Print

Crispy Chicken Nuggets with Homemade Ranch Dip

A pile of golden brown, crispy chicken nuggets served with a small white bowl of ranch dip.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, juicy chicken nuggets with an extra-crispy coating using the oven or air fryer method, served with a simple, fresh ranch dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1.5 cups Panko breadcrumbs
  • 1 teaspoon salt (for dredging)
  • 0.5 teaspoon black pepper (for dredging)
  • 0.5 teaspoon garlic powder (for dredging)
  • Cooking spray or 2 tablespoons oil (for baking/air frying)
  • For the Ranch Dip:
  • 1 cup buttermilk
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried parsley
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. Season lightly with salt and pepper.
  2. Set up the dredging station: Place flour in the first shallow dish. Whisk eggs in the second dish. Mix Panko breadcrumbs, 1 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon garlic powder in the third dish.
  3. Coat the chicken: Dredge each chicken piece first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat completely. Place coated nuggets on a wire rack set over a baking sheet.
  4. Prepare the Ranch Dip: In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, dill, chives, parsley, onion powder, garlic powder, salt, and pepper until smooth. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Cook the nuggets (Oven Method): Preheat your oven to 400°F (200°C). Lightly spray the coated nuggets with cooking spray or drizzle with oil. Bake for 18 to 22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Cook the nuggets (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the basket. Place nuggets in a single layer (work in batches). Spray the tops lightly with oil. Air fry for 10 to 14 minutes, shaking the basket halfway through, until crispy and cooked through.
  7. Serve immediately with the chilled homemade ranch dip.

Notes

  • For extra crispiness in the oven, place the wire rack over a preheated baking sheet for 10 minutes before adding the nuggets.
  • If you prefer a thinner ranch, add a tablespoon of milk until you reach your desired consistency.
  • You can substitute chicken tenderloins for breasts if you prefer a more uniform shape.

Nutrition

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