CHICKEN NUGGET BACON RANCH CLUB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 sandwiches
Number Of Ingredients 16
Steps:
- For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
- Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
- Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
- Open the bag and add the chicken. Seal and shake to coat the chicken well.
- Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
- Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
- Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
- Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
- For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.
BACON RANCH NUGGET SLIDERS
Family-friendly, so easy and just plain yummy! Mini chicken sandwiches are a quick fix when you have a pile of kids on your hands. Excellent for kids, parties, and life on a budget. These little sandwiches are easily tweaked to taste. I look forward to hearing others' suggestions!
Provided by Melissa Kip
Categories Chicken Sandwiches
Time 33m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets and slider buns on separate baking sheets.
- Bake chicken nuggets in the preheated oven until heated through and crisp, 15 to 20 minutes.
- Bake slider buns until lightly toasted, 3 to 5 minutes.
- Place 2 chicken nuggets on each toasted bun. Top with ranch dressing. Sprinkle bacon bits over dressing. Place a leaf of lettuce and slice of tomato on top.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 165.7 g, Cholesterol 34.6 mg, Fat 20.5 g, Fiber 0.6 g, Protein 13 g, SaturatedFat 4.3 g, Sodium 707.9 mg, Sugar 1.6 g
BACON RANCH NUGGET SLIDERS
Family-friendly, so easy and just plain yummy! Mini chicken sandwiches are a quick fix when you have a pile of kids on your hands. Excellent for kids, parties, and life on a budget. These little sandwiches are easily tweaked to taste. I look forward to hearing others' suggestions!
Provided by Melissa Kip
Categories Chicken Sandwiches
Time 33m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets and slider buns on separate baking sheets.
- Bake chicken nuggets in the preheated oven until heated through and crisp, 15 to 20 minutes.
- Bake slider buns until lightly toasted, 3 to 5 minutes.
- Place 2 chicken nuggets on each toasted bun. Top with ranch dressing. Sprinkle bacon bits over dressing. Place a leaf of lettuce and slice of tomato on top.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 165.7 g, Cholesterol 34.6 mg, Fat 20.5 g, Fiber 0.6 g, Protein 13 g, SaturatedFat 4.3 g, Sodium 707.9 mg, Sugar 1.6 g
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