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–+ servings
Iram Mansoor

Crispy Chicken Nuggets with Hot Honey Ranch

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These Crispy Chicken Nuggets are a perfect blend of golden crunch and tender, juicy chicken. Double-battered for extra crispness, they’ reserved with a homemade Hot Honey Ranch dipping sauce that’s both sweet and spicy. The ranch is creamy with a kick of heat from chili oil and hot sauce, balancing perfectly with the nuggets.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 30 NUGGETS
Ingredients Method Video Notes

Ingredients
 
 

For the Chicken:
  • 2 lb boneless chicken breast, minced
  • Salt, to taste
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika powder
  • 2 large eggs
For the Coating:
  • Dry Batter
  • 1 cup all-purpose flour
  • Wet Batter
  • 3/4 cups all-purpose flour
  • 2 tbsp corn starch
  • 1 tsp baking powder
  • 1 cup water
  • Salt, to taste
  • 1 tbsp garlic powder
  • 1 tsp paprika powder
For the Hot Honey Ranch:
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 2 tbsp honey
  • 1 tbsp chili oil
  • 1-2 tbsp hot sauce (to taste)
  • Salt, to taste
  • 1 tbsp garlic powder
  • 1 tsp dried dill

Method
 

Prepare the Chicken:
  1. In a large bowl, combine the minced chicken, salt, garlic powder, black pepper, and paprika powder. Mix until well combined.
  2. Add the eggs to the chicken mixture and mix until just combined.
  3. Grease your hands with oil to prevent the mixture from sticking.
  4. Shape the chicken mixture into nugget-sized portions and place them on a prepared baking sheet. Freeze the nuggets for 1-2hours, or until frozen solid.
Prepare the Coating:
  1. In a separate bowl, mix the dry batter ingredients (all-purpose flour).
  2. In another bowl, whisk together the wet batter ingredients(flour, corn starch, baking powder, water, salt, garlic powder, and paprika powder). Stir until smooth.
Fry the Chicken Nuggets:
  1. Heat about 2-3 inches (5-7.5 cm) of oil in a deep frying pan over medium-high heat.
  2. Dip each nugget first into the dry batter, then into the wet batter, ensuring it is fully coated.
  3. Once the oil is hot, add a few coated nuggets to the pan (avoid overcrowding).
  4. Fry the nuggets for 5-6 minutes, or until golden brown and crispy.
  5. Remove the fried chicken nuggets and place them on a paper towel-lined plate to drain excess oil.
Prepare the Hot Honey Ranch:
  1. In a small bowl, whisk together the mayonnaise, sour cream, honey, chili oil, hot sauce, salt, garlic powder, and dried dill until smooth.
  2. Refrigerate the hot honey ranch until ready to serve.

Video

Notes

Freezing the Nuggets: Freezing the chicken nuggets before frying helps them maintain their shape and ensures they cook evenly. Don’t skip this step!
Adjusting Spice Level: You can adjust the level of spiciness in the hot honey ranch by controlling the amount of hot sauce or chili oil you add. Start with 1 tablespoon of hot sauce and taste before adding more.
Oil Temperature: To ensure the nuggets fry evenly and get crispy, be sure the oil is at the correct temperature before frying. If the oil is too cool, the nuggets will absorb more oil and be soggy. If it’s too hot, they will burn before cooking through.
Make-Ahead: You can prepare the nuggets in advance and freeze them for up to 1 month before frying. Just fry them straight from the freezer for best results.

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