Description

This Hot Honey Chicken Nuggets recipe features tender, juicy chicken breast pieces coated in a flavorful spiced flour and buttermilk mixture, then deep-fried to a crispy golden perfection. Finished with a luscious, spicy-sweet hot honey sauce made from butter, honey, and Sriracha, these nuggets make an irresistible appetizer or game day snack that’s sure to please any crowd.

Ingredients

Scale

Chicken Nuggets

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 ½ teaspoons kosher salt, divided
¾ teaspoons freshly cracked black pepper, plus more to taste
2 ¼ cups all-purpose flour, divided
3 teaspoons garlic powder, divided
3 teaspoons granulated sugar, divided
½ teaspoon cayenne pepper, divided
1 ½ teaspoons paprika, divided
1 large egg
1 cup buttermilk
1 teaspoon baking soda
2 quarts vegetable or peanut oil, for frying

Hot Honey Sauce

½ cup (1 stick) salted butter
½ cup honey
½ cup Sriracha hot sauce

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Instructions

Season the chicken: Sprinkle 1 teaspoon of kosher salt and black pepper to taste over the cut chicken breast pieces, ensuring they are evenly coated.
Prepare the dry coating mixture: In a shallow bowl, combine 1½ cups all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons granulated sugar, ¼ teaspoon cayenne pepper, 1 teaspoon paprika, 3 teaspoons kosher salt, and ½ teaspoon black pepper. Mix well to blend the spices evenly.
Prepare the wet batter: In another shallow bowl, beat together the egg and buttermilk. Whisk in the remaining ¾ cup flour, 1 teaspoon garlic powder, 1 teaspoon sugar, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, and the baking soda until the batter is smooth and combined.
Coat the chicken: Add the seasoned chicken pieces into the buttermilk batter, tossing to coat them thoroughly.
Prepare to fry: Set a cooling rack inside a rimmed baking sheet for draining. Attach a deep-fry thermometer to a large heavy pot and pour in the vegetable or peanut oil. Heat the oil over medium-high heat until it reaches 325°F (163°C).
Bread and fry the chicken: One piece at a time, remove chicken from the wet batter allowing excess to drip off. Roll the chicken pieces in the dry flour mixture, pressing gently to adhere the coating well. Carefully lower the coated chicken pieces into the hot oil in small batches. Fry for 3 to 4 minutes, turning halfway through, until nuggets are deep golden brown and reach an internal temperature of 165°F (74°C). Use a slotted spoon to transfer the cooked nuggets to the cooling rack. Allow oil temperature to return to 325°F between batches and repeat with remaining chicken.
Make the hot honey sauce: While chicken fries, melt butter in a small saucepan over medium-low heat. Whisk in honey and Sriracha until the mixture is smooth and fully combined.
Serve: Transfer the cooked chicken nuggets onto a serving platter and either pour the hot honey sauce over the top or serve the sauce on the side as a dip. Enjoy immediately while hot and crispy.

Notes

Maintain the oil temperature at 325°F to ensure the nuggets cook evenly without burning.
Use a deep-fry thermometer for accurate oil temperature monitoring.
Allow excess batter to drip before dredging in flour to prevent clumps and sogginess.
Chicken breast pieces should be uniformly cut to ensure even cooking.
If you prefer milder heat, reduce the amount of cayenne pepper or sriracha in the sauce.
Peanut oil is preferred for frying due to its high smoke point and neutral flavor.
To make the nuggets ahead, fry them and keep warm in an oven set to 200°F while you finish frying all batches.

Nutrition

Serving Size: 1/4 of recipe (about 6-7 nuggets with sauce)
Calories: 520 kcal
Sugar: 14 g
Sodium: 890 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1.5 g
Protein: 33 g
Cholesterol: 110 mg