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)
• 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)
• oil (for deep frying)

Steps

1. 1

   Place the minced chicken breast in a bowl.

2. 2

   Season the chicken with salt, garlic powder, black pepper, and smoked paprika.

3. 3

   Crack the egg into the seasoned chicken mixture and mix until well combined.

4. 4

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

5. 5

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

6. 6

   Prepare two bowls. In the first, mix the flour and corn starch for the dry batter.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Carefully drop the coated nuggets into the hot oil.

11. 11

    Fry the nuggets for about 3–4 minutes per side, until golden brown and crispy.

12. 12

    For the sauce, place the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, salt, garlic powder, smoked paprika, and black pepper in a bowl.

13. 13

    Mix the sauce ingredients until well combined.

14. 14

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

15. 15

    Serve the crispy chicken nuggets with the Raisins Cane’s Sauce.

Notes

The source does not specify the amount of frying oil or a final internal temperature for the chicken. Frying time is given as approximately 3–4 minutes per side.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• American
• crispy
• sauce