Serves 3
Directions
- 1In a bowl, add plain flour, smoked paprika, black pepper, garlic powder, onion powder and salt.
- 2Mix well all the ingredients together.
- 3Slice your chicken breast into three strips, just like this.
- 4Coat them fully in the seasoned flour.
- 5On a separate plate, crack one egg, add a splash of pickle juice, and mix.
- 6Dunk your chicken breast into the mix until fully coated.
- 7On the final plate, add breadcrumbs and fully coat the chicken.
- 8Place them on a rack and give them a spray.
- 9Bake in the oven at 200°C for 18-20 minutes or air fry at 180°C for 12-15 minutes.
- 10While the chicken is cooking, make the garlic sauce by mixing 0% greek yoghurt, light mayo, garlic paste, salt, pepper and honey.
- 11Add a splash of water to get the perfect consistency for the garlic sauce.
- 12Now, on a mini tortilla, add a load of garlic sauce, shredded lettuce, and your crispy chicken.
- 13Fold it up like this and repeat for three.
- 14And you are ready to enjoy!
Ingredients
- 125 g plain flour (all purpose)
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 400 g chicken breast
- 1 egg
- 1 tbsp pickle juice
- 100 g breadcrumbs
- 90 g 0% greek yoghurt
- 45 g light mayo
- 1 tsp garlic paste
- 1 tsp honey (optional for added sweetness)
- splash water
- 1 mini low carb tortilla
- shredded lettuce
- 1 crispy chicken tender
Equipment
bowlknifecutting boardrack
Tips
- These are best made fresh but you can pre make all the tenders then refers to get crispy again!
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