I made these buffalo chicken nuggets on a whim and they turned out great. They were only 3 ingredients, so you can't get easier than that. Plus, they are baked - not fried and are coated in panko bread crumbs rather than a thick breading.
Skinny Buffalo Chicken Nuggets
2 chicken breasts - cut into bite size pieces
1/4-1/3 cup buffalo wing sauce
1/2 cup panko bread crumbs
salt and pepper
Cut your chicken breasts into bite size pieces, trimming any fat. The smaller, the crispier nugget you will have. Toss nuggets in the buffalo sauce and let sit for at least an hour to ensure the buffalo flavor sticks. Add your panko bread crumbs to a bowl and season with salt and pepper. Toss the drenched chicken pieces in panko and set on top of a cookie cooling rack. Place the cooling rack on top of a cookie baking sheet so that the nuggets get crisp on all sides while baking. Bake at 375 for about 10-15 minutes.
Even our nugget thief loved these! Serve with extra buffalo sauce and ranch.
I also make these easy buffalo chicken roll ups - just add precooked chicken (1/2 - 1 breast), buffalo sauce (1/4 cup) and shredded cheese (1/4 cup) to a bowl. Roll out store bought croissant roll dough and place your mixture in the center, roll up. Cook at 350 degrees until the rolls are golden. Serve with ranch.