High-Protein KFC-Style Zinger Sliders
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Crunchy, spicy chicken strips are air-fried or baked and served in homemade mini yogurt flatbreads with lettuce and a paprika-Sriracha yogurt sauce. The recipe makes five lighter, high-protein sliders.
- Time
- 48 minutes
- Equipment
- Stovetop, oven, and air fryer
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 6 g
- 2 g
- 5 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 930 g before cooking, which is about 185 g per serving.
Steps
Cut the raw chicken breast into five strips, approximately 95 g each. Season both sides with salt, garlic powder, paprika, and optional cayenne pepper.
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.
Beat the two eggs in a shallow bowl. Dip each seasoned chicken strip into the beaten egg, turning to coat it completely.
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.
Lightly spray the breaded chicken strips with cooking oil spray.
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.
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.
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.
Cook the breaded chicken in an air fryer at 190°C (375 °F) for 16–18 minutes, turning if needed for even browning, until crisp and the thickest part reaches 74°C (165 °F). Alternatively, bake in a preheated 200°C (400 °F) oven for 20–25 minutes, until golden and cooked through.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 289
- Protein
- 31 g
- Carbs
- 28 g
- Fat
- 5 g
- Fiber
- 1 g
Where the calories come from
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