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Zucchini-Crusted Buffalo Chicken Nuggets

Blogger Tieghan Gerard of Half Baked Harvest makes chicken fingers with a zucchini crust!

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

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 Buffalo wing sauce
2
tablespoons butter, melted
Blue cheese or ranch dressing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.
  • 2 In large bowl, mix chicken and buttermilk; set aside.
  • 3 In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.
  • 4 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.
  • 5 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.
  • 6 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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