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

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.
Course Appetizer
Cuisine American
Keyword chicken nuggets, sriracha ranch
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Calories 300kcal


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


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.



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