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Crispy Chicken Nuggets with Raisins Cane’s Sauce
Crispy Chicken Nuggets with Raisins Cane’s Sauce the way it should be — one pan, real ingredients, and a result that beats takeout.
Prep35 min
Cook25 min
Total1 h
Serves8
Ingredients
- For the Crispy Chicken Nuggets — 2 lb boneless chicken breast, minced
- For the Crispy Chicken Nuggets — Salt to taste
- For the Crispy Chicken Nuggets — 1 tbsp garlic powder
- For the Crispy Chicken Nuggets — 1 tsp black pepper
- For the Crispy Chicken Nuggets — 1 tsp smoked paprika
- For the Crispy Chicken Nuggets — 1 egg
- For dry batter — 1 cup all-purpose flour
- For dry batter — 1 tbsp corn starch
- For wet batter — 1 1/2 cup all-purpose flour
- For wet batter — 1 tsp baking soda
- For wet batter — 1 1/2 cup sparkling water
- For wet batter — Salt to taste
- For wet batter — 1 tbsp garlic powder
- For wet batter — 1 tsp black pepper
- For wet batter — 1 tsp smoked paprika
- For wet batter — 1 egg
- For Raisins Cane’s Sauce — 1/2 cup mayonnaise
- For Raisins Cane’s Sauce — 3 tbsp ketchup
- For Raisins Cane’s Sauce — 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce — Salt to taste
- 1 tbsp Worcestershire sauce — 1 tbsp garlic powder
- 1 tbsp Worcestershire sauce — 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce — 1 tsp black pepper
- For the sauce — Mix all sauce ingredients in a bowl until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
- For the sauce — Serve crispy chicken nuggets with Raisins Cane’s Sauce. Enjoy!
Instructions
- In a bowl, add minced chicken. Season with salt, pepper, garlic powder, and smoked paprika. Crack an egg. Mix well until well combined.
- Line a sheet with parchment paper. Make small nuggets shaped out of the chicken mixture. Lay on the sheet and freeze for 1 hour or until frozen.
- Take two bowls. In one bowl, mix dry batter ingredients (flour and corn starch). In the other bowl, mix wet batter ingredients (flour, baking soda, sparkling water, salt, garlic powder, black pepper, smoked paprika, and egg).
- Remove nuggets from the freezer. Dip each nugget in the dry batter, then coat in the wet batter shaking off the excess.
- Heat oil in a deep frying pan over medium-high heat. Drop nuggets into hot oil Fry nuggets until golden brown and crispy. For about 3-4 minutes each side
Tip: Pat the protein dry before it hits the pan — moisture is what stops a proper crust from forming.
#chicken#garlic#crispy#easy-dinner#homemade
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