Zucchini-Crusted Buffalo Chicken Nuggets
By
Tieghan Gerard
Updated Sep 9, 2016
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
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
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Step1Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.
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Step2In large bowl, mix chicken and buttermilk; set aside.
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Step3In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.
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Step4Remove 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.
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Step5Bake 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.
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Step6In 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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