All Recipes Menu
Yogurt Ranch Chicken Nuggets
Yogurt Ranch Chicken Nuggets bake up golden and juicy with a tangy ranch-yogurt coating, giving you 12 g of protein per serving without deep frying.
★★★★½ 4.7 (214 ratings)
15 minPrep time35 minCook time6Servings285 kcalCalories
🧂 Ingredients
- 700 g (1.5 lb) boneless, skinless chicken breast, cut into 30 g pieces
- 170 g (3/4 cup) plain whole-milk Greek yogurt
- 15 g (2 tbsp) ranch seasoning powder
- 2 g (1/2 tsp) fine sea salt
- 1 g (1/4 tsp) freshly ground black pepper
- 90 g (1 1/2 cups) panko breadcrumbs
- 30 g (1/3 cup) finely grated Parmesan
- 10 g (2 tbsp) finely chopped fresh chives
- 15 ml (1 tbsp) olive oil, for drizzling
- 120 g (1/2 cup) prepared ranch dressing, for serving
📋 Instructions
- 1Heat the oven — Set the oven to 220 C (425 F) and line a sheet pan with parchment. Place a wire rack on the pan if you have one. [The high heat browns panko fast before the chicken dries out.]
- 2Cut the chicken — Cut the breast into 30 g pieces, roughly 4 cm (1.5 in) across. Pat them dry with paper towel. [Dry surfaces let the yogurt grip instead of sliding off.]
- 3Mix the marinade — Stir the yogurt, ranch powder, salt, and pepper in a bowl until smooth. Add the chicken and coat every piece. [The yogurt's acidity tenderizes the meat in the short rest.]
- 4Build the crumb mix — Combine the panko, Parmesan, and chives in a shallow dish. Mix with a fork until the cheese is evenly distributed. [Even distribution prevents clumps of salty cheese.]
- 5Bread the nuggets — Press each chicken piece into the crumb mix, turning and pressing until fully coated. Set them on the rack with 2 cm (3/4 in) gaps. [Pressing, not rolling, is what locks the coating on.]
- 6Drizzle and bake — Drizzle the nuggets with olive oil. Bake for 18 to 20 minutes at 220 C (425 F) until golden brown and the edges bubble slightly. [The internal temperature should read 74 C (165 F).]
- 7Rest and serve — Rest the tray for 3 minutes, then serve with ranch dressing. [Resting lets the juices settle so they do not run out on the first bite.]
👨🍳 Chef's Note: The yogurt marinade is doing double duty here: it flavors the meat and glues the panko on. Do not rinse it off before breading, or you lose both.
Nutrition (per serving): 285 kcal · 28g protein · 14g carbs · 11g fat