1 ½ cups Corn Chex® cereal

• ½ cup Original Bisquick® mix
• 2 teaspoons paprika
• ¼ teaspoon seasoned salt
• ¼ teaspoon ground red pepper (cayenne)
• 1 tablespoon canola or soybean oil
• 1 teaspoon red pepper sauce
• 1 lb boneless skinless chicken breasts, cut into 2-inch pieces
• ¼ cup fat-free sour cream
• ¼ cup reduced-fat ranch dressing

1. Heat oven to 425°F. In 1-gallon Ziploc® Brand storage bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
2. In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
3. Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken