Buffalo-Style Chicken Nuggets
What a great way to enjoy the famous flavor of Buffalo chicken wings – and it’s so easy!
| 1 1/2 | cups Corn Chex® cereal |
| 1/2 | cup Original Bisquick® mix |
| 2 | teaspoons paprika |
| 1/4 | teaspoon seasoned salt |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1 | tablespoon canola or soybean oil |
| 1 | teaspoon red pepper sauce |
| 1 | lb boneless skinless chicken breasts, cut into 2-inch pieces |
| 1/4 | cup fat-free sour cream |
| 1/4 | cup reduced-fat ranch dressing |
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| Add some wholesome veggies to accompany your dinner. Try a side of crunchy dippers such as bell pepper strips, cucumber chips, celery sticks and carrot sticks to serve with these spicy nuggets and zippy sauce. |
| 1. | Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well. |
| 2. | In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture. |
| 3. | Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer. |
| 4. | Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken. |
320 ( 110); 12g ( 2g, 0g); 75mg; 640mg; 24g ( 1g, 3g); 27g 20%; 2%; 10%; 30% 1 ; 1/2 ; 0 ; 3 1/2 ; 2 1 1/2 1 tsp Fats & Oils, 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans