Hot Sauce Chicken Nuggets. I know I say it a lot but these ones are truly unlike any hot sauce chicken nuggets you have had before and they are SO good. What I love about these is how well they pair with different kinds of foods. They are an excellent side to a burger, to daal, or even just with some white rice and Ranch dressing. They are spicy, a little tangy, and full of flavor. Frying them gives them a perfect crisp on the outside, and they are easy to make!
Ingredients You’ll Need:
Servings: 4
Active Time: 15 Total Time: 20
For these Hot Sauce Chicken Nuggets you will need:
For the chicken:
- 2 large chicken breasts
- 3/4 cup of flour – For battering the chicken.
- 1/4 cup of cornstarch – This also goes in the battering and gives the chicken some extra crisp when frying.
- 1/2 teaspoon of salt – Essential to enhance the flavors.
- 1/4-1/2 cup of frying oil
- 1 egg – This is for your wet batter.
- 1 tablespoon of water – This will be mixed with the egg to thin it out just a little.
For the sauce:
- 1/4 cup of vinegar based red hot sauce – Use whatever you’d like but I like using Frank’s hot sauce.
- 1/4 cup of buffalo sauce – I like using Frank’s hot sauce here as well.
- 1/4 cup of chili garlic sauce – I LOVE chili garlic sauce and this is a great example of where it adds incredible flavor to a dish.
- 1.5 tablespoons of butter – To soften and smooth the sauce a bit.
- 1.5 teaspoons of dried oregano – Also adds to the flavor profile.
- 3/4 teaspoons of onion powder – This compliments the garlic from the chili garlic sauce.
How to Make Hot Sauce Chicken Nuggets:
Step 1. Start by cutting your 2 large chicken breasts into bite sized pieces, around 1 inch.
Step 2. To a large bowl, add 3/4 cup of flour, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Mix well. This will be your dry batter.
Step 3. To a second large bowl, add 1 egg and around 1 tablespoon of water. Whisk well. This will be your wet batter.
Step 4. Add your cut up chicken to the dry batter mix and fully coat it. Then transfer to the wet batter and coat it again. Transfer back to the dry batter and fully coat it in it’s final layer.
Step 5. Put a large pan on the stove on medium high heat and add 1/4-1/2 cup of oil for frying. Adjust based on the size of the pan.
Step 6. To another pan, add all of your sauce ingredients on medium high heat. Stir periodically until the butter is melted and the sauce has slightly thickened. If it becomes to thick, you can add in some water. Once it is finished, cover and reduce the heat to low.
Step 7. Add you battered chicken pieces to the hot oil in one layer. Allow them to fry for several minutes or until golden, and flip to fry for several minutes on the other side.
Step 8. Once the chicken is golden on the outside and fried throughout, use a slotted spoon to transfer it to the sauce pan. Allow excess oil to be left in the frying pan. Once the chicken is transferred, fold it into the sauce. Serve immediately for max crispiness!
Enjoy!
Pro Tips:
To help the batter stick to the chicken when frying, make sure the chicken is dry before starting to batter it. Also, once you initially place your chicken in the oil, do not move it for at least two minutes to allow the batter to cook onto the chicken. The same applies when flipping the chicken.
What To Do With The Leftovers:
Storing:
This may store well in the refrigerator for 4-5 days.
Reheating:
These reheat best in an air fryer at 360 for 10 minutes. They can also be heated on a pan on medium heat, or in the microwave, you will just loose some of the crispiness.
Meal Prepping:
For meal prepping, you can pre-cut your chicken and prepare your sauce mixture and your wet and dry batter ahead of time.
Pairs Well With:
This is great as a main dish with white rice and dipping sauce, or as a side dish to a variety of meals including my favorite dal and burgers.
Video:
Hot Sauce Chicken Nuggets
Ingredients
For the chicken:
- 2 large chicken breasts
- 3/4 cup of flour
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4-1/2 cup of frying oil
For the sauce:
- 1/4 cup of vinegar based red hot sauce
- 1/4 cup of buffalo sauce
- 1/4 cup of chili garlic sauce
- 1.5 tablespoons of butter
- 1.5 teaspoons of dried oregano
- 3/4 teaspoons of onion powder
Instructions
- Start by cutting your 2 large chicken breasts into bite sized pieces, around 1 inch.
- To a large bowl, add 3/4 cup of flour, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Mix well.
- To a second large bowl, add 1 egg and around 1 tablespoon of water. Whisk well.
- Add your cut up chicken to the dry batter mix and fully coat it. Then transfer to the wet batter and coat it again. Transfer back to the dry batter and fully coat it in it’s final layer.
- Put a large pan on the stove on medium high heat and add 1/4-1/2 cup of oil for frying.
- To another pan, add all of your sauce ingredients on medium high heat. Stir periodically until the butter is melted and the sauce has slightly thickened. Once it is finished, cover and reduce the heat to low.
- Add you battered chicken pieces to the hot oil in one layer. Allow them to fry for several minutes or until golden, and flip to fry for several minutes on the other side.
- Once the chicken is golden on the outside and fried throughout, use a slotted spoon to transfer it to the sauce pan. Allow excess oil to be left in the frying pan. Once the chicken is transferred, fold it into the sauce. Serve immediately for max crispiness!Enjoy
