Crispy Chicken Nuggets with Raisins Cane’s Sauce

Ingredients

• 2 lb boneless chicken breast (minced)
• salt (to taste, for chicken mixture)
• 1 tbsp garlic powder (for chicken mixture)
• 1 tsp black pepper (for chicken mixture)
• 1 tsp smoked paprika (for chicken mixture)
• 1 egg (for chicken mixture)
• 1 cup all-purpose flour (for dry batter)
• 1 tbsp corn starch (for dry batter)
• 1.5 cup all-purpose flour (for wet batter)
• 1 tsp baking soda (for wet batter)
• 1.5 cup sparkling water (or more to make a thick batter)
• salt (to taste, for wet batter)
• 1 tbsp garlic powder (for wet batter)
• 1 tsp black pepper (for wet batter)
• 1 tsp smoked paprika (for wet batter)
• 1 egg (for wet batter)
• oil (for deep frying)
• 0.5 cup mayonnaise (for Raisins Cane’s Sauce)
• 3 tbsp ketchup (for Raisins Cane’s Sauce)
• 1 tbsp Dijon mustard (for Raisins Cane’s Sauce)
• 1 tbsp Worcestershire sauce (for Raisins Cane’s Sauce)
• salt (to taste, for sauce)
• 1 tbsp garlic powder (for sauce)
• 1 tsp smoked paprika (for sauce)
• 1 tsp black pepper (for sauce)

Steps

1. 1

   Place the minced chicken breast in a bowl. Add salt, the chicken-mixture garlic powder, black pepper, and smoked paprika. Crack in the egg and mix thoroughly until the seasoning and egg are evenly incorporated.

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 frozen.

4. 4

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

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. Add more sparkling water if needed to make a thick batter.

6. 6

   Remove the nuggets from the freezer. Dip each nugget first 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 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, add the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, salt, garlic powder, smoked paprika, and black pepper to 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 Raisins Cane’s Sauce.

Notes

The source does not specify the amount of frying oil or an exact internal temperature for the chicken. Ensure the nuggets are fully cooked before serving.

Nutrition per serving

• main
• appetizer
• fried
• crispy
• chicken
• family-friendly