A mashup made in heaven! Ree makes her easy, homemade chicken nuggets and stacks them in a club sandwich with all the fixings!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The awardwinning blogger and bestselling cookbook author comes to Food Network and shares her special brand of home cooking, from throwtogether suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Chicken Nugget Bacon Ranch Club
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 6 sandwiches

Ingredients

Chicken Nuggets:
2 large eggs
2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup allpurpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2inch pieces
Vegetable oil, for frying

Sandwiches:
6 crusty rolls, such as kaiser rolls, split
1/2 cup ranch dressing
6 leaves butter lettuce
12 slices applewoodsmoked bacon, cooked crisp, then cut in half
30 dill pickle slices
3 tomatoes, sliced thick
1/4 cup ketchup

Directions

Special equipment: a deepfrying thermometer

For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.

Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.

Put the flour in a gallonsized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.

Open the bag and add the chicken. Seal and shake to coat the chicken well.

Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.

Heat 2 inches oil over mediumhigh heat in a large, heavybottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.

Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.

Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.

For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

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Ree Drummond's Chicken Nugget Bacon Ranch Club | The Pioneer Woman | Food Network
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