Best 7 Evies Ranch Nuggets Recipes

CHICKEN NUGGET BACON RANCH CLUB

Steps:

• For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
• Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
• Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
• Open the bag and add the chicken. Seal and shake to coat the chicken well.
• Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
• Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
• Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
• Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
• For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

GARDEN RANCH BAKED CHICKEN NUGGETS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil; spray foil with cooking spray.
• Place chips in resealable food-storage plastic bag; crush with rolling pin. In shallow bowl, mix crushed chips and cheese. In another shallow bowl, beat egg and milk well. Dip chicken into egg mixture, then roll in chips mixture to coat. Place pieces 1 inch apart on cookie sheet.
• Bake 10 to 12 minutes or until coating is light golden brown and chicken is no longer pink in center. Serve with ketchup.

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

EVIE'S RANCH NUGGETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tortilla chips and flour into a food processor or blender, and process into crumbs. Pour into a bowl. Place chicken pieces into a sealable plastic bag with sour cream. Massage the bag to make sure chicken pieces are coated with sour cream. Let sit for 5 minutes.
• Dip coated chicken pieces into the chip crumbs, and place on the prepared baking sheet. Spray lightly with vegetable cooking spray.
• Bake for 30 minutes in the preheated oven, until chicken is cooked through and juices run clear.

CRIXXIE'S RANCH CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.
• Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
• Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

CRIXXIE'S RANCH CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.
• Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
• Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

BACON RANCH CHICKEN NUGGETS

Steps:

• 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.).