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Zucchini-Crusted Buffalo Chicken Nuggets

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By Tieghan Gerard
Updated Sep 9, 2016
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Zucchini makes a unique, and more nutritious, coating for these buffalo chicken nuggets.

Zucchini-Crusted Buffalo Chicken Nuggets

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 12
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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

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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