Crispy Chicken Nuggets with One-Minute Ranch
Whip up a childhood favorite at home. Our nuggets are crispy on the outside and juicy on the inside, and ready in under 30 minutes. Pro tip: Use a resealable sandwich bag to crush the crackers to reduce the mess.
- 1 1/2 lb boneless skinless chicken tenderloins
- 1 cup buttermilk
- 1 (9 ounce) box Triscuit Crackers
- 1/4 cup O Organics® shredded parmesan cheese
One Minute Ranch
- 1/2 cup plain 2% plain Greek yogurt
- 1/4 cup buttermilk
- 1/4 cup light mayo
- 1/2 Tbs herb and garlic seasoning (such as Weber Grill's)
Preheat oven to 375 degrees F. Cut each tenderloin into large bite-sized pieces. Salt and pepper chicken pieces.
Place all chicken pieces into a large bowl (or large zip top bag). and cover with buttermilk. Marinate for 30 minutes.
Meanwhile, pulverize the box of crackers in a food processor until crumbly (you can also use a zip-lock bag to crush the crackers with your hands).
Take each chicken piece out of the buttermilk and coat in the cracker mixture. Repeat for the rest of the chicken. Lay cracker-covered chicken pieces onto a parchment-lined baking sheet, and sprinkle Parmesan cheese over each Chicken Nugget.
Bake for 20 minutes, or until juices run clear. Turn oven to low broil for 1-2 minutes to toast top of Chicken Fingers. Serve with Dip!
In a small bowl, stir together all ingredients. Refrigerate until ready to serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.