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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 tsp paprika
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 2 tsp olive oil
- 1/4 cup panko
- olive oil spray (i used my misto)
- 6 tbsp whole wheat italian seasoned breadcrumbs
- 2 tbsp frank’ s hot sauce (or tabasco if you want it hot)
- 1 lb skinless chicken breast cut into 40 small bite sized pieces
- 1/2 tsp chili powder (use ground cayenne to make it hotter
- 4 celery stalks trimmed to 4 inch strips
- optional: 1/2 cup skinny blue cheese dressing
- Carbohydrate 10.48610375 g
- Cholesterol 65.77089365 mg
- Fat 2.7476975961 g
- Fiber 0.766137502670287 g
- Protein 28.15153330825 g
- Saturated Fat 0.626411205125728 g
- Serving Size 1 1 Serving (129g)
- Sodium 176.385760124982 mg
- Sugar 9.71996624732969 g
- Trans Fat 0.535641205225628 g
- Calories 187 calories
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.
