Crispy Chicken Tenders with Garlic Parmesan Sauce

50 mins
Serves 16
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Directions

  1. 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.
  2. 2Roast 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.
  3. 3Roast 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.
  4. 4Prepare chicken tenders: create three stations (flour mix, egg whites + buffalo sauce, panko mix).
  5. 5Prepare chicken tenders: create three stations (flour mix, egg whites + buffalo sauce, panko mix).
  6. 6Prepare chicken tenders: create three stations (flour mix, egg whites + buffalo sauce, panko mix).
  7. 7Coat each tender in flour, then egg mixture, then panko. Repeat for all tenders.
  8. 8Coat each tender in flour, then egg mixture, then panko. Repeat for all tenders.
  9. 9Coat each tender in flour, then egg mixture, then panko. Repeat for all tenders.
  10. 10Air fry tenders at 400°F for 9 minutes.
  11. 11Air fry tenders at 400°F for 9 minutes.
  12. 12Air fry tenders at 400°F for 9 minutes.
  13. 13Make garlic parmesan sauce: combine all ingredients in a bowl and mix until smooth (can be blended).
  14. 14Make garlic parmesan sauce: combine all ingredients in a bowl and mix until smooth (can be blended).
  15. 15Make garlic parmesan sauce: combine all ingredients in a bowl and mix until smooth (can be blended).
  16. 16Serve chicken tenders with garlic parmesan sauce.
  17. 17Serve chicken tenders with garlic parmesan sauce.
  18. 18Serve chicken tenders with garlic parmesan sauce.

Ingredients

  • 1.5 lb Chicken Breast
  • 1.5 lb Chicken Breast
  • 1.5 lb Chicken Breast
  • 40 g All Purpose Flour
  • 40 g All Purpose Flour
  • 40 g All Purpose Flour
  • 10 g Corn Starch
  • 10 g Corn Starch
  • 10 g Corn Starch
  • 60 g Panko
  • 60 g Panko
  • 60 g Panko
  • 100 g Egg Whites
  • 100 g Egg Whites
  • 100 g Egg Whites
  • 30 g Franks Red Hot Buffalo Sauce
  • 30 g Franks Red Hot Buffalo Sauce
  • 30 g Franks Red Hot Buffalo Sauce
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 2 tsp Paprika
  • 2 tsp Paprika
  • 1 tsp Sea Salt
  • 1 tsp Sea Salt
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Chili Powder
  • 1 tsp Chili Powder
  • 1 tsp Chili Powder
  • 120 g Plain Non Fat Greek Yogurt
  • 120 g Plain Non Fat Greek Yogurt
  • 120 g Plain Non Fat Greek Yogurt
  • 45 g Light Mayo
  • 45 g Light Mayo
  • 45 g Light Mayo
  • 15 g Apple Cider Vinegar
  • 15 g Apple Cider Vinegar
  • 15 g Apple Cider Vinegar
  • 2 g Zero Cal Sweetener
  • 2 g Zero Cal Sweetener
  • 2 g Zero Cal Sweetener
  • 1 Fresno Chile Pepper
  • 1 Fresno Chile Pepper
  • 1 Fresno Chile Pepper
  • 10 g Grated Parmesan
  • 10 g Grated Parmesan
  • 10 g Grated Parmesan
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 2 bulbs Roasted Garlic
  • 2 bulbs Roasted Garlic
  • 2 bulbs Roasted Garlic
  • 0.5 tsp Sea Salt
  • 0.5 tsp Sea Salt
  • 0.5 tsp Sea Salt
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Red Pepper Flakes
  • 0.25 tsp Red Pepper Flakes
  • 0.25 tsp Red Pepper Flakes
  • 0.25 tsp Oregano
  • 0.25 tsp Oregano
  • 0.25 tsp Oregano
  • 0.25 tsp Basil
  • 0.25 tsp Basil
  • 0.25 tsp Basil

Equipment

ovenaluminum foilair fryer