Baked Chicken Nuggets with Dilly Ranch Dip
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 35 mins
-
Servings
4 to 6 servings
-
Calories
538 kcal
-
Course
Main Course
-
Cuisine
American
Baked Chicken Nuggets with Dilly Ranch Dip
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Chicken nuggets, tenders, fingers…whatever you want to call them…are a whole lotta fun to eat.
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Ingredients
- for the baked chicken nuggets:
- 4 boneless medium-large skinless chicken breasts, cut into 1” x 2” pieces
- ⅓ c. buttermilk
- ⅓ c. dill pickle juice
- 2 c. panko Japanese breadcrumbs
- ⅓ c. grated parmesan
- ½ tsp. kosher salt
- 1 T. canola oil
- 1 c. all-purpose flour
- 3 large eggs beaten until combined
- Kosher salt and freshly ground black pepper to taste
- for the dilly ranch dip:
- ½ c. plain greek yogurt
- ½ c. mayonnaise
- 1 garlic clove very finely minced
- 2 tsp. garlic powder not garlic salt!
- 1 T. chopped fresh dill
- 1 T. chopped fresh chives
- Big pinch kosher salt
Instructions
for the baked chicken nuggets:
- Combine chicken pieces, buttermilk, and pickle juice in a wide shallow bowl and cover with a lid. Or just put all ingredients in a large zip-lock plastic bag. Marinate in refrigerator for 1 hour.
- Preheat oven to 400° F.
- Spread panko on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes. Transfer to a shallow dish and stir in Parmesan and salt. Drizzle with oil and stir well to distribute. Place flour and eggs in separate shallow dishes.
- Increase oven temperature to 450° F.
- Set a wire rack inside the same rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken pieces in flour, then dip in egg, and lastly coat evenly with panko, pressing to adhere. Place on oiled rack. Sprinkle with desired amount of salt and pepper.
- Bake until chicken is thoroughly cooked, about 12 minutes. Serve hot out of the oven with homemade dilly ranch dip.
for the dilly ranch dip:
- Combine all ingredients in a small bowl and stir well. Can be made 1 day ahead of time. Store in the refrigerator
Notes
- Chicken nuggets portion adapted from a variety of sources, but mostly from Cooking Light and Martha Stewart Everyday Food. Dilly ranch dip from a farmgirl’s dabbles.
Nutrition Information
Show Details
Serving
1
Calories
538kcal
(27%)
Carbohydrates
48g
(16%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
20g
Cholesterol
138mg
(46%)
Sodium
1259mg
(52%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 538kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 138mg | 46% |
| Sodium | 1259mg | 52% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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