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Spicy Chicken Nuggets

By: Schwartz UK

March 11, 2026

Try these tasty spicy Nashville chicken nuggets, full of flavour and heat with a mix of our FRANK'S RedHot® extra hot sauce and ranch dressing for a combo hard to beat.

Ingredients

Step 1
3 tablespoons Franks RedHot XTRA HOT cayenne pepper sauce
1 garlic clove, crushed
200 mililiters (7 fluid ounces) buttermilk
30 grams unsalted butter, melted
100 grams (3.5 ounces) plain flour
150 grams (5.5 ounces) panko breadcrumbs
¼ teaspoon salt
¼ teaspoon ground black pepper
500 grams (1lb 1oz ) free-range skinless and boneless chicken thighs, cut into bite-sized chunks
75 grams (2.5 ounces) pickles, diced
100 grams (3.5 ounces) bread, toasted and cubed
100 mililiters (3.5 fluid ounces) ranch dressing
1 tablespoon Franks RedHot XTRA HOT cayenne pepper sauce

Nutrition Information

(per serving)

Try these tasty spicy Nashville chicken nuggets, full of flavour and heat with a mix of our FRANK'S RedHot® extra hot sauce and ranch dressing for a combo hard to beat.

Instructions

Start by preheating the oven to 180°C / 160°C Fan / Gas Mark 4.
In a shallow bowl, mix together the FRANK'S RedHot® Xtra Hot Sauce, garlic, buttermilk and melted butter. In a second shallow bowl, mix together the plain flour, salt and black pepper. In a third bowl, add the panko breadcrumbs.
Dust the chicken pieces in the flour, before transferring to the buttermilk mixture. Shake off the excess buttermilk and dredge through the panko breadcrumbs and place the chicken onto a lined non-stick baking tray.
Transfer to the oven and bake for 25-30 minutes or until golden and crispy.
Serve topped with diced pickles and toasted cubed bread. Mix together the ranch dressing with FRANK'S RedHot® Xtra Hot Sauce and drizzle to serve.