Chicken Bacon Nuggets Recipes

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CHICKEN NUGGET BACON RANCH CLUB



Chicken Nugget Bacon Ranch Club image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 sandwiches

Number Of Ingredients 16

2 large eggs
2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetable oil, for frying
6 crusty rolls, such as kaiser rolls, split
1/2 cup ranch dressing
6 leaves butter lettuce
12 slices applewood-smoked bacon, cooked crisp, then cut in half
30 dill pickle slices
3 tomatoes, sliced thick
1/4 cup ketchup

Steps:

  • For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
  • Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
  • Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
  • Open the bag and add the chicken. Seal and shake to coat the chicken well.
  • Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
  • Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
  • Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
  • Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
  • For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

CHICKEN NUGGETS



Chicken Nuggets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon seasoned salt
Salt and freshly ground black pepper
2 large eggs
2 cup seasoned breadcrumbs
2 chicken breasts, cut into small pieces
Vegetable oil, for frying
Ketchup, for serving

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.

THE BEST EVER CHICKEN NUGGETS



The Best Ever Chicken Nuggets image

This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Provided by Nichole

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 6

vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks

Steps:

  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
  • Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g

BACON-WRAPPED CHICKEN NUGGETS



Bacon-Wrapped Chicken Nuggets image

Chicken nuggets, bacon and teriyaki...what more could you ask for in an appetizer? Everyone who tries them asks for a recipe copy.-Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 12

1 cup unsweetened pineapple juice
2/3 cup reduced-sodium soy sauce
2/3 cup honey
4 green onions, thinly sliced
1/3 cup Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons olive oil
2 to 3 garlic cloves, minced
2 to 3 teaspoons minced fresh gingerroot
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound bacon strips
1/2 cup packed brown sugar

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.

Nutrition Facts :

CHICKEN-BACON NUGGETS



Chicken-Bacon Nuggets image

My hubby found this in a copy of Southern Living at work. These are super easy and great tasting little appetizers. If you want, you can use reduced-sodium bacon and lite soy sauce to cut back on the sodium. I don't think they need any dipping sauce as the marinade provides a tangy/sour/sweet flavor. Cooking time includes marinade time.

Provided by Troop Angel

Categories     Chicken Breast

Time 2h27m

Yield 6 serving(s)

Number Of Ingredients 9

2 large boneless skinless chicken breasts
8 bacon, slices cut into thirds
1/2 cup orange marmalade
1/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 garlic clove, minced
vegetable oil cooking spray
wooden toothpick

Steps:

  • Cut chicken breasts into 24 1-inch cubes.
  • Wrap each chicken cube with bacon and secure with a wooden toothpick.
  • Stir together orange marmalade, soy sauce, sesame oil, ground ginger and minced garlic in a shallow dish or large zip-top freezer bag; add chicken nuggets.
  • Cover or seal, and chill 2 hours, turning occasionally.
  • Coat a rack and broiler pan with cooking spray.
  • Place chicken nuggets on rack in broiler pan.
  • Bake at 450°F for 10 minutes; turn nuggets and bake 10 more minutes.

CHICKEN BACON NUGGETS



Chicken Bacon Nuggets image

Make and share this Chicken Bacon Nuggets recipe from Food.com.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 8

2 large boneless skinless chicken breast halves
8 slices bacon, cut into thirds
1/2 cup orange marmalade
1/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
vegetable oil cooking spray

Steps:

  • Cut chicken into 24 (1-inch) cubes.
  • Wrap each chicken cube with bacon and secure with a wooden pick.
  • Stir together orange marmalade, soy sauce, sesame oil, ground ginger and minced garlic in a large zip-top freezer baag; add chicken nuggets.
  • Seal and chill 2 hours, turning occasionally.
  • Coat a rack and broiler pan with cooking spray.
  • Place chicken nuggests on rack in broiler pan.
  • Bake at 450 for 10 minutes; turn and bake 10 more minutes.

Nutrition Facts : Calories 296.4, Fat 18.7, SaturatedFat 5.3, Cholesterol 43.4, Sodium 962.8, Carbohydrate 18.9, Fiber 0.3, Sugar 16.2, Protein 14

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