Yesterday I had no idea I was going to make these buffalo garlic glazed chicken nuggets.
Scrolling through IG like I do, I saw these glazed chicken nuggets from a restaurant in NYC.
I immediately wanted to recreate the recipe and I am so happy I did!
Do you count WW points for the oil it’s fried in?
My deep fryer is electric so it holds the temperature at exactly 350 degrees, so it sears the outside of the food and cooks it, and isn’t greasy. You get greasy food if you cook the food at too low of a temperature of if your oil is dirty. I change my oil after every tenth fry. If your oil isn’t clear and you can’t see the heating element in the fryer, that’s when you know it’s time to change the oil.
Can you air fry these nuggets?
Yep! Preheat the air fryer for 5 minutes at 360. Cook for 6 minutes, then bump the temp up to 400 and cook 3-4 minutes longer.
How do you make fries?
Each weekend I bake off 3 to 4 potatoes in my microwave, then store in the fridge to use later in the week. Not only does it speed up the cooking time, but cutting cold potatoes is a lot easier. This time I sliced the potato in rounds, and deep fried them for 4-5 minutes. You could also air fry these as well – since the potatoes are already cooked I cook at 400 for about 7 minutes.
Buffalo Garlic Glazed Chicken Nuggets
These chicken nuggets taste like you are at a buffalo wing restaurant. Perfect for game day or a fun dinner with your family.
Ingredients
- For the glaze:
- 3 cloves garlic, roughly chopped
- 1 tablespoon soy sauce
- 2 tablespoons buffalo sauce
- 1 teaspoon Splenda brown sugar blend
- 1 teaspoon cornstarch
- up to 1/4 cup water if you need to thin the glaze out
- For the chicken:
- 4 ounces boneless, skinless chicken breast, cubed into nugget size
- 1/8 cup self-rising flour
- 1/8 cup cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1/4 cup egg whites
- 1/8 cup
- 1/8 cup almond milk
Instructions
- Heat deep fryer to 350 degrees.
- In a skillet, add all the glaze ingredients and cook over medium low heat, until thickened. About 5 minutes. You may have to add up to 1/4 cup water to thin out. Set aside.
- In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, paprika, cayenne and baking powder. Mix.
- Mix the egg whites and almond milk together in a separate bowl.
- Dip the chicken in the liquid, into the flour, toss to coat and repeat that process twice.
- Fry for 6-7 minutes. Drain on paper towel. Add chicken to glaze and toss to coat - I find its easier to add the glaze to a big bowl and toss the chicken in the bowl.
- Top with chopped fresh parsley for garnish and serve with ranch dressing for dipping.
Notes
If air frying, preheat the fryer at 360 for 5 minutes. Spray with avocado oil and cook at 360 for 6 minutes and 400 for 3 minutes. Toss in the glaze after cooking,
You can also pan fry these in a tablespoon of avocado oil.
Click this link to track to your WW tracker - the chicken is 6 points!
Buffalo Garlic Glazed Chicken Nuggets
These chicken nuggets taste like you are at a buffalo wing restaurant. Perfect for game day or a fun dinner with your family.
Ingredients
- For the glaze:
- 3 cloves garlic, roughly chopped
- 1 tablespoon soy sauce
- 2 tablespoons buffalo sauce
- 1 teaspoon Splenda brown sugar blend
- 1 teaspoon cornstarch
- up to 1/4 cup water if you need to thin the glaze out
- For the chicken:
- 4 ounces boneless, skinless chicken breast, cubed into nugget size
- 1/8 cup self-rising flour
- 1/8 cup cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1/4 cup egg whites
- 1/8 cup
- 1/8 cup almond milk
Instructions
- Heat deep fryer to 350 degrees.
- In a skillet, add all the glaze ingredients and cook over medium low heat, until thickened. About 5 minutes. You may have to add up to 1/4 cup water to thin out. Set aside.
- In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, paprika, cayenne and baking powder. Mix.
- Mix the egg whites and almond milk together in a separate bowl.
- Dip the chicken in the liquid, into the flour, toss to coat and repeat that process twice.
- Fry for 6-7 minutes. Drain on paper towel. Add chicken to glaze and toss to coat - I find its easier to add the glaze to a big bowl and toss the chicken in the bowl.
- Top with chopped fresh parsley for garnish and serve with ranch dressing for dipping.
Notes
If air frying, preheat the fryer at 360 for 5 minutes. Spray with avocado oil and cook at 360 for 6 minutes and 400 for 3 minutes. Toss in the glaze after cooking,
You can also pan fry these in a tablespoon of avocado oil.
Click this link to track to your WW tracker - the chicken is 6 points!
This is amazing! The flavors are big and my whole family loved it!
Hi Jamie! So glad it was a family hit!
I made this last night and it was great but just really salty. The only change I made to the recipe is I doubled it because I was making a pound of chicken breast. I even used low sodium soy sauce. Should I maybe have not doubled the glaze ingredients? Or maybe I let the glaze cook too long and it got too concentrated (I did thin it out with a good amount of water)? I’ll maybe leave out the salt next time but I’m just wondering if there is something else I did wrong that made it too salty. On a side note, I cooked these in the air fryer and I can’t believe how this breading on the chicken made it taste so much like it was actually deep fried…amazing!
Hi Shelly! Usually when I double a recipe, I don’t double the salt. I am glad you loved the breading on the chicken though!