Buffalo Chicken Nuggets Recipe

Crispy Buffalo Chicken Nuggets Recipe You’ll Crave

When I first tried making these buffalo chicken nuggets recipe, I was blown away by how simple and delicious they were. They have all the spicy, tangy flavor of traditional buffalo wings but in a perfect, bite-sized form that’s much less messy.

The crispy coating is just incredible. They turned out so well that they’ve become a go-to for game nights. If you enjoy this, you might also like to explore our guide for a Smoked Gouda Mashed Potatoes Recipe for another creative meal.

Additional Tips for Making this Recipe Better

After making these a few times, I’ve picked up some tricks that take them to the next level:

• Keep It Cold: I found that keeping the ground chicken mixture very cold makes it much easier to handle and form into nuggets. Don’t skip the step of putting it in the fridge.
• Double Coat: For an extra-crunchy exterior, you can try a double-coating method. Dip the nugget in the breading, then into a beaten egg, and then back into the breading.
• Don’t Overcrowd the Pan: This is crucial. Frying too many nuggets at once lowers the oil temperature, which can result in soggy, greasy nuggets instead of crispy ones.
• Use a Wire Rack: Resting the cooked nuggets on a wire rack instead of a paper towel-lined plate prevents the bottom from getting soggy and helps them stay crispy all over.

Variations to Try

This recipe is fantastic as is, but it’s also easy to customize.

• Baked Version: For a lighter option, bake the nuggets on a greased baking sheet at 400°F for 15-20 minutes, flipping halfway through.
• Different Sauces: Not a fan of buffalo? Toss the cooked nuggets in BBQ sauce, honey mustard, or a sweet chili sauce.
• Gluten-Free: Swap the panko and corn flakes for gluten-free breadcrumbs or crushed pork rinds for a low-carb, gluten-free breading.
• Extra Spicy: Add a pinch of cayenne pepper to the chicken mixture or a few dashes of an even spicier hot sauce to the buffalo sauce.

You can find many options in our collection of dinner recipes.

Equipment You Need

• Mixing Bowls: For combining the chicken mixture and the breading ingredients.
• Food Processor: To easily crush the corn flakes into the perfect consistency.
• Large Skillet: For pan-frying the nuggets to a golden-brown crisp.
• Meat Thermometer: To ensure the chicken is cooked to a safe internal temperature of 165°F.

How to Serve Buffalo Chicken Nuggets

These nuggets are versatile and can be served in a few fun ways.

• Serve them classic-style on a platter with celery and carrot sticks on the side, along with bowls of ranch and blue cheese dressing for dipping.
• Chop them up and add them to a fresh salad for a protein-packed and flavorful lunch.
• Make them the star of a party spread alongside other appetizers. For a sweet finish, our Honey Lime Basil Peach Salad Recipe is always a crowd-pleaser.
• Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and fresh flavor.

Calories Count

Nutritional information is an estimate per serving.

• Calories: 168 kcal
• Carbohydrates: 4g
• Protein: 7g
• Fat: 14g
• Sodium: 536mg
• Sugar: 0.4g

How to Store Buffalo Chicken Nuggets

These are best served fresh, but leftovers are still delicious!

• Store any leftover nuggets in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
• To reheat, place them in an air fryer or a preheated oven at 350°F for a few minutes until they are heated through and crispy again.

Why You’ll Love This Recipe

Here are a few reasons why these buffalo chicken nuggets are sure to become a new favorite:

• Amazing Flavor and Texture: They deliver the perfect combination of spicy sauce and a super crunchy coating.
• Easier Than Wings: You get all the classic flavor of buffalo wings without the mess and bones.
• Perfect for Parties: This recipe is easy to double or triple, making it ideal for game days, parties, or any gathering.
• Quick and Simple: From start to finish, this dish comes together in just 30 minutes.

Ben Carraoli

Buffalo Chicken Nuggets Recipe

These homemade buffalo chicken nuggets are crispy, spicy, and incredibly easy to make. Get ready for the perfect game-day snack or weeknight treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 5

Course: Side Dish

Calories: 168

Ingredients Method

Ingredients

  

• For the Chicken Nuggets:
• Ground Chicken 2 lbs: This is the base of our nuggets. Ground turkey works as a great alternative if you prefer.
• Salt 1 tsp: Essential for bringing out all the flavors in the chicken.
• Black Pepper 1 tsp: Adds a mild, earthy spice that complements the other seasonings.
• Garlic Powder 1 tsp: Provides a savory depth and aroma to the meat.
• Smoky Paprika 1 tsp: Gives the chicken a subtle smoky flavor that pairs wonderfully with the buffalo sauce.
• For the Breading:
• Corn Flakes Cereal 2 cups: When crushed, this creates an unbelievably crispy and slightly sweet crust.
• Panko Bread Crumbs 1 cup: Mixed with the corn flakes, panko ensures an extra light and crunchy texture.
• Salt 1 tsp: Seasons the breading layer perfectly.
• Black Pepper 1 tsp: Balances the flavors in the coating.
• Smoky Paprika 1 tsp: Adds more of that delicious smoky element to the exterior.
• Avocado Oil 1 cup: Ideal for pan-frying due to its high smoke point, but another neutral oil will work.
• For the Buffalo Sauce:
• Butter 3 tbsp: Adds richness and helps create a smooth, creamy sauce that clings to the nuggets.
• Hot Sauce 1 cup: Use a cayenne-based hot sauce like Frank’s for that classic buffalo flavor.
• Ranch or Blue Cheese Dressing: For dipping of course! This is a classic pairing that cools the heat.

Method

 

1. First, combine the ground chicken, salt, pepper, garlic powder, and smoky paprika in a large bowl. Mix everything together thoroughly with your hands or a spoon until the spices are evenly distributed throughout the meat. Place the bowl in the refrigerator to keep the chicken chilled while you prepare the breading.
2. Next, pour the corn flakes into a food processor and pulse them until they are broken down into coarse crumbs, similar in size to the panko. You don’t want a fine powder, but you also don’t want large flakes. Transfer the crushed corn flakes to a separate large, shallow bowl.
3. Add the panko breadcrumbs, salt, pepper, and smoky paprika to the bowl with the crushed corn flakes. Use a whisk or fork to mix all the breading ingredients together until they are well combined. This mixture will give your nuggets their signature crunch and flavor.
4. Lightly wet your hands to prevent the chicken from sticking. Scoop out about 1-inch balls of the chilled chicken mixture, similar to making meatballs. Gently flatten each ball into a classic nugget shape. Place each formed nugget directly into the breading mixture and toss to coat it completely on all sides. Set the coated nuggets on a baking sheet.
5. Heat a thin layer of avocado oil in a large skillet over medium-high heat. Once the oil is hot (after about 2-3 minutes), reduce the heat to medium. Carefully place the nuggets in the pan, ensuring you don’t overcrowd it. Cook in batches of 7-8 nuggets at a time for about 3-4 minutes on the first side.
6. When the bottom of the nuggets is golden brown and crispy, flip them over. Continue to cook for another 3-4 minutes on the other side, or until the chicken is cooked through. The internal temperature should reach 165°F. Remove the cooked nuggets and place them on a wire rack to keep them crispy.
7. While the last batch of nuggets is cooking, melt the butter in a small saucepan over low heat. Whisk in the hot sauce until fully combined and heated through. Place all the cooked nuggets in a large bowl, pour the buffalo sauce over them, and toss gently to coat. Serve immediately with your favorite dipping sauces.