Description
Move over, Wendy’s spicy nuggets! These Spicy Homemade Chicken Nuggets are so easy to make at home. Ultra crispy on the outside, tender and juicy on the inside, with a sweet and spicy kick.
Ingredients
Scale
Marinade:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon sriracha
- 2 tablespoons apple cider vinegar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 1/2 – 3 pounds boneless chicken breasts, cut into 1 1/2- inch chunks
Breading:
- 2 cups plain breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon dried parsley
- 4 cups vegetable oil
Instructions
- Make the marinade. In a small bowl whisk together the oil, garlic, honey, sriracha, vinegar, cayenne pepper, and salt.
- Marinate. Place the cut chicken into a large zip-top bag and pour the marinade on top, massaging into the chicken. Allow the chicken to marinate 3 – 4 hours.
- Breading. In a large bowl whisk together the breadcrumbs, garlic powder, onion powder, seasoned salt, chili powder, and cayenne pepper.
- Remove the chicken from the marinade. Coat each chicken chunk generously in the breading mixture.
- Fry. Turn your oven on warm and set aside a large baking sheet. Heat oil in a medium Dutch oven or electric fryer to 375°F. Working in small batches, fry the chicken until golden brown.
- Keep warm. Transfer the nuggets onto the baking sheet and place into the warm oven while you fry the remaining chicken.
- Serve warm.
Notes
- Store airtight in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 5 – 10 minutes until warm.
- To make these chicken nuggets in the air fryer, set your air fryer to 370°F and lightly coat the basket with cooking oil or non-stick spray. Place the nuggets in the air fryer and cook them for about 15 minutes, flipping them halfway through. To get your chicken nuggets extra crispy, turn the air fryer temperature to 400°F for the final 2 minutes of cooking time.
- To DIP: Mix 2 1/2 tablespoons sriracha sauce with 1/2 cup ketchup
