Baked Chicken Nuggets with Dilly Ranch Dip
Yield: 4 to 6 servings
Chicken nuggets, tenders, fingers…whatever you want to call them…are a whole lotta fun to eat.
Ingredients
- for the baked chicken nuggets:
- 4 boneless medium-large skinless chicken breasts, cut into 1” x 2” pieces
- ⅓ c. buttermilk
- ⅓ c. dill pickle juice
- 2 c. panko Japanese breadcrumbs
- ⅓ c. grated Parmesan
- ½ tsp. kosher salt
- 1 T. canola oil
- 1 c. all-purpose flour
- 3 large eggs beaten until combined
- kosher salt and freshly ground black pepper to taste
- for the dilly ranch dip:
- ½ c. plain Greek yogurt
- ½ c. mayonnaise
- 1 garlic clove very finely minced
- 2 tsp. garlic powder not garlic salt!
- 1 T. chopped fresh dill
- 1 T. chopped fresh chives
- big pinch kosher salt
Instructions
for the baked chicken nuggets:
- Combine chicken pieces, buttermilk, and pickle juice in a wide shallow bowl and cover with a lid. Or just put all ingredients in a large zip-lock plastic bag. Marinate in refrigerator for 1 hour.
- Preheat oven to 400° F.
- Spread panko on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes. Transfer to a shallow dish and stir in Parmesan and salt. Drizzle with oil and stir well to distribute. Place flour and eggs in separate shallow dishes.
- Increase oven temperature to 450° F.
- Set a wire rack inside the same rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken pieces in flour, then dip in egg, and lastly coat evenly with panko, pressing to adhere. Place on oiled rack. Sprinkle with desired amount of salt and pepper.
- Bake until chicken is thoroughly cooked, about 12 minutes. Serve hot out of the oven with homemade dilly ranch dip.
for the dilly ranch dip:
- Combine all ingredients in a small bowl and stir well. Can be made 1 day ahead of time. Store in the refrigerator
Notes
Chicken nuggets portion adapted from a variety of sources, but mostly from Cooking Light and Martha Stewart Everyday Food. Dilly ranch dip from a farmgirl’s dabbles.
Nutrition Information:
Serving: 1 Calories: 538kcal Carbohydrates: 48g Protein: 24g Fat: 27g Saturated Fat: 5g Polyunsaturated Fat: 20g Cholesterol: 138mg Sodium: 1259mg Fiber: 2g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.