Crispy Chicken Nuggets with Hot Honey Ranch

Ingredients

• 2 lb boneless chicken breast (minced)
• salt (to taste)
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp paprika powder
• 2 eggs
• oil (for greasing hands and frying; use about 2–3 inches (5–7.5 cm) in the frying pan)
• 1 cup all-purpose flour (for the dry batter)
• 0.75 cup all-purpose flour (for the wet batter)
• 2 tbsp corn starch (for the wet batter)
• 1 tsp baking powder (for the wet batter)
• 1 cup water (for the wet batter)
• salt (for the wet batter, to taste)
• 1 tbsp garlic powder (for the wet batter)
• 1 tsp paprika powder (for the wet batter)
• 3 tbsp mayonnaise (for the hot honey ranch)
• 3 tbsp sour cream (for the hot honey ranch)
• 2 tbsp honey (for the hot honey ranch)
• 1 tbsp chili oil (for the hot honey ranch)
• 1 tbsp hot sauce (for the hot honey ranch)
• salt (for the hot honey ranch, to taste)
• 1 tbsp garlic powder (for the hot honey ranch)
• 1 tsp dried dill (for the hot honey ranch)

Steps

1. 1

   In a large bowl, combine the minced chicken, salt, garlic powder, black pepper, and paprika powder. Mix well.

2. 2

   Add the eggs to the chicken mixture and mix until just combined.

3. 3

   Grease your hands with oil to prevent the mixture from sticking. Shape the mixture into nuggets and place them on a prepared baking sheet.

4. 4

   Freeze the shaped nuggets for 1–2 hours, or until frozen.

5. 5

   In a separate bowl, mix together the dry batter ingredients: the all-purpose flour.

6. 6

   In another bowl, whisk together the wet batter ingredients: all-purpose flour, corn starch, baking powder, water, salt, garlic powder, and paprika powder. Mix until a smooth batter forms.

7. 7

   Heat about 2–3 inches (5–7.5 cm) of oil in a deep frying pan over medium-high heat.

8. 8

   Dip each frozen chicken nugget first into the dry batter, then into the wet batter, making sure it is fully coated.

9. 9

   When the oil is hot, add a few coated nuggets to the oil. Do not overcrowd the pan.

10. 10

    Fry the chicken nuggets for about 5–6 minutes, until golden brown and crispy.

11. 11

    Remove the fried nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.

12. 12

    In a bowl, whisk together the mayonnaise, sour cream, honey, chili oil, hot sauce, salt, garlic powder, and dried dill until smooth.

13. 13

    Refrigerate the hot honey ranch until ready to serve.

14. 14

    Serve the crispy chicken nuggets with the chilled hot honey ranch dipping sauce.

Notes

The source does not specify the exact frying-oil quantity beyond 2–3 inches of depth, nor an oil temperature or internal chicken temperature. Yield is 25–30 nuggets.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• crispy
• spicy
• dipping sauce