Just 7 ingredients and a few minutes is all it takes to put together these spicy Baked Buffalo Chicken Nuggets. Skip the drive through and bring the heat at home.
We eat a lot of homemade chicken nuggets in our house. The kids love them. The adults love them. Everyone is happy. In our house, we love a little heat, so I decided to do a fun variation on my standard chicken nugget and do a hot sauce version. We love it! Seriously, even the kids.
These can also be frozen unbaked and popped in the oven on a busy night. Add 5-10 minutes to the baking time. Ditch the drive through and give homemade chicken nuggets a try. You might fall in love.
I am a huge fan of Frank’s Buffalo Hot Sauce. It’s seriously the best. And no, they aren’t paying me to say that and I actually don’t have a working relationship with them at all (not for lack of trying). Still, I use their hot sauce in so many of my recipes because it really is the best.
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Loved this recipe, modified it for keto by replacing the breadcrumbs with plain pork rinds.
Came out awesome.
Absolutely!♡
Thank you for publishing this recipe. I ended up with too much chicken and dipping sauce but not enough breadcrumb mixture and not enough time to start grating cheese again. I ended up just adding Italian bread crumbs to the small amount of remaining mixture. After I coated the remaining chicken with the new mixture I placed the nuggets in and around the more cheesy ones on the baking sheet. By the time everything was baked and then transferred to the serving dish it made no difference; many compliments were received, too!
I made this recipe today as part of a brunch buffet for Father’s Day. It nicely complemented the more bland and predictable brunch menu items, and was very pretty on the table, too! I was brought up in Buffalo, NY, but I’m so old that I totally missed the inception of hot wings. Nevertheless, loved them!!!! I forgot to do a dip but it was totally fine without it.
We tried this on the weekend. They tasted great, but shortly after starting to dip the chicken into the sauce, the sauce “gelled” up making it very hard to coat the chicken. What would have caused this?
Cold chicken entering cold sauce may have seized up the melted butter. Popping the dipping solution into the microwave for a few seconds would thin it right back out.
Awesome, thanks for the tip (I”m a bit of an amateur when it comes to cooking). Can’t wait to try these again.
I’m so glad I read this before making it.
once the melted butter that you add to the hot sauce gets cold it will be harder to coat
Made this tonight! So good!! Definitely a winner!!
Making tonight for supper, looks so good.
I got hot sauce instead of buffalo hot sauce by mistake. Is that ok or will it be to hot?
It’ll still work!
Can these be made Saturday and reheated Sunday?
It’s always best fresh, but reheating will work.
Thank You for the base recipe… I used a combination of almond flour and pork rind crumbs to make completely Keto… They were delicious!!!
Oh my!! What a great recipe! I did change it a little tho – chicken thighs cut up and almond flour instead of breadcrumbs. I’m not a fan of white chicken meat. I probably cook it too much so it’s dry. Anyway – THANK YOU!!