Serves 4
Directions
- 1Cut 24 ounces of chicken breast into 1-inch cubes.
- 2Add flour to a plate.
- 3Season the flour with garlic salt, smoked paprika, and onion powder.
- 4Dip the chicken into the seasoned flour, ensuring it's completely coated.
- 5For the next dipping station, add egg whites to a plate.
- 6Add a splash of pickle juice and hot sauce to the egg whites.
- 7Dip the floured chicken into the egg wash until completely coated.
- 8Crush cornflakes and add them to a plate.
- 9Press down on the chicken pieces in the cornflakes until they are fully covered.
- 10Spray the coated chicken with light cooking oil and air fry or bake at 350°F (175°C) for about 10 minutes.
- 11Combine 6 tablespoons of buffalo sauce and 2 tablespoons of honey in a pan.
- 12Reduce the sauce for a few minutes until it thickens.
- 13Add the cooked chicken to the pan and mix it around until covered in the sauce.
- 14To make the high-protein mac and cheese, blend together cottage cheese, fat-free cheddar cheese, a mac and cheese powder packet, and fat-free milk until completely smooth.
- 15Boil and drain 8 ounces of protein pasta.
- 16Transfer the pasta to a bowl along with the cheese sauce and mix together to make the mac and cheese.
- 17Finally, top the mac and cheese with the honey buffalo chicken and fresh chives.
Ingredients
- 24 oz Chicken Breast
- 1 Cup All Purpose Flour
- Garlic Salt
- Smoked Paprika
- Onion Powder
- 1 Cup Egg Whites
- 4 Tbsps Pickle Juice
- 2 Tbsps Hot Sauce
- 1 Cup Corn Flakes
- 1.5 Cups Cottage Cheese
- 0.5 Cup Fat Free Cheddar Cheese
- 1 Mac & Cheese Powder Packet
- 0.5 Cup Fat Free Milk
- 8 oz Protein Pasta
- 6 Tbsps Buffalo Sauce
- 2 Tbsps Honey
- Fresh Chives
Equipment
knifeplateair fryerpanblenderpotstrainerbowl
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