Baked Buffalo Chicken Nuggets

🧂 Ingredients

• 1 ½ pounds boneless skinless chicken breast

  cut into 1 ½-inch chunks
• 2 large eggs
• 2 tablespoons milk or almond milk

  or water
• ⅓ cup white whole wheat flour

  or all-purpose flour
• ½ cup Italian seasoned breadcrumbs
• Cooking spray
• ⅓-½ cup hot sauce
• ½ cup light blue cheese dressing

  for serving (I like Ken’s)

Instructions

• 1 Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with
  parchment paper or foil. Spray with nonstick cooking spray.
• 2 In a small shallow bowl, whisk the eggs and milk (just enough to break up the
  eggs and incorporate the milk). Place the flour in a second shallow bowl. Place
  the breadcrumbs in a third shallow bowl, and the hot sauce in a fourth shallow
  bowl. Set the first three bowls in a row: the flour, the beaten eggs, and the
  breadcrumbs. Set the hot sauce aside for after baking.
• 3 Working with one piece of chicken at a time, dredge the piece first in the
  flour, turning to coat and shaking off the excess (you only need a light
  dusting), then dunk into the beaten eggs, and finally into the breadcrumbs,
  pressing and turning to help the breadcrumbs stick to all sides of the chicken.
  Place it on the prepared baking sheet and repeat with the remaining chicken
  pieces.
• 4 Spray the breaded chicken nuggets well with cooking spray (this will help them
  brown and crisp). Bake for 15 to 18 minutes, until the nuggets are golden brown,
  crispy, and firm to the touch. Let them cool for 5 minutes.
• 5 Using a spoon or tongs, toss each nugget into the bowl of hot sauce and set the
  nugget on a plate. Repeat with all of the nuggets. Serve with blue cheese
  dressing and celery sticks, if desired.

Nutrition Info