Description
Hot Honey Chicken Nuggets are crispy, juicy bites of fried chicken coated in a glossy sweet-and-spicy sauce. The contrast of crunchy coating and buttery heat makes them irresistible for parties or weeknight treats.
This version uses a double dredge and a gentle 325°F fry so the crust stays crisp even after tossing in the emulsified hot honey sauce.
Ingredients
- Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 4 1/2 teaspoons kosher salt (divided)
- 3/4 teaspoon freshly cracked black pepper (plus more to taste)
- Breading
- 2 1/4 cups all-purpose flour (divided)
- 3 teaspoons garlic powder (divided)
- 3 teaspoons granulated sugar (divided)
- 1/2 teaspoon cayenne pepper (divided)
- 1 1/2 teaspoons paprika (divided)
- 1 large egg (room temperature)
- 1 cup buttermilk (well-shaken)
- 1 teaspoon baking soda
- Frying
- 2 quarts vegetable or peanut oil (for frying)
- Hot Honey Sauce
- 1/2 cup (1 stick) salted butter
- 1/2 cup honey
- 1/2 cup Sriracha hot sauce (adjust to taste)
Instructions
- Season the chicken: Toss chicken pieces with 1 teaspoon salt and black pepper until evenly coated; let sit 5 minutes so seasoning adheres.
- Mix the dry coating: In a shallow bowl, combine 1 1/2 cups flour, 2 teaspoons garlic powder, 2 teaspoons sugar, 1 teaspoon paprika, 1/4 teaspoon cayenne, 3 teaspoons salt, and 1/2 teaspoon black pepper until uniform.
- Prepare the wet batter: In another bowl, whisk egg and buttermilk until smooth, then whisk in remaining 3/4 cup flour, remaining garlic powder, sugar, paprika, cayenne, remaining salt, black pepper, and baking soda until slightly thick and lump-free.
- Coat the chicken: Add chicken to the wet batter and toss well so every piece is fully coated; the mixture should cling thickly.
- Heat the oil: Pour oil into a heavy pot and heat to 325°F, using a thermometer; maintain this temperature for even cooking.
- Dredge the chicken: Lift each piece from the wet mixture, let excess drip off, then press into the dry mixture until fully coated; press gently so the crust adheres.
- Fry the nuggets: Fry in small batches for 3–4 minutes, turning halfway, until deep golden brown and the internal temperature reaches 165°F; the crust should be crisp and set.
- Drain and rest: Transfer cooked nuggets to a wire rack over a sheet pan; let rest 2–3 minutes so excess oil drains and coating firms up.
- Make the sauce: Melt butter over medium-low heat, then whisk in honey and Sriracha until glossy and fully combined; keep warm but not boiling.
- Coat and serve: Toss nuggets lightly in the hot honey sauce or serve it on the side; coat just before serving to keep maximum crunch.
Notes
- Make-ahead: Bread the chicken and refrigerate on a rack for up to 4 hours before frying for even better crust adhesion.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked, unsauced nuggets for up to 2 months; reheat from frozen for best texture.
- Reheating: Reheat in a 375°F oven or air fryer for 8–10 minutes until hot and crisp; avoid microwaving to prevent sogginess.
- Substitution: Swap Sriracha with another hot sauce or reduce amount for milder heat without changing texture.
- Serving: Serve with pickles, coleslaw, or fries to balance the sweet heat.
Nutrition
- Array