Spicy Buttermilk Chicken Nuggets

Spicy chicken nuggets served on a plate with ketchup

Spicy Buttermilk Chicken Nuggets

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.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Marinating time 1

Total Time 30

Servings to 4 servings

Calories 333kcal

Author Slow The Cook Down

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
½ teaspoon salt
1 teaspoon onion salt
½ 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.

Nutrition