High-Protein KFC-Style Zinger Sliders

Ingredients

• 475 g Chicken breast (Raw; cut into five strips of approximately 95 g each)
• Salt (To taste; use for seasoning the chicken, cornflakes, and flatbread dough)
• Garlic powder (To taste, for seasoning)
• Paprika (To taste for the chicken and cornflake coating; use 1 tsp in the sauce)
• Cayenne pepper (Optional; to taste)
• 50 g Cornflakes (Crushed into small pieces)
• 2 Eggs (Mixed; not all of the beaten egg is used)
• 120 g Plain flour (The creator specifies Vetta Smart Plain Protein Flour; may be replaced with mini tortillas, although the tortilla quantity is not stated)
• 100 g Low-fat Greek yogurt (For the mini flatbread dough)
• 1.5 tsp Baking powder (For the flatbread dough)
• 75 g Low-fat Greek yogurt (For the zinger sauce)
• 1 tsp Paprika (For the zinger sauce)
• Sriracha (A squirt, to taste, for the zinger sauce)
• Lettuce (For assembling the sliders; use enough for five)
• Light cooking oil spray (Lightly spray the breaded chicken before cooking)

Steps

1. 1

   Cut the raw chicken breast into five strips, approximately 95 g each. Season both sides with salt, garlic powder, paprika, and optional cayenne pepper.

2. 2

   Place the cornflakes in a shallow bowl or bag and crush them into small pieces, leaving some texture so the coating becomes crunchy. Season the crushed cornflakes with a little of the same seasoning mixture.

3. 3

   Beat the two eggs in a shallow bowl. Dip each seasoned chicken strip into the beaten egg, turning to coat it completely.

4. 4

   Transfer each egg-coated chicken strip to the seasoned crushed cornflakes. Press and turn the chicken until it is covered on all sides, then place the coated strips on a tray or plate.

5. 5

   Lightly spray the breaded chicken strips with cooking oil spray.

6. 6

   For the flatbreads, combine the flour, baking powder, salt, and 100 g yogurt in a bowl. Mix until a dough forms, then knead with your hands until smooth and cohesive.

7. 7

   Roll the dough out on a lightly floured surface. Use a small bowl or cutter to cut out five mini flatbreads, rerolling scraps as needed.

8. 8

   Heat a dry skillet or frying pan over medium heat. Cook the flatbreads for about 2 minutes on each side, until lightly browned and cooked through. Keep them covered with a clean towel while finishing the chicken.

9. 9

   Cook the breaded chicken in an air fryer at 190°C for 16–18 minutes, turning if needed for even browning, until crisp and the thickest part reaches 74°C. Alternatively, bake in a preheated 200°C oven for 20–25 minutes, until golden and cooked through.

10. 10

    Make the zinger sauce by mixing 75 g low-fat Greek yogurt, 1 tsp paprika, and a squirt of Sriracha. Taste and add more Sriracha if a hotter sauce is desired.

11. 11

    Assemble each slider with one mini flatbread, lettuce, one cooked chicken strip, and an even portion of the zinger sauce. Serve immediately while the chicken and flatbreads are warm.

Notes

The listed nutrition is advertised as approximately 232 calories, 21 g carbohydrates, 2 g fat, and 31 g protein per slider, for five sliders; actual values vary with the flour, amount of egg used, yogurt brand, sauce, and oil spray. Mini tortillas can be used instead of making the flatbreads, but the source does not specify a quantity.

Nutrition per serving

• main
• high-protein
• low-calorie
• chicken
• sliders
• air-fried
• baked
• meal-prep