Yield: Approximately 75-100 bites
Ingredients:
For a single meal for 4 people scroll to the bottom for ingredient quantities!
- 3 cups gluten-free Italian breadcrumbs http://bit.ly/2pYHnTf
- 6 boneless chicken breasts
- 6 tsp buffalo chicken bites seasoning mix http://bit.ly/bufchixseason
- 4 Tbsp. Frank’s RedHot sauce http://amzn.to/2CaSr1s
- 2 Tbsp. Worcestershire sauce http://amzn.to/2CcBNP7
- 2 Tbsp. Olive oil http://amzn.to/2Cn2T6F
- Olive Oil Spray
Instructions:
- Heat oven to 425 F
- Add buffalo chicken bites seasoning mix to breadcrumbs in a bowl, mix well
Tip: For more consistent bites divide your mix in two and add new mix as you go along. Otherwise the mix will tend to pick up flavor from the marinade and get more flavorful as the quantity of breadcrumb mix becomes less. - Combine Frank’s RedHot, Worcestershire sauce, and olive oil in large bowl to create marinade
Tip: Worcestershire sauce can be substituted by gluten-free soy sauce, or more Frank’s RedHot sauce. - Cover a baking sheet or oven safe container with foil or parchment paper
- Lightly oil the baking sheet with olive oil
Not required if using parchment paper - Cut chicken into bite sized pieces
- Toss chicken in marinade until all fully coated
- Bread each piece of chicken
- Place pieces on the baking sheet leaving space between the bites
Tip 1: The less space you leave, the less crispy your bites will turn out. You are better off using multiple sheets. - Spray chicken lightly with olive oil
Tip: Less is more. Too much oil will result in soggy or gummy bites. - Bake @ 425 F for 9 minutes
- Remove from oven
- Spray again lightly with olive oil
- Flip each bite
- Spray again lightly with olive oil
- Turn pan around 180 degrees and return to oven
- Bake @ 425 for 5 additional minutes, internal temperature should be 170 or above
Tip: Measure the temperature a few of the largest nuggets, internal temperature can vary widely! - Serve with blue cheese dressing, accompany with carrot and celery sticks if desired
- Enjoy!
Implements used:
- Tojiro DP Japanese Chef Knife: http://amzn.to/2CGRm2l
- Large wood cutting board: http://amzn.to/2zvgbLD
- Oxo plastic cutting board: http://amzn.to/2CHPZQU
- Stainless measuring spoons: http://amzn.to/2zPNR6I
- Stainless mixing bowls: http://amzn.to/2CKvOSE
- Evo Olive Oil spray bottle: http://amzn.to/2Ez6E9U
Tip: Aerosol (http://amzn.to/2qdGI0w) or Misto (http://amzn.to/2CbaMLS) sprayers work as well - Silicone brush: http://amzn.to/2Cp7Xab
- Flat silicone whisk: http://amzn.to/2lTw1e1
- Silicone whisk: http://amzn.to/2lS1sFv
- Thermapen instant thermometer http://amzn.to/2CSRpIG
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Adapted from this #skinnytaste recipe:
https://www.skinnytaste.com/baked-buffalo-chicken-nuggets/#zbUYqpZbMRPZQjKd.99
Thank you to Gina @skinnytaste for the inspiration!
Single meal:
Yield: Approximately 24-30 bites
Ingredients:
- 1 cup gluten-free Italian breadcrumbs http://bit.ly/2pYHnTf
- 2 boneless chicken breasts
- 2 tsp buffalo chicken bites seasoning mix http://bit.ly/bufchixseason
- 5 tsp. Frank’s RedHot sauce http://amzn.to/2CaSr1s
- 1 tsp. Worcestershire sauce http://amzn.to/2CcBNP7
- 2 tsp Olive oil http://amzn.to/2Cn2T6F
- Olive Oil Spray