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
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