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Sichuan Nashville Hot Nuggets Are Addictively Spicy And Numbing

Chicken nuggets are one of the optimal vehicles for spice and heat. There’s a reason every fast food chain from McDonald’s to Wendy’s has a version these days: they’re snackable, addictive, and timeless.

Crank that spice up by combining Nashville Hot and Sichuan’s “Mala” together, and you’re in for a fiery nugget experience that’s spicy, numbing, and insatiable all at once.

Brought together by Foodbeast Chris in the Foodbeast Kitchen, these Sichuan Nashville Hot Nuggets are made up of three components. At the base, you have some easy homemade nuggets that are modeled after fast food’s gold standard of McNuggets. The coating is chili oil that meshes the sweet heat of Nashville Hot with the tingly spicy of Sichuan.

For dipping, Chris made a labneh ranch dressing that’s cooling, creamy, and tangy all at once. Together, it might just be the ideal experience for indulging in a spicy nugget smorgasbord.

To make these Sichuan Nashville Hot Nuggets for yourself, peep the recipe below.


Chicken Nugget Mix

  • 2 pounds boneless skinless Chicken Thighs
  • 1 tbsp cornstarch
  • 1 tsp MSG
  • 1 tsp Lawry’s Seasoning Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Paprika
  • Oil for frying

Dry Batter

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Wet Batter

  • 1 cup cold water
  • 1/4 cup ice-cold vodka
  • 2 beaten eggs
  • 1 cup all-purpose flour
  • Salt, Pepper, and MSG to taste

For Coating and Plating

  • 3 tablespoons Sichuan Nashville Hot Chili Oil (Recipe here)
  • 1 cup Labneh Ranch (Recipe here)
  • Slices of white bread
  • Slices of bread and butter pickles


Prepare The Nugget Mix

  1. Cut chicken into tiny pieces.
  2. Add into a food processor with cornstarch and spices.
  3. Blend until smooth.
  4. Spread onto a baking sheet, and let chill for at least 15 minutes.

Fry Your Nuggets

  1. Shape nuggets using the ground chicken mixture. If you have McNuggets for reference, get them into similar shapes.
  2. Dip nuggets into the seasoned dry batter, then your wet batter, coating evenly.
  3. Transfer immediately to a deep fryer at 350 degrees Fahrenheit. Cook for about 3-4 minutes until cooked and crispy.
  4. Drain on paper towels or a wire rack.

Plating Your Nuggets

  1. Toss the nuggets in your Sichuan Nashville Hot Chili Oil.
  2. Place a slice of bread down on your plate. Load up the nuggets on top, and garnish with slices of pickles.
  3. Drizzle with extra chili oil, and serve with Labneh Ranch on the side for dipping.

By Constantine Spyrou

Constantine's life revolves around eating, studying, and talking about food. He's obsessed with eggs, gyros, and the future of food.