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 corn starch (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. Crack in the egg and mix thoroughly until the seasoning and egg are evenly distributed throughout the chicken.

2. 2

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

3. 3

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

4. 4

   Prepare the dry batter in one bowl by mixing the all-purpose flour and cornstarch.

5. 5

   Prepare the wet batter in a second bowl by mixing the all-purpose flour, baking soda, sparkling water, salt, garlic powder, black pepper, smoked paprika, and egg.

6. 6

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

7. 7

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

8. 8

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

9. 9

   For the sauce, combine 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 Raisins Cane’s Sauce.

Notes

The source does not specify the quantity or type of frying oil, the exact oil temperature, or the number and size of nuggets. Use enough oil for deep frying and ensure the chicken is fully cooked before serving. The sauce name is preserved as written in the source.

Nutrition per serving

• main
• appetizer
• chicken
• deep-fried
• crispy
• American
• high-protein