Zucchini Crusted Buffalo Chicken Nuggets Recipes

ZUCCHINI-CRUSTED BUFFALO CHICKEN NUGGETS

Zucchini-Crusted Buffalo Chicken Nuggets image

Zucchini makes a unique, and more nutritious, coating for these buffalo chicken nuggets.

Provided by Tieghan Gerard

Categories Entree

Time 40m

Yield 4

Number Of 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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

BUFFALO ZUCCHINI FRIES

Buffalo Zucchini Fries image

This crunchy snack boasts all the flavors of everyone's favorite wings - but lets vegetarians dig in, too.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
1/4 teaspoon cayenne pepper
2 large eggs, beaten
2 1/2 cups panko breadcrumbs (see Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini), cut into 3- inch-by-1/4-inch sticks
1/2 cup hot sauce, such as Frank's
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
1/4 cup celery leaves
Celery and carrot sticks (optional)

Steps:

Adjust 2 oven racks to the top and bottom third of an oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
Combine the flour, 1/2 teaspoon salt and cayenne in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the breadcrumbs and 1/2 teaspoon salt in a third large plastic bag.
Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
Meanwhile, make the Buffalo sauce: Combine the hot sauce, butter and vinegar in a small saucepan and heat over medium, stirring, until all of the butter has melted and the sauce is warm. Set aside and keep warm.
Arrange the fries on a platter and drizzle them with the Buffalo sauce. Sprinkle the blue cheese and celery leaves over the top. Serve with celery and carrot sticks if desired.

PANKO BUFFALO CHICKEN TENDERS

Panko Buffalo Chicken Tenders image

Delicious crispy Buffalo chicken breast served with blue cheese or ranch dressing.

Provided by Britt

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups panko bread crumbs
½ cup Italian-seasoned bread crumbs
1 teaspoon garlic powder
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breast, cut into tender-size pieces
1 ½ cups Buffalo wing sauce

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 533.4 calories, Carbohydrate 62.7 g, Cholesterol 129.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 57.7 g, SaturatedFat 2.2 g, Sodium 3004.2 mg, Sugar 1 g

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