Description
Crispy, golden-brown chicken nuggets with a spicy-sweet hot honey sauce, perfectly seasoned and fried to juicy perfection. These Hot Honey Chicken Nuggets offer a delightful balance of heat and honeyed sweetness, making them an irresistible appetizer or snack.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 ½ teaspoons kosher salt, divided
- ¾ teaspoons freshly cracked black pepper, plus more to taste
Dry Coating – First Part
- 1 ½ cups all-purpose flour, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons granulated sugar, divided
- ¼ teaspoon cayenne pepper, divided
- 1 teaspoon paprika, divided
- 3 teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
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 kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon baking soda
For Frying
- 2 quarts vegetable or peanut oil
Hot Honey Sauce
- ½ cup (1 stick) salted butter
- ½ cup honey
- ½ cup Sriracha hot sauce
Instructions
- Season the chicken: Sprinkle 1 teaspoon kosher salt and black pepper to taste evenly over the chicken pieces to ensure they are well-seasoned for tasty bites.
- Prepare dry coating (first part): In a shallow bowl, combine 1 ½ cups flour, 2 teaspoons garlic powder, 2 teaspoons sugar, ¼ teaspoon cayenne pepper, 1 teaspoon paprika, 3 teaspoons kosher salt, and ½ teaspoon black pepper. Mix thoroughly to create the first dry mixture for breading.
- Prepare wet batter and remaining dry ingredients: In another shallow bowl, beat the egg with buttermilk. Whisk in 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 smooth and fully combined.
- Coat the chicken: Add the chicken pieces to the buttermilk mixture and toss well to coat all pieces thoroughly, ensuring an even batter layer.
- Heat the oil: Set a cooling rack over a rimmed baking sheet. Fill a large heavy pot with the vegetable oil and attach a deep-fry thermometer. Heat the oil over medium-high heat until it reaches 325°F, the ideal frying temperature.
- Bread and fry the chicken: Remove one chicken piece from the wet batter, letting excess drip off, then dredge it in the dry flour mixture, pressing gently to coat evenly. Carefully place the coated chicken in batches into the hot oil. Fry for 3-4 minutes, turning halfway through until golden brown and the internal temperature reaches 165°F. Remove nuggets with a slotted spoon and drain on the cooling rack. Keep the oil temperature consistent at 325°F between batches.
- Make the hot honey sauce: While frying, melt the butter in a small saucepan over medium-low heat. Whisk in honey and Sriracha hot sauce until the sauce is smooth, well combined, and heated through.
- Serve: Transfer the fried chicken nuggets to a serving platter. Drizzle with the hot honey sauce or serve the sauce on the side as a dip for a perfectly balanced sweet and spicy bite.
Notes
- Ensure the oil temperature stays steady at 325°F to achieve crispy, golden nuggets without overcooking.
- Use a meat thermometer to confirm chicken is cooked to a safe internal temperature of 165°F.
- For a less spicy version, reduce the amount of cayenne pepper and Sriracha.
- Adjust the hot honey sauce proportions to taste; add more honey for sweetness or more Sriracha for heat.
- Let the fried nuggets drain on a cooling rack instead of paper towels to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
