Zucchini-Crusted Buffalo Chicken Nuggets

Zucchini makes a unique, and more nutritious, coating for these buffalo chicken nuggets. MORE + LESS -

Tieghan Gerard

September 9, 2016

lb boneless skinless chicken, cut into 1/2-inch strips or chunks

cup buttermilk

cup finely grated zucchini, squeezed dry with paper towel

cups Progresso™ plain panko crispy bread crumbs

3/4

cup Original Bisquick™ mix

1/2

cup grated Parmesan cheese

teaspoon seasoned salt

teaspoon pepper

Cooking spray or olive oil

to 2 cups Frank's™ RedHot™ Buffalo Wings Sauce

tablespoons butter, melted

Blue cheese or ranch dressing

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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.