CRISPY BUFFALO CHICKEN POTATO BOWLS

Bahan-bahan

INGREDIENTS

• 60oz Chicken Breast (1700g) • 2 Cups All Purpose Flour (240g) • 4 Tbsps Garlic Salt (60g) • 4 Tbsps Smoked Paprika (30g) • 4 Tbsps Onion Powder (30g) • 2 Cups Egg Whites (480g) • 0.5 Cup Pickle Juice (120g) • 4 Tbsps Hot Sauce (60g) • 4 Cups Corn Flakes (150g) • 1.25 Cups Buffalo Sauce (300g) • 5 Tbsps Honey (100g) • 60oz Russet Potatoes (1700g) • 2.5 Tbsps Olive Oil (38g) • Chives (20g) (Optional)

Petunjuk

DIRECTIONS

1. Take out 60oz of chicken breast and dice into 1-inch cubes.

2. Add 2 Cups of flour to a large plate. Season it with garlic salt, smoked paprika, and onion powder. Coat the diced chicken pieces in the flour and set aside.

3. In a large bowl, combine 2 Cups of egg whites, 0.5 Cup pickle juice, and 4 Tbsps hot sauce. Dip the chicken in the egg whites until completely covered. Set aside.

4. Crush up corn flakes in a bag, add them to a clean plate. Press the wet pieces of chicken into the crushed corn flakes until they are completely covered.

5. Spray the chicken with oil and air fry at 350F (175C) for 10-12 minutes or bake at 375F (190C) for around 12-15 minutes.

6. Combine Buffalo sauce and honey in a hot pan. Bring it to a light boil for a few minutes, then add in the cooked chicken and mix until it's coated in the sauce.

7. Peel and dice 60oz of potatoes. Add them to a baking tray and season with garlic salt, smoked paprika, onion powder, and olive oil.

8. (Optional) Boil the potatoes for about 5-7 minutes prior to baking for better texture.

9. Bake the potatoes at 400F (205C) for around 20-25 minutes. 10. Take out 10 meal prep containers, add in 1/10 of the total potatoes and 1/10 of the total chicken to each one (you can weigh both and dividing the weight by 10). 11. Top with some fresh chives (optional) and store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

Catatan

450 Calories | 45g Protein | 56g Carbs | 7g Fat