The Super Bowl LVI is right around the corner and honestly, I probably won't watch it! But, it does give me an excuse to make lots of fun appetizers, festive main dishes, and festive desserts!
Let's be real though. I bet you'll show up to the store a week in advance thinking you're ahead of the game, only to realize there are NO chicken wings or drumsticks to be found. It's totally happened to me before and I feel like you can't celebrate the Super Bowl without wings!
Well today's recipe is exactly what you need. No more worrying about how many bags of wings are left at the store! My homemade Baked Buffalo Chicken Nuggets (made two different ways) use lean chicken breasts instead and are a fun twist on a Super Bowl classic!
When making homemade chicken nuggets in the oven, make sure to line your pan with aluminum foil, then place a cooling rack on top. Dredge your chicken in seasoned panko breadcrumbs, then set on the cooling rack on the sheet pan. Cooking your chicken nuggets on the cooling rack allows the bottoms to get toasted, not soggy.
Since nugget size will vary, cook times vary from 15-20 minutes. To ensure your chicken is cooked completely, test a thicker chicken nugget in the thickest part with a meat thermometer. Internal temperature should read at least 165°F.
I love using the air fryer for homemade chicken nuggets because they crisp up just a bit better than in the oven. They do take a bit longer though, so if you don't mind some extra time, it's worth it!
Note: I recognize there are many different air fryers out there, but these instructions should work for any brand you have! I personally use this air fryer because it saved me some space in my small kitchen and I already had the base for it.
When making chicken nuggets in the air fryer, be sure to spray the pan or basket really well. This keeps the chicken nuggets from sticking or burning.
The beauty of using the air fryer is that it actually takes a little bit less time, too. Just dredge your chicken nuggets in breadcrumbs and air fry for 15 minutes.
Simple! I'm using regular panko breadcrumbs for this recipe, so just find your favorite brand of gluten-free panko breadcrumbs and use those instead. The buffalo sauce I recommend is naturally gluten-free, so if you choose to use a different brand make sure it's certified gluten-free!
They already are! I chose this buffalo sauce because it was naturally gluten-free/dairy-free/vegan and made with cleaner ingredients.
Yes and no. You can make the breaded nuggets up to 48 hours in advance, but I would wait to toss them in the buffalo dressing until they've been heated again and are ready to serve.
In the fridge, they will last up to 3 days in an airtight container, preferably glass. If you want to freeze them, cook and let cool at room temperature, then seal in a ziploc bag or airtight container for up to three months. Toss in the buffalo sauce after thawing and reheating.
I always have my buffalo chicken with ranch dressing, but the classic dressing of choice is bleu cheese. You can also serve celery sticks and carrot sticks on the side to cool off the heat of the buffalo.
I know you'll love these Baked Buffalo Chicken Nuggets! They're so easy to make, a lot less stressful than scrounging for drumsticks, and much healthier than store-bought buffalo wings.
Be sure to leave a star rating and review below if you try this recipe so other readers know how you liked it! Your reviews help other people find my recipes and they help me know what type of content to create in the future. Happy Super Bowl
Made in the oven or the air fryer, these Baked Buffalo Chicken Nuggets are so easy to make and so delicious! All you need is 4 ingredients. These healthy buffalo chicken bites are naturally dairy-free, easily gluten free, and ready in 30 minutes.
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