Crispy Chicken Nuggets with Raisins Cane’s Sauce Recipe for the Perfect Homemade Snack

Crispy chicken nuggets are a beloved comfort food, enjoyed by both kids and adults alike. When paired with a creamy, tangy dipping sauce like Raisins Cane’s Sauce—a unique twist on the famous restaurant-style sauce—they transform into a crave-worthy snack or meal you will want to make again and again.

This recipe delivers tender, juicy chicken coated in a crunchy golden crust, balanced by a rich and flavorful sauce with a hint of sweetness from raisins. Whether served as a main dish, appetizer, or party snack, these homemade nuggets are sure to impress.

What Makes This Recipe Stand Out

This recipe focuses on three core elements for the best results:

• Juicy, well-seasoned chicken breast cut into bite-sized nuggets
• A crisp, well-adhered coating using buttermilk and seasoned flour
• A bold, creamy dipping sauce with a secret ingredient—blended raisins—for natural sweetness and depth

Together, these components create a gourmet version of fast food-style chicken nuggets with a signature sauce you will not find anywhere else.

Ingredients

For the Chicken Nuggets

• Two large boneless, skinless chicken breasts
• One cup buttermilk
• One teaspoon garlic powder
• One teaspoon onion powder
• One teaspoon paprika
• One and a half cups all-purpose flour
• Half cup cornstarch
• One teaspoon salt
• Half teaspoon black pepper
• Neutral oil for frying (such as vegetable or canola oil)

For the Raisins Cane’s Sauce

• Half cup mayonnaise
• Two tablespoons ketchup
• One tablespoon Worcestershire sauce
• One tablespoon blended raisins (soaked and pureed)
• One teaspoon garlic powder
• Half teaspoon paprika
• One teaspoon white vinegar
• Salt and pepper to taste

Preparation Time

• Chicken prep and marination: 20 minutes plus 30 minutes resting
• Sauce preparation: 10 minutes
• Frying time: 15 minutes
• Total time: Approximately 1 hour and 15 minutes

Step-by-Step Instructions

Step One: Prepare the Chicken Nuggets

1. Cut the chicken breasts into bite-sized nugget shapes, about one inch in size.
2. In a bowl, combine the buttermilk, garlic powder, onion powder, and paprika.
3. Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least thirty minutes to tenderize and season the meat.

Step Two: Prepare the Dredging Station

1. In a shallow dish, mix the flour, cornstarch, salt, black pepper, and a pinch of additional paprika.
2. Remove the chicken from the marinade, allowing excess buttermilk to drip off.
3. Toss each chicken piece in the seasoned flour mixture until fully coated.
4. For an extra crispy finish, dip the floured nuggets back into the buttermilk, then coat them in the flour mixture a second time.

Step Three: Fry the Chicken Nuggets

1. Heat oil in a deep skillet or fryer to 350 degrees Fahrenheit. Use enough oil to submerge the nuggets halfway.
2. Carefully add the nuggets in batches, without crowding the pan.
3. Fry for three to four minutes per side, or until golden brown and cooked through.
4. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Let the nuggets rest for five minutes before serving for best texture.

Step Four: Make the Raisins Cane’s Sauce

1. In a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, garlic powder, paprika, and vinegar.
2. Add the blended raisins, which should be soaked in warm water for five minutes and then pureed to a paste.
3. Stir until the sauce is smooth and creamy.
4. Taste and adjust seasoning with salt and pepper as desired.
5. Refrigerate for at least fifteen minutes before serving to allow flavors to develop.

Serving Suggestions

• Serve the nuggets hot with a generous portion of Raisins Cane’s Sauce on the side.
• Add a side of coleslaw, fries, or a fresh green salad for a complete meal.
• For a party platter, serve the nuggets in a bowl with toothpicks and the sauce in a small ramekin.
• Use leftovers to create crispy chicken wraps with lettuce, tomato, and a drizzle of the sauce.

Tips for the Best Results

• Double coating the nuggets creates a crispier exterior that holds up even after cooling.
• Cornstarch in the dredge mixture enhances crunch and prevents sogginess.
• Letting the coated chicken rest for five to ten minutes before frying helps the coating adhere better.
• Always fry in small batches to maintain oil temperature and avoid greasy results.
• The Raisins Cane’s Sauce can be made up to three days in advance and stored in the refrigerator.

Common Mistakes to Avoid

• Do not fry the chicken in oil that is too cool. This will cause the nuggets to absorb oil and become greasy.
• Avoid overcrowding the pan, which reduces the temperature and affects crispiness.
• Do not skip resting the chicken in the buttermilk. This step is crucial for tender, flavorful meat.
• Be sure to blend the raisins fully for a smooth sauce texture. Large chunks can affect the consistency.

Storage and Reheating Tips

• Store cooked chicken nuggets in an airtight container in the refrigerator for up to three days.
• To reheat, bake at 375 degrees Fahrenheit for ten minutes or until crisp and heated through. Avoid microwaving, as it softens the coating.
• Raisins Cane’s Sauce should be stored in the refrigerator and used within four days.
• For longer storage, freeze cooked nuggets in a single layer, then transfer to a freezer bag for up to one month.

Crispy chicken nuggets with Raisins Cane’s Sauce bring together texture, flavor, and a touch of creativity in one satisfying dish. This homemade version rivals your favorite takeout with better ingredients and a signature dipping sauce you will not find anywhere else.

Whether for game day, dinner with family, or a weekend treat, this recipe offers comfort food at its finest. Try it today and enjoy a fresh take on a classic favorite.