Spicy Chicken Nuggets Recipe

This Spicy Chicken Nuggets recipe is crunchy on the outside, tender in the middle, and packs a sweet heat from a simple marinade. They’re super satisfying, easy to fry or air fry, and way better than anything frozen. Great for dinner, snacks, or whatever excuse gets them on your plate.

Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: spicy, crispy, savory
• Great for: game nights, picky eaters, comfort food cravings

Why I Like This Recipe

I had chicken, too much sriracha, and a craving for something fried. Didn’t plan it, just marinated some chunks, tossed them in breadcrumbs, and yeah — 20 minutes later I had a full plate of spicy nuggets that didn’t need a drive-thru. They disappeared fast.

Ingredients

Marinade:

• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp sriracha
• 2 tbsp apple cider vinegar
• 1 tsp cayenne pepper
• ½ tsp kosher salt
• 2½–3 lbs boneless chicken breasts, cut into chunks

Breading:

• 2 cups plain breadcrumbs
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp seasoned salt
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp dried parsley
• 4 cups vegetable oil (for frying)

How To Make Spicy Chicken Nuggets

1. Make the marinade: Mix oil, garlic, honey, sriracha, vinegar, cayenne, and salt in a bowl.
2. Marinate the chicken: Add the chicken to a zip-top bag and pour the marinade in. Squish it around and chill it for 3–4 hours.
3. Bread the nuggets: In a bowl, mix all breading ingredients. Coat each chicken piece in it — press a little so it sticks well.
4. Fry in batches: Heat oil to 375°F. Don’t crowd the pot. Fry until golden, then set on paper towels or a baking tray in a warm oven while you finish the rest.
5. Serve hot: They’re best fresh. Serve with extra sriracha ketchup or anything you like for dipping.

Tips for Success

• Don’t skip the marinating — that’s where the flavor kicks in.
• Use a thermometer to keep oil at 375°F. Too low = soggy.
• Press breading on firmly so it actually sticks.
• Air fryer? Totally works — 370°F for about 15 mins, flip halfway.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat (Oven): 350°F for 5–10 mins. Keeps them crispy.
• Reheat (Air Fryer): Even better — about 5 mins at 375°F.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts?
  Yes, and they’ll be even juicier. Just cut into the same-size chunks.
• Is this super spicy?
  They’ve got heat but it’s not mouth-numbing. You can tone it down by cutting the cayenne in half.
• Can I bake them instead?
  You can, but they won’t be as crispy. Use a wire rack and bake at 425°F for 20–25 mins.
• How do I keep the breading from falling off?
  Dry the chicken a bit before breading, and don’t skimp on pressing the crumbs in.
• What dipping sauces work best?
  Sriracha ketchup, ranch, honey mustard — whatever matches your chaos.

Mistakes and How to Dodge Them

• Skipping the marinade: This step’s not optional. Without it, the nuggets are just chicken chunks in a crust.
• Overcrowding the pan: Fry in small batches. Otherwise, oil temp drops and you end up with pale, greasy bites.
• Not preheating oil properly: Use a thermometer if you’ve got one. 375°F is the sweet spot.
• Using wet chicken straight from marinade: Blot them slightly with a paper towel before breading or the coating slides right off.
• Forgetting to flip in air fryer: One side will crisp and the other won’t. Flip ‘em halfway through or shake the basket.

Nutrition Facts (Per Serving)

• Calories: 460 kcal
• Total Fat: 26g
• Saturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 720mg
• Potassium: 500mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 35g