Directions
Buffalo Sauce
- In a medium pot, combine all ingredients and bring to a boil over medium-low heat.
- Remove from heat and let cool slightly.
- Place in a medium size bowl and set aside.
Brussel Sprouts
- Preheat oven 400°F (204°C). Line a baking tray with foil and lightly brush with oil. Set aside.
- Wash Brussel sprouts. Remove tough outer leaves and trim stems.
- In a shallow dish, combine parmesan cheese and Kinnikinnick Panko Crumbs. Mix until combined. Set aside.
- In second shallow dish, combine Kinnikinnick All Purpose Flour Blend, salt and pepper. Mix until combined and set aside.
- In third shallow dish, whisk eggs. Set aside.
- Dredge Brussel sprouts working a few at a time in seasoned flour, then egg, then seasoned flour, then egg, then Panko mixture. Place in a single layer on baking tray.
- Bake in preheated oven for 15 minutes.
- Remove from oven and toss coated Brussel sprouts in Buffalo Sauce.
- Place Buffalo Crusted Brussel Sprouts back on baking tray.
- Return to preheated oven and bake for an additional 5 minutes.
- Remove from oven and let cool for 5 minutes.
- Place in serving dish and serve with ranch dressing for dipping.
Tips & Variations
- For a little less heat, omit Buffalo Sauce. Bake for 20 minutes total.
- Use Brussel sprouts that are uniform in size for even cooking.
- Double dipping in egg and flour mixture creates an extra crispy thicker coating.
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