Crispy Chicken Nuggets with Cane's Sauce

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Crispy Chicken Nuggets with Cane's Sauce

By

Iram Mansoor

Crispy, crunchy homemade chicken nuggets made from minced chicken, double-battered and fried until golden, served with a tangy Raising Cane’s–style dipping sauce. Sparkling water in the batter gives extra lightness and crunch; the sauce is quick to mix and benefits from chilling to meld flavors.

Yield

6

Time

1 hour 35 minutes

Rating

—

Ingredients

900 g (2 lb) boneless chicken breast, minced

Salt, to taste (about 1/2 tsp for the chicken mixture)

1 tbsp garlic powder (for the chicken mixture)

1 tsp black pepper (for the chicken mixture)

1 tsp smoked paprika (for the chicken mixture)

1 egg (for the chicken mixture)

Dry batter:

1 cup (125 g) all-purpose flour

1 tbsp corn starch

Wet batter:

1 1/2 cups (190 g) all-purpose flour

1 tsp baking soda

360 ml (1 1/2 cups) sparkling water, cold

Salt, to taste (about 1/2 tsp)

1 tbsp garlic powder

1 tsp black pepper

1 tsp smoked paprika

1 egg

For the Raising Cane’s–style sauce:

1/2 cup (120 g) mayonnaise

3 tbsp ketchup

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

Salt, to taste (start with 1/8–1/4 tsp)

1 tbsp garlic powder

1 tsp smoked paprika

1 tsp black pepper

Oil for frying (enough for deep or shallow frying)

Instructions

Step 1

Prepare the chicken mixture: In a bowl, add the minced chicken. Season with salt, 1 tbsp garlic powder, 1 tsp black pepper, and 1 tsp smoked paprika. Crack in 1 egg and mix thoroughly until well combined.

Step 2

Shape and freeze: Line a sheet with parchment paper. Form small nugget shapes from the chicken mixture and place them on the sheet. Freeze the nuggets for about 1 hour, or until firm.

Step 3

Make the dry batter: In a shallow bowl, mix 1 cup all-purpose flour and 1 tbsp corn starch. Set aside.

Step 4

Make the wet batter: In another bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking soda, cold sparkling water (360 ml), salt, 1 tbsp garlic powder, 1 tsp black pepper, 1 tsp smoked paprika, and 1 egg. Whisk until smooth.

Step 5

Heat the oil: Heat oil in a deep frying pan over medium-high heat until hot (use enough oil for deep or shallow frying depending on preference).

Step 6

Coat the nuggets: Remove the nuggets from the freezer. One by one, dredge each nugget in the dry flour mixture, then dip and coat in the wet batter, letting excess batter drip off.

Step 7

Fry the nuggets: Carefully drop coated nuggets into the hot oil. Fry until golden brown and crispy, about 3–4 minutes per side (total ~6–8 minutes per batch) depending on size and oil temperature. Work in batches so the oil temperature remains steady. Transfer fried nuggets to a paper towel-lined plate to drain.

Step 8

Make the sauce: While the nuggets fry (or beforehand), mix all sauce ingredients in a bowl: 1/2 cup mayonnaise, 3 tbsp ketchup, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, salt to taste, 1 tbsp garlic powder, 1 tsp smoked paprika, and 1 tsp black pepper. Stir until well combined.

Step 9

Chill the sauce: Refrigerate the sauce for at least 30 minutes to let the flavors meld.

Step 10

Serve: Serve the hot crispy chicken nuggets with the chilled Raising Cane’s–style sauce. Enjoy!

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Crispy Chicken Nuggets with Cane's Sauce

By

Iram Mansoor

Crispy, crunchy homemade chicken nuggets made from minced chicken, double-battered and fried until golden, served with a tangy Raising Cane’s–style dipping sauce. Sparkling water in the batter gives extra lightness and crunch; the sauce is quick to mix and benefits from chilling to meld flavors.

Yield

6

Time

1 hour 35 minutes

Rating

—

Ingredients

900 g (2 lb) boneless chicken breast, minced

Salt, to taste (about 1/2 tsp for the chicken mixture)

1 tbsp garlic powder (for the chicken mixture)

1 tsp black pepper (for the chicken mixture)

1 tsp smoked paprika (for the chicken mixture)

1 egg (for the chicken mixture)

Dry batter:

1 cup (125 g) all-purpose flour

1 tbsp corn starch

Wet batter:

1 1/2 cups (190 g) all-purpose flour

1 tsp baking soda

360 ml (1 1/2 cups) sparkling water, cold

Salt, to taste (about 1/2 tsp)

1 tbsp garlic powder

1 tsp black pepper

1 tsp smoked paprika

1 egg

For the Raising Cane’s–style sauce:

1/2 cup (120 g) mayonnaise

3 tbsp ketchup

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

Salt, to taste (start with 1/8–1/4 tsp)

1 tbsp garlic powder

1 tsp smoked paprika

1 tsp black pepper

Oil for frying (enough for deep or shallow frying)

Instructions

Step 1

Prepare the chicken mixture: In a bowl, add the minced chicken. Season with salt, 1 tbsp garlic powder, 1 tsp black pepper, and 1 tsp smoked paprika. Crack in 1 egg and mix thoroughly until well combined.

Step 2

Shape and freeze: Line a sheet with parchment paper. Form small nugget shapes from the chicken mixture and place them on the sheet. Freeze the nuggets for about 1 hour, or until firm.

Step 3

Make the dry batter: In a shallow bowl, mix 1 cup all-purpose flour and 1 tbsp corn starch. Set aside.

Step 4

Make the wet batter: In another bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking soda, cold sparkling water (360 ml), salt, 1 tbsp garlic powder, 1 tsp black pepper, 1 tsp smoked paprika, and 1 egg. Whisk until smooth.

Step 5

Heat the oil: Heat oil in a deep frying pan over medium-high heat until hot (use enough oil for deep or shallow frying depending on preference).

Step 6

Coat the nuggets: Remove the nuggets from the freezer. One by one, dredge each nugget in the dry flour mixture, then dip and coat in the wet batter, letting excess batter drip off.

Step 7

Fry the nuggets: Carefully drop coated nuggets into the hot oil. Fry until golden brown and crispy, about 3–4 minutes per side (total ~6–8 minutes per batch) depending on size and oil temperature. Work in batches so the oil temperature remains steady. Transfer fried nuggets to a paper towel-lined plate to drain.

Step 8

Make the sauce: While the nuggets fry (or beforehand), mix all sauce ingredients in a bowl: 1/2 cup mayonnaise, 3 tbsp ketchup, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, salt to taste, 1 tbsp garlic powder, 1 tsp smoked paprika, and 1 tsp black pepper. Stir until well combined.

Step 9

Chill the sauce: Refrigerate the sauce for at least 30 minutes to let the flavors meld.

Step 10

Serve: Serve the hot crispy chicken nuggets with the chilled Raising Cane’s–style sauce. Enjoy!

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Macaroni Salad

By Millie Peartree

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.

30 min

Stone Fruit Caprese

By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Cajun Honey Burger Sauce

By Alf's Kitchen

A sweet, spicy, and smoky burger sauce made with caramelized onions and jalapeños, Duke's mayo, hot honey and a Cajun honey rub. Bright, tangy, and perfect for smash burgers or as a dip—let it rest in the fridge so the flavors meld.

55 min

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By Shilpa Uskokovic

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

More from American

View All →

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By Millie Peartree

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.

30 min

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

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By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

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By Alf's Kitchen

A sweet, spicy, and smoky burger sauce made with caramelized onions and jalapeños, Duke's mayo, hot honey and a Cajun honey rub. Bright, tangy, and perfect for smash burgers or as a dip—let it rest in the fridge so the flavors meld.

55 min

Breakfast Strawberry Shortcakes

By Food Network Kitchen

Yes, you can have strawberry shortcake for breakfast! We adapted the beloved dessert for the morning by whipping up the easiest 2-ingredient flaky biscuits with self-rising flour and Greek yogurt. Finished with a quick homemade strawberry jam, they’re a delicious way to start the day.

Crispy Chicken Caesar Sandwich

Crispy panko-breaded chicken breasts served on toasted mini loaves with creamy homemade Caesar dressing and a tossed romaine salad. A crunchy, savory sandwich finished with freshly grated Parmesan — perfect for lunch or a casual dinner.

1 hr 40 min