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Crispy Baked Chicken Nuggets with Greek Yogurt Ranch

Tortilla-chip crusted baked chicken nuggets with homemade Greek yogurt ranch and ranch seasoning.
Print Recipe
Cook Time 18 minutes
Course Main Course
Cuisine American

Ingredients
  

Crispy Baked Chicken Nuggets

  • 6 ounces tortilla chips white or yellow corn
  • 1½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 1½ pounds chicken breasts boneless and skinless, cut into 1-inch nugget pieces
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • Nonstick cooking spray

Greek Yogurt Ranch Dressing & Dip

  • ½ cup mayonnaise
  • ¼ cup full-fat Greek yogurt
  • 2 tablespoons Homemade Ranch Seasoning Mix below, plus more to taste
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove minced
  • Fine salt and freshly ground black pepper to taste

Homemade Ranch Seasoning Mix

  • ¼ cup dried dill
  • 2 tablespoons dried parsley
  • 2 tablespoons dried chives
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon plain salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Ranch seasoning: Combine all seasoning mix ingredients in a small bowl and mix well. Store in an airtight container or spice jar.
  • Ranch: In a small bowl, combine the mayonnaise, Greek yogurt, 2 tablespoons ranch seasoning mix, lemon juice, and minced garlic. Stir until smooth and creamy. Taste and adjust with salt, pepper, or more seasoning mix. Cover and refrigerate until ready to serve.
  • Preheat the oven to 450°F and line a rimmed baking sheet with parchment paper.
  • Place the tortilla chips in a food processor and pulse until finely crushed (or crush in a zip-top bag with a rolling pin). You should end up with about 1½ cups of crumbs.
  • Transfer the crushed chips to a shallow bowl and mix with the garlic powder, onion powder, salt, pepper, and paprika.
  • In another bowl, toss the chicken pieces with the avocado oil until lightly coated.
  • Working in batches, add the chicken pieces to the seasoned chip crumbs, tossing and pressing gently so the coating sticks well.
  • Arrange the nuggets on the prepared baking sheet, spacing them slightly apart. Lightly spray the tops with cooking spray.
  • Bake for 8 minutes, then remove the pan and flip each nugget. Spray the tops again with cooking spray.
  • Return to the oven and bake for 8–10 minutes more, until the chicken is cooked through and the coating is crisp and golden.
  • Serve immediately with the ranch.

Notes

Store the ranch in an airtight container or mason jar in the refrigerator for up to 1 week.