Juicy boneless chicken breaded with crushed crispy rice cereal keeps its crunch even after a delicious coating of buffalo sauce. Gluten-free and 1/3 the calories of restaurant boneless buffalo wings.
INGREDIENTS
- 1 lb chicken tenders cut into about 35 pieces
- 2 egg whites beaten
- 1 tbsp olive oil
- 2 cups crispy rice cereal
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp butter or less for hotter sauce; melted
- 4 tbsp buffalo sauce or more for hotter sauce
- Celery sticks ranch or blue cheese dressing for garnish
INSTRUCTIONS
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Place the crispy rice cereal in a ziplock bag and use a rolling pin or mallet to crush to the consistency of panko bread crumbs.
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Set up for dredging: Combine beaten egg whites and olive oil in a shallow dish. Combine crushed cereal, paprika, garlic powder and salt in a second shallow dish.
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Working in batches, dredge chicken first in the egg mixture, then place the chicken in the breadcrumb mixture and press the crumbs firmly on all sides.
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Divide the coated chicken onto the cooking trays, leaving space between each chicken piece.
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Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 380 °F and the time to 10 minutes, then touch START.
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When the display indicates “Add Food” insert one cooking tray in the top-most position and one tray in the bottom-most position.
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When the display indicates “Turn Food” turn the food over AND switch the cooking trays so that the one that was in the top-most position is now in the bottom-most position, and vice-versa.
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When the AirFry program is complete, combine melted butter and buffalo sauce in a large bowl. Gently toss chicken pieces in sauce to coat.
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Serve hot alongside celery sticks and ranch or blue cheese dressing.
Source:- Cosorithis
