Crunchy, pure white-meat chicken nuggets made healthier with Greek yogurt and spicy whole-wheat Panko crumbs. They’re delicious as is, but they can also be tossed in a simple, authentic, 2-ingredient Buffalo wing sauce to turn them into the best boneless Buffalo wings you’ve ever had. This is some serious game-day or kid-friendly nosh!
8 boneless, skinless chicken breasts
2 ½ cups Cabot Plain Greek Yogurt
2 teaspoons cumin, divided
1 ½ teaspoons cayenne pepper, divided
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons onion powder, divided
3 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
4-6 cups Panko breadcrumbs (preferably whole-wheat)
Cooking oil spray (canola, vegetable, grapeseed or peanut)
For the wing sauce:
Mild: ¼ cup Frank’s Red Hot Sauce and Cabot Unsalted Butter, melted
Medium: ⅓ cup Frank’s Red Hot Sauce and ¼ cup Cabot Unsalted Butter, melted
Hot: ½ cup (or more!) Frank’s Red Hot Sauce and ¼ cup Cabot Unsalted Butter, melted
To see how to make this recipe, visit Foodie with Family.
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