Buffalo Chicken Nuggets Recipe
Introduction
These Buffalo Chicken Nuggets are a crispy, flavorful twist on a classic favorite. Tender chicken thighs are coated in a crunchy panko crust and tossed in spicy buffalo sauce for a perfect game day or weeknight snack. Serve them with ranch or blue cheese dressing for dipping.
Ingredients
- 1 lb. chicken thighs
- 3/4 cup panko
- 1/4 cup cornstarch
- 1 egg
- 1/2 tsp garlic powder
- 1/4 cup Frank’s Red Hot Sauce
- 3 tbsp butter, melted
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit.
- Step 2: Cut the chicken thighs into 1 1/2-inch cubes and pat them dry with paper towels. Place the chicken pieces in a large bowl and sprinkle with cornstarch and garlic powder. Toss well to coat each piece evenly.
- Step 3: In a separate bowl, whisk the egg until smooth. Pour the egg over the coated chicken and toss to fully cover each piece.
- Step 4: In another bowl, place the panko breadcrumbs. Dip each chicken piece into the breadcrumbs, turning to coat both sides completely. Arrange the coated nuggets on a parchment paper-lined baking sheet.
- Step 5: Bake the nuggets in the oven for 15 minutes. Carefully flip them over and bake for an additional 10 minutes, until golden and cooked through.
- Step 6: While the nuggets bake, mix the melted butter and Frank’s Red Hot Sauce in a small bowl. When baking is complete, toss the hot chicken nuggets in the buffalo sauce until fully coated.
- Step 7: Serve immediately with ranch or blue cheese dressing for dipping and enjoy!
Tips & Variations
- For extra crispiness, broil the nuggets for 1-2 minutes after baking, watching carefully to prevent burning.
- Substitute chicken thighs with boneless, skinless chicken breasts if preferred, though thighs stay juicier.
- Add a pinch of smoked paprika or cayenne to the breadcrumb mixture for an added smoky heat.
- For a gluten-free option, use gluten-free panko or crushed cornflakes in place of regular panko.
Storage
Store leftover buffalo chicken nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 8-10 minutes to maintain crispiness. Avoid microwaving to prevent soggy coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these nuggets ahead of time?
You can prepare the breaded chicken nuggets ahead and refrigerate them on the baking sheet for a few hours before baking. However, tossing them in buffalo sauce is best done just before serving to keep them crisp.
What dipping sauces go well with Buffalo Chicken Nuggets?
Classic options like ranch or blue cheese dressing complement the spicy buffalo flavor perfectly. You can also try creamy garlic sauce or a simple yogurt-based dip for a lighter option.
PrintBuffalo Chicken Nuggets Recipe
These Buffalo Chicken Nuggets are crispy, spicy, and perfect for a game day snack or a flavorful appetizer. Coated in panko breadcrumbs and baked to golden perfection, then tossed in a tangy buffalo sauce, they bring the classic buffalo wing taste into a convenient bite-sized form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 1 lb. Chicken Thighs, cut into 1 1/2″ cubes
Coating
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Cornstarch
- 1 Egg
- 1/2 tsp Garlic Powder
Buffalo Sauce
- 1/4 cup Frank’s Red Hot Sauce
- 3 tbsp Butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the chicken nuggets to a crispy finish.
- Prepare Chicken Coating: Cut the chicken thighs into 1 1/2 inch cubes and pat them dry with paper towels. Place the cubed chicken in a large bowl, then sprinkle with cornstarch and garlic powder. Toss thoroughly to coat every piece evenly.
- Egg Wash: In a separate bowl, whisk the egg until smooth. Pour the egg over the coated chicken pieces and toss again to ensure each piece is fully coated with the egg wash. This helps the breadcrumbs stick better.
- Breading: Place the panko breadcrumbs in a third bowl. One by one, dip each chicken piece into the breadcrumbs, coating all sides completely. Arrange the breaded chicken nuggets on a baking sheet lined with parchment paper.
- Bake Nuggets: Bake the nuggets in the preheated oven for 15 minutes. After 15 minutes, carefully flip each nugget over and bake for an additional 10 minutes until golden brown and cooked through.
- Prepare Buffalo Sauce: While the nuggets bake, whisk together the melted butter and Frank’s Red Hot Sauce in a small bowl to create a smooth, spicy buffalo sauce.
- Toss Nuggets in Sauce: Once the nuggets are done baking, immediately toss them in the buffalo sauce, ensuring each nugget is well coated with the spicy buttery sauce.
- Serve: Serve your Buffalo Chicken Nuggets hot with a side of homemade ranch dressing for dipping. Enjoy the perfect combination of crispy, spicy, and savory flavors!
Notes
- For a spicier kick, add extra hot sauce or a pinch of cayenne pepper to the buffalo sauce mix.
- You can substitute chicken breast if preferred, but thighs yield juicier nuggets.
- Ensure nuggets are flipped halfway through baking to achieve even crispiness on both sides.
- These nuggets can be made ahead and reheated in the oven to retain crispiness.
- Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
Keywords: Buffalo chicken nuggets, baked chicken nuggets, spicy chicken bites, game day appetizer, buffalo sauce chicken
