Jump to Ingredients – Jump to Method – Jump to Printable Version

I don’t think that it is possible for a human being not to salivate with these things in front of them. Well, except for vegetarians or vegans, maybe, but all we can do is pity them.

I have recently posted a sister recipe to this one, a recipe for buffalo chicken bites. I made both recipes at the same time. I ate the buffalo style ones and my husband ate the barbecue ones (and I stole one from him!). You may notice that I have used some of the same pictures for both of these posts. The reason why is that the process for both is identical, save for what sauces you use.

In the article for the buffalo style bites I ranted about the importance of using blue cheese and not ranch. Well, I won’t go into another rant here, but just know that in the case of barbecue wings, or nuggets, it is reversed. Blue cheese has no business getting down with barbecue chicken. If you want to use a dipping sauce, Ranch is the only way to go.

This recipe prepares one serving, which is one average sized chicken breast worth of meat, but you can easily adjust the recipe to make as many nuggets as you want.

-Ingredients-

1 Chicken Breast

Cut up into small pieces, about the size of chicken nuggets.

Barbecue Sauce

Unlike the buffalo bites recipe, I am not going to dictate what kind of sauce you must use. The barbecue sauce that you use is purely a matter of taste. The only wrong sauce is one that you do not like the taste of. My favourite is KC Masterpiece original. This is another ingredient that I can unfortunately not get in Canada so I must buy it in bulk whenever I venture south of the border. Whenever I am out of it a decent alternative is Sweet Baby Ray’s, but I much prefer the KC Masterpiece.

1/4 cup Flour

This is a rough amount. You may need a bit more or less for one breast.

You can also choose to use breadcrumbs instead of flour. I do sometimes. But simple flour is typically what I use. Oh, and I also use whole wheat flour pretty often. I think I might even prefer whole wheat flour.

1 Egg

Again you may need a bit more, but typically one egg should be enough for one breast.

Ranch Dressing

I like Hidden Valley best. Someday I hope to learn how to make from scratch though.

Black Pepper

There is enough flavour in the barbecue sauce that you could probably skip this ingredient, but I just like to add it for good measure.
Also you will need some kind of fat for pan frying. I like to use rendered animal fat, peanut oil, or ghee.

-Method-

Cut the breast up into nugget sized pieces. Crack a bit of black pepper over them.

Beat the egg.

Coat the chicken bits with flour.

Dip the floured chicken bits in the egg and wet all sides.

And once again coat them very well with flour.

Coat your frying pan with enough oil to at least mostly cover the bottom and heat to a medium high temperature. Once the oil is to temperature place the chicken bits into the hot oil. They should start sizzling right away.

Flip them occasionally while cooking and allow each side to become light golden brown. Once you have achieved this they will be fully cooked.

Now you basically have chicken nuggets. If you simply salt them at this point you can just eat them as they are, but we are making barbecue chicken nuggets, so all that is left is to coat them with barbecue sauce! You can do this any way you like, really it isn’t rocket science, but I like to do it the way I learned when working at a restaurant. That is to put them into a bowl.

Top them with sauce.

Cover the bowl tightly. You can do this with a plate, or like in my case, a pot lid. Or you can do this in a plastic food storage container with a tight fitting lid.

Now pick it up and make sure the lid is secure buy holding it down with your thumbs if necessary, and shake it up and down vigorously a few times. This coats each piece evenly.

Serve with Ranch for dipping. It is also customary to serve with a few celery sticks, but I was fresh out. No matter!

-Printable Version-