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Crispy Chicken Nuggets with Ranch Dip

A pile of golden brown, extra crispy chicken nuggets served with a small bowl of creamy ranch dip.
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Follow this recipe to make homemade chicken nuggets with an extra crispy coating and serve them with a simple, classic 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
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs, lightly beaten
  • 2 cups Panko breadcrumbs
  • 1/2 cup vegetable oil (for frying, optional)
  • For the Ranch Dip:
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This helps the coating stick.
  2. Set up the breading station: Place flour, salt, pepper, garlic powder, and cayenne in a shallow dish. In a second shallow dish, place the beaten eggs. In a third shallow dish, place the Panko breadcrumbs.
  3. Dredge the chicken: Take one piece of chicken and coat it thoroughly in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the Panko breadcrumbs until fully coated. Place coated nuggets on a wire rack.
  4. Cook the nuggets (Frying Method): Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place nuggets in the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove and drain on a paper towel-lined plate.
  5. Cook the nuggets (Air Fryer Method): Preheat your air fryer to 400°F (200°C). Lightly spray the coated nuggets with cooking spray. Cook for 10 to 12 minutes, flipping halfway through, until golden and crisp.
  6. Make the Ranch Dip: In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.
  7. Add seasonings: Stir in the parsley, dill, onion powder, garlic powder, salt, and pepper. Mix well.
  8. Chill the dip: Cover the ranch dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  9. Serve the crispy nuggets immediately with the chilled ranch dip.

Notes

  • For the crispiest results, chill the breaded nuggets on the wire rack for 15 minutes before cooking. This sets the coating.
  • To make ahead, freeze uncooked, breaded nuggets on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • For baking instead of frying or air frying, place nuggets on a lightly oiled baking sheet and bake at 425°F (220°C) for 15 to 20 minutes, flipping halfway.

Nutrition

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