Description
These Hot Honey Chicken Nuggets combine crispy, perfectly fried chicken pieces with a sweet and spicy hot honey drizzle, making for a deliciously addictive appetizer or meal that’s perfect for any occasion.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 ½ teaspoons kosher salt, divided
- ¾ teaspoon freshly cracked black pepper, plus more to taste
Dry Coating (First Part)
- 1 ½ cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons granulated sugar
- ¼ teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 teaspoons kosher salt
- ½ teaspoon black pepper
Wet Batter and Remaining Dry Ingredients
- 1 large egg
- 1 cup buttermilk
- ¾ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking soda
Frying
- 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
Instructions
- Season the chicken: Sprinkle 1 teaspoon of kosher salt and black pepper to taste over the cut chicken pieces, ensuring they are evenly coated for well-seasoned bites.
- Prepare dry coating (first part): In a shallow bowl, combine 1 ½ cups of flour, 2 teaspoons garlic powder, 2 teaspoons sugar, ¼ teaspoon cayenne pepper, 1 teaspoon paprika, 3 teaspoons kosher salt, and ½ teaspoon black pepper thoroughly to create the first breading mixture.
- Prepare wet batter and remaining dry ingredients: In another shallow bowl, beat the egg with buttermilk until smooth. 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 baking soda until fully combined.
- Coat the chicken: Add the chicken pieces to the buttermilk mixture, tossing well to coat each piece completely.
- Heat the oil: Place a cooling rack on a rimmed baking sheet. Fill a large, heavy-bottomed pot with vegetable oil and attach a deep-fry thermometer. Heat the oil over medium-high heat to 325°F, ensuring steady temperature for frying.
- Bread and fry the chicken: Remove one piece of chicken from the wet batter, allowing excess to drip off, then dredge it in the dry flour mixture, pressing gently to coat well. Carefully add chicken pieces in batches to the hot oil, frying for 3-4 minutes and turning halfway through until golden brown and cooked through with an internal temperature of 165°F. Remove with a slotted spoon and drain on the cooling rack. Maintain oil temperature at 325°F between batches.
- Make the hot honey sauce: While frying, melt butter in a small saucepan over medium-low heat. Whisk in honey and Sriracha until smooth and heated through, creating a sweet and spicy glaze.
- Serve: Transfer the fried chicken nuggets to a serving platter and either drizzle with the hot honey sauce or serve it on the side for dipping.
Notes
- Ensure the oil temperature remains steady at 325°F to achieve crispy, non-greasy nuggets.
- Adjust the amount of cayenne pepper or Sriracha to modify the spiciness according to preference.
- Use a thermometer to accurately check the internal temperature of chicken for safety and juiciness.
- The cooling rack prevents sogginess by allowing excess oil to drain away.
- This recipe works best with boneless, skinless chicken breasts, but thighs can be substituted for a juicier bite if preferred.
