Buffalo Chicken Nuggets

Cindra@LifeWithaFarmer

Yields 4 Servings

Serves 4

301

Buffalo Chicken Nuggets

2 hr, 10 Prep Time

20 minCook Time

2 hr, 30 Total Time

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Ingredients

• 2 lbs. chicken breast, skinless
• ½ cup apple cider vinegar or red wine vinegar
• 2 tbsp. olive oil
• ½ c. Sweet Baby Ray's Wing Sauce
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. poultry season

Instructions

1. Cut the chicken breasts in bite-sized pieces
2. Place into small bowl. Add vinegar. Mix well, cover with plastic and place in the fridge for 1-2 hours.
3. Preheat oven to 350 degrees.
4. Place a cooling rack on top of a cookie sheet and spray with non-stick spray. Or line a cookie sheet with aluminum foil.
5. Remove chicken from fridge. Rinse well.
6. Place back into bowl. Add garlic powder, salt, and wing sauce. Mix well.
7. Layer chicken on a cooling rack that has been set on top of a cookie sheet. Or layer the chicken straight onto the cookie sheet. *using a cooling rack keeps the chicken nuggets from getting too soggy.
8. Bake for 20 minutes.
9. Serve with ranch sauce or your favorite dipping sauce.

Nutrition

Calories

301 cal

Fat

6 g

Carbs

7 g

Protein

52 g

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