Chef John's Buffalo Chicken Nuggets recipe
All Recipes Appetizers and Snacks Spicy
Ingredients
- 1 ½ pounds skinless, boneless chicken thighs 2 tablespoons fine dry breadcrumbs 1 ½ teaspoons kosher salt 1 teaspoon paprika ½ teaspoon freshly ground black pepper ½ teaspoon seafood seasoning (such as Old Bay®) ½ teaspoon cayenne pepper 1 tablespoon Buffalo-style hot pepper sauce (such as Frank's® RedHot) 1 tablespoon melted butter ½ cup cornstarch ⅓ cup self-rising flour ¼ teaspoon salt
Nutrition Info
- 228.1 caloriescarbohydrate: 17.9 gcholesterol: 56.8 mgfat: 11.1 gfiber: 0.7 gprotein: 13.2 gsaturatedFat: 3.5 gservingSize: -sodium: 766.5 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Buffalo Chicken Nuggets
Directions
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Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses.
Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.)
Line a rimmed baking sheet with parchment paper.
Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag, shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they're in the fridge.
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet, chill about 1 hour or until you're ready to serve them.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.