HOT HONEY CHICKEN SLIDERS WITH RANCH

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

362

Protein

41g

Carbs

36g

Fat

Ingredients

whisked egg, and coat fully in crushed cornflakes or panko breadcrumbs. or air fryer for 15–18 minutes, flipping halfway, until golden and chicken reaches 165°F (74°C). hot sauce, and red pepper flakes in a small bowl to make the hot honey glaze. seasoning, and water until smooth and creamy
for the ranch dip. hot honey glaze. bun, add pickle slices, and top with the other half of the bun.
For the Chicken
1 lb (454g) raw chicken breast, sliced into 4 slider-sized fillets
¼ cup Fit Flour (or all-purpose flour)
1 large egg (50g), whisked
1 cup crushed cornflakes or panko breadcrumbs
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
Salt & pepper, to taste
Olive oil spray
For the Hot Honey Glaze
¼ cup honey
2 tbsp hot sauce (use more for spicier flavor) Pinch of red pepper flakes For Assembly
4 low-calorie slider buns (80–100 cal each)
8 pickle slices
For the High Protein Ranch Dip
½ cup (113g) low-fat cottage cheese, blended until smooth
½ cup (113g) non-fat Greek yogurt
1 tsp chopped dill
1 tbsp ranch seasoning (dry packet)
2–3 tbsp water (to thin to dipping consistency)

8 steps

1Preheat oven or air fryer to 400°F (200°C).
2Dredge chicken fillets in flour, then dip into the whisked egg, and coat fully in crushed cornflakes or panko breadcrumbs.
3Spray lightly with olive oil and cook in the oven or air fryer for 15–18 minutes, flipping halfway, until golden and chicken reaches 165°F (74°C).
4While the chicken cooks, whisk together honey, hot sauce, and red pepper flakes in a small bowl to make the hot honey glaze.
5Blend cottage cheese, Greek yogurt, dill, ranch seasoning, and water until smooth and creamy for the ranch dip.
6Once chicken is cooked, brush each piece with hot honey glaze.
7Assemble sliders: place each chicken fillet on a bun, add pickle slices, and top with the other half of the bun.
8Serve hot with ranch dip on the side. For the Chicken 1 lb (454g) raw chicken breast, sliced into 4 slider-sized fillets ¼ cup Fit Flour (or all-purpose flour) 1 large egg (50g), whisked 1 cup crushed cornflakes or panko breadcrumbs 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp smoked paprika Salt & pepper, to taste Olive oil spray For the Hot Honey Glaze ¼ cup honey 2 tbsp hot sauce (use more for spicier flavor) Pinch of red pepper flakes For Assembly 4 low-calorie slider buns (80–100 cal each) 8 pickle slices For the High Protein Ranch Dip ½ cup (113g) low-fat cottage cheese, blended until smooth ½ cup (113g) non-fat Greek yogurt 1 tsp chopped dill 1 tbsp ranch seasoning (dry packet) 2–3 tbsp water (to thin to dipping consistency)