Macros per Chicken Tender (makes 12):
97 Cals, 6g Carbs, 1g Fat, 16g Protein
Ingredients:
1.75lbs Chicken Tenders
113g Plain Non Fat Greek Yogurt
42g Franks Red Hot Buffalo Sauce
60g Panko
Nashville Style Hot Spice Mix:
10g Cayenne Pepper (Cut down on the cayenne to moderate how spicy this is!)
6g Paprika
6g Black Pepper
4g Sea Salt
3g Garlic Powder
8g Brown Sugar
Toppings:
20g Honey
12 Bread & Butter Pickles
Buffalo Ranch Dipping Sauce:
113g Plain Non Fat Greek Yogurt
28g Franks Red Hot Buffalo Sauce
8g Ranch Seasoning
Directions:
1.) First make your Nashville style hot seasoning mix. I’d recommend to not go above that 10g for the cayenne UNLESS you want it to be SUPER spicy! It’s already go a solid kick so I’d start there.
2.) Then make your chicken marinade by adding 113g greek yogurt, 42g franks red hot and half your seasoning mix to a bowl and mix.
3.) Then add your chicken tenders to a big zip lock bag along with all your marinade. Close the bag and tag the chicken tenders until coated with the marinade.
4.) Now fill a shallow bowl with panko and the other half of your seasoning mix. Mix and then coat each chicken tender in the panko.
5.) Once all coated, add half your tenders to your air fryer and spray with non stick cooking spray. Air fry on 400 degrees F for 10 minutes. Flip at the 6 minute mark.
6.) Then while those are cooking, make your buffalo ranch dipping station.
7.) Then once tenders are done, give them a little honey drizzle, top with bread & butter pickles and enjoy!