Best 4 Chef Johns Buffalo Chicken Nuggets Recipes

CHICKEN AND WAFFLES

Steps:

• Special equipment: a deep-fry thermometer
• For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
• When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
• In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
• In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
• Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
• Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
• Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
• Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
• For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
• In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
• In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm.
• For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
• To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

CHEF JOHN'S BUFFALO CHICKEN NUGGETS

Steps:

• 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 JOHN'S BUFFALO CHICKEN NUGGETS

Steps:

• 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.

BAKED BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
• Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
• Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.