Prep 25 mins
Cook 20 mins
This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.
- 2 lbs boneless skinless chicken breasts
- 1⁄4 cup milk
- 1⁄4 cup ranch dressing (the bottled kind)
- 36 Ritz crackers (1 sleeve)
- 1⁄2 teaspoon paprika
- Preheat oven to 375 degrees.
- spray a baking sheet with cooking spray and set aside.
- Cut chicken into slices and then into "nugget" sized pieces.
- In a medium bowl, mix together the ranch dressing and the milk.
- put chicken pieces into bowl with milk mixture.
- Crush the ritz crackers into fine crumbs. I use my food processor.
- Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
- Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
- Place nuggets on prepared baking sheet.
- Repeat until all chicken has been coated.
- Bake for 15-20 minutes or until chicken is done.
- Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
- To serve:.
- Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
- Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.
I made these b/c my DH LOVES chicken nuggets. He liked them fresh from the oven, but was not a fan after reheating (even in oven).
This was delicious! It actually tasted much better than the "chicken nugget" taste I was expecting. I would say it was more similar to Raising Cane's Chicken Fingers in taste. For people who mentioned having a hard time with the coating being soggy, I would add more crackers. I also cooked it on 425 for 15 minutes instead of 375 for 15-20 minutes. That may have helped the texture.
I make a similar recipe but use bread crumbs and grated Parmesan in equal portions. The round buttery crackers are very high in fat and that contributes to a "soggy" coating. I had the grandkids set up an "assembly line". One cut the chicken, another dipped in the ranch and the little one rolled them in the bread crumb mixture. They loved helping and now frequently request Ranch Nuggets.