Spicy Chicken Nuggets Recipe

These Spicy Chicken Nuggets are a game day essential as well as being seriously addictive! Marinating the chicken in sriracha and honey tenderizes the meat while adding a sweet heat, which along with the cayenne-spiked breading creates a crispy, fiery crust that is so much better than fast food.

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Spicy Chicken Nuggets Recipe Ingredients

• The Spicy Marinade:
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tbsp sriracha sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 2 1/2 – 3 lbs boneless chicken breasts, cut into bite-sized chunks
• The Seasoned Breading:
  • 2 cups plain breadcrumbs (panko works too for extra crunch)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp seasoned salt
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper (adjust for heat level)
  • 1 tbsp dried parsley
• For Frying:
  • 4 cups vegetable oil

How To Make Spicy Chicken Nuggets Recipe

1. Make the marinade: In a small bowl, whisk together the olive oil, minced garlic, honey, sriracha, apple cider vinegar, 1 tsp cayenne pepper, and kosher salt.
2. Marinate the chicken: Place the chicken chunks into a large zip-top bag. Pour the marinade over the chicken, seal the bag, and squish it around to coat every piece. Refrigerate for 3 to 4 hours to let the flavors penetrate deep into the meat.
3. Prep the breading: In a large shallow bowl, mix the breadcrumbs with the garlic powder, onion powder, seasoned salt, chili powder, smoked paprika, remaining cayenne pepper, and parsley.
4. Coat the nuggets: Remove the chicken from the marinade (let excess drip off slightly) and toss pieces into the breading mixture. Press the crumbs onto the chicken firmly to ensure a thick, even coating. Place breaded nuggets on a tray.
5. Heat the oil: In a deep pot or Dutch oven, heat the vegetable oil to 375°F (190°C).
6. Fry in batches: Carefully drop 8-10 nuggets into the hot oil. Do not overcrowd the pot or the temperature will drop. Fry for 3-4 minutes until they are deep golden brown and crispy.
7. Drain and serve: Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot with your favorite dipping sauce.

Recipe Tips!

• Marinade Time: Don’t skip the 3-hour marinade! The vinegar and honey break down the fibers, ensuring the nuggets are juicy on the inside, not dry and rubbery.
• Double Dip: For an extra thick crust, dip the breaded nugget back into the leftover marinade (or a beaten egg) and then back into the breadcrumbs a second time!
• Oil Temp: Keep the oil at 375°F. If it’s too cool, the breadcrumbs soak up the grease and get soggy. If it’s too hot, the outside burns before the chicken is cooked.
• Spice Control: These are spicy! If you want flavor without the burn, reduce the cayenne in the breading to 1/4 teaspoon or omit it entirely (the marinade gives enough background heat).

What To Serve With Spicy Chicken Nuggets Recipe?

This Spicy Chicken Nuggets Recipe is the ultimate finger food that needs a cooling partner! A side of creamy Ranch Dressing or Blue Cheese Dip is mandatory to tame the heat. For a full meal, serve them alongside crispy Waffle Fries or sweet Potato Tots! If you are feeling healthy, crunchy Celery and Carrot Sticks provide a nice refreshing snap between spicy bites.

How To Store Spicy Chicken Nuggets Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The breading will lose its crunch in the fridge.
• Reheat: Reheat in an air fryer at 375°F for 4-5 minutes to restore the crispiness. The oven works too (400°F for 10 mins). Microwave is not recommended!
• Freeze: Freeze the cooked nuggets in a single layer, then bag them up. They keep for 3 months and can be reheated from frozen in the oven (400°F for 15-20 mins) just like the store-bought kind!

Spicy Chicken Nuggets Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 15g
• Protein: 25g

Nutrition information is estimated per serving (approx. 6 nuggets).

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