KFC Zinger Sliders

Name: KFC Zinger Sliders
Yield: 5 servings
Cuisine: American
Ingredients: 475 g Chicken Breast; Salt; Garlic Powder; Cayenne Pepper; Paprika; 50 g Cornflakes; 2 Eggs; 120 g Plain Flour; 100 g Low Fat Greek Yoghurt; 1.5 Tsp Baking Powder; 75 g Zinger Sauce Low Fat Greek Yoghurt; 1 Tsp Zinger Sauce Smoked Paprika; Sriracha; Lettuce; Light Cooking Oil Spray

Serves 5

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KFC Zinger Sliders

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Serves 5

Directions

1Cut the chicken breast into five strips, approximately 95g each.
2Season each side of the chicken strips with salt, garlic powder, cayenne pepper (optional), and paprika.
3Grab 50g of cornflakes, add a dash of salt, garlic powder, cayenne pepper (optional), and paprika, then crush them into smaller pieces.
4Dip each piece of chicken in 2 mixed eggs.
5Coat the egg-dipped chicken in the crushed cornflakes to make it super crunchy.
6Spray the coated chicken with light cooking oil spray.
7Air fry at 190 °C (374°F) for 16-18 minutes or bake in an oven at 200 °C (392 °F) for 20-25 minutes.
8For the mini flatbreads, mix 120g plain flour, 100g low-fat Greek yoghurt, 1.5 tsp baking powder, and salt.
9Knead the mixture with your hands to form a dough ball.
10Roll out the dough on a floured surface.
11Use a small bowl to cut out 5 mini flatbreads.
12Cook each flatbread on medium heat in pan for 2 minutes on each side with light oil.
13For the Zinger sauce, mix together 75g low-fat Greek yoghurt, 1 tsp smoked paprika, and a squirt of Sriracha.
14Assemble each slider with lettuce, the cooked chicken strip, and evenly distribute the Zinger sauce.

Ingredients

475 g Chicken Breast
Salt
Garlic Powder
Cayenne Pepper
Paprika
50 g Cornflakes
2 Eggs
120 g Plain Flour
100 g Low Fat Greek Yoghurt
1.5 Tsp Baking Powder
75 g Zinger Sauce Low Fat Greek Yoghurt
1 Tsp Zinger Sauce Smoked Paprika
Sriracha
Lettuce
Light Cooking Oil Spray

Equipment

knifeplateair fryerovenbowlrolling pinpan

KFC Zinger Sliders

Serves 5

facebook.com

KFC Zinger Sliders

facebook.com

Serves 5

Directions

1Cut the chicken breast into five strips, approximately 95g each.
2Season each side of the chicken strips with salt, garlic powder, cayenne pepper (optional), and paprika.
3Grab 50g of cornflakes, add a dash of salt, garlic powder, cayenne pepper (optional), and paprika, then crush them into smaller pieces.
4Dip each piece of chicken in 2 mixed eggs.
5Coat the egg-dipped chicken in the crushed cornflakes to make it super crunchy.
6Spray the coated chicken with light cooking oil spray.
7Air fry at 190 °C (374°F) for 16-18 minutes or bake in an oven at 200 °C (392 °F) for 20-25 minutes.
8For the mini flatbreads, mix 120g plain flour, 100g low-fat Greek yoghurt, 1.5 tsp baking powder, and salt.
9Knead the mixture with your hands to form a dough ball.
10Roll out the dough on a floured surface.
11Use a small bowl to cut out 5 mini flatbreads.
12Cook each flatbread on medium heat in pan for 2 minutes on each side with light oil.
13For the Zinger sauce, mix together 75g low-fat Greek yoghurt, 1 tsp smoked paprika, and a squirt of Sriracha.
14Assemble each slider with lettuce, the cooked chicken strip, and evenly distribute the Zinger sauce.