I have to tell you, making these Buffalo Chicken Nuggets Recipe was an absolute game-changer for me. I’ve always loved chicken nuggets, but turning them into spicy, saucy buffalo bites took snack time to a whole new level. The crispy exterior paired with the tangy, buttery buffalo sauce had me sneaking a few before dinner was even ready.
If you enjoy spicy chicken, you might also love the hot honey chicken bites recipe—the combination of sweet and heat is irresistible. It’s one of those recipes that feels indulgent yet is so easy to whip up at home. If you love bold flavors and finger foods, this recipe is for you!
Ingredients
Here’s everything you’ll need to make these irresistible buffalo chicken nuggets. I’ve included some tips to make sure each bite is perfect:
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces – fresh chicken works best; frozen chicken won’t fry evenly.
- 1 cup buttermilk – helps tenderize the chicken and adds subtle tang.
- 2 eggs, beaten – binds the coating to the chicken for extra crunch.
- 1 1/2 cups all-purpose flour – ensures a crispy, golden crust.
- 1 1/2 teaspoons salt – balances flavor.
- 1/2 teaspoon black pepper – enhances the seasoning.
- 1/4 teaspoon garlic powder – adds a subtle savory note.
- 1/8 teaspoon baking powder – makes the coating lighter and crispier.
- 1/2 cup hot sauce (such as Frank’s RedHot) – the authentic buffalo flavor essential for the sauce.
- 4 tablespoons butter, melted – smooths out the heat and adds richness.
- 1 tablespoon honey – balances the spiciness of the sauce. You can also try the hot honey chicken burger recipe for a juicy, sweet-spicy sandwich version.
- Ranch dressing and celery sticks – perfect for serving and cooling down the heat.
- Oil for frying – choose a neutral oil with a high smoke point like canola or vegetable.
Note: This recipe serves 4 generously.
Variations
I love experimenting with this recipe, so here are a few ways to tweak it:
- Swap all-purpose flour for gluten-free flour if you need a gluten-free version.
- Use dairy-free butter or omit the butter for a dairy-free option.
- Add smoked paprika or cayenne to the flour mixture for extra smoky heat.
- Substitute honey with maple syrup for a different kind of sweetness.
- Try baking instead of frying for a lighter option—just coat in breadcrumbs and bake at 425°F for 12-15 minutes until golden.
Cooking Time
Here’s a quick breakdown so you know what to expect:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Equipment You Need
- Deep frying pan or skillet – for frying the nuggets evenly.
- Medium mixing bowls – one for buttermilk, one for flour, one for eggs.
- Whisk – to blend the buffalo sauce smoothly.
- Tongs – to safely flip and remove nuggets from hot oil.
- Paper towels – to drain excess oil and keep nuggets crispy.
How to Make Buffalo Chicken Nuggets
Soak the Chicken
Start by pouring the buttermilk into a medium bowl and adding the chicken pieces. Let them soak for about 10 minutes. This tenderizes the meat and gives it a subtle tang that pairs perfectly with the buffalo sauce.
Prepare the Coating
In one bowl, beat the eggs. In another bowl, combine flour, salt, pepper, garlic powder, and baking powder. This double-layer coating ensures each nugget gets that crispy, golden crust that I love.
Coat the Nuggets
Dip each chicken piece in the flour mixture first, then the beaten eggs, and back into the flour. Place them on a plate, making sure they aren’t touching. I find that doing this step carefully helps each nugget fry evenly.
Fry to Perfection
Heat 2-3 inches of oil in a pan to 350°F. Fry the nuggets in small batches for 4-6 minutes until golden and crispy. Remove and drain on paper towels. The aroma at this stage is irresistible, and I usually sneak one bite here!
Make the Buffalo Sauce
In a small bowl, whisk together hot sauce, melted butter, and honey. The combination of heat, sweetness, and richness is what makes these nuggets addictive.
Toss and Serve
Pour the buffalo sauce over the fried nuggets and gently toss to coat. Serve immediately with ranch dressing and celery sticks. Watching everyone dig in is one of the best parts for me!
Additional Tips for Making This Recipe Better
From my experience making these nuggets, here are some tips that really help:
- I always use fresh chicken breasts instead of frozen for better texture.
- Make sure the oil is hot enough before frying; otherwise, the nuggets absorb too much oil.
- Don’t overcrowd the pan—this keeps the nuggets crispy.
- Whisk the buffalo sauce well so it’s smooth and evenly coats each piece.
- Serve right away for the best crunch, but leftovers can still be reheated.
How to Serve Buffalo Chicken Nuggets
I love presenting these nuggets in a fun and inviting way. Try arranging them on a platter with celery sticks on the side and small bowls of ranch or blue cheese dressing. You can sprinkle a little chopped parsley on top for a fresh look. They also make a great appetizer for game nights or casual dinners.
Nutritional Information
Here’s a quick snapshot of what’s in each serving:
- Calories: 421 kcal – perfect for a satisfying snack or light meal.
- Protein: 39 g – packed with protein to keep you full.
- Carbohydrates: 44 g – mainly from the coating, giving a nice crunch.
- Fat: 19 g – includes the butter in the sauce for rich flavor.
Make Ahead and Storage
Storing
You can store leftover cooked nuggets in an airtight container in the refrigerator for up to 3 days. I usually separate the sauce if I want to keep them crispier.
Freezing
To freeze, lay the fried nuggets on a baking sheet, freeze individually for 1-2 hours, then transfer to a freezer-safe bag. They last up to 1 month frozen.
Reheating
Reheat in the oven at 375°F for 8-10 minutes. I avoid microwaving because it makes them soggy; the oven keeps them crispy.
Why You’ll Love This Recipe
Here’s why I keep coming back to these buffalo chicken nuggets:
- Super Easy: From prep to plate, it’s done in just 30 minutes.
- Crowd-Pleaser: Both kids and adults love these, perfect for family meals.
- Flavor Explosion: Spicy, buttery, slightly sweet—each bite is packed with flavor.
- Versatile: Great as a snack, dinner, or even party appetizer.
- Customizable: Adjust the heat level or try different sauces for variety.
These buffalo chicken nuggets are a personal favorite because they combine simplicity with bold flavors. Once you try them, I promise they’ll become a staple in your recipe rotation too.
Buffalo Chicken Nuggets Recipe
Ingredients
Method
- Start by pouring the buttermilk into a medium bowl and adding the chicken pieces. Let them soak for about 10 minutes. This tenderizes the meat and gives it a subtle tang that pairs perfectly with the buffalo sauce.
- In one bowl, beat the eggs. In another bowl, combine flour, salt, pepper, garlic powder, and baking powder. This double-layer coating ensures each nugget gets that crispy, golden crust that I love.
- Dip each chicken piece in the flour mixture first, then the beaten eggs, and back into the flour. Place them on a plate, making sure they aren’t touching. I find that doing this step carefully helps each nugget fry evenly.
- Heat 2-3 inches of oil in a pan to 350°F. Fry the nuggets in small batches for 4-6 minutes until golden and crispy. Remove and drain on paper towels. The aroma at this stage is irresistible, and I usually sneak one bite here!
- In a small bowl, whisk together hot sauce, melted butter, and honey. The combination of heat, sweetness, and richness is what makes these nuggets addictive.
- Pour the buffalo sauce over the fried nuggets and gently toss to coat. Serve immediately with ranch dressing and celery sticks. Watching everyone dig in is one of the best parts for me!
Notes
- I always use fresh chicken breasts instead of frozen for better texture.
- Make sure the oil is hot enough before frying; otherwise, the nuggets absorb too much oil.
- Don’t overcrowd the pan—this keeps the nuggets crispy.
- Whisk the buffalo sauce well so it’s smooth and evenly coats each piece.
- Serve right away for the best crunch, but leftovers can still be reheated.