Chef John's Buffalo Chicken Nuggets Recipe

Recipesfull introduces to you: Popular Recipes. (Chef John's Buffalo Chicken Nuggets Recipe). A real chicken nugget, at least in the fast food context, is not just a small solid piece of chicken. It's more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as every legal part. But I like to use chicken thighs.

Brief

Prep 30 mins

Cook: 5 mins

Additional: 1hr15 mins

Total: 1hr50 mins

Servings: 8

Yield: 24 nuggets

Chef John's Buffalo Chicken Nuggets Recipe

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

Appetizer and Snack

Directions

Step 1

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.

Step 2

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.)

Step 3

Line a rimmed baking sheet with parchment paper.

Step 4

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.

Step 5

Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).

Step 6

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.

Step 7

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.

Nutritional Information

Chef John's Buffalo Chicken Nuggets Recipe

Servings Per Recipe:8

Calories: 228.1

% Daily Value *

Protein: 13.2g 26%

Carbohydrates: 17.9g 6%

Dietary Fiber: 0.7g 3%

Sugars: 0.2g

Fat: 11.1g 17%

Saturated Fat: 3.5g 17%

Cholesterol: 56.8mg 19%

Vitamin A Iu: 298.9IU 6%

Niacin Equivalents: 6.2mg 48%

Vitamin B6: 0.2mg 11%

Vitamin C: 1.6mg 3%

Folate: 23.4mcg 6%

Calcium: 32.9mg 3%

Iron: 1.3mg 7%

Magnesium: 15mg 5%

Potassium: 134mg 4%

Sodium: 766.5mg 31%

Thiamin: 0.1mg 12%

Calories From Fat: 99.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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