My first recipe post. A simple appetizer that can be prepared in under 15 minutes. The first batch is ready to eat in 20 minutes. They might taste great cold, but I've never seen one cool off.
My Private Note
Units: US | Metric
- 1 1/2-2 lbs boneless chicken breasts
- 1 (1 ounce) envelope hidden valley ranch dressing mix (or equivalent)
- 2 (1 lb) packages thick sliced hickory smoked bacon
- 1Preheat deep fryer to 350 degrees.
- 2Cut breasts to 1" to 1 1/4 inch pieces as close to cubes as possible. The important thing is that all weigh as close as possible and do not exceed an ounce by too much.
- 3If nuggets are very wet, pat with a paper towel. Place nuggets in plastic ziploc bag and add ranch dressing mix. Seal bag and shake to coat.
- 4Cut raw bacon in half. Wrap nugget tucking in any loose ends to make then as near a ball shape as possible. Crosspin the bacon in place with a toothpick.
- 5Depending on fryer capacity you should add 5-8 nuggets at a time and fry 3 1/2 to 5 minutes until nuggets just begin to float.
- 6Drain on paper towels and cut the largest nugget in half to test doneness or check with thermometer probe (quick response type) and adjust cooking time.
- 7A properly cooked nugget will show bacon done medium and herbed white meat with browned highlights.
- 8If they need to be served by the full batch they can hold in a 150-175 degree oven covered with a moistened (not dripping) paper towel.
- 9These can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).
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Nutritional Facts for Bacon Ranch Chicken Nuggets
Serving Size: 1 (68 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 666.2
- Calories from Fat 530
- Total Fat 58.9 g
- Saturated Fat 19.2 g
- Cholesterol 131.6 mg
- Sodium 999.0 mg
- Total Carbohydrate 0.7 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 30.9 g
The following items or measurements are not included:
hidden valley ranch dressing mix
hickory smoked bacon