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