Chicken Nuggets With Homemade Dressing Plus Tyler’s Different Kind Of Home Run
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If you’re short on time and just want good food with good company, then this recipe is for you. Invite you friends and make a few batches of these chicken nuggets and you will hit two birds with one stone—good food and good company.
Our friend over at The Southern Lady Cooks has this to say about this recipe:
“We love chicken and enjoy this Chicken Nuggets recipe with Homemade Ranch Dressing as a meal or for snacking during ballgames or while watching movies. The ranch dressing is great with lots of meats and chips, too.”
I love snacking on this when I’m watching movies at home with friends. They’re bite-size and don’t need any utensil to eat. You can just eat straight from the basket—snatch one and dip it. It’s very convenient and it’s very delicious. The perfect snack to entertain your friends with.
Ingredients
For the chicken nuggets:
1 pound Tyson boneless, skinless chicken cut into bite sized pieces
1 cup Gold Medal all-purpose flour
1/2 teaspoon McCormick paprika
1/2 teaspoon McCormick ground mustard
1/2 cup plain Progresso bread crumbs
1/4 teaspoon McCormick black pepper
1/2 teaspoon Morton salt
1/2 teaspoon McCormick garlic powder
Pinch of McCormick cayenne, Optional
1/4 cup Wesson cooking oil
2 Eggland’s eggs
For the ranch dressing:
1/2 cup Borden buttermilk
1/2 cup Daisy sour cream
1/4 cup mayonnaise (could use Miracle Whip)
1 teaspoon McCormick dried parsley (could use fresh parsley)
1/2 teaspoon McCormick dried dill weed
1/2 teaspoon McCormick garlic powder
1/4 teaspoon McCormick black pepper
1/2 teaspoon Morton salt
1/2 teaspoon McCormick dried chives (could use fresh chives)
Instructions
For the chicken nuggets:
Cut chicken into bite sized pieces and set aside.
Whisk together the flour, paprika, mustard, bread crumbs, black pepper, salt garlic powder and cayenne in a bowl.
In another bowl, beat the eggs until smooth.
Heat cooking oil in skillet.
Dip chicken pieces in flour mixture, then in beaten eggs and in flour mixture again. Make sure they are well coated.
Cook six to seven minutes turning if needed. Remove with slotted spoon and drain on paper towels.
For the ranch dressing:
Whisk together all ingredients and refrigerate for 2 to 3 hours.
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Quick Tip: Serve with a side dish of green salad.
Thanks again to The Southern Lady Cooks for this amazing recipe.