Buffalo-Style Chicken Nuggets

 

1 1/2

cups Corn Chex® cereal

1/2

cup Original Bisquick® mix

2

teaspoons paprika

1/4

teaspoon seasoned salt

1/4

teaspoon ground red pepper (cayenne)

1

tablespoon canola or soybean oil

1

teaspoon red pepper sauce

1

lb boneless skinless chicken breasts, cut into 2-inch pieces

1/4

cup fat-free sour cream

1/4

cup reduced-fat ranch dressing

• 1 Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
• 2 In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
• 3 Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
• 4 Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.