Macros for the WHOLE Meal:
518 Cals, 54g Carbs, 3g Fat, 71g Protein
Ingredients for Fries:
300g Russet Potatoes
Sea Salt
Garlic Powder
Non Stick Olive Oil Spray (added 2g fat to the macros for these sprays)
Pro tip for fries is in step 3!
Ingredients for Chicken Tenders:
11oz Chicken Tenders
Blackened Seasoning
Low Sodium Chicken Broth
Directions:
1.) Wash and dry your russet potatoes. Then use your crinkle cutter (got mine off amazon for $10) and cut into even size fries. Add to a big bowl.
2.) Spray the fries with non stick cooking spray and toss. Do this three times. Now season with sea salt and garlic powder and toss. Do this 3 times.
3.) Add this to your air fryer and air fry on 400 degrees F for 23 minutes. Here is the pro tip, yes you’ll need to toss these every 5-7 minutes or so. BUT when they have about 8 minutes left on the timer, take them out and let them cool for like 10-15 minutes. Then add them back in for the remaining 8 minutes. This ensures the middle of the fries stay soft and the outside stays nice and crispy. AKA the insides don’t become hollow.
4.) Now while your fries are cooking, make your chicken tenders. Season with a blackened seasoning. Add to pan on a 7/10 heat. Flip once the bottom of the tenders are blackened.
5.) Then another pro tip. Add a splash of your chicken broth to the pan (enough to cover the bottom of your pan) and add a cover on top. This will ensure these cook perfectly.
6.) Use a meat thermometer to make sure they are done. Looking for 165 degrees F.
7.) Then once all is done, assemble your meal and dipping station and enjoy!