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Crispy Chicken Nuggets with Homemade Ranch Dip

A plate piled high with golden, extra crispy chicken nuggets served alongside a small bowl of creamy ranch dip.
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Make crunchy, golden chicken nuggets from scratch and pair them with a creamy, homemade ranch dipping sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For the Ranch Dip:
  • 1 cup buttermilk
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 clove garlic, minced
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried dill
  • 0.5 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare the breading station: Place flour, salt, pepper, garlic powder, and onion powder in one shallow dish. Beat the eggs in a second dish. Place panko breadcrumbs in a third dish.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess.
  3. Dip the floured chicken into the beaten egg, allowing excess to drip off.
  4. Press the chicken firmly into the panko breadcrumbs to coat completely. For extra crispiness, dip the breaded chicken back into the egg and then back into the panko (double dip).
  5. Place coated nuggets on a wire rack set over a baking sheet and let them rest in the refrigerator for 15 minutes. This helps the coating adhere.
  6. To fry: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry nuggets in batches for 3-4 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F or 74°C). Remove and drain on paper towels.
  7. To bake: Preheat oven to 400°F (200°C). Place nuggets on a lightly oiled baking sheet or wire rack. Spray the tops lightly with cooking spray. Bake for 18-22 minutes, flipping halfway, until golden and crisp.
  8. To make the ranch dip: Whisk together buttermilk, mayonnaise, sour cream, minced garlic, chives, dill, onion powder, salt, and pepper in a small bowl until smooth.
  9. Chill the ranch dip for at least 30 minutes before serving.
  10. Serve the hot, crispy nuggets immediately with the cold ranch dip.

Notes

  • For the crispiest results when baking or air frying, use a light coating of cooking spray on the breaded nuggets before cooking.
  • If you prefer a thinner ranch dip, add a tablespoon of milk until you reach your desired consistency.
  • Chicken pieces should be uniform in size to cook evenly.

Nutrition

Find it online: https://tastytribune.com/crispy-chicken-nuggets-with-ranch-dip/