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Zucchini-Crusted Buffalo Chicken Nuggets

Indulge in these crispy, crunchy chicken bites, minus the side of deep-fried guilt.
By Tieghan Gerard
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With zucchini growing like crazy right now, I’m constantly looking for new ways to sneak it into my family’s diet. A few of my favorite go-tos—chocolate zucchini bread (of course), zucchini muffins and throwing the zucchini into stir-fry—are all somewhat ordinary. But my latest method, using shredded zucchini as a crust for chicken nuggets, might be my new, unexpected favorite. 
I know it sounds a little strange, but I’ve been doing it a lot lately, and it works! And it’s especially tasty with my family’s favorite buffalo-style chicken. Not only do these nuggets taste great, I feel good serving them often, knowing that they’re not fried. Ready to get started? Let’s go! 

First, grab your ingredients. Pour the buttermilk over the chicken and give it a good toss.

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Grate up that zucchini.

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Squeeze the water out of the zucchini using a clean paper towel. That’s the trick to getting a super-crisp coating!

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Toss together the shredded zucchini, Progresso Bread Crumbs, Bisquick, Parmesan, seasoned salt and pepper.

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Dredge the chicken in the crumb-zucchini mixture and place on a baking sheet.

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Bake for 20 minutes, flipping the nuggets halfway through.

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Now, for an extra hit of flavor and spice, dip each finger into the buffalo sauce and place back on the baking sheet. Finish baking for 5 more minutes. 

Remove from oven and serve immediately! Zucchini never tasted so good.

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