Which Classic Mopar Was Called The ‘Gentleman’s Muscle Car’ & What Made It So Special?






Mopar’s mid-1960s to early 1970s run of muscle cars easily goes down as one of the greatest eras ever for an American performance car maker. The Dodge and Plymouth brands of this period sold some of the most iconic muscle cars ever made, with model names every bit as recognized as the cars they adorned. Filling showrooms at this time were the Charger, the Challenger, the Cuda, the Super Bee, and the Demon, just to name a few.

While certainly not obscure or forgotten, the Plymouth GTX is a model from this period that sometimes gets overlooked when compared to its siblings. In the mid-’60s, as the muscle car movement was taking off, the mid-sized GTX would help lay the groundwork for the Mopar muscle cars that would follow it. The GTX also developed an image as a “gentleman’s muscle car” or “gentleman’s hot rod” through Mopar’s marketing and its higher price — and more well-appointed nature — compared to other mid-sized muscle cars of the time.

While there are other late ’60s and early ’70s American performance cars that could also lay claim to the “gentleman’s muscle car” label, the Plymouth GTX’s blend of upscale luxury and drag-strip-ready performance certainly made it stand out among its Mopar muscle car contemporaries. Today, this also makes the GTX a very desirable piece of muscle car history for collectors.

Mopar muscle with a dash of luxury

While the definition of what exactly is or isn’t a muscle car is loose, the Chrysler Corporation had been building high-performance, V8-powered automobiles since the mid 1950s, and it really began ramping up those efforts in the early and mid 1960s. By 1967, muscle car fever had begun to sweep the industry, with automakers rolling out a stream of specially-marketed and packaged, mid-size models powered by large cubic-inch engines.

The GTX debuted for the 1967 model year as Plymouth’s mid-sized muscle offering. Based on the Belvedere, the GTX came with big block power as standard, offering buyers a choice between the base 440 cubic-inch Super Commando V8 and the legendary 426 Street Hemi. Beyond its power plant, the GTX came well-equipped inside and was adorned with hood scoops to help it stand out in the growing segment of mid-sized muscle offerings.

It was in 1968, though, when the GTX really began to separate itself as Plymouth’s more upscale muscle car offering. That’s because this is the same year the legendary Plymouth Road Runner debuted. Based on the same mid-sized Belvedere body style, the Road Runner was all about stripped-down, budget-friendly big-block performance. This meant that GTX was now Plymouth’s better-equipped, more upscale take on the mid-sized muscle car, available with engines like the aforementioned 426 Hemi or the potent 440 Six Pack. 

The GTX wasn’t the only upscale muscle car

While there wasn’t any specific or official branding of the GTX as the “gentleman’s muscle car,” it was marketed as part of the “executive branch” of Plymouth’s so-called Rapid Transit System muscle car lineup alongside the full-size Sport Fury GT. However, just because it was positioned upmarket didn’t mean the GTX lacked the fun of other Mopar muscle cars. It still had the same bright color options and wild optional features like the Air Grabber hood scoop. The GTX existed as a standalone model until 1971, by which point the muscle car era itself was already beginning to fade out. 

Because there’s no official “gentleman’s muscle car” title, there are several other muscle-era models that could also be deserving of the label. These included the well-equipped Oldsmobile 442, the early 1970s Pontiac Grand Prix, and the related Chevrolet Monte Carlo, all of which were General Motors offerings. The latter two, in particular, matched big cubic-inch muscle car engines with elements of the emerging personal luxury car segment. 

Luxury muscle wasn’t solely the domain of mid-sized offerings, though, and there were also full-size offerings that blended muscle car and luxury features. These include the aforementioned Plymouth Sport Fury GT and the rare Chrysler 300 Hurst Edition, both of which added some muscle car spice to spacious and upscale full-size coupes. 





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Once you use it enough, your air fryer blossoms into the gadget the rest of your kitchen revolves around.

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I didn’t set out to stop using my oven. It happened gradually, one food at a time, as the air fryer turned out better results with less effort and I stopped seeing a reason to go back. The oven still gets used — for things that genuinely need it, which turns out to be fewer things than I expected. Nine foods in particular made the shift feel permanent. These are the ones that convinced me the air fryer wasn’t a supplementary appliance but a replacement for most of what the oven used to do in my kitchen every week.

When I first hauled in an air fryer many years ago, I was mostly making the classics: wings and fries. However, my air fryer repertoire has expanded to include items I never thought I’d be cooking in a small countertop contraption. I’m talking about fresh salmon, cheeseburgers and even whole roasted chicken. 

The air fryer is fast, forgiving, easy to use and even easier to clean. It’s no wonder the appliance has enjoyed unparalleled popularity over the last decade — a true once-in-a-lifetime kitchen craze.

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So what are the most surprising foods I make in the air fryer? I’ve listed nine below, but the list grows longer every year. And if you’re searching for an air fryer or to upgrade your existing oven, we have a new favorite model with a glass cooking chamber that’s easy to clean and doubles as a food storage container. 

9 foods I’ll only make in the air fryer from now on

1. Hard-‘boiled’ eggs

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All you need is 10 minutes and an air fryer and you’ll never boil an egg again.

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From runny yolks to jammy to hard-cooked, the air fryer can do it, and there’s no waiting for water to boil or forgetting to set a timer (air fryers have a built-in timer). There’s a lot of internet voodoo about dos and don’ts for boiling eggs in the air fryer, but in my experience, you can disregard most of it and still end up with beautifully cooked eggs with perfectly set yolks every time.

Here’s how to make “hard-boiled eggs” in the air fryer

2. Salmon (and most other fish)

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Just 8 minutes in the air fryer and you have perfectly medium rare salmon.

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Broiled salmon is a simple, healthy weeknight dinner staple. It’s not difficult to make in the oven, but if you’re only cooking for one or two people, the preheating time is a pain, and you’ll waste a lot of energy for a small amount of food. Pan-seared salmon is excellent and quick, but there’s almost no way to cook salmon on the stove without creating an oily and odorous mess. 

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I tried cooking roasted salmon in the air fryer, and it came out perfectly in about 10 minutes, including preheating time. The closed cooking chamber captures all the grease and even helps hide some of the fishy smell from taking over the space. 

OK, so you might catch me throwing the occasional filet of salmon on the grill during warmer months, but gone are the days of me wiping fish grease from the backsplash behind my kitchen stove. 

Here’s how to make perfect air fryer salmon.

3. Roasted chicken

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Air-fryer roasted chicken is a revelation.

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This one surprised me the most because I make roast chicken most Sundays and had grown content with my oven method. I learned quickly that the air fryer does an even better job because it crisps the skin quickly without overcooking the meat. Air-fryer roasted chicken takes about 45 minutes — about 15% quicker than the oven — and it’s nearly impossible to screw up.

Here’s how to make a quick roasted chicken in the air fryer.

4. Bacon cheeseburgers 

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You can cook a burger to perfect medium or medium rare with an air fryer.

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Air fryer cheeseburgers have become a staple around my home. The exception is during summer when the grill is in full swing but during cooler months, I turn to the air fryer for this American classic. It’s cleaner than pan frying, but the burger doesn’t cook in its own grease, so you get a lighter, healthier meal (if you’re into that sort of thing). You can also add the bun and a couple of slices of bacon to the burger, making it a complete meal with minimal cleanup.

Here’s how to make a cheeseburger from top to bottom in the air fryer.

5. Chicken cutlets 

Chicken cutlet

Air fryers turn out picture-perfect chicken cutlets.

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Before the air fryer, I used to pan-fry breaded chicken cutlets for chicken Parmesan and other recipes but the air fryer does the same job with less mess and produces less oily fried chicken, too. 

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I recommend using boneless chicken thighs, which have enough fat to withstand convection heat without drying out. Simply coat the chicken in a beaten egg wash, followed by breadcrumbs mixed with salt, pepper, and other spices. Cook at 375°F for about 15 minutes.

You can spray the cutlets lightly with oil before cooking to achieve an extra-crispy crust, but it’s not necessary. I’ve tried the same method with chicken breasts; it works well, but there is a greater risk of drying out the meat.

Cooked chicken thighs and green onions are presented on a serving platter.

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6. Cauliflower steak

cauliflower steak

Cauliflower steak made in the air fryer has become a staple side dish in my kitchen. 

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One of my favorite things to cook in the air fryer is cauliflower. A cauliflower slab makes an excellent, hearty side dish or main course if you’re going plant-based. Simply toss a thick slice or two of cauliflower with olive oil, salt, pepper, or your preferred seasoning, then air-fry at high heat for 10-12 minutes. The air fryer gives it a beautiful caramelized crust and it cooks the dense veggie fast enough so that the inside of the cauliflower doesn’t become mushy.

7. Leftover pizza

slice of pizza on a cutting board

This leftover pizza got a whole new life thanks to a short trip to the air fryer.

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While not every type of food is best reheated in the air fryer, many are. Air fryers are the perfect way to revive leftover pizza, fried chicken, grilled meats and vegetables. A microwave heats food unevenly and tends to impart a rubbery texture. Air fryers give food a second life with convection heat, delivering a crispy crust and even heating. 

Here’s the best way to reheat every type of leftover.

8. Hot dogs and sausage

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You can cook an entire package of hot dogs in just a few minutes.

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It’s hard to screw up a hot dog but if you want a perfectly charred wiener in less than five minutes with essentially no cleanup, look to the air fryer. Air fryer hot dogs are as simple as they get, and the super convection oven gives them perfect browning in two or three minutes. 

Here’s how to make hot dogs in the air fryer all summer.

9. Baked potatoes

Air fryer baked potatoes

Air fryer baked potatoes have crispy skin and are light and fluffy inside.

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OK, so technically, this one starts in the microwave and finishes in the air fryer. The microwave softens the inside in less than 8 minutes, while the air fryer blasts the edges and skin to crispy perfection. It’s a restaurant-quality baked potato in less than 12 minutes. Here’s how to make the best air-fryer baked potato ever. 

And if you’re still not sure what an air fryer is and how it works, check out our complete guide to air fryers.

9. Grilled cheese

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This air fryer grilled cheese is as good as it looks.

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For a grilled cheese, the air fryer cooks both the bread surfaces and the cheese at once, resulting in a quicker melt. This adheres the cheese to the bread slices together, making for a much easier flip. (Flipping is still recommended but with far less drama.)

Here’s the secret to perfect air fryer grilled cheese.The air fryer’s ability to crisp, roast and even boil makes it the most versatile appliance on my counter.



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