And now it’s time to make these Cheesecake Factory Nashville hot Chicken Nuggets. Extra spicy and perfectly crisp chicken breast nuggets with a touch of sweetness, this copycat recipe is perfect for any occasion.

Cheesecake Factory Nashville Hot Chicken Nuggets

If you’ve been to the Cheesecake Factory, you know their menu is really long. It’s sometimes exhausting to decide on what to order; thus, I’m typically the person getting many small plates so I can taste a wide range of tasty dishes.

However, in addition, to the ludicrously amazing Sweet Corn Cakes (which are actually pure corn and butter), I’m always bound to include their Nashville Chicken Nuggets. And today, I’m going to share this recipe with you.

Right now, Nashville hot chicken is really in trend all over. These Chicken nuggets are an absolute must-try if you haven’t already. You’ll be able to use this same recipe to form a delicious sandwich by adding some cool coleslaw.

If you like this recipe, take a glance at these different copycat recipes I’ve added before:

Popeyes chicken sandwich recipe
KFC Chicken Littles recipe (Copycat)
McDonald’s Chicken McGriddles (Copycat)
Chick-Fil-A Chicken Minis and Burgerville Fried Asparagus with Garlic Aioli (Copycat)

Ingredients

For the Pickle Brine

6 nugget-sized chicken breast fillets (cut into chunks)
¼ cup pickle juice (enough to cover chicken)
½ cup pickle slices, for serving

For the Dredge & Dip

3 cups all-purpose flour
1 tablespoon sea salt
1 tablespoon cayenne pepper
2 teaspoons paprika (reduce to 1 tsp for milder heat)
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup whole milk
2 large eggs
1½ tablespoons Louisiana hot sauce
Frying oil (vegetable or peanut oil)

For the Nashville Sauce

¾ cup melted butter
1 tablespoon dark brown sugar
1 tablespoon honey
4 tablespoons cayenne pepper
1 tablespoon Louisiana hot sauce
1 teaspoon paprika
⅔ teaspoon garlic powder
Salt and pepper, to taste

For the Thick & Herby Ranch

1 cup full-fat mayonnaise
⅓ cup sour cream
⅓ cup full-fat buttermilk (more if you want a thinner dip)
1–2 garlic cloves, grated
3 tablespoons freeze-dried chives
Salt and pepper, to taste

Instructions

1. Make the Ranch

In a small bowl, whisk together mayonnaise, sour cream, and buttermilk.
Stir in garlic, chives, salt, and pepper.
Adjust seasoning to taste. Chill overnight (or at least 2 hours) to let flavors meld.

2. Brine the Chicken

Place chicken pieces in a large bowl.
Cover with pickle juice and refrigerate for 8–24 hours.
Drain and pat dry before frying.

3. Prepare the Dredge & Dip

Heat oil in a heavy-bottomed pot to 325°F (163°C).
In a bowl, mix flour, salt, cayenne, paprika, garlic powder, and black pepper.
In another bowl, whisk milk, eggs, and hot sauce.
Dredge chicken in the flour, dip into the egg mixture, then coat again in flour. Shake off excess.

4. Fry the Chicken

Fry chicken in batches until golden brown, about 6 minutes.
Remove to a wire rack with paper towels and rest for 1 minute.
Return to the oil for an extra 2 minutes until crispy and fully cooked (internal temp: 165°F / 74°C).
If dredged chicken becomes sticky while waiting, toss it quickly in flour before frying.

5. Make the Nashville Sauce

Melt butter in a heatproof bowl.
Stir in brown sugar, honey, cayenne, hot sauce, paprika, garlic powder, salt, and pepper.
Brush the sauce over hot fried chicken until fully coated.

6. Serve

Serve chicken hot with pickles on the side and plenty of herby ranch for dipping.

Tips & Notes

Heat control: For milder chicken, reduce cayenne in both dredge and sauce.
Double-fry secret: That second quick fry ensures extra crunch.
Oil tip: Peanut oil or canola works best for frying without burning.

Make-Ahead & Storage

Brine ahead: Chicken can be brined up to 24 hours in advance.
Storage: Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer for best crispness.
Ranch dip: Can be made 2 days ahead and stored chilled.

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)