H-O-T Hot Boneless Buffalo Wings
H-O-T Hot Boneless Buffalo Wings
Prep: 15 minutes
Cook: 20 minutes
Ingredients
1/4 cup Fiber One Original bran cereal
1 oz. (about 15) reduced-fat BBQ baked/popped chips
Dash onion powder
Dash garlic powder
Dash cayenne pepper
Dash each salt and black pepper
8 oz. raw boneless skinless chicken breast, cut into 10 nuggets
3 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a blender or food processor, grind cereal and chips into crumbs. Transfer to a wide bowl and mix in seasonings.
Place chicken nuggets in a large bowl. Top with sauce and toss to coat.
One at a time, shake nuggets to remove excess sauce and coat with crumbs. Evenly lay on the baking sheet.
Bake for 10 minutes. Flip chicken. Bake until cooked through and crispy, about 6 minutes. Eat!
MAKES 2 SERVINGS
HG FYI: You probably won't use all the hot sauce to coat the chicken, but we included it in the nutritional info. Actual sodium count will likely be lower.
Hungry for More?
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free product samples, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.
Publish Date: 2012-10-16