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taco bell crispy chicken nuggets
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Best Taco Bell Crispy Chicken Nuggets Copycat In 20 Minutes

Crispy copycat chicken nuggets with a quick buttermilk marinade, a flour-cornstarch base, and a crunchy panko coating, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Copycat, Tex-Mex
Calories: 475
Ingredients Method Notes

Ingredients
  

Chicken + Marinade
  • 1.5 lb boneless skinless chicken breast or thighs.
  • 1 cup buttermilk.
  • 1 to 2 tsp hot sauce.
  • 1 1/2 tsp kosher salt.
  • 1 tsp garlic powder.
  • 1 tsp onion powder.
  • 1 tsp smoked paprika.
  • 1/2 tsp black pepper.
  • 1/2 tsp sugar optional.
Coating
  • 3 tbsp cornstarch.
  • 3/4 cup all-purpose flour.
  • 1 cup panko breadcrumbs.
  • 1 tsp baking powder.
  • Small pinch of salt for the flour bowl.
For Frying
  • 3 to 4 cups neutral frying oil such as canola, peanut, or avocado oil.

Method
 

  1. Cut the chicken into 1 to 1.25-inch chunks so the pieces cook evenly.
  2. In a bowl, mix buttermilk, hot sauce, salt, garlic powder, onion powder, smoked paprika, black pepper, and optional sugar, then toss in the chicken.
  3. Let the chicken sit in the marinade for about 5 minutes while you prepare the coating.
  4. In one bowl, combine flour, cornstarch, baking powder, and a small pinch of salt, and place the panko in a second bowl.
  5. Take each piece from the marinade, let the excess drip off, coat it in the flour mix, dip it back quickly into the marinade, then press it into the panko.
  6. Heat 1 to 1.5 inches of oil in a heavy pan to 350 to 365°F.
  7. Fry 6 to 8 nuggets at a time for about 2.5 to 3.5 minutes total, flipping once, until deep golden brown and 165°F internally.
  8. Transfer the nuggets to a wire rack, then season lightly with a pinch of salt and optional paprika or taco seasoning while still hot.
  9. Serve with creamy jalapeño sauce, spicy ranch, chipotle mayo, or a honey-hot dip.

Notes

  • Marinate the chicken for about 5 minutes while you set up the coating, because that short soak still helps the breading cling and improves browning.
  • Fry in small batches at 350 to 365°F, since crowded batches can drop the oil temperature and make the coating greasy instead of crisp.
  • Use a wire rack after frying if possible, because paper towels can soften the underside of the nuggets.
  • For an air fryer version, spray the breaded nuggets generously with oil and cook at 400°F for 9 to 11 minutes, flipping halfway through.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the air fryer at 375°F for 4 to 6 minutes, or in a 400°F oven for 8 to 10 minutes on a rack for the best texture.
  • For make-ahead prep, cut the chicken and mix the dry coating in advance, then bread and fry when ready to serve.
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