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Zucchini-Crusted Buffalo Chicken Nuggets
Zucchini-Crusted Buffalo Chicken Nuggets
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Prep Time:
20 minutes
Total Time:
40 minutes
Buffalo chicken nuggets with a zesty zucchini crust for a healthier twist.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 475°F. Cover a rimmed pan with foil and lightly coat with olive oil.
  • Combine the chicken with the buttermilk in a large bowl, and let it sit.
  • Combine grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt, and pepper in a separate large bowl.
  • Take each moistened chicken piece out of the flavorful buttermilk bath, then coat it by gently pressing into the seasoned crumb mixture. Lay them on the pan, ensuring they have space to crisp up nicely; if needed, utilize a second pan. Give a light spray of cooking oil or olive oil mist over each chicken strip.
  • Bake for 10 to 12 minutes, then flip with tongs and spray the other sides. Continue baking for an additional 10 to 12 minutes until the center is no longer pink.
  • Combine Buffalo sauce and melted butter in a small bowl. Dip chicken pieces into the mixture, return to the pan, and bake for an additional 5 minutes. Serve with dressing.

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