Chicken nuggets with warm kimchi-bacon ranch dip

Chicken second courses

I've been cooking for a long time, but I have to say that there is really nothing that brings out the hunger in a person like a good fried chicken nugget. It is quite remarkable the reactions they get. What is it, really? The texture, flavor, the fun round of sauces to sample? Such a small nugget holds a lot of power. Definitely not to be underestimated! <br /> <br />After toying around with a few different flours and flavors, this became my go-to fried chicken and nugget coating. I craved a texture for the crust that would remain in the illusion of always being crispy no matter what temperature the nuggets would be (cold midnight snack, anyone??), and they also would remain somewhat light and not too bready. Sure enough, the best laid plans for a coating that could provide both was in a fantastic savory and fragrant combination of smoky and sweet seasonings to the marriage of rolled oats and rice flour. Delicious for any time of day! <br /> <br />This recipe is twofold: for regular chicken nuggets and spicy chicken nuggets. That kimchi bacon ranch dip, though—I'd recommend serving that with either.