Buffalo Chicken Nuggets
Crispy fried chicken bites tossed in a tangy-sweet buffalo sauce for a crowd-pleasing appetizer or main.
Equipment
- Mixing Bowls
- large zip-top bag
- Deep frying pan or Dutch oven
- Thermometer
- Paper Towels
- Whisk
- Measuring cups and spoons
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 cup buttermilk
- 3 large eggs lightly beaten
- 2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/4 teaspoon baking powder
- 3/4 cup Frank's RedHot Sauce
- 6 tablespoons butter melted
- 1 1/2 tablespoons honey
- vegetable oil for frying (about 2 inches in pan)
Instructions
- Place the cut chicken pieces in a medium bowl and pour the buttermilk over them. Stir to coat and let sit 15 minutes to tenderize.
- Put the lightly beaten eggs in a small bowl and set aside.
- In a large zip-top bag combine the flour, salt, black pepper, garlic powder, and baking powder; shake to mix.
- Working with a few pieces at a time, coat the chicken in the flour mixture, then dip in the beaten eggs, then return to the flour mixture for a second coating.
- Pour about 2 inches of vegetable oil into a deep pan or Dutch oven and heat to 350°F (175°C).
- Fry the coated chicken in batches for 4–5 minutes per batch, until golden brown and cooked through; use a thermometer to check for 165°F (74°C) if desired. Drain on a paper towel–lined plate.
- While the chicken fries, whisk together the hot sauce, melted butter, and honey in a bowl; warm briefly if the butter firms up.
- Place the fried chicken in a large bowl, pour the sauce over to taste, and toss to coat evenly. Serve remaining sauce on the side for dipping if desired.
Notes
- Soak chicken in buttermilk for at least 15 minutes to tenderize.
- Fry in batches to avoid crowding the pan.
- Use a thermometer to ensure chicken reaches 165°F (74°C).
- Warm the sauce briefly if the butter solidifies when mixed.