Buffalo Veggie Snaps-Coated Chicken Tenders
SmartPoints® value per serving
WW Veggie Snaps make an amazingly flavorful substitute for breadcrumbs in this air-fried chicken recipe. Just give the crunchy chips a whirl through your blender or food processor until they resemble fine crumbs. They cook up crispy and lightly browned, lending instant flavor to this kid-friendly (and adult-friendly) favorite. Though we used Buffalo-flavored chips in this recipe, WW Ranch or Sea Salt Veggie Snaps would be tasty, too!
WW Buffalo veggie snaps crunchy potato snack
1 large egg(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into thin strips
- Place the Veggie Snaps in a blender or food processor; process into fine crumbs.
- In a wide shallow bowl, combine the flour, salt, and pepper. In another wide shallow bowl, beat the egg. In a third wide shallow bowl, place the Veggie Snaps crumbs. Dip a chicken strip into the flour, shaking off any excess. Next, dip the chicken into the egg, allowing the excess to drip back into the bowl. Next, dip the chicken into the Veggie Snaps crumbs, turning until coated and pressing down so the crumbs adhere. Place the chicken on a plate; repeat with the remaining ingredients.
- Coat an air fryer basket with cooking spray. Preheat the air fryer, if necessary, to 400°F. Arrange the chicken in the basket in a single layer (cook in batches, if necessary); coat the chicken with cooking spray. Air-fry at 400°F until the chicken is cooked through and the Veggie Snaps crumbs are lightly browned and crisp, turning once, about 5 minutes per side.
- Serving size: about 3 oz chicken