Chicken · dinner · entree

Buffalo Chicken Nuggets

It’s post-Christmas and the house is calming down as the days tick down to the new year. I’ve got the post-Christmas blues.

No more Christmas music on the radio. No more dazzling light displays. No more food, fun and family. It’s almost time to return to the real world.

While the Christmas magic wears off, I’m still in awe at one of my Christmas presents my husband got me: a new camera. I can now take beautiful pictures (and video!) for this blog. You can expect a more professional, slick blog in 2020!

Cat there for scale. Just kidding, cat there because he’s a cat and doesn’t care that I’m taking pictures for my blog.

Next weekend I’ll start back on the keto diet. I’ve been a grazing fool the last few weeks while the cookies and treats have been in endless supply. My family leaves tomorrow, and it’s back to work for me. I’m sad the season is coming to an end, but happy to get back into a routine.

That means no more carb-heavy snacks like these chicken nuggets. However, if I do celebrate NYE (I rarely do), I’ll probably make these to munch on. They’re the perfect little snack for a party or get-together and a great homemade-way to take on buffalo wings.

The Chex adds the crunch to these nuggets that’s so desperately needed when you bake something. I might roll stuff in Chex cereal from here on out; it’s the best way to ensure that crispiness stays on the nuggets.

Find your favorite buffalo sauce (Louisiana brand has a good one, and Frank’s is a classic) and get ready to make some to-die-for buffalo nuggets.

Enjoy!

Buffalo Chicken Nuggets

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Spicy, crunchy homemade chicken nuggets, buffalo-style.

Ingredients

  • 1 lb. boneless, skinless chicken breast, cut into 2″ pieces
  • 1 1/2 cups corn Chex
  • 1/2 cup bisquick
  • 2 tsp. paprika
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. cayenne
  • 1 TBS. oil
  • 2 TBS. buffalo sauce
  • Ranch, for serving

Directions

  1. Heat oven to 425 degrees. In a large resealable plastic bag, crush Chex with a rolling pin. Add bisquick, paprika, salt and cayenne.
  2. Meanwhile, in a small bowl, whisk together buffalo sauce and oil.
  3. Dredge some chicken pieces in the buffalo sauce mixture and then add to Chex bag. Shake until well-coated.
  4. Add coated chicken pieces to a parchment-paper lined baking sheet. Bake chicken for 10 minutes until it is no longer pink. Serve chicken nuggets with ranch dressing.

Step-By-Step Instructions

Heat oven to 425 degrees. In a large resealable plastic bag, crush Chex with a rolling pin. Add bisquick, paprika, salt and cayenne.

Meanwhile, in a small bowl, whisk together buffalo sauce and oil.

Dredge some chicken pieces in the buffalo sauce mixture and then add to Chex bag. Shake until well-coated. Add coated chicken pieces to a parchment-paper lined baking sheet. Bake chicken for 10 minutes until it is no longer pink. Serve chicken nuggets with ranch dressing.

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