Boneless Buffalo Nuggets
I’ve lightened up this all-time favorite by using Greek yogurt and panko crumbs with a spice-kick for some serious FireFan MVP game-day snacking!
Servings Prep Time
12 10min.
Cook Time Passive Time
25min. 30min.
Servings Prep Time
12 10min.
Cook Time Passive Time
25min. 30min.
Ingredients
Instructions
  1. Mix yogurt, 1 teaspoon each of the cumin, cayenne pepper, garlic powder, and onion powder, 2 teaspoons of the sea salt, and the black pepper in a one-gallon resealable plastic bag. Close it and use your hand to mix the contents fairly evenly combined. Set aside.
  2. Trim chicken breasts and slice into even pieces – I like to make mine rather big-bite-size because they’re less messy and they get crispier. Put all the chicken pieces into the bag with the yogurt, seal the bag, and move everything around so the chicken is evenly coated in the spiced yogurt. Let this sit in the refrigerator for 30 minutes.
  3. Preheat the oven to 400°F. Line a baking sheet with quick-release aluminum foil.
  4. Add 4 cups of the the panko bread crumbs and the remaining cumin, cayenne, garlic, onion powders, Mrs. Dash Spicy and salt to a shallow dish and blend until well mixed. Take one chicken piece at a time and dip in crumbs until all yogurt covered surfaces are coated, then transfer the coated chicken to the lined baking sheet. Repeat with all the chicken pieces, placing on the baking sheet with a bit of space in between.
  5. Bake for about 20 minutes, depending on the size of your chicken pieces, or until the coating is golden brown and crunchy. Toss with Buffalo Hot Sauce: serve with celery sticks and Bleu Cheese Dressing for dipping.
Recipe Notes

Store leftover nuggets or wings, if you have any, tightly wrapped in the refrigerator and eat within 3 days.  But I never have any left over 🙂

 

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