Dips are great because they are a nice start, can be made ahead, are easy, less expensive, and quick to make.
Chef John's Buffalo Chicken Nuggets
You are sure to be the hit of the party!
Recipe Summary Chef John's Buffalo Chicken Nuggets
A real chicken nugget, at least in the fast food context, is not just a small solid piece of chicken. It's more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as every legal part. But I like to use chicken thighs.Ingredients | Party Finger Food Ideas Budget
1 ½ pounds skinless, boneless chicken thighs
2 tablespoons fine dry breadcrumbs
1 ½ teaspoons kosher salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon cayenne pepper
1 tablespoon Buffalo-style hot pepper sauce (such as Frank's® RedHot)
1 tablespoon melted butter
½ cup cornstarch
⅓ cup self-rising flour
¼ teaspoon salt
Directions
Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses.
Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.)
Line a rimmed baking sheet with parchment paper.
Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag; shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they're in the fridge.
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet; chill about 1 hour or until you're ready to serve them.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.
Chef's Notes:
The exact cook time of the nuggets depends on the size and shape.
I like to serve these with celery sticks and a bowl of blue cheese dressing mixed with Frank's hot sauce.
Info | Party Finger Food Ideas Budget
prep:
30 mins
cook:
5 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
8
Yield:
24 nuggets
