Crispy Spicy Nuggets with Honey Garlic Sauce

Sweet-hot honey garlic glaze and a truly crisp crust — these chicken nuggets vanish from the plate in minutes. Buttermilk keeps the meat juicy, cornstarch delivers the crunch, and equal parts hot sauce and honey create a perfectly balanced finish.

Ingredients

Dry breading mix

• All-purpose flour — 1 1/2 cups | about 190 g
• Cornstarch — 1/4 cup | about 32 g
• Baking powder — 1 tsp | 4 g
• Salt — 1 tsp | 6 g
• Smoked paprika — 1/2 tsp | 1 g
• Garlic powder — 1/2 tsp | 1.5 g
• Onion powder — 1/2 tsp | 1.5 g
• Black pepper — 1/2 tsp | 1 g

Wet mixture (marinade)

• Chicken breast pieces, cut into nugget-sized bites — about 1.5 lb | 700 g
• Buttermilk — 1 cup | 240 ml
• Hot sauce — 2 tbsp | 30 ml
• Salt — 1/2 tsp | 3 g
• Smoked paprika — 1/2 tsp | 1 g
• Black pepper — 1/4 tsp | 0.5 g
• Garlic powder — 1/4 tsp | 0.8 g
• Onion powder — 1/4 tsp | 0.8 g

For frying

• Vegetable oil — 2 to 3 cups | 480 to 720 ml

Spicy honey garlic sauce

• Hot sauce — 1/2 cup | 120 ml
• Honey — 1/2 cup | 120 ml
• Unsalted butter — 2 tbsp | 28 g
• Garlic — 4 cloves, finely chopped
• Smoked paprika — 1/2 tsp | 1 g
• Black pepper — 1/4 tsp | 0.5 g

Step-by-step recipe

1. Whisk together the buttermilk, hot sauce, salt, smoked paprika, garlic powder, onion powder, and black pepper. Add the chicken pieces, toss well, cover, and marinate for 20 to 30 minutes in the refrigerator.
2. Combine all ingredients for the dry mix until evenly blended.
3. Remove the chicken from the marinade and let the excess drip off. Coat the pieces in the dry mix, pressing firmly so the breading adheres, then set them on a rack for 10 minutes to help the coating set.
4. Heat the oil in a wide pan to 350 to 355°F | 175 to 180°C. Prepare a plate lined with a rack or paper towels.
5. Fry the chicken in batches for 4 to 5 minutes, until golden brown and the internal temperature reaches about 165°F | 75°C. Transfer to the rack and let the excess oil drain off.
6. For the sauce, melt the butter in a small saucepan over medium heat, add the garlic, and cook for 30 seconds. Stir in the hot sauce, honey, smoked paprika, and black pepper; bring to a gentle simmer and cook for 1 to 2 minutes, until slightly thickened.
7. Transfer the hot nuggets to a large bowl, pour over the sauce, and toss quickly until evenly coated.
8. Serve immediately while the crust is still crisp. Delicious with crunchy vegetables or rice.

Nutrition per serving

Calories	520 kcal
Protein	30 g
Fat	22 g
Saturated fat	5 g
Carbohydrates	45 g
Sugar	20 g
Fiber	1 g
Sodium	900 mg

Tips and variations

• Buttermilk: if you do not have it, mix kefir with 1 tbsp | 15 ml water until it resembles thin cream.
• Extra crunch: let the breaded chicken rest for 10 to 15 minutes, or double-coat it by repeating the dry mix step.
• Oil temperature: keep it at 350 to 355°F | 175 to 180°C; if it drops lower, the crust will absorb more oil.
• Heat level: adjust with the amount of hot sauce; for a milder version, use 1/3 cup | 80 ml, for a hotter one, up to 3/4 cup | 180 ml, keeping the honey amount the same.
• Oven method instead of deep-frying: arrange on a rack-lined baking sheet, brush with oil, and bake at 425°F | 220°C for 16 to 20 minutes, until cooked through, then toss with the sauce.

Frequently asked questions

Can I replace the buttermilk?

Yes. Mix 1 cup | 240 ml kefir or milk with 1 tbsp | 15 ml lemon juice and let stand for 5 to 10 minutes. Plain yogurt thinned with water to a pourable consistency also works well.

How do I keep the crust crispy after saucing?

Toss the nuggets with the sauce quickly, in a large bowl, right before serving. Serve any extra sauce on the side for dipping.

Which hot sauce should I use?

Any chili-based hot sauce works: Frank’s, moderately spicy Tabasco, or your favorite Asian chili sauce. Choose the heat and acidity level you like best.