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Kid (big and small) approved!
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.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!