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Ranch Chicken Nuggets
The softest, most tender and tasty chicken nuggets you will ever eat!
Servings: 2
: 594 kcal
Author: Just Jo
Ingredients
  • 400 g chicken breast
  • 284 ml buttermilk
  • 1 large clove of garlic minced
  • 1 rounded tsp ranch seasoning
To coat
  • 150 g plain flour
  • 1 rounded tsp ranch seasoning
  • Sea salt and black pepper as liked
  • Oil for shallow frying I like rice bran oil but veg oil, canola or light olive oil will work too
Instructions

  1. If the chicken breast is of uneven thickness, beat it with a meat mallet, pestle or rolling pin to an even thickness, slightly under 1cm thick would be just right. Cut into 1-2 inch size pieces, no bigger. 

  2. Mix the buttermilk and seasonings together then thoroughly coat the chicken with it. Cover and chill over night (a couple of hours in the fridge is the minimum I would leave it to get good and tender).
  3. When ready to cook, place a baking tray in the oven and set it to low/about 100˚C.
  4. Whisk the flour and seasoning together then retrieve the chicken in it's marinade and drop the chicken in, shaking off most of the buttermilk as you go. I use one per of tongs for this and a second pair later on for transferring to the pan and turning with. Makes for less mess!
  5. Place a large frying pan or buffet style casserole on the hob and add enough oil to come up about 5mm. A larger pan means you can cook more nuggets at once but you will need more oil.
  6. Test with a nugget to see if it sizzles when placed into the hot oil and if so, add as many as you can without overcrowding the pan. Cook for approx 5 mins per side until golden brown then turn and cook the second side.
  7. Transfer briefly to a pile of kitchen roll then transfer to the preheated baking tray in the oven to keep warm as you finish the rest of the nuggets.
  8. Serve as soon as the last nugget is done!