Baked Buffalo Chicken Nuggets Crispy Tangy Bitesized Wings

Q: Can I make Baked Buffalo Chicken Nuggets gluten-free or dairy-free?

Yes — swap the all-purpose flour for rice flour or a 1:1 gluten-free flour and use gluten-free panko or crushed GF cornflakes for the coating. For dairy-free, replace butter in the sauce with melted coconut oil or a neutral oil plus a little vinegar for tang, and use plant-based milk or thinned yogurt for the buttermilk soak. These swaps preserve texture and flavor, though you may need to adjust seasoning and crisping times slightly.

Baked Buffalo Chicken Nuggets My Crispy Juicy Weeknight Favorite

By Fia MartinezSeptember 30, 2025

0 (0 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Baked Buffalo Chicken Nuggets are my go-to when I crave tangy, buttery heat without frying. I love the vinegary kick and buttery mouthfeel. Honestly, this recipe nails that flavor in bite sized form.

Did you know Buffalo wings began in 1964 in Buffalo, New York? Fun fact to drop at dinner. It makes these nuggets feel like a little culinary history.

Brief Overview

This riff comes from classic Buffalo wing sauce. It uses oven techniques instead of deep frying. So think Oven Baked Chicken Nuggets and a lighter finish.

Difficulty is easy. Prep takes about 15 minutes. Bake time is 18 22 minutes . Total with marinade is 64 67 minutes .

Yield is about 24 28 nuggets. Serve as snacks or mains with sides.

These are basically Baked Breaded Chicken Nuggets with a Buffalo twist. You can also make Air Fryer Buffalo Chicken Nuggets. Kids love them. They’re perfect as Kid-Friendly Buffalo Chicken Nuggets too.

Main Benefits

Top health benefit is less oil. These are closer to Healthy Chicken Nuggets. Baking cuts fat compared to frying. Protein is high. Carbs are moderate.

Perfect for game nights. These are classic Game Day Buffalo Chicken Bites. They travel well to parties. Serve with blue cheese or ranch. Celery and carrots are a must.

What makes this recipe special is texture and sauce. The panko gives a crunch like Crispy Panko Buffalo Chicken Bites.

The buttermilk step makes them juicy, like Buttermilk Marinated Chicken Nuggets. Tossing in warm Buffalo butter sauce finishes them with glossy heat.

I messed up once by skipping the wire rack. Big lesson learned. Nuggets steamed on the tray. Not crisp. Now I always lift them up for air circulation.

Next up, the ingredients list. Get your bowls ready. We’ll move into the step-by-step dredge and bake.

Did you know Americans eat about 1.4 billion chicken wings on Super Bowl Sunday? Wild, right. I swapped wings for a tray of Baked Buffalo Chicken Nuggets years ago.

Game day never looked back. These are crunchy, tangy, and easier to eat on the sofa.

Main Ingredients

For the nuggets

1.5 lb (680 g) boneless chicken breasts, cut into 1 1½ inch pieces. Even sizes cook evenly.
1 cup (240 ml) buttermilk OR 1 cup (240 ml) whole milk + 1 tbsp vinegar. Buttermilk tenderizes best.
1 tsp (6 g) kosher salt, divided.
½ tsp (1 g) black pepper, divided.
1 cup (125 g) all-purpose flour.
1 tsp (2 g) smoked paprika.
½ tsp (1.5 g) garlic powder.
1 cup (100 g) panko breadcrumbs.
2 large eggs beaten (about 100 g ).
Cooking spray or 2 tbsp (30 ml) olive oil.

For the sauce

3 tbsp (45 ml) cayenne style hot sauce.
3 tbsp (42 g) unsalted butter, melted.
1 tsp (5 g) honey optional.
Pinch of salt and lemon squeeze optional.

Quality notes

Use fresh chicken, trimmed and cold. Dry with paper towel.
Pick coarse panko for that crisp bite.
Choose a cayenne style hot sauce like Frank’s for classic flavor.

Seasoning Notes

Essential combos

Smoked paprika + garlic + salt + pepper wins every time.
Add a pinch of cayenne for extra heat.

Flavor enhancers

Butter + a squeeze of lemon brightens sauce.
Honey mellows the burn. I always add a little.

Aromatics

Garlic powder keeps it simple. Fresh garlic can burn in the oven.

Quick subs

No buttermilk? Use milk + 1 tbsp vinegar.
dairy-free? Swap butter for neutral oil or vegan butter.
No panko? Crush cornflakes for a crunchy stand-in.

Equipment Needed

Essentials only

Baking sheet and wire rack.
Three shallow bowls for dredging.
Instant read thermometer.
Tongs and a small saucepan.

Household alternatives

Cooling rack fits over a tray as a wire rack.
A fork can replace tongs in a pinch.
Microwave safe bowl for melting butter.

Oh my gosh, these nuggets hit all the marks. They’re kitchen friendly, kid-approved, and closer to Oven Baked Chicken Nuggets than wings.

Try them for Game Day Buffalo Chicken Bites, or scale down for Kid-Friendly Buffalo Chicken Nuggets. I promise they crisp up like Crispy Panko Buffalo Chicken Bites every single time.

Cooking Method

I still remember the first time I made these. I chased that Buffalo wing flavor. No fryer involved. Baked Buffalo Chicken Nuggets won the house over.

Buffalo wings were invented in 1964 in Buffalo, NY. Fun fact to brag about while you cook.

Prep Steps

Get the mise en place ready. Trim and cube 1.5 lb chicken. Set out flour, eggs, and panko. Mix buttermilk and salt in a bowl.

Save time by lining your baking sheet now. Use a wire rack for crisping. Work in a three bowl dredge setup.

For safety, avoid cross contamination. Wash hands after touching raw chicken. Use an instant read thermometer.

Marinate for 30 minutes if you have time. If not, go straight to dredging.

step-by-step Process

Preheat oven to 425° F ( 220° C) and oil the rack.
Dredge chicken: flour, egg, then press into panko.
Arrange nuggets spaced apart on the rack. Spray lightly with oil.
Bake for 12– 15 minutes , flip at 8 10 minutes . Look for golden edges.
Whisk melted butter and hot sauce. Toss cooked nuggets gently.
Return to oven 1– 2 minutes to set sauce. Aim for 165° F ( 74° C) internal temp.
Serve hot with blue cheese and celery.

Visual cues matter. Nuggets should be golden brown and crisp. Sauce should be glossy and slightly tacky. The thickest piece must read 165° F ( 74° C) .

Pro Tips

Use a wire rack for true oven crisp. Press panko firmly for extra crunch. Spray oil lightly for browning.
Avoid overcrowding the pan.

Don’t skip the thermometer. A pale crumb means underbaked. Overbake and you get dry meat.

make-ahead: You can bread and freeze nuggets on a tray. Bake from frozen; add a few minutes. Or marinate overnight for juicier bites.

Honestly, these work as Oven Baked Chicken Nuggets , Baked Breaded Chicken Nuggets , or Kid-Friendly Buffalo Chicken Nuggets . Try them for game day or lunch.

You’ll love the tang and crunch. Baked Buffalo Chicken Nuggets are a weeknight hero.

Recipe Notes

Oh my gosh, these Baked Buffalo Chicken Nuggets are a game changer. Fun fact: Buffalo wings started in 1964. Since then, people have found clever swaps.

I love this baked version more than frying. It’s less messy. Still wildly tasty.

Serving Suggestions

Serve as a centerpiece for Game Day Buffalo Chicken Bites. Plate on a warm platter. Add celery and carrot sticks.

Offer blue cheese or ranch for dipping. For a family meal, pair with oven fries or a crisp salad. For kids, call them Kid-Friendly Buffalo Chicken Nuggets.

For adults, bring a cold beer or iced tea.

Try swapping presentation. Use skewers for appetizer trays. Make small sliders with coleslaw. These work as Baked Breaded Chicken Nuggets or classic Oven Baked Chicken Nuggets. Honestly, guests always ask for seconds.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container. Eat within 3 days. To freeze, flash freeze on a tray. Then bag for up to 2 months. Label with date.

Reheat gently to keep texture. Use an oven or air fryer. Reheat at 425° F ( 220° C) for a few minutes.

Or air fry at 350° F until hot. Always check internal temp. Heat to 165° F ( 74° C) for safety.

Variations

Want a lighter option? Make Healthy Chicken Nuggets by using less butter in the sauce. Or swap panko for crushed cornflakes.

Try Buttermilk Marinated Chicken Nuggets for extra tenderness. Fancy crunch? Make Crispy Panko Buffalo Chicken Bites. Short on time? Try Air Fryer Buffalo Chicken Nuggets.

Add honey for a Honey Buffalo twist. In fall, swap hot sauce for chipotle. In summer, try mango habanero for a fruity kick.

Nutrition Basics

Roughly 535 calories per serving. High in protein and satisfying. Lower in fat than fried nuggets. Panko and baking cut oil use. These are a good protein boost after workouts.

Conclusion Honestly, this recipe hits every sweet spot. Crisp, tangy, and simple. Try it this week. Let me know how it goes. I’ll swap ideas and tweaks with you.

Frequently Asked Questions

What temperature and doneness should I aim for with Baked Buffalo Chicken Nuggets?

Aim for an internal temperature of 165°F (74°C) measured with an instant-read thermometer at the thickest piece that’s the safest and most reliable check.

Visually, nuggets should be golden brown and the sauce glossy and slightly set; if you toss and return them to the oven for 1 2 minutes it finishes cooking and helps the sauce adhere. Relying on time alone can be misleading because oven hot spots and nugget size vary.

How do I get extra crispy nuggets without deep frying?

Use a wire rack on a baking sheet so hot air circulates all around the nuggets, press panko firmly onto each piece, and lightly spray or brush the panko with oil before baking to encourage browning.

Don’t overcrowd the rack, flip once during cooking, and for a restaurant style finish try a 1 2 minute broil or a short extra bake at high heat after saucing. For an extra step, flash freeze for 10 minutes between bakes and then re-bake at a hotter temp for super crisp results.

Can I make Baked Buffalo Chicken Nuggets gluten-free or dairy-free?

Yes swap the all-purpose flour for rice flour or a 1:1 gluten-free flour and use gluten-free panko or crushed GF cornflakes for the coating. For dairy-free, replace butter in the sauce with melted coconut oil or a neutral oil plus a little vinegar for tang, and use plant based milk or thinned yogurt for the buttermilk soak.

These swaps preserve texture and flavor, though you may need to adjust seasoning and crisping times slightly.

What’s the best way to store and reheat leftovers so they stay crispy?

Store cooled nuggets in an airtight container in the fridge for 3 4 days or freeze in a single layer for up to 2 3 months. To reheat and keep them crispy, use an oven at 400°F (200°C) on a wire rack for 8 10 minutes or an air fryer at 375°F (190°C) for 5 7 minutes; avoid the microwave unless you don’t mind losing crispness.

If frozen, reheat from frozen but add a few extra minutes and check the internal temp reaches 165°F (74°C).

How can I make the recipe less spicy or lower in calories without losing flavor?

To tame heat for kids, reduce the hot sauce amount and add 1 2 tbsp honey or plain yogurt to the sauce for sweetness and creaminess, and serve with ranch or blue cheese for dipping.

For fewer calories, use less butter in the sauce (or swap to a light oil) and stick to baking with minimal oil spray rather than frying; using lean chicken breast already keeps protein high and fat moderate.

To cut sodium, choose a low-sodium hot sauce and reduce added salt in the dredge, then taste and adjust at the end.