Truck Nuggets with Creamy Chili Dipping Sauce
Truck Nuggets with Creamy Chili Dipping Sauce
Ingredients
For the Creamy Chili Dipping Sauce
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sweet chili sauce
- 2 tablespoons Parmesan cheese, grated or powdered
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Truck Nuggets
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed
- 1/2 cup Panko breadcrumbs
- 1 tablespoon savory seasoning powder, (e.g., chicken bouillon powder, all-purpose seasoning)
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Nugget Seasoning
- 2 tablespoons cheddar cheese powder, bright yellow
- 1 tablespoon ranch seasoning powder
Instructions
- 1
Prepare the Creamy Chili Dipping Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, Parmesan cheese, garlic powder, and black pepper. Mix thoroughly until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min
- 2
Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Using a meat grinder or a food processor, finely grind the chicken until it has a uniform, paste-like consistency. If using a food processor, pulse until finely ground, being careful not to over-process.
⏱️ 10 min
- 3
Season the Ground Chicken: Transfer the ground chicken to a large bowl. Add the Panko breadcrumbs and savory seasoning powder. Mix thoroughly by hand until all ingredients are evenly distributed throughout the chicken. The mixture should be cohesive.
⏱️ 5 min
- 4
Form the Nuggets: Set up a breading station with three shallow dishes. In the first dish, place the beaten eggs. In the second dish, place the all-purpose flour. Take small portions of the seasoned ground chicken mixture (about 1 tablespoon each) and press them into irregular nugget shapes using your hands or a small nugget mold. Dip each nugget first into the egg wash, ensuring it's fully coated, then transfer to the flour, pressing gently to adhere the flour.
⏱️ 15 min
- 5
Deep Fry the Nuggets: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Carefully place the breaded chicken nuggets into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350
- 6
Season the Cooked Nuggets: Once cooked, remove the nuggets from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While still warm, transfer the nuggets to a large bowl. Sprinkle generously with cheddar cheese powder and ranch seasoning powder. Vigorously shake the bowl to ensure all nuggets are evenly coated.
⏱️ 5 min
- 7
Serve: Transfer the seasoned Truck Nuggets to a serving container, such as a popcorn bucket. Serve immediately with the chilled Creamy Chili Dipping Sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Truck Nuggets with Creamy Chili Dipping Sauce
Ingredients
For the Creamy Chili Dipping Sauce
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sweet chili sauce
- 2 tablespoons Parmesan cheese, grated or powdered
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Truck Nuggets
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed
- 1/2 cup Panko breadcrumbs
- 1 tablespoon savory seasoning powder, (e.g., chicken bouillon powder, all-purpose seasoning)
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Nugget Seasoning
- 2 tablespoons cheddar cheese powder, bright yellow
- 1 tablespoon ranch seasoning powder
Instructions
- 1
Prepare the Creamy Chili Dipping Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, Parmesan cheese, garlic powder, and black pepper. Mix thoroughly until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min - 2
Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Using a meat grinder or a food processor, finely grind the chicken until it has a uniform, paste-like consistency. If using a food processor, pulse until finely ground, being careful not to over-process.
⏱️ 10 min - 3
Season the Ground Chicken: Transfer the ground chicken to a large bowl. Add the Panko breadcrumbs and savory seasoning powder. Mix thoroughly by hand until all ingredients are evenly distributed throughout the chicken. The mixture should be cohesive.
⏱️ 5 min - 4
Form the Nuggets: Set up a breading station with three shallow dishes. In the first dish, place the beaten eggs. In the second dish, place the all-purpose flour. Take small portions of the seasoned ground chicken mixture (about 1 tablespoon each) and press them into irregular nugget shapes using your hands or a small nugget mold. Dip each nugget first into the egg wash, ensuring it's fully coated, then transfer to the flour, pressing gently to adhere the flour.
⏱️ 15 min - 5
Deep Fry the Nuggets: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Carefully place the breaded chicken nuggets into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350 - 6
Season the Cooked Nuggets: Once cooked, remove the nuggets from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While still warm, transfer the nuggets to a large bowl. Sprinkle generously with cheddar cheese powder and ranch seasoning powder. Vigorously shake the bowl to ensure all nuggets are evenly coated.
⏱️ 5 min - 7
Serve: Transfer the seasoned Truck Nuggets to a serving container, such as a popcorn bucket. Serve immediately with the chilled Creamy Chili Dipping Sauce on the side.