Cheesecake Factory Nashville Hot Chicken Nuggets

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

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

If you’ve been to the Cheesecake factory you know their menu is like 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 wide range of tasty dishes. However additionally 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)

Cheesecake Factory Nashville Hot Chicken Nuggets

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Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

For the Thick and Herby homemade Ranch

  • Add the mayonnaise, buttermilk and sour cream in a small bowl, and mix well to combine. You can add additional buttermilk if you like a dip to be thinner.
  • Add the remaining ingredients and blend well. Adjust the amounts of herbs and spices as you like and place in the fridge over night to permit the flavors to blend.

For the Brine

  • In a bigger bowl, add the chicken breast chunks and pour over pickle juice enough to cover all of the chicken. Do this 8-24 hours before cooking.
  • Cover it tightly and place in a fridge overnight or a minimum of 8 hours.

For Dredge and dip

  • Heat the oil in a heavy bottom pot that’s safe for frying to 325 F.
  • I adjust to this temperature to prevent the chicken crumbs from burning at the bottom of the pan.
  • Prepare the flour mixture by mixing all ingredients into a large glass bowl, while the oil is heating.
  • Prepare the dip by combining the eggs, milk and hot sauce in a separate bowl and mix well to combine.
  • Remove the chicken from brine and pat them dry.
  • Coat the chicken well by placing them in the flour, then into the egg mixture and back to the flour mixture.

Frying the chicken

  • Prepare a cooling rack covered in paper towels in a location near your frying station, just make sure it’s safe.
  • Place a portion of the chicken within the oil, once the oil has reached the wanted temperature. Work in batches, not to overcrowd the pan with chicken.
  • Chicken should be light golden brown after about 6 minutes of cooking. Take them out and place on to previously prepared paper towels.
  • Leave it to rest for one minute, then place back to the oil for an extra two minutes. Ensure that internal temperature reaches about 165 degrees.
  • If any of the raw chicken gets gummy from waiting to be fried, give it a fast toss in the flour mixture before frying.

For the Nashville Spicy Coating Sauce

  • Melt the butter in a small bowl. Add all the remaining ingredients and blend well till combined.
  • Fully coat the chicken while it’s still hot, using a basting brush and serve with slices of pickles.

Ingredients

For Pickle Brine

  • 6 nugget sized chicken breast
  • 1/4 of pickle juice
  • 1/2 cup of pickle slices, for serving

Dredge and dip

  • 3 cups of flour, all-purpose
  • 1 Tbsp of sea salt
  • 1 Tbsp of cayenne pepper
  • 2 tsp of paprika (you can add one if 2 is to much for you)
  • 1 tsp garlic powder
  • 1 tsp of black pepper
  • Cup of whole milk
  • 2 whole eggs
  • 1 1/2 Tbsp of Louisiana hot sauce
  • Frying oil

For Nashville Sauce

  • 3/4 cups of melted butter
  • 1 Tbsp of dark brown sugar
  • 1 Tbsp of honey
  • 4 Tbsp of cayenne pepper
  • 1 Tbsp of Louisiana hot sauce
  • 1 tsp of paprika
  • 2/3 tsp of garlic powder
  • Salt and pepper to your liking
  • 1/2 cup sliced pickle (for serving)

Thick and Herby Homemade Ranch

  • 1 cup on mayo, full fat
  • 1/3 cup of sour cream
  • 1/3 cup of buttermilk, full fat
  • 1-2 grated garlic cloves
  • 3 Tbsp of freeze dried chives
  • salt and pepper to your taste

If you like this, check out our Keto Chicken Wings

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