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Buffalo Chicken Nuggets Recipe
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.