Ingredients
2 lbs boneless, skinless chicken breasts
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 large eggs
2 tbsp milk (any kind)
Vegetable oil (or canola, peanut) for frying
1/2 cup unsalted butter (1 stick)
1/2 cup Frank’s RedHot Original Sauce
1 tbsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
Instructions
1. Pat chicken dry and cut into 1-inch pieces.
2. Set up two shallow dishes: first dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper; second dish whisk eggs and milk.
3. Dredge chicken: coat in flour mixture, then egg wash, then back into flour mixture, pressing gently. Place on wire rack.
4. Heat oil in a large skillet to 350°F (175°C). Fry nuggets in batches for 4-6 minutes until golden and internal temp reaches 165°F. Drain on wire rack.
5. Make buffalo sauce: melt butter in saucepan, stir in hot sauce, vinegar, Worcestershire sauce, and garlic powder. Heat through.
6. Toss nuggets with warm sauce until evenly coated. Serve immediately.
Notes
For extra crispy: double dredge and drain on wire rack. Adjust spice level by varying hot sauce. Reheat in oven or air fryer for best crispiness. Can substitute chicken thighs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (frying) or 15 minutes (air fryer) or 25 minutes (baked)
- Category: Appetizer, Main Course
- Method: Frying, Air Fryer, Baking
- Cuisine: American
- Diet: Gluten-Free option available, no specific diet
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 2g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg