Last Updated on September 26, 2020 by Slow The Cook Down
Tickle your tastebuds with these delicious spicy buttermilk chicken nuggets. Super easy to make, they are coated with panko breadcrumbs and a mixture of herbs and spices, then baked in the oven until perfectly golden brown and crispy. The chicken is marinated in buttermilk and is wonderfully tender and flavorful.
This post may contain affiliate links. Read my privacy policy here.
If you like your chicken on the spicy side, you will love these spicy buttermilk chicken nuggets. They are perfect to serve as a fun finger food appetizer or as part of an easy weeknight meal served up with some fries. Super easy to make too!
The super tender buttermilk chicken is covered in seasoned panko for a nice crispy bite and they are baked rather than fried.
They have just the right amount of heat, so they don’t burn off your taste buds, but they give a really nice buzz that’s super addictive. Dip them in some ketchup, mayo or buffalo sauce and you have one super tasty plate of yum!
For more crispy appetizers, be sure to check out my Deep Fried Dill Pickles and Jalapeno Fries.
Ingredients
- Chicken: Use boneless, skinless chicken breast for this recipe. If you can, use organic and air chilled chicken.
- Buttermilk: Marinating the chicken in the buttermilk helps to get it wonderfully tender and juicy.
- Hot sauce: I used Franks, but you can use your favorite brand.
- Panko breadcrumbs: These breadcrumbs mean that you don’t need to fry the nuggets to get a crispy coating. If you have an intolerance to gluten, you can use GF panko breadcrumbs.
- Herbs and spices: Cayenne pepper, black pepper, dried oregano, salt, onion salt and paprika.
- Cooking spray: To help get the nuggets nice and golden brown during cooking.
How to make spicy buttermilk chicken nuggets
Be sure to scroll down for the full recipe!
- Place the chicken pieces in the buttermilk and hot sauce and marinate (photo 1).
- Coat the chicken pieces in the breadcrumb mixture (photo 2).
- Place the coated nuggets on a greased or lined baking sheet (photo 3).
- Bake until golden brown.
Frequently Asked Questions
You want to marinate the chicken pieces for at least an hour and up to 6. Buttermilk has some acidity to help tenderize the chicken, but it is not so acidic that it breaks the chicken down too quickly.
Yes, you can freeze these spicy buttermilk chicken nuggets either cooked or uncooked and they can be cooked / reheated straight from frozen. They are great to have on hand!
Uncooked: Freeze the nuggets solid on a baking sheet before transferring them to a freezer bag or container. They will keep well for up to 3 months. Cook them straight from frozen as per the recipe, just add an extra 5 minutes to the cooking time.
Cooked: Let the nuggets cool to room temperature before transferring to a freezer bag or container. They will keep well for up to 3 months. Reheat from frozen at 350F / 180c for 30 minutes, flipping halfway.
I feel that this is pretty subjective! I found that these had just the right amount of spice, not too hot and totally eatable! Mr Slow The Cook Down, on the other hand, probably would have been happy with an extra teaspoon of cayenne.
If you are super sensitive to spicy foods, simply leave the cayenne out. If you like your mouth on fire, go ahead and add a little more!
Recipe Notes and Tips
- Cut the chicken into similar sized chunks so that they cook evenly.
- If you haven’t got buttermilk, you can dip the chicken in beaten egg before covering in the breadcrumbs. Buttermilk gets the chicken super tasty, but this is a good substitute.
- If you don’t have a large bowl for the breadcrumbs, bread the chicken in a couple of batches so that the mixture doesn’t get gooey from the buttermilk.
- Leftovers will keep in the fridge for a couple of days and can be reheated in the oven.
More Easy Chicken Recipes
- Caprese Stuffed Chicken
- Chicken Tandoori Naan Bread Pizza
- Slow Roasted Chicken with Lemon, Herbs and Garlic
- Chicken Coconut Thai Curry
- Maple & Apple Cider Glazed Chicken Thighs
I love hearing from you!! If you have tried these spicy buttermilk chicken nuggets, be sure to scroll down, give them a star rating and let me know what you thought!
For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!
Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’
Spicy Buttermilk Chicken Nuggets
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups buttermilk
- 3 tablespoons hot sauce I used Franks
- cooking spray
For the breading
- 2 cups panko breadcrumbs
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon onion salt
- 1/2 teaspoon paprika
Instructions
- Cut the chicken breasts into chunks.
- Mix the buttermilk and hot sauce together in a bowl and place in the chicken. Cover and refrigerate for at least 1 hour.
- Pre heat the oven to 400F / 200c.
- Mix together the ingredients for the breading in a large bowl.
- Coat each chicken nugget in the breadcrumb mixture and place on an oiled or line baking sheet. Spray with cooking spray.
- Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crispy.
Notes
- Cut the chicken into fairly even chunks so that they cook evenly.
- If you haven’t got buttermilk, you can dip the chicken in beaten egg before covering in the breadcrumbs. Buttermilk gets the chicken super tasty, but this is a good substitute.
- If you don’t have a large bowl for the breadcrumbs, bread the chicken in a couple of batches so that the mixture doesn’t get gooey from the buttermilk.
- Leftovers will keep in the fridge for a couple of days and can be reheated in the oven.
- You can freeze the chicken nuggets cooked or uncooked. See the post for details.
- Nutritional values are based on one of two servings.
No Comments