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Wendy’s Saucy Nuggets

Crispy Wendy’s Saucy Nuggets: Homemade Flavor Explosion

Homemade Wendy’s Saucy Nuggets with seven sauce options provide a flavorful experience without preservatives.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 1 hour 35 minutes
Servings: 20 nuggets
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nuggets
  • 2 pounds Boneless Chicken Breasts Tender chicken is essential for achieving the perfect nugget texture.
  • 1 cup Buttermilk Can substitute with yogurt or regular milk plus vinegar.
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1/2 cup Cornstarch Crucial for achieving that coveted crispy coat.
  • 1 teaspoon Salt Using sea salt will elevate the overall taste.
  • 1 teaspoon Garlic Powder Consider fresh minced garlic for a more vibrant taste.
  • 1 teaspoon Paprika Substitute with chili powder for extra heat.
  • 1/4 teaspoon Cayenne Pepper Adjust based on your spice tolerance.
  • Oil Vegetable Oil for Frying Canola or peanut oil is a suitable substitute.
For the Sauces
  • 1/2 cup Spicy Honey BBQ Mix BBQ sauce, honey, hot sauce, and vinegar.
  • 1/2 cup Garlic Parmesan Combine butter, minced garlic, grated Parmesan, and Italian herbs.
  • 1/2 cup Buffalo Mix hot sauce, butter, and garlic powder.
  • 1/2 cup Ghost Pepper Use ghost pepper sauce, mayo, and lime juice.
  • 1/2 cup Honey Mustard Blend mustard, honey, mayo, and lemon juice.
  • 1/2 cup Sweet & Sour Combine apricot jam, soy sauce, ketchup, and rice vinegar.
  • 1/2 cup Spicy Asian Chili This sauce combines chili garlic sauce, soy sauce, brown sugar, and sesame oil.

Equipment

  • frying pan
  • mixing bowls
  • Slotted spoon
  • Wire rack

Method
 

Step‑By‑Step Instructions
  1. Prepare the Chicken: Cut boneless chicken breasts into nugget-sized pieces.
  2. Marinate the Chicken: Mix buttermilk with salt, garlic powder, and cayenne pepper. Add chicken pieces to the marinade and refrigerate for at least 1 hour.
  3. Prepare the Coating: Combine all-purpose flour, cornstarch, salt, garlic powder, paprika, and cayenne in a bowl.
  4. Dredge the Chicken: Remove marinated chicken from refrigerator, shake off excess buttermilk, and dredge in flour mixture.
  5. Fry the Nuggets: Heat vegetable oil to 350°F (175°C) and fry the chicken pieces until golden brown.
  6. Drain the Nuggets: Use a slotted spoon to remove nuggets from oil and place on a wire rack to drain.
  7. Prepare the Sauce: Mix ingredients for your chosen sauce in a separate bowl.
  8. Toss the Nuggets in Sauce: Toss the fried nuggets in your prepared sauce and serve immediately.

Nutrition

Serving: 5nuggetsCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 400mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Allow chicken to marinate overnight for enhanced flavor and tenderness. Fry in small batches to maintain oil temperature and prevent sogginess.

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