Serving Size: 1/4th of chicken
WW Points+: 6
These little pieces of chicken pack a big crunch and a big kick of flavor. They are dredged in flour, then dipped in spicy homemade buffalo sauce, then coated with crunchy corn flake crumbs. You get all the flavor of a boneless buffalo wing, plus an added crunch, without the messy sauce.
Serve these as a party snack with fat free blue cheese dressing for dipping and some celery sticks to help cool you down. Or, serve with a salad and veggies to make it a complete meal.
- 1 pound boneless, skinless Chicken Breast, cut into equal chunks
- 1/4 cup Frank's RedHot Original Hot Sauce
- 1/4 cup Light Butter (I used I can't Believe It's Not butter Light)
- 1/2 tbsp White Vinegar
- 1/8 tsp Cayenne Pepper (more or less depending on your heat preference)
- 1/4 tsp Garlic Powder
- 1/2 tsp Salt
- 2 1/2 cups Cornflakes
- 2 tbsp Whole Wheat Flour
- Cooking Spray
Preheat oven to 425 F. Place a wire rack on a large baking sheet and spray lightly with cooking spray.
In a small saucepan add Hot Sauce, Butter, Vinegar, Cayenne Pepper, Garlic Powder, and salt. Heat over medium-low heat until the butter has melted. Once melted and combined, pour into a shallow dish and let cool.
Place Corn Flakes in a zip-lock bag and crush with a rolling pin. Pour into a second shallow dish. In a third shallow dish, add Whole Wheat Flour.
Dredge chicken pieces in the flour, covering completely. Then dip in the buffalo sauce, making sure to coat evenly, and let the excess drip off. Next, coat completely with corn flake crumbs. Place on the wire rack on the baking sheet. Repeat until all chicken is coated.
Bake for 12 minutes. Because they are on the wire rack, there is no need to flip them. The pieces will stay crunchy and crisp up on both sides.
Remove from oven and serve with fat free or low-fat blue cheese dressing (for extra points) as a dipping sauce and enjoy!