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Crispy Panko-Crusted Chicken Nuggets with Homemade Buttermilk Ranch Dip

A stack of golden brown Crispy Chicken Nuggets with Ranch Dip on a white plate, one nugget is broken open showing the white meat inside.
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Follow this recipe to make extra crispy chicken nuggets using a double-dredge method, served with a fresh, homemade buttermilk ranch dip.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray or 1/4 cup vegetable oil (for baking/pan-frying)
  • For the Ranch Dip:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step is key for crispiness.
  2. Set up the dredging stations: Place flour mixed with salt, pepper, garlic powder, and paprika in one shallow dish. Beat the eggs in a second dish. Place Panko breadcrumbs in a third dish.
  3. Double dredge the chicken: Take each piece of chicken, dredge it thoroughly in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the Panko breadcrumbs to coat completely. Repeat the egg and Panko step for extra crispiness.
  4. Cook the nuggets (Oven Method): Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray or brush lightly with oil. Arrange the nuggets in a single layer and spray the tops lightly with cooking spray. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F).
  5. Cook the nuggets (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the basket. Place nuggets in a single layer, ensuring they do not touch. Air fry for 10-12 minutes, shaking the basket halfway through, until golden and crisp.
  6. Make the Ranch Dip: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, onion powder, garlic powder, salt, and pepper until smooth.
  7. Taste the dip and adjust seasoning if needed. Chill for at least 15 minutes before serving for best flavor.
  8. Serve the hot, crispy chicken nuggets immediately with the homemade ranch dip.

Notes

  • For the crispiest results when baking, place the breaded nuggets on a wire rack set inside the baking sheet. This allows air to circulate underneath.
  • You can make the ranch dip up to two days ahead; the flavors deepen overnight.
  • Freeze uncooked, breaded nuggets on a tray, then transfer to a freezer bag. Cook directly from frozen, adding 3-5 minutes to the cooking time.

Nutrition

Find it online: https://kitchnkudos.com/crispy-chicken-nuggets-with-ranch-dip/