Baked Buffalo Chicken Nuggets Recipe
We eat a lot of homemade Baked Chicken Nuggets for lunch in my house. Madison loves them, I love them and they’re so easy to make. Every now and then I take my standard recipe and change it up. This week I thought why not try it with hot sauce – we loved them! Not overly spicy, but enough to know it’s there. You could of course kick it up a notch by using tabsaco sauce and adding some ground cayenne pepper to the seasoning.
Baked Buffalo Chicken Nuggets
Servings: 4 • Size: 10 nuggets • Points +: 5 pts • Smart Points: 4
Calories: 211 • Fat: 6 g • Carb: 11 g • Fiber: 2 g • Protein: 28 g • Sugar: 0 g
Sodium: 379 mg • Cholesterol: 83 mg
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder (use ground cayenne to make it hotter)
1/8 tsp black pepper
6 tbsp whole wheat Italian seasoned breadcrumbs
1/4 cup panko
olive oil spray (I used my Misto)
2 tbsp Frank’s Hot Sauce (or Tabasco if you want it HOT)
2 tsp olive oil
1 lb skinless chicken breast, cut into 40 small bite sized pieces
4 celery stalks, trimmed to 4 inch strips
Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
Combine garlic powder, paprika, chili powder, black pepper, bread crumbs and panko in a medium bowl and toss well.
Place the hot sauce in another medium bowl with the oil. Dip the chicken into the hot sauce mix, then into the crumbs and place on the baking sheet. Spray the top generously with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
Serve with celery sticks and blue cheese dressing if desired.
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Keywords: Baked Buffalo Chicken Nuggets