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Steps
1
In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
2
Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
3
In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
4
In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.
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Cut chicken into strips instead of 1-inch pieces; cook 5 minutes longer.
The chicken bites can be breaded ahead of time and then cooked just before serving. Prepare up through step 2; refrigerate until ready to cook.
Turn the Buffalo Chicken Bites into a great salad—serve over chopped lettuce and tomatoes with the dipping sauce for dressing.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
35
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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