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Crispy Chicken Nuggets with Ranch Dip

A plate piled high with golden, crunchy Crispy Chicken Nuggets with Ranch Dip, one nugget broken open to show the white interior.
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Make genuinely crispy chicken nuggets at home using a double-dredge method, served with a simple, tangy homemade buttermilk ranch dip.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1 cup panko breadcrumbs
  • 1/2 cup crushed cornflakes (optional, for extra crunch)
  • Cooking spray or oil for baking/air frying
  • For the Ranch Dip:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Prepare the chicken: In a medium bowl, mix the flour, salt, pepper, garlic powder, and paprika. This is your dry dredge.
  2. In a second bowl, whisk the eggs and buttermilk together. This is your wet mixture.
  3. In a third shallow dish, combine the panko breadcrumbs and crushed cornflakes, if using. This is your final coating.
  4. Dredge the chicken: Take one piece of chicken, coat it completely in the flour mixture, shaking off excess.
  5. Dip the floured chicken into the egg/buttermilk mixture, letting excess drip off.
  6. Press the chicken firmly into the panko/cornflake mixture until fully coated. Place coated nuggets on a wire rack set over a baking sheet.
  7. Preheat your oven to 400°F (200°C) or your air fryer to 380°F (195°C). Lightly spray the tops of the coated nuggets with cooking spray or oil.
  8. Bake for 18-22 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 165°F). If air frying, cook for 12-15 minutes, shaking the basket halfway.
  9. Make the ranch dip: While the nuggets cook, combine the mayonnaise, sour cream, buttermilk, dill, parsley, onion powder, garlic powder, salt, and pepper in a small bowl. Whisk until smooth.
  10. Chill the dip for at least 15 minutes before serving to allow flavors to combine.
  11. Serve the hot, crispy nuggets immediately with the chilled ranch dip.

Notes

  • For the crispiest oven-baked results, place the wire rack directly on the baking sheet so air circulates underneath the nuggets.
  • You can substitute chicken tenders for nuggets if you prefer strips.
  • If you prefer deep frying, heat 2 inches of neutral oil to 350°F (175°C) and fry in batches for 3-4 minutes until golden brown.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-nuggets-with-ranch-dip/