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McNuggets with BBQ Dip Recipe

American · Main course · 32 min total

Crispy homemade chicken nuggets with a tangy, smoky barbecue dipping sauce, perfect for a fun meal or snack.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for frying
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a shallow dish, combine flour, salt, black pepper, garlic powder, and paprika. In a second dish, whisk eggs and milk. In a third dish, place panko breadcrumbs.
2. Coat each chicken piece in flour mixture, then dip in egg mixture, then coat with panko, pressing gently to adhere. Place on a baking sheet.
3. Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C). Fry nuggets in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
4. For the dip: In a small saucepan, combine ketchup, vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne. Bring to a simmer over medium heat, stirring occasionally. Cook for 5 minutes until slightly thickened. Remove from heat and let cool.
5. Serve nuggets with BBQ dip on the side.

Tips

• For extra crispiness, double coat by repeating the flour-egg-panko steps.
• Leftover nuggets can be reheated in an air fryer or oven at 375°F for 5-7 minutes.
• Store dip in an airtight container in the refrigerator for up to 2 weeks.

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