Buffalo Chicken Nuggets
Serving Size
4 nuggets
Servings
10
Prep Time
5 min
Cook Time
30 min
Ingredients
1/4 cup
white flour
1/2 teaspoon
cayenne pepper
1 1/2 pound (24 oz.)
chicken breast, boneless, skinless, trimmed
1/4 cup
panko (Japanese breadcrumbs)
1/4 cup plus 1 tablespoon
unsalted butter
2
garlic cloves, minced
2 tablespoons
hot sauce
pinch
Salt and freshly ground black pepper
Directions
- Combine the flour and cayenne pepper. Preheat oven to 350°F. Cut the chicken breast into 1” by 2” nuggets. Toss the nuggets in the flour and then one at a time dip into the buttermilk. Coat each nugget lightly with the breadcrumbs in a separate bowl and then add to a 9” by 13” baking pan. Add 1 tablespoon of butter to the pan and then bake the nuggets, flipping halfway through, for about 25 minutes or until golden brown. Remove from the oven and let cool slightly.
- While the chicken nuggets are baking, melt the remaining ¼ cup butter in a small saucepan over medium-high heat. Once melted, add the garlic and sauté for about 1 minute. Add the hot sauce and remove from heat. Season to taste with salt and freshly ground pepper. Toss the baked nuggets with sauce and serve immediately with a dipping sauce of your choice.
- For an even greater crunch on the chicken nuggets, add the tablespoon of butter to the pan and let melt in the oven for one minute before adding the nuggets and baking. The heated pan will put a terrific sear on the nuggets.
- Handy Hint: For even crunchier chicken nuggets, add the tablespoon of butter to the pan before you add the chicken nuggets. Let it melt in the oven for 1 minute, then put the nuggets in and bake. The heated pan will put a terrific sear on the nuggets.
Nutrition Information
| Calories | 160.2 |
| Fat | 8.3 g |
| Saturated fat | 4.5 g |
| Polyunsaturated fat | 0.5 g |
| Monounsaturated fat | 2.9 g |
| Cholesterol | 54.8 mg |
| Sodium | 113.5 mg |
| Carbs | 5.1 g |
| Fiber | 0.2 g |
| Protein | 16 g |
Nina Lincoff