Paula’s Chicken Nuggets
By Paula DeenJUMP TO RECIPE
- 1 package dry ranch seasoning mix
- for frying vegetable oil
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1 lightly beaten egg
- 1 cup all purpose flour
- 3 cut into 1-inch cubes boneless skinless chicken cutlets
Pour oil to a depth of 2-inches in a large Dutch oven or deep-fryer. Heat oil to 360 °F F.
In a small bowl, combine ranch mix, panko and salt together. In a second bowl add the egg mixture and in a third bowl add the flour.
Dredge chicken cubes in flour, dip in beaten egg, and then coat in panko mixture.
Fry chicken nuggets, in batches, for 5 to 6 minutes or until done. Serve with dipping sauce of choice.