HIGH-PROTEIN NASHVILLE HOT CHICKEN TENDERS

Prep

10 Mins

Cook

12-15 Mins

Serves

Macros per serving

Calories

328

Protein

46g

Carbs

18g

Fat

Ingredients

with Greek yogurt, hot sauce, pickle juice, garlic powder, smoked paprika, salt, and pepper. Mix until coated. Marinate for at least 30 minutes or overnight for maximum flavor. or panko. Lightly spray with olive oil. minutes), flipping halfway, until golden and fully cooked (internal temp 165°F/74°C). Brush over cooked chicken. seasoning, honey (or syrup), and pickle/lemon juice until smooth. Chicken Marinade:
½ cup (113g) non-fat Greek yogurt
1 tbsp (15ml) hot sauce (like Frank’s or Crystal)
1 tbsp (15ml) pickle juice
1 tsp (3g) garlic powder
1 tsp (3g) smoked paprika
½ tsp (3g) salt
½ tsp (2g) black pepper Breading:
2 cups (60g) crushed cornflakes or panko breadcrumbs
Olive oil spray Nashville Hot Oil (Brush-On Mix):
1 tbsp (15ml) olive oil Hot sauce, to taste
1 tsp (7g) honey
¼ tsp (1g) garlic powder
½ tsp (1g) smoked paprika
1 tsp (2g) cayenne pepper Creamy Yogurt Ranch Dipping Sauce (Optional):
⅓ cup (75g) non-fat Greek yogurt
1 tsp (3g) ranch seasoning
1 tsp (7g) honey or sugar-free syrup Splash of pickle juice or lemon juice, to taste Nutritional Values (per serving, 2 tenders):

8 steps

1In a large bowl, combine chicken tenderloins with Greek yogurt, hot sauce, pickle juice, garlic powder, smoked paprika, salt, and pepper. Mix until coated. Marinate for at least 30 minutes or overnight for maximum flavor.
2Preheat air fryer to 400°F (200°C) or oven to
3Coat chicken pieces evenly in crushed cornflakes or panko. Lightly spray with olive oil.
4Air fry for 10–12 minutes (or bake for 15–18 minutes), flipping halfway, until golden and fully cooked (internal temp 165°F/74°C).
5In a small bowl, mix Nashville Hot Oil ingredients. Brush over cooked chicken.
6For the dipping sauce, mix Greek yogurt, ranch seasoning, honey (or syrup), and pickle/lemon juice until smooth.
7Serve tenders hot with dipping sauce on the side. Chicken Marinade:
85 lb (680g) chicken tenderloins ½ cup (113g) non-fat Greek yogurt 1 tbsp (15ml) hot sauce (like Frank’s or Crystal) 1 tbsp (15ml) pickle juice 1 tsp (3g) garlic powder 1 tsp (3g) smoked paprika ½ tsp (3g) salt ½ tsp (2g) black pepper Breading: 2 cups (60g) crushed cornflakes or panko breadcrumbs Olive oil spray Nashville Hot Oil (Brush-On Mix): 1 tbsp (15ml) olive oil Hot sauce, to taste 1 tsp (7g) honey ¼ tsp (1g) garlic powder ½ tsp (1g) smoked paprika 1 tsp (2g) cayenne pepper Creamy Yogurt Ranch Dipping Sauce (Optional): ⅓ cup (75g) non-fat Greek yogurt 1 tsp (3g) ranch seasoning 1 tsp (7g) honey or sugar-free syrup Splash of pickle juice or lemon juice, to taste