Baked Chicken Nuggets with Dilly Ranch Dip

For the Dilly Ranch Dip:
Combine all ingredients in a small bowl and stir well. Can be made 1 day ahead of time. Store in the refrigerator.

For the baked chicken nuggets:
Combine chicken pieces, buttermilk, and pickle juice in a wide shallow bowl and cover with a lid. Or just put all of these ingredients in a large zip-top plastic bag and seal it. Either way, marinate in the refrigerator for 1 hour.

Preheat oven to 400°F.

Spread panko on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes. Transfer breadcrumbs to a shallow dish and stir in Parmesan and salt. Drizzle the breadcrumb mixture with the oil and stir well to distribute. Set aside.

Place flour and eggs in two separate shallow dishes.

Increase oven temperature to 450°F. Set a wire rack inside the same rimmed baking sheet that you used for the breadcrumbs and lightly coat the rack with cooking spray.

In batches, coat chicken pieces in flour, then dip in the egg, and lastly coat evenly with the panko mixture pressing to adhere. Place the nuggets on the oiled rack. Sprinkle with desired amount of salt and pepper.

Bake until chicken is thoroughly cooked, about 12 minutes. Serve hot out of the oven with homemade Dilly Ranch Dip.

Source: Chicken nuggets portion adapted from a variety of sources, but mostly from Cooking Light and Martha Stewart Everyday Food. Dilly ranch dip from a farmgirl’s dabbles.