Zucchini-Crusted Buffalo Chicken Nuggets Recipe

Name: Zucchini-Crusted Buffalo Chicken Nuggets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

Ingredients

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

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

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