Ranch Chicken Nuggets Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.
• Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
• Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

Steps:

• 1.In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. I used Pam spray. 2.Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing, or your favorite dipping sauce.

Steps:

• Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.
• Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C).
• Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.
• Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.
• Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

Steps:

• Chop chicken breasts into bite-size pieces.
• In a large bowl, combine chicken, buttermilk, and ranch packet.
• Refrigerate for 2 hours.
• In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
• Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
• Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
• Place on a paper towel to dry.
• Serve with a side of ranch or any sauce.
• Enjoy!

Steps:

• Heat oven to 400°F. Line cookie sheet with foil; spray foil with cooking spray.
• Place chips in resealable food-storage plastic bag; crush with rolling pin. In shallow bowl, mix crushed chips and cheese. In another shallow bowl, beat egg and milk well. Dip chicken into egg mixture, then roll in chips mixture to coat. Place pieces 1 inch apart on cookie sheet.
• Bake 10 to 12 minutes or until coating is light golden brown and chicken is no longer pink in center. Serve with ketchup.

Steps:

• Preheat oven to 400°F. Rinse chicken and pat dry. Stir together dressing, butter, garlic salt and pepper in a medium bowl. Add chicken and toss well to coat with mixture.
• Roll each piece in crushed chips and place on a shallow baking sheet; sprinkle with any remaining chips. Bake for 30 minutes or until crispy and lightly browned.

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

Steps:

• Preheat deep fryer to 350 degrees.
• Cut breasts to 1" to 1 1/4 inch pieces as close to cubes as possible. The important thing is that all weigh as close as possible and do not exceed an ounce by too much.
• If nuggets are very wet, pat with a paper towel. Place nuggets in plastic ziploc bag and add ranch dressing mix. Seal bag and shake to coat.
• Cut raw bacon in half. Wrap nugget tucking in any loose ends to make then as near a ball shape as possible. Crosspin the bacon in place with a toothpick.
• Depending on fryer capacity you should add 5-8 nuggets at a time and fry 3 1/2 to 5 minutes until nuggets just begin to float.
• Drain on paper towels and cut the largest nugget in half to test doneness or check with thermometer probe (quick response type) and adjust cooking time.
• A properly cooked nugget will show bacon done medium and herbed white meat with browned highlights.
• If they need to be served by the full batch they can hold in a 150-175 degree oven covered with a moistened (not dripping) paper towel.
• These can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).

Steps:

• Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
• Toss chicken pieces in dressing until fully coated.
• In a bowl, mix bread crumbs, cheese, and pepper until combined.
• Roll each chicken piece in the bread crumbs until fully coated and place the nuggets on the baking sheet in a single layer.
• Bake 14-16 minutes, until cooked through, flipping the nuggets halfway through.

Steps:

• In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in cornflake mixture. Place in a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.