Spicy Chicken Nuggets
These spicy chicken nuggets deliver on both crunch and heat with a two-part seasoning system: a spicy buttermilk marinade tenderizes the chicken from the inside while a double-dredge coating creates an ultra-crispy, boldly seasoned crust.
Equipment
- Large mixing bowl - For marinating the chicken
- Medium mixing bowl - For the coating mixture
- Deep-fry or candy thermometer - Critical for oil temperature control
- Heavy-bottomed Dutch oven or deep pot - At least 4-quart capacity
- Wire cooling rack - Set over a baking sheet for draining and resting
- Baking sheet - For catching drips under the wire rack
- Tongs or spider strainer - For safely adding and removing nuggets from oil
- Paper towels - For patting chicken dry
- Sharp knife and cutting board - For cutting chicken into pieces
- Measuring cups and spoons
- Instant-read thermometer - For checking oil and internal chicken temperature
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs - 680g, cut into 1.5-inch (4cm) pieces
- 1 cup buttermilk - 240ml
- 2 tablespoons hot sauce - such as Frank's RedHot or Crystal
- 1.5 teaspoons cayenne pepper - divided (3/4 tsp for marinade, 3/4 tsp for coating)
- 1 teaspoon garlic powder - divided (1/2 tsp for marinade, 1/2 tsp for coating)
- 1 teaspoon onion powder - divided (1/2 tsp for marinade, 1/2 tsp for coating)
- 1 teaspoon smoked paprika - divided (1/2 tsp for marinade, 1/2 tsp for coating)
- 1 teaspoon black pepper - divided (1/2 tsp for marinade, 1/2 tsp for coating)
- 1 teaspoon salt - divided (1/2 tsp for marinade, 1/2 tsp for coating)
- 1.5 cups all-purpose flour - 190g
- 0.5 cup cornstarch - 60g, key for extra crispiness
- 1 teaspoon baking powder
- 3-4 cups neutral oil for frying - 720ml-1L, vegetable, canola, or peanut oil
- extra salt for finishing - to taste
- extra cayenne for finishing - optional, for extra heat
- ranch dressing - for dipping, optional
- honey mustard - for dipping, optional
- barbecue sauce - for dipping, optional
- Buffalo sauce - for tossing, optional
Instructions
- Cut chicken into uniform 1.5-inch pieces and pat dry with paper towels.
- Combine chicken with buttermilk, hot sauce, and half the spices (cayenne, garlic powder, onion powder, smoked paprika, pepper, salt). Cover and refrigerate for at least 30 minutes.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and the remaining spices.
- Remove chicken from marinade, let excess drip off, then coat in flour mixture. Dip back in buttermilk, then coat again in flour mixture, pressing firmly to adhere.
- Place coated nuggets on a wire rack and let rest for 10 minutes. This helps the coating adhere during frying.
- Heat oil in a Dutch oven to 350°F (175°C). Preheat oven to 200°F (95°C) to keep cooked batches warm.
- Working in batches of 6-8 nuggets, fry for 4-5 minutes, turning once or twice, until deep golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a wire rack to drain. Sprinkle with salt and extra cayenne if desired. Serve hot with your choice of dipping sauces.
Notes
- Don't skip the resting period: The 10-minute rest after dredging allows the coating to hydrate and adhere more securely, preventing it from falling off in the oil.
- Monitor oil temperature between batches: Let the oil return to 350°F before adding each new batch. Overcrowding drops the temperature and leads to soggy nuggets.
- Use a wire rack, not paper towels: Paper towels trap steam and soften the crust. A wire rack allows air circulation to keep the coating crisp.
- Control your heat: For mild nuggets, reduce cayenne to 1/4 teaspoon total. For extra heat, increase to 2 teaspoons and add extra hot sauce to the marinade.
- Make ahead: Marinate the chicken for up to 8 hours in the fridge. You can also dredge the nuggets up to 1 hour before frying and refrigerate them on a wire rack.
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure your hot sauce and baking powder are certified gluten-free.
- Baked or air fryer version: For a lighter option, spray coated nuggets with cooking spray and air fry at 400°F for 10-12 minutes, or bake at 425°F for 20-22 minutes on a greased wire rack.
- Reheat properly: Reheat in the oven at 400°F for 8-10 minutes or in an air fryer at 375°F for 5-6 minutes. Avoid the microwave, which makes them soggy.
- Freezer friendly: Freeze cooked nuggets in a single layer on a baking sheet, then transfer to a freezer-safe bag. They keep well for up to 2 months.
- Flavor variations: Toss finished nuggets in buffalo sauce, brush with Nashville hot glaze, or coat with honey sriracha for a different take on the spice profile.