Chicken Bacon Nuggets Recipes

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.

BACON-WRAPPED CHICKEN NUGGETS

Steps:

• Cut the chicken breasts into 24 pieces (1-inch cubes). Wrap each cube with a piece of bacon and secure it with a toothpick.
• Mix marmalade, soy sauce, sesame oil, ginger, and garlic in a large zip-lock bag or a dish and add chicken nuggets. Cover (or seal) and chill for 2 hours, turning occasionally.
• Coat a broiler pan with cooking spray and place the nuggets on it. Bake at 450 degrees for 10 minutes. Turn them over and bake 10 minutes longer.

BACON-WRAPPED CHICKEN NUGGETS

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.

CHICKEN-BACON NUGGETS

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.

BACON RANCH CHICKEN NUGGETS

Steps:

• Preheat deep fryer to 350 degrees.
• Cut 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.
• If 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.
• Cut 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.
• Depending 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.
• Drain 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.
• A properly cooked nugget will show bacon done medium and herbed white meat with browned highlights.
• If 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.
• These can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).

CHICKEN BACON NUGGETS

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.