Homemade Chicken Nuggets + Honey Mustard Dipping Sauce Recipe

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter, crispier texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

Cut chicken thighs into strips and then into bite-sized pieces using kitchen shears.

Season chicken pieces generously with salt and pepper.

Beat the egg until uniform in consistency, ensuring no streaks remain.

Prepare flour in a bowl for dredging.

Crush Texas toast seasoned croutons in a bag or food processor until fine crumbs are achieved.

Place crushed croutons in a bowl to create the breading station.

Dredge each chicken piece in flour, shaking off excess flour.

Dip floured chicken piece in the beaten egg, shaking off excess egg.

Coat the chicken piece in crushed croutons, ensuring it is well-covered, then place on a plate.

Preheat oven to 450°F.

Place breaded chicken nuggets on a baking sheet lined with foil and sprayed with cooking spray.

Bake nuggets for 5 minutes on one side, then flip them over and bake for an additional 5 minutes until golden and crunchy.

Heat peanut oil in a skillet for frying.

Once oil is hot, carefully place nuggets in the oil, ensuring it is not too hot to avoid splattering.

Cook nuggets until the first side is golden, then flip and cook the other side until golden.

Remove fried nuggets from oil and place on paper towels to drain excess oil.

Prepare honey mustard dipping sauce by mixing honey, yellow mustard, Dukes mayonnaise, and sour cream in a bowl until combined.

Serve nuggets with honey mustard dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens