(Macros: Per Serving - 4 Total)
589 Calories
67gC | 8gF | 59gP

Ingredients:
700g Diced Skinless & Boneless Chicken Breast (raw weight)
100g Plain All Purpose Flour (not all of this is used - approximately 42g in total stuck to the chicken & the rest falls to the bottom of the container)
2 Eggs (whisked)
3g Baking Powder
320g Macaroni/Elbow Pasta (dry weight - San Remo Elbow Pasta)
340ml Fat Free Evaporated Milk (Carnation Light & Creamy)
60g Light Cream Cheese (Philadelphia Light Cream Cheese - or 4 light laughing cow cheese wedges)
70g Grated Cheddar Cheese (Dairyworks Natural Cheddar Cheese)
1 Tsp Smoked Paprika, 1 Tsp Salt, 1 Tsp Garlic Powder & 2 Tsp Nutritional Yeast (optional)

KFC Herbs & Spices:
(use what you have available)
1 Tsp Salt
1 Tsp Mustard Powder
1 Tsp Thyme
1/2 Tsp Black Pepper
1 Tsp Basil
1/2 Tsp Celery Salt
1/2 Tsp White Pepper
1 Tsp Garlic Powder
1/2 Tsp Ginger Powder
2 Tsp Smoked Paprika
1 Tsp Oregano

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Reheat Instructions:
For the best reheating results seperate the popcorn chicken from the mac & cheese and air fry the chicken at 190C/375F for 2 - 3 minutes. Add a slash of milk to the mac & cheese then microwave for 2 - 3 minutes, stir every 45 seconds & add more milk if needed until creamy & warm.

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