High protein crispy chicken with a TVP crust, no breadcrumbs

Name: High protein crispy chicken with a TVP crust, no breadcrumbs
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 320 g chicken tenders, or breast cut into strips; 80 g dry fine TVP; 2 eggs, beaten; 1 tbsp dried onion flakes; 1 tsp salt, taco rice salt if you have it; 1/2 tsp black pepper; 1/4 tsp cayenne; 1/2 tsp crushed chili flakes; 1 tsp dried oregano

Studio Shoki @studioshoki

Taiwan

Fried-chicken crunch with a crust made of protein. No breadcrumbs, no protein powder, no deep-frying. Dry TVP is the coating, egg is the glue, and the air fryer crisps it into a thick, craggy crust. A double dip of egg and TVP builds it even thicker. About 63 g of protein a serving at 400 calories, which is 6.4 calories per gram of protein. Studio Shoki, recipe 09. The art of protein.

Studio Shoki @studioshoki

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Ingredients

25 mins

2 servings

320 gchicken tenders, or breast cut into strips
80 gdry fine TVP
2eggs, beaten
1 tbspdried onion flakes
1 tspsalt, taco rice salt if you have it
1/2 tspblack pepper
1/4 tspcayenne
1/2 tspcrushed chili flakes
1 tspdried oregano

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Steps

25 mins

1

Combine the dry TVP with the onion flakes, salt, pepper, cayenne, chili flakes and oregano. Seasoning the TVP dry is what gets the flavour inside it.
2

Pat the chicken dry and season it lightly with salt and pepper.
3

Beat the eggs in a shallow bowl and dip each tender to coat.
4

Press each tender firmly into the seasoned TVP so the egg grabs it. For a thicker crust, go back through: egg, then TVP again. Press hard, the egg is the glue.
5

Space the tenders out in the air fryer basket and spray lightly with oil. 200°C / 390°F for 12 to 15 minutes, flipping halfway and spraying the second side.
6

Cook until the chicken reads 74°C / 165°F inside. Serve straight away, with salad and a sauce if you like.