Zucchini-Crusted Buffalo Chicken Nuggets

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1 lb boneless skinless chicken, cut into 1/2-inch strips or chunks
1 cup buttermilk
1 cup finely grated zucchini, squeezed dry with paper towel
2 cups plain panko crispy bread crumbs
3/4 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 teaspoon pepper
Cooking spray or olive oil
1 to 2 cups Buffalo wing sauce
2 tablespoons butter, melted
Blue cheese or ranch dressing

Directions
Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.

In large bowl, mix chicken and buttermilk; set aside.

In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.

Remove each piece of chicken from buttermilk, and dredge through the crumb mixture, pressing gently to adhere. Place on pan, making sure not to crowd the pan; if necessary, use 2 pans. Spray each chicken strip with cooking spray or a mist of olive oil.

Bake 10 to 12 minutes, then gently turn using kitchen tongs, and spray the other sides. Bake 10 to 12 minutes longer or until no longer pink in center.

In small bowl, mix Buffalo sauce and melted butter. Dip chicken pieces into mixture, then place back on pan and bake 5 minutes longer.

Serve with dressing.

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