Buffalo Style Chicken Nuggets Recipes

BUFFALO-STYLE CHICKEN NUGGETS

Steps:

• Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
• In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
• Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.

CHEF JOHN'S BUFFALO CHICKEN NUGGETS

Steps:

• Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses.
• Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.)
• Line a rimmed baking sheet with parchment paper.
• Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag; shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they're in the fridge.
• Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
• Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet; chill about 1 hour or until you're ready to serve them.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.

HOMEMADE BUFFALO SAUCE

Steps:

• For the buffalo sauce, quarter the cold stick of butter lengthwise. Make eight cuts across so that the butter is cut into tiny cubes. Transfer to the refrigerator until ready to use. Add Frank's hot sauce, onion powder, Kosher salt, and garlic powder to a small saucepan and place over medium heat. Stir and allow to come to a simmer.
• Reduce the heat to low. Begin adding in the butter 2-3 cubes at a time, whisking constantly. Once the butter has melted into the sauce, add another 2-3 cubes, and repeat until all of the butter has been incorporated. Do not rush this process.
• Once all of the butter has been added, remove the sauce from the heat and set aside until ready to use. Makes about 1 1/2 cup of sauce.
• Store-Bought Nugget Variation: 16 ounces (about 20) frozen chicken nuggets. Cook the chicken nuggets according to package directions, dip in prepared buffalo sauce and serve right away.
• Serves 4-6.

BUFFALO-STYLE CHICKEN NUGGETS

Steps:

• Heat oven to 425 degrees F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
• In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
• Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.