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Zucchini-Crusted Buffalo Chicken Nuggets

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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Zucchini makes a unique, and more nutritious, coating for these buffalo chicken nuggets.
By Tieghan Gerard
Updated Sep 9, 2016


  • 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 Frank's™ RedHot™ Buffalo Wings Sauce
  • 2 tablespoons butter, melted
  • Blue cheese or ranch dressing


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use white meat, dark meat or both.
  • tip 2
    You might also like to pass the shaker of Parmesan cheese around with these.


Nutrition Facts are not available for this recipe
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