Directions
- 1Start by cutting your chicken into 5 strips.
- 2Season each side of the chicken strips with salt, garlic powder, cayenne pepper (optional), and paprika.
- 3Grab 50g of cornflakes, add a dash of the same seasonings (salt, garlic powder, cayenne pepper (optional), and paprika) and crush it into smaller pieces.
- 4Dip each piece of chicken in 2 eggs.
- 5Coat the chicken in the crushed cornflakes.
- 6Spray the chicken with light cooking oil spray.
- 7Air fry the chicken at 190 degrees Celsius for 16-18 minutes or bake in the oven at 200 degrees Celsius for 20-25 minutes.
- 8For the mini flatbreads, add plain flour, baking powder, and salt to a bowl.
- 9Add low fat Greek yogurt to the bowl.
- 10Mix and knead the ingredients with your hands to form a dough ball.
- 11Roll out the dough on a floured surface.
- 12Use a small bowl to cut out 5 mini flatbreads.
- 13Cook each flatbread on medium heat for 2 minutes each side.
- 14For the Zinger sauce, mix together low-fat Greek yogurt, smoked paprika, and a squirt of Sriracha.
- 15Assemble each slider with lettuce.
- 16Add a piece of cooked chicken to each slider.
- 17Evenly distribute the Zinger sauce over the chicken.
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 Low Fat Greek Yoghurt
- 1 Tsp Smoked Paprika
- Sriracha
- Lettuce
Equipment
air fryerovenpanrolling pinbowl
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