| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1/4 cup high-fiber bran cereal twigs (recommended: Fiber One Original)
- 1 ounce fat-free BBQ-flavored potato chips (recommended: Pringles Light Fat-Free Barbecue Potato Crisps)
- Dash onion powder
- Dash garlic powder
- Dash cayenne pepper
- Dash black pepper
- Dash salt
- 8 ounces raw boneless skinless lean chicken breast, cut into 10 nuggets
- 3 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
- Carrot sticks, as optional accompaniment
Instructions
- Preheat the oven to 375 degrees F.
- Spray a baking sheet (or baking pan) with nonstick spray and set aside.
- Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer to a small bowl and set aside.
- Crush potato chips in a sealed bag, and then add to the bowl of cereal crumbs. Add spices and mix well.
- Place chicken pieces in a separate bowl, cover with hot sauce, and toss to coat.
- Give each chicken piece a shake so it’s not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet.
- Bake in the oven for 10 minutes.
- Flip nuggets over and bake until outsides are crispy and chicken is cooked throughout, about 10 more minutes.
- Serve with carrot sticks, if using. Enjoy!
Nutrition Facts
| Calories | 175 |
| Total Fat | 1.5 grams |
| Sodium | 1153 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 4 grams |
| Protein | 27 grams |
Reviews
This was actually extremely tasty! Turned out far better that I had imagined it would. I will be making these again soon for sure!
Made these tonight and they were great! I also made her dip which is a mixture of fat free sour cream, barbeque sauce and some ranch mix, they went nicely together! I’d make these again for sure! I really felt like I was having boneless buff wings!