I have to admit, making buffalo chicken nuggets at home has become one of my favorite kitchen adventures. There’s something so satisfying about crispy, juicy chicken bites smothered in spicy, tangy buffalo sauce. I recently whipped up a batch for dinner, and my whole family couldn’t stop raving.
These nuggets are simple enough for a weeknight, but special enough for guests. If you love fried chicken in any form, you might also enjoy exploring more chicken wing recipes for different flavors and styles. Let me walk you through my version of this crowd-pleasing recipe.
Ingredients
Here’s everything you need to make these flavorful buffalo chicken nuggets perfectly. I’ve included some tips to help you get the best results.
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces – fresh chicken works best; avoid frozen for even cooking
- 1 cup buttermilk – tenderizes the chicken and adds a slight tang
- 2 eggs, beaten – helps the coating stick to the chicken
- 1 1/2 cups all-purpose flour – for a crispy exterior; you can mix in cornstarch for extra crunch
- 1 1/2 teaspoons salt – enhances the flavors
- 1/2 teaspoon black pepper – balances the seasoning
- 1/4 teaspoon garlic powder – adds subtle depth
- 1/8 teaspoon baking powder – helps make the nuggets lighter and crispier
- 1/2 cup hot sauce (I prefer Frank’s RedHot for that authentic buffalo taste)
- 4 tablespoons butter, melted – smooths out the sauce and adds richness
- 1 tablespoon honey – balances the heat with a touch of sweetness
- Ranch dressing and celery sticks – classic accompaniments for serving
- Oil for frying – I like neutral oils with a high smoke point, like canola or vegetable oil
Note: Several servings, depending on portion sizes, usually feeds 4 comfortably.
Variations
You can easily tweak this recipe to fit your dietary needs or flavor preferences:
- Dairy-free: Swap the butter for a vegan butter and use a plant-based milk for soaking
- Sugar-free: Skip the honey or replace it with a sugar-free syrup
- Extra flavor: Add smoked paprika, cayenne, or even a sprinkle of Parmesan to the coating
- Oven-baked option: Use breadcrumbs instead of flour and bake at 425°F for 10–15 minutes until golden
- If you’re a fan of hearty comfort meals, you might also enjoy a rich chicken pot pie recipe for a cozy dinner idea.
Cooking Time
Here’s a quick glance at the time you’ll need:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Equipment You Need
These tools will make the process smooth and safe:
- Cutting board – for prepping chicken evenly
- Knife – to cut chicken into bite-sized pieces
- Bowls – separate ones for buttermilk, eggs, and flour coating
- Deep pan or skillet – for frying nuggets
- Tongs – for flipping chicken safely
- Paper towels – to drain excess oil after frying
- Small bowl – for mixing buffalo sauce
How to Make Buffalo Chicken Nuggets
Making these nuggets is simple if you follow the steps carefully.
Prep the Chicken
I start by soaking the chicken pieces in buttermilk for about 10 minutes. This step makes the chicken incredibly tender and helps the coating stick better.
Coat the Chicken
Next, I mix flour, salt, pepper, garlic powder, and baking powder in one bowl, and beat the eggs in another. Each piece goes into the flour, then the eggs, and back into the flour, creating a thick, crispy layer.
Fry to Perfection
I heat 2–3 inches of oil in a skillet to 350°F. Then, I fry 4–5 pieces at a time for 4–6 minutes until golden brown and crispy. The smell at this point is irresistible!
Make the Buffalo Sauce
While the chicken cooks, I whisk together hot sauce, melted butter, and honey. This simple sauce is spicy, tangy, and slightly sweet—perfect for coating the nuggets.
Toss and Serve
Finally, I pour the sauce over the cooked nuggets and gently toss them to coat evenly. Serve immediately with ranch dressing and celery sticks for a classic buffalo experience.
Additional Tips for Making This Recipe Better
From my experience, these little tricks make a big difference:
- I always use fresh chicken instead of frozen; the nuggets cook more evenly and taste juicier
- Let the coated chicken rest for 5 minutes before frying; it helps the flour adhere better
- Use a candy thermometer to maintain oil temperature; too hot burns the coating, too low makes it greasy
- Don’t overcrowd the pan; frying in batches keeps the nuggets crispy
How to Serve Buffalo Chicken Nuggets
I love to present these nuggets in a fun, inviting way:
- Arrange them on a platter with celery sticks and small bowls of ranch or blue cheese dressing
- Sprinkle a little extra paprika or chopped parsley on top for a pop of color
- Pair with baked potato wedges or roasted veggies for a complete meal
- For parties, I serve them on skewers with dipping sauce on the side—it’s a hit every time
Nutritional Information
Here’s a general idea of what you’re getting per serving:
- Calories: 421 kcal – rich and satisfying without being over the top
- Protein: 39 g – perfect for a filling snack or meal
- Carbohydrates: 44 g – mostly from the coating
- Fat: 19 g – includes the delicious buttery buffalo sauce
Make Ahead and Storage
Storing
I usually store leftover nuggets in an airtight container in the fridge. They stay fresh for up to 3 days.
Freezing
You can freeze cooked nuggets by laying them flat on a baking sheet, then transferring to a freezer bag. They last up to 2 months frozen.
Reheating
To keep them crispy, I reheat in the oven at 375°F for 8–10 minutes. Microwaving works, but it softens the coating.
Why You’ll Love This Recipe
Here’s why I can’t stop making these nuggets:
- Easy to prepare – minimal ingredients, quick cooking, and straightforward steps
- Versatile – bake, fry, or customize with your favorite sauces
- Crowd-pleaser – kids and adults alike love these spicy, tangy bites
- Customizable – swap ingredients for dietary needs without losing flavor
- Flavor-packed – crispy outside, tender inside, with that signature buffalo kick
Buffalo chicken nuggets are honestly one of my favorite comfort foods. They’re fast, fun, and packed with flavor every single time.
