Get hooked on these Crispy Buffalo Chicken Nuggets. They’re crunchy, tender, and bursting with bold Buffalo flavor. These nuggets are the perfect bite-sized snack!
Everyone will love this Crispy Buffalo Chicken Nuggets recipe. They are golden, crunchy, and packed with bold, tangy heat in every bite. Bite-sized pieces of tender chicken are marinated in Buffalo sauce, given a seasoned coating and baked until they are crisp. With the chicken being marinated in the Buffalo sauce before baking, you don’t have to deal with a saucy mess when enjoying these nuggets.
We are big fans of Buffalo chicken flavoring and use it often. For more buffalo flavored recipes you have to check out our 30-minute Buffalo chicken meatballs, Instant Pot Buffalo chicken sliders, and Buffalo chicken dip.
Table of Contents
Recipe Ingredients
Buffalo Sauce – Frank’s Red Hot Buffalo Sauce provides the classic Buffalo flavor with a balance of heat and tang. Choose the original for a moderate spice level, or use hot for extra heat.
Spices – Garlic powder, paprika, black pepper, parsley, and coarse salt season the flour coating. These spices bring depth and a slightly smoky flavor to the dish.
Cornflakes Cereal – Crushed corn flakes give the chicken a crispy, crunchy texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Breadcrumb Variation – Use panko breadcrumbs instead of cornflakes for a similar crispy texture while maintaining the quality of the coating. Alternatively, try Italian seasoned breadcrumbs.
Seasoning Alternative – For a seasoning twist, try adding a teaspoon of onion powder or a pinch of cayenne pepper or chili powder to the flour mixture for extra flavor.
How to Make Crispy Buffalo Chicken Nuggets
Step 1: In a medium bowl, combine the chicken and Buffalo sauce. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
Step 2: In a shallow dish, whisk together the flour, garlic powder, paprika, salt, pepper, and parsley.
Step 3: In a second shallow dish, whisk together the eggs and buttermilk.
Step 4: In a third shallow dish, add the crushed corn flakes.
Step 5: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step 6: Piece by piece, dip the chicken into the flour, then the egg mixture, and roll (gently pressing) in the cornflakes. Place nuggets on a lined baking sheet. Lightly spray with oil.
Step 7: Bake for 18-22 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and are golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
Step 8: Serve with your favorite dressing and veggie sticks.
FAQs
Yes, you can make these in the air fryer. Preheat it to 425 degrees Fahrenheit (220 degrees Celsius), spray the air fryer basket with olive oil, and lay the breaded chicken nuggets inside in a single layer. Cook for 10 minutes, then flip and cook for another 5-10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Buffalo chicken nuggets are versatile and can be served in various ways. They make a great party appetizer on their own or can be used to create a delicious Buffalo chicken salad when served over lettuce with blue cheese dressing. For a complete meal, pair them with potato wedges and roasted broccoli.
We prefer using the oven for a healthier option. I have never personally tried frying them in a pan of oil, but that should totally work! Use oils with a high smoke point.
Storage Info
STORE these Crispy Buffalo Chicken Nuggets in an airtight container in the fridge for up to 3 days. To FREEZE, place the nuggets on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months.
REHEAT in a 375°F (190°C) oven for 10-15 minutes until heated through and crispy. Avoid microwaving to maintain the crispy texture.
More Delicious Appetizers to Try
Crispy Buffalo Chicken Nuggets Recipe
Ingredients
- 1 lb. – 1 ½ lbs. boneless skinless chicken breasts or tenders - bite size pieces cut into 1-inch chunks
- 3/4 c. Frank’s Red Hot Buffalo Sauce - original NOT hot, unless you want it spicy
- 1 c. all-purpose flour
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. coarse salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried parsley
- 2 eggs
- 2 tbsp. buttermilk
- 3 c. corn flakes cereal - crushed into coarse crumbs
- Oil for spraying - avocado, sunflower, safflower etc.
Instructions
- In a medium bowl, combine the chicken and Buffalo sauce. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- In a shallow dish, whisk together the flour, garlic powder, paprika, salt, pepper, and parsley.
- In a second shallow dish, whisk together the eggs and buttermilk.
- In a third shallow dish, add the crushed corn flakes.
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Piece by piece, dip the chicken into the flour, then the egg mixture, and roll (gently pressing) in the cornflakes. Place nuggets on a lined baking sheet. Lightly spray with oil.
- Bake for 18-22 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and are golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.
- Serve with your favorite dressing and veggie sticks.
I loved how crunchy they stayed even after tossing them in the sauce.
Oh my goodness! These look so delicious and definitely going to be a hit here! My daughter is going to absolutely love this recipe. Excited to give these a try!
Let me know how it goes. I hope she loves it too!
My kids love spicy nuggets! These are totally their choice of food!
My family went crazy for these. My youngest is begging me to make them again!
How can you not love a chicken nugget, right?!