Baked Chicken Nuggets with Dilly Ranch Dip

Yield: 4 to 6 servings


for the baked chicken nuggets:

4 boneless, medium-large skinless chicken breasts, cut into 1” x 2” pieces
1/3 c. buttermilk
1/3 c. dill pickle juice
2 c. panko (Japanese breadcrumbs)
1/3 c. grated Parmesan
1/2 tsp. kosher salt
1 T. canola oil
1 c. all-purpose flour
3 large eggs, beaten until combined
kosher salt and freshly ground black pepper, to taste

for the dilly ranch dip:

1/2 c. plain Greek yogurt
1/2 c. mayonnaise
1 garlic clove, very finely minced
2 tsp. garlic powder (not garlic salt!)
1 T. chopped fresh dill
1 T. chopped fresh chives
big pinch kosher salt


For the baked chicken nuggets:

Combine chicken pieces, buttermilk, and pickle juice in a wide shallow bowl and cover with a lid. Or just put all ingredients in a large zip-lock plastic bag. Marinate in refrigerator for 1 hour.

Preheat oven to 400.

Spread panko on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes. Transfer to a shallow dish and stir in Parmesan and salt. Drizzle with oil and stir well to distribute. Place flour and eggs in separate shallow dishes.

Increase oven temperature to 450.

Set a wire rack inside the same rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken pieces in flour, then dip in egg, and lastly coat evenly with panko, pressing to adhere. Place on oiled rack. Sprinkle with desired amount of salt and pepper. Bake until chicken is thoroughly cooked, about 12 minutes. Serve hot out of the oven with homemade dilly ranch dip.

for the dilly ranch dip:

Combine all ingredients in a small bowl and stir well. Can be made 1 day ahead of time. Store in the refrigerator.