Ahhhhh- the chicken nugget. So many feelings…
So normally, a chicken nugget dinner in my house is an “I give up” kind of night. Either I don’t have time, groceries or the fortitude to make something a bit more.. hmmm shall we say, impressive.
But leave it to me, to complicate things!
My kids really do like chicken nuggets, but I’m not too keen on processed foods in general so I thought I’d ante up on their request and make them from scratch. With a little twist of course, the addition of a flavor favorite around here- BUFFALO SAUCE!
This is really quite simple actually. You simple cut up some bite sized pieces of chicken , breast or tenders, let them marinate in a mixing bowl with Frank’s Red Hot. You want let them sit in the sauce for AT LEAST an hour.
Honestly, I had them sitting in the sauce overnight because I had some unexpected carpooling duties arise and I was unexpectedly unable to cook dinner at all that night! See- even when u plan your meals, sometimes it still doesn’t work out! Blessing in disguise though, because the chicken really had A LOT of that tangy spicy flavor from the hot sauce. And we are all BIG buffalo sauce fans- so woohoo!
So once the marinating is over and done with, all that’s left to prepare this little guys is the breading. As with any breading situation, you are going to have 3 stages: flour, egg, breadcrumbs. Easy as 1,2,3!
As you go through and bread each nugget, lay them on an oiled baking sheet. When you are ready to heat them up, 15 minutes at 425 degrees will do the trick. On this night I served them with some steamed broccoli and smashed blue and buffalo baby potatoes!!! And you know what- chicken nuggets never looked (or tasted) so damn good!!
Buffalo Chicken Nuggets
- 1½ lbs white meat chicken breast or tenders
- 1½ cups breadcrumbs panko or traditional
- 1 cup flour
- 2 eggs beaten
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground mustard powder
- 1 cup Frank's Red Hot sauce
- Cut chicken meat in approximately 1×1 inch cubes. Sizing does not need to be exact
- Place chicken in mixing bowl with hot sauce and let marinate for at least 1 hour in refrigerator, or overnight in preparing in advance.
- Preheat over to 425°
- Set up breading station consisting of bowl of flour, bowl of beaten eggs and bowl of breadcrumbs with added seasoning.
- One by one, dredge the chicken in flour, dust off excess, then egg, drip off excess and lastly breadcrumbs to coat. Place on oiled baking sheet.
- Bake in oven for 10-15 minutes, timing will depend on how large you have cut the chicken.
- Serve warm with blue cheese dressing as dipping sauce if desired.