Buffalo Chicken Nuggets
Active Time: 15 minutes | Total Time: 30 minutes | Serves 4
- Nonstick vegetable oil cooking oil
- 7-ounce container Greek yogurt (about ¾ cup)
- ¼ cup Buffalo wing sauce
- ½ teaspoon kosher salt
- 3 cups panko breadcrumbs
- ¼ cup extra virgin olive oil
- 3 8-ounce boneless, skinless chicken breasts
Heat the oven (with the oven rack in the middle) to 450°F. Spray a wire cooling rack with cooking spray and place on a rimmed sheet pan.
In a medium bowl, stir together the yogurt, wing sauce, and ¼ teaspoon of the salt.
In a large bowl, combine the breadcrumbs, oil, and the remaining ¼ teaspoon salt. Stir until the oil is evenly incorporated.
Remove the tenders from the chicken breasts and add to the yogurt mixture. Slice each chicken breast crosswise into ½-inch thick pieces. Add to the yogurt mixture and stir to combine. If you have the time, let them marinate in the refrigerator for 20 minutes. If not, coat each piece of chicken in the breadcrumb mixture and place on the wire rack.
Bake the chicken until golden brown, crispy, and cooked throughout, about 15 minutes.
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