduce heat, and simmer until vegetables are softened, about 5 minutes.
  • Add pork chops; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Rotate chops. Add green onion and parsley; cover and cook until a meat thermometer inserted in pork registers 145°, 3 to 5 minutes more. Let stand for 5 minutes. Serve over hot cooked rice. Garnish with green onion and parsley, if desired.
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One Pot Cilantro Cajun Jambalaya

One Pot Cilantro Cajun Jambalaya

 

Everyone in Louisiana has their twist on Jambalaya. Let us know what you think of this One Pot Cilantro Cajun Jambalaya!
Servings 8 people

Ingredients

  • 1 lb  boneless skinless chicken thighs, chopped
  • 2 tbsp  Slap Ya Mama Original Blend Cajun Seasoning (divided)
  • ¼ cup olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 1 lb andouille sausage, sliced
  • 1 14 oz can crushed tomatoes
  • 2 bay leaves
  • 3 cups chicken stock
  • cups dry Cilantro Lime Right Rice
  • 1 lb  shrimp, peeled and deveined
  • ¼ cup  chopped parsley for garnish
  • Salt and pepper to taste

Instructions

  • Season chicken thighs with salt and pepper and 1 tablespoon  Slap Ya Mama Original Blend Cajun Seasoning and set aside. 
  • Heat a large stockpot over medium-high heat. Add olive oil and saute onions, peppers, celery, garlic, and remaining tablespoons  Slap Ya Mama Original Blend Cajun Seasoning and cook until veggies are tender about 5 minutes. 
  • Next, add seasoned chicken thighs and cook until brown and no longer pink, about 5 minutes. Then add andouille sausage and cook for another 2 minutes. 
  • Add chicken stock, can of crushed tomatoes, bay leaves, and 1 ½ cup dry Cilantro Lime Right Rice and stirBring to a boil then reduce heat to low, cover and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. If the mixture becomes too dry add more stock a ¼  cup at a time. 
  • Remove bay leaves, then stir in shrimp and cook for about 5 minutes or until they become pink. Season with salt and pepper to taste and remove the pot from heat. Garnish with chopped parsley and enjoy!
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Sloppy Joe Casserole

Sloppy Joe Casserole

Total Time 35 minutes
Servings 6

Ingredients

  • 1 tbsp oil
  • 2 lbs ground beef
  • 1 yellow onion, diced
  • 3  cloves garlic, minced
  • 2 cups ketchup
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning 
  • 1 tsp chili powder
  • ½ cup brown sugar
  • 1 tbsp Worcestershire
  • 1 cup Love Corn Corn Nuts
  • 1 cup Fritos, slightly crushed
  • 1 cups cheddar cheese, shredded
  • ½ cup green onions, chopped

Instructions

  • Preheat oven to 400 degrees Fahrenheit and lightly grease a 9×13 pan. 
  • Heat oil in a large skillet over medium-high heat and cook the ground beef with the onions and garlic until cooked through about 5-7 minutes. Break the ground beef into crumbles as it cooks. 
  • Meanwhile, in a mixing bowl add ketchup, Slap Ya Mama Original Blend Cajun Seasoning , chili powder brown sugar, and Worcestershire. Mix until well combined. 
  • Pour the sloppy joe sauce into the cooked ground beef and mix until it is completely coated. Then pour the sloppy joe mixture into the prepared pan.
  • Top with Love Corn Corn Nuts, Fritos, and shredded cheddar cheese. 
  • Bake for 15-20 minutes, until the cheese, is melted and bubbly. Take out of the oven and top with green onions. Serve and enjoy!
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Meatball Stew

Meatball Stew

 

Forget pasta-combine these beef and pork meatballs with warm broth and water!
Servings 4

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large sweet onion chopped, chopped (about 2 cups) and divided
  • 1 large green bell pepper, chopped (about 1 cup) and divided
  • 2 tsps Slap Ya Mama Original Blend Cajun Seasoning, divided
  • 1 large egg
  • 2 tbsp Worcestershire sauce
  • ½ cup Dark roux (recipe follows)
  • 2 tsps minced garlic (about 2 cloves)
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice to serve

Dark Roux

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

Instructions

  • In a large bowl, combine beef, pork, and a small amount of onion and bell pepper. Sprinkle with 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.
  • In a small bowl, whisk together egg and Worcestershire. Add egg mixture to meat mixture, and mix well with your hands. Shape mixture into 12 palm-size meat balls. Set aside.
  • Fill a 10-inch cast-iron stockpot or Dutch oven with 2 inches of water. Bring to a boil; reduce heat to a medium. Add roux; cook, stirring constantly, until melted. Reduce heat; add meatballs, garlic, remaining onion, remaining bell pepper, and water to cover meatballs. Sprinkle with remaining 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.; stir carefully. Cook over medium heat for about 1½ hours, stirring occasionally. Stir in green onion and parsley during last 10 minutes of cooking. Serve hot cooked rice.

Dark Roux

  • In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour stirring to combine. Cook stirring frequently, until peanut butter roux forms, about 20 minutes.
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Fried Chicken Club Sandwiches

Fried Chicken Club Sandwiches

 

While it's impossible to get tired of fried chicken, you can shake things up by covering it in C'est Bon Slaw to create a deep-fried club sandwich.
This recipe if from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. 
Course Main Course
Cuisine Cajun

Ingredients

Chicken Sandwich

C'est Bon Slaw

  • 4 cups thinly sliced green cabbage
  • 2 cup thinly sliced red cabbage
  • ½ cup grated carrot
  • ½ cup thinly sliced onion
  • ½ cup cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 ½ tsp sugar
  • 1 tsp Creole Mustard
  • ¾ tsp celery salt
  • ¼ tsp ground black pepper
  • ¼ tsp Slap Ya Mama White Pepper Blend

Instructions

  • In a 13x9-inch baking dish, combine buttermilk and Slap Ya Mama Cajun Hot Sauce.
  • Add chicken to dish, making sure meat is submerged. Cover with plastic wrap, and refrigerate for at least 4 hours.
  • In a large cast-iron skillet, pour oil to depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
    In another 13x9-inch baking dish, stir together flour and Slap Ya Mama Original Blend Cajun Seasoning.
  • Remove chicken from buttermilk mixture, discarding marinade. Dredge chicken in flour mixture, turning to coat. Working in batches, fry chicken until browned on both sides and a meat thermometer inserted in thickest.

C'est Bon Slaw

  • In a large bowl, combine cabbages, carrot, and onion.
  • In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
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Ponce Sauce Piquante

Ponce Sauce Piquante

 

Essential to Cajun cuisine and its history, this classic Acadian dish uses smoked pork stomach sausage and other flavorful ingredients to create a rich, comforting meal.
This recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.

Ingredients

  • 1 lb smoked pork sausage, sliced
  • 1 (10-ounce) can tomatoes with green chiles
  • 2 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 medium onion, chopped (about 1 ½ cups)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 (4-pound) smoked ponce
  • 1 cup chopped green onion
  • 1 cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stockpot or Dutch oven, heat sausage and water just to cover over medium-high heat. Cook, stirring frequently, until water is evaporated and sausage begins to brown, 2 to 3 minutes. Add more water until sausage is covered, and cook, stirring frequently, until no water is left.
  • Add tomatoes with chiles; cook with sausage and keep stirring until sausage is browned, about 10 minutes. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Add onion, bell pepper, and garlic; saute for about 7 minutes, stirring frequently. Stir in a little water. Add ponce, and add water until half of ponce is covered. Cover and cook over medium heat until tender, about 1 ½ hours, turning 3 or 4 times, and poking once with a skewer in several places to release juices.
  • Add green onion and parsley. Slice ponce in a pot with gravy. Cover and simmer for 25 minutes. Serve over hot cooked rice.
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