Pioneer Woman Chicken Nuggets Recipes

CHICKEN NUGGET PARMESAN

Steps:

• Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
• Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
• Transfer to a platter and top with the basil.

CHICKEN NUGGET BACON RANCH CLUB

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.

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

CHICKEN NUGGETS

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.