Recipes · Cooking tips · Techniques

Chicken Nuggets with Sriracha Ranch Sauce

Chicken Nuggets with Sriracha Ranch Sauce

These chicken nuggets are served with an easy to make sriracha ranch dipping sauce. They’re great for the weekend served with some ice cold beverages, or for your next game-day spread.

 

If you have any Sriracha junkies in your house, like I do, this is the perfect dish. Juicy, delicious, homemade chicken nuggets are served with a creamy ranch dressing that is kicked up with spicy Sriracha sauce.

 

My advice, serve everyone their own dipping cup because there will be double-dipping going on.

 

If you want more appetizer ideas, check out these andouille sausage puffs that are a grown up version of pigs in a blanket.

 

These baked beef empanadas that are sure to be a hit, or go with the classics with these loaded sheet pan nachos or these baked buffalo chicken wings.

 

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

 

Make this sriracha ranch dipping sauce

Make this spicy ranch sauce first, so the flavors get chance to know each other. Refrigerate, until ready to use. Just take the sauce out of the refrigerator a little while before serving to get the chill out. And give it a really good stir too.

The ingredients Sriracha Ranch Sauce displayed on a wood cutting board

 

Ingredients

1 cup Sour Cream

¼ cup Buttermilk

2 tablespoons Ranch Powder (we used Hidden Valley Ranch Dips Mix)

2 tablespoons Sriracha Sauce

 

Add all the ingredients to a medium bowl. Stir with a rubber spatula or spoon until the ingredients are incorporated.

The ingredients for the Sriracha Ranch Sauce in a clear bowl

 

Sriracha Ranch Sauce in a clear bowl stirred with a red rubber spatula.

 

We kept the sriracha ranch sauce mild, but if you have hot heads in your household, then by all means raise the heat factor by adding more sriracha.

 

Now that the sauce is done, let’s make the chicken nuggets. We keep the seasoning and coating on the chicken really simple. They get a double coating of flour and are fried until golden.

A close up picture of Chicken Nuggets on a Baking Sheet

 

To make the fried chicken nuggets you will need

2 pounds Chicken Breast, skinless and boneless, cut into 1-1½ inch cubes

2 teaspoons Salt

1 teaspoon Garlic Powder

½ teaspoon Onion Powder

¼ teaspoon Black Pepper

¾ cup All Purpose Flour

½ cup Milk

Canola Oil, for Frying

The ingredients for chicken nuggets displayed on a wood cutting board.

 

Prep Work

Cut each chicken breast into 1 – 1½ inch cubes. Try to make the chicken pieces roughly the same size so that they cook at the same rate.

 

Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine. Sprinkle the chicken with about half of the seasoning mix. Reserve the rest for the flour.

 

Prepare a dredging station

Add the flour to a large pan or deep dish. Season the flour with the remaining seasoning and mix with a fork. Add the milk to a large bowl.

 

Coat the chicken

Three pieces of chicken being coated in flour in a metal pan.

 

  1. Working with a few pieces of chicken at a time, lightly coat it in the flour on all sides, shake off the excess flour.
  2. Next, dip the chicken in the milk; make sure it is evenly moist.
  3. Now, place the chicken back in the flour, make sure there is an even coating and gently shake off the excess.

 

Place the coated chicken on a pan or plate lined with parchment paper. Space the chicken so they’re not touching. Once the milk and the flour get together it creates pretty sticky stuff.

 

The parchment paper will prevent the coated chicken from sticking to the pan. Repeat with the remaining pieces.

Chicken Nuggets coated in Flour arranged on a baking sheet lined with parchment paper

 

 

Take a look at our step by step dredging and breading instructions

 

Fry the chicken nuggets

Cover the bottom of a large, deep skillet with about a ½ inch of oil. The amount of oil to use will depend on the size of your skillet.

 

Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the chicken to the skillet (depending on the size). Don’t overcrowd the pan. Fry the chicken for a couple of minutes, turn each piece and continue frying for approximately 8 minutes.

 

Turn the chicken nuggets a few times to make sure they get nice and golden on all sides. Turn them more often as they start to brown.

 

Remove the chicken nuggets from the skillet and place them on a baking sheet that’s lined with a cooling rack. The cooling rack will let air circulate and keep the bottom from getting soggy.

Chicken nuggets coated in flour, sizzling in oil in a large, black skillet.

 

Chicken nuggets sizzling in oil in a large, black skillet.

 

Chicken nuggets that are golden browned, sizzling in oil in a large, black skillet.

 

Cooked golden browned chicken nuggets arranged on a cooling rack.

 

Repeat with the remaining pieces of chicken. Take the temperature of a couple of the largest chicken nuggets and make sure they are at least 165°F.

 

Serve the chicken nuggets with the Sriracha Ranch Dipping Sauce.

Chicken Nuggets on an orange plate with Sriracha Ranch Sauce in a clear bowl

 

What if my chicken is not cooked all the way through?

Frying chicken can be a little tricky. If the oil is too hot, the outside will brown quickly and the inside may not be cooked all the way through. Chicken has to be at least 165°F at the thickest part.

 

These chicken nuggets are boneless, chicken breasts and should cook quickly. But… things don’t always go exactly as planned, here’s a little fail-safe I’ve used in the past.

 

If you notice that the chicken is browning too quickly, and may not be up to temperature, preheat the oven to 350°F.

 

When the chicken is the desired golden color place them on a baking sheet, that’s lined with a cooling rack. Place the baking sheet in a preheated oven for 10-15 minutes, take the temperature again. Repeat if necessary until the chicken reaches 165°F.

 

Chicken Nuggets on an orange plate with Sriracha Ranch Sauce in a clear bowl
Print Recipe
5 from 1 vote

Chicken Nuggets with Sriracha Ranch Dipping Sauce

These chicken nuggets are served with an easy to make, and delicious sriracha ranch dipping sauce. They’re great for the weekend with some ice cold beverages, or for your game-day spread.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: chicken nuggets, sriracha ranch
Servings: 8
Calories: 300kcal

Ingredients

Sriracha Ranch Dipping Sauce

  • 1 cup Sour Cream
  • ¼ cup Buttermilk
  • 2 tablespoons Ranch Powder we used Hidden Valley Ranch Dips Mix
  • 2 tablespoons Sriracha Sauce

Chicken Nuggets

  • 2 pounds Chicken Breast skinless and boneless, cut into 1-1½ inch cubes
  • 2 teaspoons Salt
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ¾ cup All Purpose Flour
  • ½ cup Milk
  • Canola Oil for Frying

Instructions

Sriracha Ranch Dipping Sauce

  • Add all the ingredients to a medium bowl. Stir with a rubber spatula or spoon until the ingredients are incorporated.
  • Refrigerate, until ready to use. Take the sriracha ranch out of the refrigerator a little while before serving to get the chill out, and give it a really good stir.

Chicken Nuggets

  • Cut each chicken breast into 1-1½ inch cubes. Try to make the chicken pieces roughly the same size so that they cook at the same rate.
  • Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine.
  • Sprinkle the chicken with about half of the seasoning mix. Reserve the rest for the flour.
  • Prepare a dredging station
  • Add the flour to a large pan or deep dish.
  • Season the flour with the remaining seasoning and mix with a fork.
  • Add the milk to a large bowl.

Coat the chicken

  • Working with a few pieces of chicken at a time, lightly coat it in the flour on all sides, shake off the excess flour.
  • Next, dip the chicken in the milk; make sure it is evenly moist.
  • Place the chicken back in the flour, make sure there is an even coating and gently shake off the excess.
  • Place the coated chicken on a pan or plate lined with parchment paper. Space the chicken so they’re not touching. The parchment paper will prevent the coated chicken from sticking to the pan.
  • Repeat with the remaining pieces.

Fry the chicken nuggets

  • Cover the bottom of a large, deep skillet with about a ½ inch of oil. The amount of oil to use will depend on the size of your skillet.
  • Heat the oil over medium-high.
  • When the oil is hot, but not smoking, add about half the chicken to the skillet (depending on the size). Don’t overcrowd the pan.
  • Fry the chicken for a couple of minutes, turn each piece and continue frying for approximately 8 minutes.
  • Turn the chicken nuggets a few times to make sure they get nice and golden on all sides. Turn them more often as they start to brown.
  • Remove the chicken nuggets from the skillet and place them on a baking sheet that’s lined with a cooling rack. The cooling rack will let air circulate and keep the bottom from getting soggy.
  • Repeat with the remaining pieces of chicken.
  • Take the temperature of a couple of the largest chicken nuggets and make sure they are at least 165°F.
  • Serve the chicken nuggets with the sriracha ranch dipping sauce.

Video

Nutrition

Calories: 300kcal | Carbohydrates: 13g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 1118mg | Potassium: 512mg | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Chicken and Mushrooms

Chicken and Mushrooms

If you’re due for a wonderful home-cooked meal, this is it. In this recipe, chicken breasts are pounded thin, simply seasoned with a combination of spices and cooked until golden brown. Then the mushrooms are cooked with the delicious pan juices to make a wonderful sauce.

Pastelitos de Carne

Pastelitos de Carne

Pastelitos de carne are meat filled pastries that are topped with a sweet glaze. They can be found in Cuban cafeterias and restaurants all over Miami. But there’s no need to make the trip, because they can easily be made at home.



2 thoughts on “Chicken Nuggets with Sriracha Ranch Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.