Introduction
Golden, crunchy, and irresistibly juicy—these crispy chicken nuggets with hot honey ranch are the ultimate homemade comfort food. Perfect as a party snack, appetizer, or weeknight indulgence, this recipe delivers a bold flavor punch with every bite.
Ingredients
For the Chicken:
- 2 lb boneless chicken breast, minced
- Salt, to taste
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika powder
- 2 eggs
For the Coating:
- 1 cup all-purpose flour (dry batter)
Wet Batter:
- ¾ cup all-purpose flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1 cup water
- Salt, to taste
- 1 tbsp garlic powder
- 1 tsp paprika powder
For the Hot Honey Ranch:
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 2 tbsp honey
- 1 tbsp chili oil
- 1–2 tbsp hot sauce
- Salt, to taste
- 1 tbsp garlic powder
- 1 tsp dried dill
Instructions
Prepare the Chicken:
- In a large bowl, combine minced chicken, salt, garlic powder, black pepper, and paprika powder. Mix well.
- Add eggs and combine until just mixed.
- Lightly oil your hands and shape the mixture into nuggets.
- Place nuggets on a tray and freeze for 1–2 hours until firm.
Prepare the Coating:
- In a bowl, set aside the dry batter (flour).
- In another bowl, whisk together wet batter ingredients until smooth.
Fry the Nuggets:
- Heat 2–3 inches of oil in a deep pan over medium-high heat.
- Dip each nugget into the dry batter, then the wet batter.
- Fry in hot oil for 5–6 minutes until golden brown and crispy.
- Drain on paper towels.
Make the Hot Honey Ranch:
- Mix mayonnaise, sour cream, honey, chili oil, hot sauce, salt, garlic powder, and dill until smooth.
- Chill until ready to serve.
Serving
Serve the hot, crispy nuggets with a side of creamy-spicy hot honey ranch. Perfect for dipping, sharing, or devouring all on your own!
Why This Recipe Works
The double batter creates an extra-crispy crust, while freezing the nuggets helps them hold shape during frying. The hot honey ranch adds a sweet, tangy, and fiery kick that perfectly balances the richness of the chicken.
