These Copycat McDonald’s Buffalo Chicken Nuggets are tender on the inside, golden brown n’ crispy on the outside, and full of delicious buffalo hot sauce flavor. Made with chicken breast, seasonings and NO fillers or preservatives, these nuggets are beyond delicious!
How was everyone’s Cinco de Mayo?You survive? Did you get your fill of tequila, tacos, burritos, guacamole and salsa?I certainly did!And I came out the other side about 5 pounds (or more) heavier.Given this celebratory excess, you would think I would be posting something healthy and light today, right?
Wrong.Despite having two college degrees, no one has ever accused me of being smart.I think it’s the blonde hair? Well, that and I most definitely march to the beat of my own unique drum.
I figured, shoot… I’ve already ate my weight in Mexican food all week long, why not indulge just a wee bit more before I imagine to hit the gym?Yeah, I couldn’t think of a good reason either.Anyways, when it comes to chicken nuggets, Boy will only order and eat them from McDonalds or Chick-fil-A.Nuggets from a nice restaurant, or café off the kids menu? Forget about it.
Don’t ask me why, I stopped trying to understand his quirks years ago. ??So, when I wanted to make nuggets, I asked him which fast food joint I should try to recreate and he obviously chose McDonald’s chicken McNuggets. No shocker there.But, I wanted to put a hot spin on my copycat nuggets recipe, because I am always dipping nuggets (grilled chicken, eggs, my fingers… basically all the things) into hot sauce.
I figured, why not flavor the actual nugget with one of my favorite spicy men, Frank?The resulting nuggets turned out brilliantly and tasted ah-mazing. Behold my creation…
2 Boneless Skinless Chicken Breasts – cubed (about 1 ½ pounds total)
1 ½ teaspoon Kosher Salt
½ teaspoon Dried Parsley
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ Teaspoon Pepper
3 TBS – ¼ Cup Franks Hot Sauce*
1 TBS Butter , melted
2 eggs , beaten
1 Cup All Purpose Flour
½ tsp Kosher Salt
Peanut Oil for frying (about 1 ½ – 2 cups)
Buffalo Dipping Sauce:
¼ Cup Franks Hot Sauce
2 TBS Butter – melted
¼ tsp Garlic Powder
Dash Kosher Salt
Serving Options: Blue Cheese Dressing, Carrot Sticks, Celery Sticks
For the Buffalo Dipping Sauce: Combine all ingredients in a small mixing bowl. Set aside until ready to use.
For the Nugget Mixture: Place cubed chicken in bowl of a food processor. Add in salt, parsley onion powder, pepper, butter and buffalo sauce. Process until it resembles a fine paste.
Line a large sheet pan with plastic wrap.
Roll chicken mixture into balls, about the size of a ping pong ball, roughly 2 tablespoons each. Place formed balls onto prepared sheet pan.
Heat oil in a cast iron skillet or heavy bottom pot over medium heat.
Set up breading station: place flour and salt onto a large plate and mix to combine. Pour eggs into a small bowl.
Roll chicken balls in flour, then egg, and then back in flour again. Use your hands to flatten balls to form chicken nuggets. Transfer breaded nuggets back to prepared sheet pan. Repeat until all nuggets are breaded and formed.
To Cook the Nuggets: Fry the nuggets, in batches, for 4-5 minutes total, until golden brown and cooked through (165 degrees F). Transfer to a paper towel lined plate to drain and season generously with salt while still warm.
Serve with buffalo dipping sauce, blue cheese dressing, carrots and celery.
*Yield: roughly 22 Nuggets.
*For a very mild Buffalo flavored nugget use 3 tablespoons of Buffalo Hot Sauce in mixture. For a more pronounced Buffalo flavor use 1/4 Cup.
*Buffalo chicken mixture can be made in advance and balls can be formed in advance. Cover and refrigerate until ready to use.
*For an even moister, more tender chicken nugget, substitute boneless skinless chicken thighs for breasts!