Zucchini Crusted Buffalo Chicken Nuggets Food

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ZUCCHINI-CRUSTED BUFFALO CHICKEN NUGGETS



Zucchini-Crusted Buffalo Chicken Nuggets image

Zucchini makes a unique, and more nutritious, coating for these buffalo chicken nuggets.

Provided by Tieghan Gerard

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 lb boneless skinless chicken, cut into 1/2-inch strips or chunks
1 cup buttermilk
1 cup finely grated zucchini, squeezed dry with paper towel
2 cups Progresso™ plain panko crispy bread crumbs
3/4 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 teaspoon pepper
Cooking spray or olive oil
1 to 2 cups Frank's™ RedHot™ Buffalo Wings Sauce
2 tablespoons butter, melted
Blue cheese or ranch dressing

Steps:

  • Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.
  • In large bowl, mix chicken and buttermilk; set aside.
  • In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.
  • Remove each piece of chicken from buttermilk, and dredge through the crumb mixture, pressing gently to adhere. Place on pan, making sure not to crowd the pan; if necessary, use 2 pans. Spray each chicken strip with cooking spray or a mist of olive oil.
  • Bake 10 to 12 minutes, then gently turn using kitchen tongs, and spray the other sides. Bake 10 to 12 minutes longer or until no longer pink in center.
  • In small bowl, mix Buffalo sauce and melted butter. Dip chicken pieces into mixture, then place back on pan and bake 5 minutes longer. Serve with dressing.

Nutrition Facts : ServingSize 1 Serving

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