Macros for each Chicken Tender (w/sauce):
90 Cals, 6g Carbs, 2g Fat, 12g Protein
Macros for the Whole Batch Garlic Parmesan Sauce:
212 Cals, 9g Carbs, 12g Fat, 17g Protein
Ingredients for Chicken Tenders (makes 16):
1.5lb Chicken Breast cut into Tenders
40g All Purpose Flour
10g Corn Starch
60g Panko
100g Egg Whites
30g Franks Red Hot Buffalo Sauce
Seasoning Mix (you’ll need two different batches of this):
2 tsp Garlic Powder
2 tsp Paprika
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Chili Powder
Ingredients for Low Cal Garlic Parmesan Sauce:
120g Plain Non Fat Greek Yogurt
45g Light Mayo
15g Apple Cider Vinegar
2g Zero Cal Sweetener
1 Fresno Chile Pepper
2g Zero Cal Sweetener
10g Grated Parmesan
Juice from ½ Lemon
2 Whole Bulbs Roasted Garlic
½ tsp Sea Salt
¼ tsp Black Pepper
¼ tsp Red Pepper Flakes
¼ tsp Oregano
¼ tsp Basil
Directions:
1.) Roast your garlic bulbs first because they will take 40-50 minutes. Do this by cutting off the tops of the bulbs, spray the exposed area with non stick olive oil spray and sprinkle with sea salt, black pepper. Wrap loosely each garlic bulb in aluminum foil and bake on 400 degrees F for 40-50 minutes.
2.) Now to make the chicken tenders. Make 3 stations. The first station will be 40g all purpose flour, 10g corn starch, a batch of the seasoning mix. Second station will be seasoning mix and 60g panko. Third station will be 100g egg whites plus 30g franks red hot buffalo sauce.
3.) Add tender to flour station, then egg station then to panko station. Repeat for all your tenders. Air fry these on 400 degrees F for 9 minutes.
4.) Once garlic is done roasting, it’s time to make the garlic parmesan sauce. Add all your ingredients into your bowl and mix till smooth.
5.) Two options now. If you want crispy chicken tenders, just keep the sauce on the side and dip the tenders in the sauce. If you don’t mind them not being crispy, toss tenders in the sauce. Totally up to you! Both ways are incredible. Enjoy!