Ranch Chicken Nuggets
Heather Sievers
ingredients
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons dry ranch seasoning mix
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3/4 cup all-purpose flour
- 1 large egg, lightly beaten
- Vegetable oil for frying
- Prepared barbeque sauce
directions
- 1
In a small bowl, combine panko, seasoning mix, and salt; set aside.
- 2
Dredge chicken cubes in flour. Dip in beaten egg, then coat in panko mixture.
- 3
Pour oil to a depth of 2-inches in a large Dutch oven. Heat to 360°. Fry chicken nuggets, in batches, for 5 to 6 minutes, or until done. Serve with barbeque sauce.
notes
Makes 2 1/2 dozen
Source: P. Deen
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