Buffalo-Style Chicken Nuggets

Buffalo-Style Chicken Nuggets
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  1. 1 1/2 cups Corn Chex® cereal
  2. 1/2 cup Original Bisquick® mix
  3. 2 teaspoons paprika
  4. 1/4 teaspoon seasoned salt
  5. 1/4 teaspoon ground red pepper (cayenne)
  6. 1 tablespoon canola or soybean oil
  7. 1 teaspoon red pepper sauce
  8. 1 lb boneless skinless chicken breasts, cut into 2-inch pieces
  9. 1/4 cup fat-free sour cream
  10. 1/4 cup reduced-fat ranch dressing
  1. 1Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
  2. 2In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
  3. 3Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
  4. 4Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.
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