Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ground chicken
- 1 large egg
- 2 tbsp (30 g) mayonnaise
- 1 tbsp cornstarch
- 1 tsp kosher salt, plus more for finishing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tbsp smoked paprika
- 2 tsp sweet paprika
- 1 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3/4 tsp baking powder
- 2 large eggs
- 3/4 cup (180 ml) buttermilk
- 1 tbsp hot sauce
- Neutral frying oil (peanut/canola/vegetable), 6 cups (1.4 L)
- Mighty Hot-style sauce: mayonnaise, corn syrup or honey, hot sauce, cayenne, paprika, garlic powder, onion powder, apple cider vinegar, black pepper, salt
Do This
- 1) Mix ground chicken with egg, mayo, cornstarch, and seasonings; chill 30 minutes.
- 2) Stir together spicy flour dredge; whisk egg-buttermilk dip.
- 3) Portion chicken into 24 nuggets; flatten slightly.
- 4) Dredge: flour → buttermilk → flour; rest 10 minutes.
- 5) Fry at 350°F (177°C) for 3 to 4 minutes per batch to 165°F (74°C).
- 6) Whisk Mighty Hot-style sauce; season fried nuggets with salt.
- 7) Serve immediately with sauce for dipping.
Why You’ll Love This Recipe
- That signature spicy, paprika-forward crunch with a tender chicken center.
- Ground chicken makes the nuggets juicy and easy to shape (no fussy cutting).
- The breading is boldly seasoned, not just “spicy on the side.”
- The peppery “Mighty Hot”-style sauce balances heat with tang and a touch of sweetness.
Grocery List
- Produce: None required (optional garnish: sliced scallions or chopped parsley)
- Dairy: Buttermilk, eggs
- Pantry: All-purpose flour, cornstarch, mayonnaise, hot sauce, smoked paprika, sweet paprika, cayenne pepper, garlic powder, onion powder, baking powder, kosher salt, black pepper, apple cider vinegar, light corn syrup or honey, neutral frying oil (canola/vegetable/peanut)
Full Ingredients
Chicken Nugget Mixture
- Ground chicken: 1 lb (454 g)
- Egg: 1 large
- Mayonnaise: 2 tbsp (30 g)
- Cornstarch: 1 tbsp (8 g)
- Kosher salt: 1 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Smoked paprika: 1 tsp
- Cayenne pepper: 1/2 tsp
- Ground black pepper: 1/4 tsp
Spicy Breading (Dry Dredge)
- All-purpose flour: 1 1/2 cups (190 g)
- Cornstarch: 1/2 cup (60 g)
- Smoked paprika: 1 tbsp
- Sweet paprika: 2 tsp
- Cayenne pepper: 1 1/2 tsp
- Kosher salt: 1 tsp
- Ground black pepper: 1/2 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Baking powder: 3/4 tsp (helps the coating puff slightly and fry crisp)
Wet Dip
- Eggs: 2 large
- Buttermilk: 3/4 cup (180 ml)
- Hot sauce: 1 tbsp
For Frying
- Neutral oil (canola/vegetable/peanut): 6 cups (1.4 L), or enough for 2 to 2 1/2 inches (5 to 6 cm) depth in a heavy pot
- Kosher salt: to finish
Peppery “Mighty Hot”-Style Dipping Sauce
- Mayonnaise: 1/2 cup (120 g)
- Light corn syrup or honey: 1 tbsp (15 ml)
- Hot sauce (Frank’s-style or similar): 2 tbsp (30 ml)
- Apple cider vinegar: 1 tsp (5 ml)
- Smoked paprika: 1 tsp
- Cayenne pepper: 1/4 tsp (increase to 1/2 tsp for extra heat)
- Garlic powder: 1/4 tsp
- Onion powder: 1/4 tsp
- Freshly ground black pepper: 1/2 tsp
- Kosher salt: 1/8 tsp
Step-by-Step Instructions
Step 1: Mix the chicken and chill for better texture
In a medium bowl, combine the ground chicken, 1 large egg, 2 tbsp mayonnaise, and 1 tbsp cornstarch. Add the nugget seasonings: 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/4 tsp black pepper.
Mix thoroughly with a fork or clean hands until the mixture looks slightly tacky and uniform, about 60 to 90 seconds. Cover and refrigerate for 30 minutes. This chilling step helps the nuggets hold their shape and cook up tender rather than crumbly.
Step 2: Make the spicy dredge and the buttermilk dip
Set up a simple breading station with two shallow bowls (or pie plates).
Dry dredge: In bowl #1, whisk together 1 1/2 cups flour, 1/2 cup cornstarch, 1 tbsp smoked paprika, 2 tsp sweet paprika, 1 1/2 tsp cayenne, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 3/4 tsp baking powder.
Wet dip: In bowl #2, whisk 2 eggs with 3/4 cup buttermilk and 1 tbsp hot sauce until smooth.
Step 3: Portion and shape the nuggets
Line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to portion the chilled chicken mixture into 24 pieces (about 1 1/2 tbsp each, roughly 25–30 g).
With slightly damp hands, gently shape each piece into a nugget: press into a rounded rectangle or oval about 1/2-inch (1.25 cm) thick. Keep them fairly compact so they fry evenly.
Step 4: Bread the nuggets (and let the coating set)
Working with a few nuggets at a time, coat each nugget in the dry dredge, then dip into the buttermilk mixture, then return to the dry dredge for a second coat. Press the flour mixture on lightly so it clings.
Place breaded nuggets back on the parchment-lined sheet. Let them rest at room temperature for 10 minutes. This short rest helps the coating hydrate and stick better during frying.
Step 5: Heat the oil to the right temperature
In a heavy-bottomed pot or Dutch oven, add oil to a depth of 2 to 2 1/2 inches (5 to 6 cm) (about 6 cups / 1.4 L in many pots). Heat to 350°F (177°C) over medium to medium-high heat.
Use a thermometer if possible; keeping the oil near 350°F is the key to nuggets that are crisp (not greasy) and cooked through (not dry).
Step 6: Fry in batches until crisp and cooked through
Carefully lower nuggets into the oil in batches of 6 to 8, depending on your pot size (do not crowd). Fry for 3 to 4 minutes, turning once halfway through, until deeply golden and crisp.
Transfer to a wire rack set over a sheet pan (or a paper towel-lined tray in a pinch). Repeat with remaining nuggets, letting the oil return to 350°F (177°C) between batches.
For best accuracy, check doneness with an instant-read thermometer: the thickest nugget should read 165°F (74°C).
While hot, sprinkle nuggets lightly with kosher salt.
Step 7: Whisk the Mighty Hot-style sauce and serve
In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp corn syrup or honey, 2 tbsp hot sauce, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp black pepper, and 1/8 tsp kosher salt.
Taste and adjust: for more heat add an extra 1/4 tsp cayenne; for more tang add 1/2 tsp vinegar; for more sweetness add 1 tsp corn syrup/honey.
Serve nuggets immediately with the sauce for dipping.
Pro Tips
- Use cornstarch in the dredge for crunch: The flour-cornstarch combo fries up lighter and crisper than flour alone.
- Rest the breaded nuggets 10 minutes: This helps prevent the coating from sliding off in the oil.
- Fry on a rack, not a plate: Airflow keeps the coating crisp while you finish batches.
- Keep the oil steady at 350°F (177°C): If the oil drops too low, the nuggets soak up oil; too hot, and the outside browns before the inside hits 165°F.
- Want a deeper red “Spicy McNuggets” look? Use a blend of sweet paprika and smoked paprika as written, and don’t be shy about the paprika in the dredge.
Variations
- Baked (lighter but less crisp): Spray breaded nuggets generously with cooking spray and bake on a wire rack over a sheet pan at 425°F (218°C) for 14 to 16 minutes, flipping at the 8-minute mark, until 165°F (74°C).
- Air fryer: Air-fry at 400°F (204°C) for 10 to 12 minutes, flipping halfway. Spray both sides lightly with oil for better browning.
- Extra peppery sauce: Add 1/4 tsp coarsely cracked black pepper and a pinch of ground white pepper to the dipping sauce.
Storage & Make-Ahead
Refrigerate: Store cooked nuggets in an airtight container for up to 3 days. Keep sauce refrigerated for up to 7 days.
Reheat for crispness: Reheat nuggets on a wire rack over a sheet pan at 425°F (218°C) for 8 to 10 minutes, or air-fry at 390°F (199°C) for 4 to 6 minutes.
Make-ahead: You can shape the nuggets up to 24 hours ahead; keep covered in the fridge. Bread them just before frying for best texture. The sauce can be made up to 3 days ahead (flavor gets even better).
Nutrition (per serving)
Approximate, based on 4 servings (about 6 nuggets plus 2 tbsp sauce), with some oil absorption: 620 calories, 31 g protein, 41 g fat, 34 g carbohydrates, 2 g fiber, 5 g sugar, 1180 mg sodium.
