Meal prep chicken will never be boring with this recipe! If you are a fan of crispy chicken nuggets that are also saucey and delicious, you will love these buffalo chicken nuggets!

Key Ingredients and Substitutions:

  • Chicken thighs – chicken thighs are the best for chicken nuggets because they will never dry out. If you rather, you can use chicken breast.
  • Egg – an egg is used for the egg wash to keep the coating on the chicken. If you cannot eat eggs, you can use oil instead.
  • Arrowroot powder – this is the pure starch that we use to bread the chicken. You can also use cornstarch or all purpose flour.
  • Buffalo sauce of choice – you can use any buffalo sauce that you like here!
  • Avocado oil – avocado oil is used to pan fry the nuggets. You will need roughly 1-2 cups since we are just pan frying. You can also use grapeseed oil or a high smoke point oil here.
@kellyscleankitchen

This is my campaign to make crispy buffalo chicken for your meal prep #buffalochicken #chicken #cooking #recipe

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  6
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 50 Min

Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into nugget sizes
  • salt
  • 1 egg, whisked
  • 1 cup arrowroot powder or cornstarch
  • 1-2 cups avocado oil
  • 2 cups buffalo sauce
  • 3 green onions, sliced for garnish

Preparation:

STEP 1.

Salt the chicken and set aside.

STEP 2.

Prepare the breading station. In one bowl whisk the egg with 2 tbsp of water to make the egg wash. In another bowl add the arrowroot powder.

STEP 3.

Bread the chicken. First dip the chicken in the egg wash and let the egg wash drain from the chicken, then dip into the flour and coat all over with the arrowroot.

STEP 4.

In a large stainless steel pan or cast iron add 1-2 inches of avocado oil. Place over medium heat. Once hot, add the chicken, working in batches to not overcrowd the pa. Leave 1 inch between each piece and fry 5-8 minutes per side, or until golden brown. Flip over and repeat on the second side. Once they are golden brown, remove and place on a roasting rack over a sheet tray to dry. Repeat with all the chicken. Cool the pan with the oil and discard once cooled.

STEP 5.

In a clean pan, add the chicken and buffalo sauce. Bring the pan up to a simmer and stir with a rubber spatula to coat. Simmer for 5 minutes to reduce the sauce and coat the chicken.

STEP 6.

Serve and garnish with green onions, enjoy!

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