Description
Everyone loves chicken nuggets—but these homemade Buffalo Chicken Nuggets bring real flavor. They’re crispy on the outside, juicy inside, and tossed in a tangy, buttery buffalo sauce. Easy enough for a weeknight, fun enough for game day, and perfect with your favorite dips.
Ingredients
For the nuggets
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1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
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Salt and black pepper, to taste
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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Cooking oil spray or 2 tbsp neutral oil (canola, avocado)
For the buffalo sauce
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¼ cup hot sauce (Frank’s RedHot or similar)
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2 tbsp unsalted butter, melted
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1 tsp honey (optional, for balance)
For serving (optional)
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Ranch or blue cheese dressing
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Celery and carrot sticks
Instructions
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Preheat
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Oven: 425°F (220°C)
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Or Air Fryer: 400°F (200°C)
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Season the chicken
Pat chicken dry and season lightly with salt and pepper. -
Set up coating station
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Bowl 1: flour
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Bowl 2: beaten eggs
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Bowl 3: panko breadcrumbs
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Coat the chicken
Dredge each piece in flour → dip in egg → press into panko.
Place on a lined baking sheet, leaving space between pieces. -
Cook
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Oven: Spray lightly with oil and bake 15–18 minutes, flipping halfway.
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Air Fryer: Cook in a single layer for 12–15 minutes, shaking halfway.
Chicken should be golden and reach 165°F (74°C) internally.
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Make the sauce
Whisk hot sauce, melted butter, and honey in a large bowl. -
Toss & serve
Add hot nuggets to the sauce and gently toss until coated. Serve immediately with dips.
Notes
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Extra crispy: Toast panko breadcrumbs in a dry skillet for 2–3 minutes before coating.
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No soggy nuggets: Toss in sauce right before serving.
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Milder heat: Use less hot sauce or add extra honey.
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Gluten-free option: Use gluten-free flour and GF panko.
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Juicier nuggets: Chicken thighs work great if you prefer darker meat.