Plate of Gluten Free Boneless Buffalo Wings

Hands On:

20 minutes

Total Time:

120 minutes

Serves:

Ingredients

1 (1-lb.) pkg. Hy-Vee True chicken breast tenders
1 cup Hy-Vee lowfat buttermilk, divided
4 cups gluten-free toasted whole grain oat cereal rings
2 cups Good Graces gluten-free all-purpose flour
2 Hy-Vee large eggs, beaten
1 (0.85 oz.) pkg. Good Graces gluten-free organic hot wing seasoning, divided
6 Dave’s Gourmet creamy garlic red pepper hot sauce
1 ½ tbsp Hy-Vee white distilled vinegar
¾ tsp Hy-Vee cayenne pepper

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Preparation

Cut each chicken tender crosswise into 3 pieces; place in a large resealable plastic bag. Add ½ cup buttermilk; seal bag and turn to evenly coat chicken pieces. Marinate in refrigerate for 1 to 2 hours, turning bag occasionally.

Preheat oven to 400°. Line a large rimmed baking pan with foil; place a wire rack in pan. Spray with nonstick spray; set aside. Place cereal in a food processor. Cover and pulse until coarse crumbs; set aside.

Place flour in a medium bowl. Whisk together eggs, 2 Tbsp. hot wing seasoning and remaining ½ cup buttermilk in another bowl. Combine cereal crumbs and remaining hot wing seasoning in a third bowl.

Remove chicken pieces from buttermilk; discard buttermilk. Dip chicken, one piece at a time, into flour to coat. Then dip into egg mixture. Repeat dipping in flour and egg mixtures; coat with cereal mixture. Place coated pieces on prepared wire rack.

Spray coated chicken pieces with nonstick spray. Bake for 25 to 30 minutes or chicken reaches 165°. Meanwhile, for sauce, stir together hot sauce, vinegar and cayenne pepper in a large bowl.

Add cooked chicken tenders to sauce; toss to coat. Serve immediately.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		360
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 80mg		27%
Sodium: 770mg		33%
Total Carbohydrate: 54g		20%
	Dietary Fiber: 3g	11%
	Sugars: 8g	16%
Protein: 20g		40%