Spicy Fried Chicken Bites with Buttermilk Ranch

The combo of chicken nuggets and ranch immediately brings back childhood memories. And although fast-food nuggets can do the job in a pinch, nothing beats my mom’s homemade version.

Depending on the day, the chicken was cut into strips or bite-sized pieces, breaded with egg and seasoned flour, fried until extra crispy, then tossed in more seasonings. By the time the smell of fried chicken filled the house, I was already grabbing the ranch dressing and making my way to the dinner table. Lacking the patience to allow the chicken to cool off, I was always sure to burn my mouth while enjoying the delicacy in front of me. Looking back, I now know that my mother appreciated how fast I ate the nuggets because it was one step closer to bedtime for her and me. 

One of my favorite things about making chicken nuggets at home, besides the fact that I can make them exactly how I like them, is that they don’t require a trip to the store. The dry rub is made from pantry staples (brown sugar, garlic powder, onion powder, and smoked paprika, if you’ve got it), and the breading is just the classic combo of seasoned flour and beaten eggs. If you have chicken thighs in the fridge or freezer, you’re ready to go.

As a Midwesterner, ranch dressing was a staple at our dinner table. You can use the classic packet (or the bottle) for the dipping sauce here, but I’d highly suggest you give my homemade ranch a try. You won’t regret it.

• Chicken thighs: I prefer to use chicken thighs instead of chicken breasts for my nuggets because thighs are much harder to overcook and have a deeper flavor than chicken breasts.
• Dry rub: A dry rub is often added to meat before cooking, but here I toss the fried nuggets in the spice blend for a smoky-sweet-spicy finishing touch. I love how the dry rub adds an extra layer of flavor to the crispy chicken and creates a sweet and spicy experience with each bit.
• Buttermilk ranch: The homemade ranch (buttermilk, sour cream, mayo, plus herbs) is the perfect cooling complement to the spicy nuggets. Once you make a batch of this dressing I suspect that you might keep making it for all of your salad and dipping needs.

Both the dry rub and the ranch dressing can be made ahead of time so you can focus on the chicken frying. If you don’t have time to prep in advance, this recipe is the perfect opportunity to get other folks in your house involved in the kitchen. Maybe years later they’ll be whipping up a batch in their own kitchen, just like me.