Best Chicken Nugget Bacon Ranch Club Recipes

CHICKEN NUGGETS

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

BACON-WRAPPED CHICKEN NUGGETS

Steps:

• Preheat oven to 350°. In a bowl, whisk the first nine ingredients until blended. Reserve 1-1/2 cups mixture for sauce; cover and refrigerate. Place chicken in a large resealable plastic bag. Add remaining pineapple juice mixture; seal bag and turn to coat. Refrigerate 1-2 hours., Cut bacon strips crosswise in thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on racks in 15x10x1-in. baking pans. Sprinkle brown sugar over tops., Bake 25-30 minutes or until bacon is crisp and chicken is no longer pink. Meanwhile, in a small saucepan, bring reserved pineapple juice mixture to a boil; cook 8-10 minutes or until liquid is reduced to 1 cup. Serve nuggets with sauce.

BACON RANCH CHICKEN NUGGETS

Steps:

• Preheat deep fryer to 350 degrees.
• Cut breasts to 1" to 1 1/4 inch pieces as close to cubes as possible. The important thing is that all weigh as close as possible and do not exceed an ounce by too much.
• If nuggets are very wet, pat with a paper towel. Place nuggets in plastic ziploc bag and add ranch dressing mix. Seal bag and shake to coat.
• Cut raw bacon in half. Wrap nugget tucking in any loose ends to make then as near a ball shape as possible. Crosspin the bacon in place with a toothpick.
• Depending on fryer capacity you should add 5-8 nuggets at a time and fry 3 1/2 to 5 minutes until nuggets just begin to float.
• Drain on paper towels and cut the largest nugget in half to test doneness or check with thermometer probe (quick response type) and adjust cooking time.
• A properly cooked nugget will show bacon done medium and herbed white meat with browned highlights.
• If they need to be served by the full batch they can hold in a 150-175 degree oven covered with a moistened (not dripping) paper towel.
• These can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).