1 egg white
1/3 cup hot Buffalo wing sauce
1 lb boneless skinless chicken breasts, cut into 40 (1-inch) pieces
3/4 cup Original Bisquick® mix
3 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil
Dipping Sauce
3/4 cup crumbled blue cheese (3 oz)
6 tablespoons sour cream
6 tablespoons light mayonnaise
3 tablespoons milk
1 In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
2 Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
3 In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
4 In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.
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