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Ingredients
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Chicken Nuggets
Buffalo Sauce
Corn Tostada & Garnish
Method
Chicken Nuggets
- 1
Marinate
Place cut chicken pieces in a bowl. Add buttermilk, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours).
- 2
Prepare dredges
In a shallow bowl combine flour, cornstarch, garlic powder, smoked paprika, cayenne, remaining 1/2 tsp salt and remaining black pepper. In a second shallow bowl beat the egg.
- 3
Coat nuggets
Remove chicken from buttermilk, letting excess drip off. First dip each piece into beaten egg, then press into the flour mixture to evenly coat. Place coated pieces on a rack while you heat the oil.
- 4
Fry
Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Fry nuggets in batches so oil temperature holds, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray or wire rack to drain. Keep warm in a 200°F (95°C) oven if desired while finishing remaining batches.
Buffalo Sauce
- 5
While nuggets fry, make the sauce. In a small saucepan over low heat, melt butter. Add hot sauce, honey, Worcestershire sauce, garlic powder, and salt. Whisk until combined and warm, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.
- 6
Toss nuggets in sauce: Place fried warm nuggets in a large bowl, pour the warmed buffalo sauce over them, and gently toss until evenly coated. Reserve a small spoonful of sauce for drizzling if you like extra on the tostada.
Corn Tostada & Assembly
- 7
Prep tostadas: If using store-bought shells, warm them in a 375°F (190°C) oven for 3–4 minutes to crisp. If making homemade, lightly brush corn tortillas with oil and bake until crisp and golden.
- 8
Build: Place a small handful (about 1–2 tablespoons) of shredded lettuce on each tostada. Arrange 3–4 buffalo-coated nuggets per tostada (adjust to size). Sprinkle with shredded cheese, diced tomato, and sliced green onion.
- 9
Finish & serve: Drizzle with ranch or blue cheese dressing, garnish with cilantro if using, and add the reserved buffalo sauce spoonful for extra heat. Serve immediately while nuggets are hot and tostadas are crisp.