Bacon Ranch Chicken Nuggets

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 1/2-2 lbs boneless chicken breasts
• 1 (1 ounce) envelope hidden valley ranch dressing mix (or equivalent)
• 2 (1 lb) packages thick sliced hickory smoked bacon

Recipe

• 1 preheat deep fryer to 350 degrees.
• 2 cut breasts to 1" to 1 1/4 inch pieces as close to cubes as possible. the important thing is that all weigh as close as possible and do not exceed an ounce by too much.
• 3 if nuggets are very wet, pat with a paper towel. place nuggets in plastic ziploc bag and add ranch dressing mix. seal bag and shake to coat.
• 4 cut raw bacon in half. wrap nugget tucking in any loose ends to make then as near a ball shape as possible. crosspin the bacon in place with a toothpick.
• 5 depending on fryer capacity you should add 5-8 nuggets at a time and fry 3 1/2 to 5 minutes until nuggets just begin to float.
• 6 drain on paper towels and cut the largest nugget in half to test doneness or check with thermometer probe (quick response type) and adjust cooking time.
• 7 a properly cooked nugget will show bacon done medium and herbed meat with browned highlights.
• 8 if they need to be served by the full batch they can hold in a 150-175 degree oven covered with a moistened (not dripping) paper towel.
• 9 these can be served plain or with any dipping sauce (sweet and sour, bbq, salsa, etc.).