Bacon Ranch Chicken Nuggets
- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
24-32 Nuggets
- Serves:
- 8-10
ingredients
- 1 1⁄2 - 2 lbs boneless chicken breasts
- 1 (1 ounce) envelope hidden valley ranch dressing mix (or equivalent)
- 2 (1 lb) packages thick sliced hickory smoked bacon
directions
- Preheat deep fryer to 350 degrees.
- Cut breasts to 1" to 1 1/4 inch pieces as close to cubes as possible. The important thing is that all weigh as close as possible and do not exceed an ounce by too much.
- If nuggets are very wet, pat with a paper towel. Place nuggets in plastic ziploc bag and add ranch dressing mix. Seal bag and shake to coat.
- Cut raw bacon in half. Wrap nugget tucking in any loose ends to make then as near a ball shape as possible. Crosspin the bacon in place with a toothpick.
- Depending on fryer capacity you should add 5-8 nuggets at a time and fry 3 1/2 to 5 minutes until nuggets just begin to float.
- Drain on paper towels and cut the largest nugget in half to test doneness or check with thermometer probe (quick response type) and adjust cooking time.
- A properly cooked nugget will show bacon done medium and herbed white meat with browned highlights.
- If they need to be served by the full batch they can hold in a 150-175 degree oven covered with a moistened (not dripping) paper towel.
- These can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).
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RECIPE SUBMITTED BY
7-8 months a year I run a food trailer with my brother. Winters I hibernate and post online.