Ranch Baked Chicken Nuggets (or chicken strips)

In remembrance of the summer of 2021 when Dallas brought home leftover food every night from Chick-fil-A. 

Making your own chicken nuggets is a bit of work, but this recipe is pretty simple. Plus I like being able to make sure the chicken is washed and cleaned of all fat and other gross stuff.

3-4 chicken breasts

1 packet ranch dressing seasoning 

Oil

1/4 c. milk

3-4 eggs

Container Panko bread crumbs 

Oil spray for baking sheet

*dipping sauces

-Clean and slice 3-4 chicken breasts into bite-size you prefer. Place into bowl to marinate.

-Mix in a packet of Ranch powder (like you would use to make the dressing mix), with a drizzle of oil and 1/4 cup or so of milk. Stir well so everything is combined.

-Marinate at least 1/2 hour or up to overnight.

When ready to cook, whisk 1 egg for every chicken breast and stir into marinating chicken. This helps bread crumbs to stick.

Take the chicken pieces one by one, shake off any extra marinade and dredge chicken in Paanko bread crumbs, or finely crushed corn flakes, whatever you have.* Place on greased baking sheet. 

Bake uncovered at 400 for 15-25 minutes or until juices run clear. This will depend on the size of the chicken pieces and how many. You can turn halfway through if you want to make sure the bottom is crispy also. 

Serve with your favorite sauces like honey mustard, barbecue, ranch, blue cheese, buffalo, sweet and sour, etc. 

*You can also dredge in flour, but then you need to fry them in oil. Otherwise it turns out white and weird looking in oven.