Nashville Hot Chicken Nuggets
Nashville Hot Chicken Nuggets is a simple and fun version of the “hot” trend that has exploded all over the world! These have a triple layer of heat and sweet with my special seasoning blend. These are the perfect game day snack as well. Be sure to serve them with my Dill Pickle Ranch Sauce to help cool the heat . . . at least a little bit!
What Is Nashville Hot Chicken?
Nashville Hot Chicken is a craze that has taken the world by storm. As the name would suggest, it has its origins in Nashville, Tennessee, USA. While the concept can be traced back further, the version that is popular today goes back to the 1970’s. However, its global popularity is much more recent.
The “hot” comes from the heavy use of cayenne pepper and hot sauce. However, the heat is the only appeal. There is an underlying tone of sweetness that keeps you coming back for more. It is typically served with white bread and dill pickles to help offset the heat.
B&V’s Nashville Hot Chicken Nuggets
My version of Nashville Hot is from a blend that I came up with that I tested on my friends until they were guzzling gallons of milk because they couldn’t stop eating it. I even got one of my female friends who hates spicy food hooked on my Nashville Hot Chicken Wings.
Pro Tips
Make Extra Spice Mix. I make a double or triple batch of the spice mix to have on hand. This stuff is so good you’ll want to use it all the time.
Make Them in Advance. These guys are great to make a day or 2 before having friends over. You can reheat them in the oven very easily. I set the oven to 350, place the nuggets on a sheet pan lined with non-stick aluminum foil, and cook for about 8-10 minutes.
What Can I Serve with Nashville Hot Chicken Nuggets?
These are awesome for a party or other just having some friends over. I love these when watching a sporting event. Here’s some other finger foods that are great for those events:
Spanakopita – Greek Spinach Pies
Feta Spinach and Artichoke Dip
What Are Some Variations for Nashville Hot Chicken Nuggets?
Nashville Hot Chicken Nuggets is a family favorite that we make all the time. However, it can take a little more time than we have midweek. Here are some shortcuts
Honey and Butter. For the final seasoning, I sometimes use a mix of honey, butter, and Tabasco Sauce with some of the spice mix
Salmon. I LOVE the Nashville Hot style on fish, salmon in particular. Click here for an amazing Nashville Hot Salmon recipe!
Chicken Wings. These Nashville Hot Chicken Nuggets are in a close race with my Nashville Hot Chicken Wings. I make these for the Super Bowl every year. Click on the link for the recipe.
What Ingredients Are in Nashville Hot Chicken Nuggets?
Ingredients
- Boneless Skinless Chicken Breast
- Canola Oil for Frying
Marinade
- Cayenne Pepper
- Black Pepper
- Kosher Salt
Batter
- All Purpose Flour
- Kosher Salt
- Black pepper
- Buttermilk
- Egg
- Louisiana Style Hot Sauce
Spice Mix
- Cayenne Pepper
- Paprika
- Onion Powder
- Garlic Powder
- Kosher Salt
- Black Pepper
- Dark Brown Sugar
Ingredient Notes and Substitutions
Louisiana Style Hot Sauce – I use Tabasco
How Are Nashville Hot Chicken Nuggets Made?
Marinade. Place the chicken pieces in a mixing bowl. Add the cayenne pepper, black pepper, and salt and cover the chicken thoroughly. Cover with plastic wrap and refrigerate overnight or 8 hours.
Prepare the Oil. Heat 2 quarts of canola to 350° F.
Make the Spice Mix. In a mixing bowl mix the cayenne pepper, paprika, onion powder, garlic powder, salt, pepper, and brown sugar. Set aside and get a medium to large mixing bowl ready to baste the wings when they finish cooking.
Set Up the Batter Station. Mix the flour, salt, and pepper in a mixing bowl. In a separate mixing bowl, mix the buttermilk, egg, and hot sauce.
Batter the Chicken. Pat the chicken pieces dry. Working 1 piece at a time, dredge the chicken in the flour and shake off the excess. Dip the chicken in the buttermilk mixture to completely coat it, then dredge it in the flour again.
Fry the Nuggets. Working in batches, place the wings in the oil for 7-8 minutes with the internal temperature of 165°F.
Final Seasoning. After each batch, use a ladle to scoop out a small amount of hot oil you prepared in step #2. Add some of the spice mixture to the hot oil and stir. Place the nuggets in the mixing bowl and coat the with the oil and spice mixture. Remove the nuggets to a plate and repeat this process until all the pieces are cooked.
Serve with dill pickles.
Notes
Dill Pickle Ranch Dipping Sauce
- Mayonnaise
- Sour Cream
- Buttermilk
- Garlic Powder
- Dill Pickle Relish
- Salt and Pepper
Add the mayonnaise, sour cream, buttermilk, garlic powder, salt, and pepper to a small mixing bowl and mix thoroughly. Add the dill pickle relish and mix well.
FAQ’s for Nashville Hot Chicken Nuggets
You can store them in the fridge in an airtight container for up to 4 days.
The best option is in the oven. Heat the oven to 350 and cook for 8-10 minutes.
Yes! You can freeze these and serve them up hot whenever you want some. Thaw them overnight in the fridge or for a couple hours on the counter.
You can also just use a microwave and heat them for a few minutes on each side depending on how many you put in at a time. For instance, if you are heating 6-8 frozen pieces, heat on high for 2 minutes per side.
Other Amazing Recipes That You’ll Love!
Nashville Hot Salmon with Crispy Fries
Nashville Hot Chicken Nuggets
Ingredients
Nuggets
- 1-1 1/2 pounds Boneless Skinless Chicken Breast
- 8 cups Canola Oil for Frying
Marinade
- 2 Tablespoons Cayenne Pepper
- 2 Tablespoons Black Pepper
- 1 Tablespoon Kosher Salt
Batter
- 1 cup All Purpose Flour
- 2 teaspoons Kosher Salt
- 1 teaspoon Black pepper
- 1 cup Buttermilk
- 1 Egg
- 1 Tablespoon Louisiana Style Hot Sauce (I use Tabasco)
Spice Mix
- 2 Tablespoons Cayenne Pepper
- 2 Tablespoons Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Black Pepper
- 1/4 cup Dark Brown Sugar
Instructions
Marinade
-
Place the chicken wings in a mixing bowl. Add the cayenne pepper, black pepper, and salt and cover the wings thoroughly. Cover with plastic wrap and refrigerate overnight or 8 hours.
Deep Frying Instructions
-
Heat 2 quarts of canola to 350° F.
-
In a mixing bowl mix the cayenne pepper, paprika, onion powder, garlic powder, salt, pepper, and brown sugar. Set aside and get a medium to large mixing bowl ready to baste the wings when they finish cooking.
-
Mix the flour, salt, and pepper in a mixing bowl. In a separate mixing bowl, mix the buttermilk, egg, and hot sauce.
-
Pat the chicken pieces dry. Working 1 piece at a time, dredge the wing in the flour and shake off the excess. Dip the wing in the buttermilk mixture to completely coat it, then dredge it in the flour again.
-
Working in batches, place the wings in the oil for 7-8 minutes with the internal temperature of 165°F.
-
After each batch, use a ladle to scoop out a small amount of hot oil you prepared in step #2. Add some of the spice mixture to the hot oil and stir. Place the wings in the mixing bowl and coat the with the oil and spice mixture. Remove the wings to a plate and repeat this process until all the pieces are cooked.
-
Serve with dill pickles.
Recipe Notes
Notes
Dill Pickle Ranch Dipping Sauce
Add the mayonnaise, sour cream, buttermilk, garlic powder, salt, and pepper to a small mixing bowl and mix thoroughly. Add the dill pickle relish and mix well.