Granola

• 4 cups old-fashioned rolled oats
• 1 cup raw pecans, roughly chopped
• ½ cup raw slivered almonds
• ½ cup raw pumpkin seeds (pepitas)
• ½ cup pure maple syrup
• ⅓ cup liquid honey
• ½ cup melted coconut oil or extra-virgin olive oil
• 1 tsp ground cinnamon
• 1 tsp fine-grain sea salt
• 1 tsp pure vanilla extract

Instructions

1. Prep: Preheat your oven to 325°F (165°C) and line a large, rimmed baking sheet with parchment paper.
2. Combine Dry: In a large bowl, mix together the rolled oats, chopped pecans, slivered almonds, pumpkin seeds, cinnamon, and sea salt. 
3. Whisk Wet: In a separate medium bowl, thoroughly whisk the melted coconut oil, maple syrup, honey, and vanilla extract until smooth. 
4. Coat: Pour the liquid mixture over the dry ingredients. Stir well with a spatula until every single oat and nut is completely and evenly coated. 
5. Spread & Compact: Tip the mixture onto your prepared baking sheet. Use the back of a spatula or spoon to firmly press the granola down into an even, compact layer—packing it tightly is the key secret to forming excellent clusters later. 
6. Bake: Bake for 35 to 40 minutes. To preserve maximum chunkiness, do not stir the granola mid-bake. Simply rotate the pan 180 degrees halfway through to ensure even browning along the edges. Remove from the oven when the top is a beautiful uniform deep golden brown. 
7. Cool & Cluster: Place the pan on a wire rack and let it cool completely for at least 45 minutes to an hour. Do not disturb it while hot; the sugars will harden and glue the pieces together as it sits. 
8. Finish: Once entirely cold, gently break the sheet into your preferred cluster sizes using your hands.

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Jolibee Chicken 

• Chicken: 4 bone-in, skin-on chicken thighs or leg quarters
• Skin Prep: 1 tablespoon baking powder (rubbed on the skin only for crispiness)
• Chicken Seasoning: 1 tsp paprika, 1 tsp salt, 2 tsp garlic powder, 1 tsp black pepper (plus a pinch of cayenne if you want it spicy)
• Dry Dredge Mix: 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper (add a few drops of water into the flour mix to create rough, crunchy flakes)
• Cooking Spray: Avocado oil or vegetable oil spray

1. Prep and Season the Chicken

• Pat the chicken dry with a paper towel.
• Rub the baking powder evenly over the skin of the chicken pieces.
• Season the chicken with salt, black pepper, garlic powder, and paprika.

2. Coat the Chicken

• Mix the flour, cornstarch, and dry spices in a bowl.
• Sprinkle a few tiny drops of water into the flour mixture and stir lightly to form small, textured clumps.
• Dredge each piece of chicken thoroughly in the flour mixture, pressing it onto the skin.

3. Air Fry

• Preheat your air fryer to 380°F–400°F.
• Place the chicken pieces skin-side down in a single layer in the air fryer basket.
• Spray the tops generously with oil spray.
• Air fry skin-side down for about 11 to 12 minutes.
• Flip the chicken skin-side up, spray with more oil, and cook for another 10 to 12 minutes until the skin is deep golden-brown, extra crispy, and the internal temperature reaches at least 165°F (74°C)

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