Crispy Chicken Tenders with Garlic Parmesan Sauce
Directions
- 1Roast garlic bulbs: cut tops, spray with non-stick spray, sprinkle with salt and pepper, wrap in foil, bake at 400°F for 40-50 minutes.
- 2Prepare chicken tenders: create three stations (flour mix, egg whites + buffalo sauce, panko mix).
- 3Coat each tender in flour, then egg mixture, then panko. Repeat for all tenders.
- 4Air fry tenders at 400°F for 9 minutes.
- 5Make garlic parmesan sauce: combine all ingredients in a bowl and mix until smooth (can be blended).
- 6Serve chicken tenders with garlic parmesan sauce.
Ingredients
- 1.5 lb Chicken Breast
- 40 g All Purpose Flour
- 10 g Corn Starch
- 60 g Panko
- 100 g Egg Whites
- 30 g Franks Red Hot Buffalo Sauce
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 120 g Plain Non Fat Greek Yogurt
- 45 g Light Mayo
- 15 g Apple Cider Vinegar
- 2 g Zero Cal Sweetener
- 1 Fresno Chile Pepper
- 10 g Grated Parmesan
- 0.5 Lemon Lemon Juice
- 2 bulbs Roasted Garlic
- 0.5 tsp Sea Salt
- 0.25 tsp Black Pepper
- 0.25 tsp Red Pepper Flakes
- 0.25 tsp Oregano
- 0.25 tsp Basil
Equipment
ovenaluminum foilair fryer
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