Go Back
Buffalo Chicken Nuggets Recipe
Ben Carraoli

Buffalo Chicken Nuggets Recipe

I have to tell you, making these buffalo chicken nuggets 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.