1 pound boneless, skinless chicken breast tenders
1 cup crushed Buffalo-flavored pretzel thins
1 cup crushed Buffalo-flavored potato chips
1 cup crushed Buffalo-flavored wheat crackers
½ teaspoon cayenne, or to taste
½ teaspoon paprika, or to taste
½ cup low-fat milk
½ cup ranch dressing
¼ teaspoon hot pepper sauce, or to taste
½ cup blue cheese dressing
Celery sticks, for garnish
Heat oven to 400 degrees. Coat a baking rack with nonstick spray, set rack inside a jelly roll pan.
Cut each chicken tender in half to create large nuggets.
Put the crushed pretzels, chips and crackers into shallow bowl. Add the cayenne and paprika and stir to combine. Put the milk into a second shallow bowl.
Dip the chicken pieces first into the milk then into the crushed crackers. Make sure the pieces are thoroughly coated. Place the tenders on the prepared rack and bake 12 minutes until meat is no longer pink and the coating is crunchy.
In a small bowl, combine ranch dressing with hot pepper sauce to taste.
Serve Buffalo Chicken Bites with spicy ranch and blue cheese dipping sauces. Garnish the platter with celery sticks.
Serves six to eight as a snack; four for dinner.
Cook's note: You can use 3 cups of all the same chips/crackers if you want. You can put the nuggets directly on a baking sheet; just flip them once during baking.