Nashville Hot Chicken Nuggets

How to Make Nashville Hot Chicken Nuggets

1. 1

   Step 1: Quick marinade

   In a medium bowl whisk together the buttermilk, hot sauce and kosher salt. Add the nugget-sized chicken pieces, toss to coat, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and infuse flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, cut into 1–1½-inch nuggets
   • 1 cupButtermilk
   • 2 tbspHot sauce (your favorite, e.g., Frank's)
   • 2 tspKosher salt
   
2. 2

   Step 2: Make the dry dredge

   In a shallow bowl combine the all-purpose flour, cornstarch and smoked paprika. Shake off excess marinade from each piece and press the chicken into the dry mix so each nugget is evenly coated; set on a tray while you preheat the air fryer.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/2 cupCornstarch
   • 2 tspSmoked paprika
   
3. 3

   Step 3: Preheat and oil the nuggets

   Preheat your air fryer to 400°F (200°C). Lightly brush or spray both the coated nuggets and the air fryer basket with neutral oil so the coating crisps without deep frying; arrange nuggets in a single layer (work in batches if needed).

   For this step

   • 1 tbspNeutral oil (canola or vegetable) — for light coating and spraying
4. 4

   Step 4: Air fry until golden

   Air fry the nuggets at 400°F for 10–12 minutes, flipping once halfway through, until golden brown and an instant-read thermometer registers 165°F (74°C). Remove to a wire rack so they stay crispy while you make the Nashville sauce.

   For this step

   • 3 tbspUnsalted butter (for the Nashville hot sauce)
   • 2 tbspCayenne pepper (for the hot oil; adjust to taste)
   
5. 5

   Step 5: Make the Nashville oil and toss

   In a small saucepan over low heat melt the butter, whisk in the cayenne until smooth and evenly combined (taste and adjust heat). Brush or toss the hot nuggets with the cayenne-butter mixture to coat, then serve immediately with pickles and your choice of dip.
   

1. In a medium bowl whisk together the buttermilk, hot sauce and kosher salt. Add the nugget-sized chicken pieces, toss to coat, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and infuse flavor.
2. In a shallow bowl combine the all-purpose flour, cornstarch and smoked paprika. Shake off excess marinade from each piece and press the chicken into the dry mix so each nugget is evenly coated; set on a tray while you preheat the air fryer.
3. Preheat your air fryer to 400°F (200°C). Lightly brush or spray both the coated nuggets and the air fryer basket with neutral oil so the coating crisps without deep frying; arrange nuggets in a single layer (work in batches if needed).
4. Air fry the nuggets at 400°F for 10–12 minutes, flipping once halfway through, until golden brown and an instant-read thermometer registers 165°F (74°C). Remove to a wire rack so they stay crispy while you make the Nashville sauce.
5. In a small saucepan over low heat melt the butter, whisk in the cayenne until smooth and evenly combined (taste and adjust heat). Brush or toss the hot nuggets with the cayenne-butter mixture to coat, then serve immediately with pickles and your choice of dip.