Chef John's Buffalo Chicken Nuggets

4.7
(11)

A real chicken nugget, at least in the fast food context, is not just a small solid piece of chicken. It's more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as every legal part. But I like to use chicken thighs.

2
Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
1 hr 15 mins
Total Time:
1 hr 50 mins
Servings:
8
Yield:
24 nuggets

Ingredients

  • 1 ½ pounds skinless, boneless chicken thighs

  • 2 tablespoons fine dry breadcrumbs

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon paprika

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon seafood seasoning (such as Old Bay®)

  • ½ teaspoon cayenne pepper

  • 1 tablespoon Buffalo-style hot pepper sauce (such as Frank's® RedHot)

  • 1 tablespoon melted butter

Starch Coating:

  • ½ cup cornstarch

  • cup self-rising flour

  • ¼ teaspoon salt

Directions

  1. Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses.

  2. Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.)

  3. Line a rimmed baking sheet with parchment paper.

  4. Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag; shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they're in the fridge.

  5. Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).

  6. Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet; chill about 1 hour or until you're ready to serve them.

  7. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.

Tips

Chef's Notes:

The exact cook time of the nuggets depends on the size and shape.

I like to serve these with celery sticks and a bowl of blue cheese dressing mixed with Frank's hot sauce.

Nutrition Facts (per serving)

228 Calories
11g Fat
18g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 57mg 19%
Sodium 767mg 33%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 13g 26%
Vitamin C 2mg 2%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.