Crispy Chicken Nuggets with Raisins Cane’s Sauce

Ingredients

• 2 lb boneless chicken breast (minced)
• salt (to taste; for the chicken mixture)
• 1 tbsp garlic powder (for the chicken mixture)
• 1 tsp black pepper (for the chicken mixture)
• 1 tsp smoked paprika (for the chicken mixture)
• 1 egg (for the chicken mixture)
• 1 cup all-purpose flour (for the dry batter)
• 1 tbsp cornstarch (for the dry batter)
• 1.5 cup all-purpose flour (for the wet batter)
• 1 tsp baking soda (for the wet batter)
• 1.5 cup sparkling water (for the wet batter)
• salt (to taste; for the wet batter)
• 1 tbsp garlic powder (for the wet batter)
• 1 tsp black pepper (for the wet batter)
• 1 tsp smoked paprika (for the wet batter)
• 1 egg (for the wet batter)
• oil (for deep frying)
• 0.5 cup mayonnaise (for the sauce)
• 3 tbsp ketchup (for the sauce)
• 1 tbsp Dijon mustard (for the sauce)
• 1 tbsp Worcestershire sauce (for the sauce)
• salt (to taste; for the sauce)
• 1 tbsp garlic powder (for the sauce)
• 1 tsp smoked paprika (for the sauce)
• 1 tsp black pepper (for the sauce)

Steps

1. 1

   Place the minced chicken breast in a bowl. Add salt, garlic powder, black pepper, and smoked paprika, then crack in the egg. Mix until the seasoning and egg are evenly incorporated.

2. 2

   Line a sheet with parchment paper. Shape the chicken mixture into small nuggets and place them on the lined sheet.

3. 3

   Freeze the shaped nuggets for 1 hour, or until they are frozen.

4. 4

   Prepare two bowls. In the first, mix the all-purpose flour and cornstarch for the dry batter.

5. 5

   In the second bowl, mix the all-purpose flour, baking soda, sparkling water, salt, garlic powder, black pepper, smoked paprika, and egg for the wet batter.

6. 6

   Remove the nuggets from the freezer. Dip each nugget into the dry batter, then coat it in the wet batter, shaking off any excess.

7. 7

   Heat oil in a deep frying pan over medium-high heat.

8. 8

   Carefully place the coated nuggets in the hot oil. Fry for about 3–4 minutes on each side, until golden brown and crispy.

9. 9

   To make the sauce, place the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, salt, garlic powder, smoked paprika, and black pepper in a bowl. Mix until well combined.

10. 10

    Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.

11. 11

    Serve the crispy chicken nuggets with the chilled sauce.

Notes

The source calls the sauce “Raisins Cane’s Sauce,” but no raisins appear in the ingredient list or method. The source does not specify the amount of frying oil, the oil temperature, or a finished internal temperature; fry in batches as needed without overcrowding the pan.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• American-style
• crispy
• dipping sauce