These crispy baked chicken nuggets with honey mustard dipping sauce are quick and make a delicious snack or easy meal.
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Hello, friends!
I’m back with another recipe today looks suspiciously like kid food, but it’s tasty enough for the whole family.
These baked chicken nuggets have a crispy outside with a yummy flavorful inside. And that honey mustard dipping sauce is finger licking good.
This recipe is adapted from a recipe that was shared with me by my good friend MarLou I. She is an amazing cook and creator of delicious things. MarLou shared this recipe with me several years ago and we’ve been making them ever since. Thanks MarLou!
Recipe tips and tricks
I like to use panko breadcrumbs in these chicken nuggets. If you’re not familiar with panko, they are a Japanese-style breadcrumbs that are nice and crispy. I’ve mad these with regular breadcrumbs too, but the panko breadcrumbs are my favorite.
For extra crispiness, you’ll want to toast the breadcrumbs. It’s not necessary (I’ve made it plenty of times without), but it does add a lovely crunch and color to the nuggets and it only takes a couple of extra minutes.
This recipe calls for finely grated Parmesan cheese in both the breading and the topping. Before I start making the recipe, I usually process a small block of fresh Parmesan cheese in a food processor for a couple of minutes until it’s finely ground. You can keep any leftover cheese in the freezer for the next time you make them or for other recipes that call for Parmesan cheese.
Either butter or coconut oil work well in this recipe. If you are sensitive to coconut flavor, use butter or refined coconut oil. The unrefined kind of coconut oil will add a slight coconut flavor. I actually like them both ways, but slightly prefer the non-coconut-flavored nuggets.
Freezing instructions
These nuggets can be frozen raw. Prepare them as the recipe directs and then instead of baking, freeze them on the baking sheet for about 45 minutes before transferring them into freezer bags. When baking frozen raw nuggets you will need to add an additional minute or two to the baking time on each side, as needed until internal temperature reaches 165 degrees.
You can freeze the cooked nuggets (also on a baking sheet) and reheat them in the microwave for a quick and easy snack or lunch. My kids like them this way, but I prefer the crispy texture when they are baked. Reheating a few precooked nuggets in a toaster oven or on the stove may work well (but I haven’t tried it yet).
Serving suggestions
We like to serve these baked chicken nuggets with a delicious homemade honey mustard dipping sauce. The honey mustard sauce comes together quickly just by stirring a few ingredients in a bowl. It’s super tasty.
We also like to serve them with homemade barbecue sauce (recipe still to come).
These baked chicken nuggets make a yummy lunch or after-school snack. Pair them with these delicious baked steak fries and you’ve got yourself a fun (and tasty), make-the-kids-happy meal with no regrets.
Baked Chicken Nuggets with Honey Mustard Dipping Sauce
These crispy baked chicken nuggets with honey mustard dipping sauce are quick and easy to make and so delicious.
Ingredients
For Breading:
- ¼ cup panko breadcrumbs see note
- 1 tablespoon finely grated Parmesan cheese see note
- ⅛ teaspoon paprika
For Chicken:
- 1 pound boneless skinless chicken breasts trimmed of excess fat
- 1 tablespoon butter or coconut oil see note
- 2 tablespoons finely grated Parmesan cheese see note
- 1 teaspoon chicken bouillon see note
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
For Honey Mustard Dipping Sauce:
- ½ cup mayonnaise see note
- ⅛ cup prepared yellow mustard
- ⅛ cup raw honey see note
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon raw apple cider vinegar I use Bragg's
- salt to taste if needed
Instructions
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Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
For Breading:
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Optional Step (see note): Spread breadcrumbs on a baking sheet in a single layer and toast in preheated 400 degree oven for 2 minutes. Remove from oven and give them a good stir. Then return to oven and bake an addition 2-3 minutes until golden brown. Let them cool completely.
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In the jar of a food process combine breadcrumbs, 1 tablespoon Parmesan cheese and paprika and process for about 30 seconds until combined. Remove to a shallow dish or plate.
For Chicken:
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Cut the chicken into 1-inch cubes and place in food processor. Add butter (or coconut oil), 2 tablespoons Parmesan cheese, chicken bouillon, paprika, garlic powder, and black pepper. Process until chicken is ground and mixture is uniform.
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Scoop in 1 ½ tablespoon balls (I like to use a #40 cookie scoop) and flatten slightly. Press both sides into breading mixture and place on parchment-lined baking sheet.
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Bake in preheated 400 degree oven for 7 minutes. Remove from oven and flip each nugget. Then return and bake an additional 5 minutes or until internal temperature reaches 165 degrees F.
For Honey Mustard Dipping Sauce:
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While nuggets are baking prepare dipping sauce. In a small bowl or mason jar combine mayonnaise, yellow mustard, raw honey (make sure honey is runny, see note), garlic powder, onion powder, and raw apple cider vinegar. Stir to combine and then add salt to taste, if needed.
Serving and Freezing Instructions:
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Serve chicken nuggets with honey mustard dipping sauce and/or barbecue sauce.
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FROZEN RAW: These nuggets can be frozen raw and then baked. Add an additional minute or two to the baking time on each side, as needed until internal temperature reaches 165 degrees.
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FROZEN COOKED: You can freeze the cooked nuggets also and reheat them in the microwave for a quick and easy snack or lunch. My kids like them this way, but I prefer the crispy texture when they are baked. Reheating a few precooked nuggets in a toaster oven or on the stove may work well (but I haven't tried it yet).
Recipe Notes
1. You can use any breadcrumbs here, but I like the crispy texture of panko breadcrumbs.
2. This recipe calls for finely grated Parmesan cheese in both the breading and the topping. Before I start making the recipe, I usually process a small block of fresh Parmesan cheese in a food processor for a couple of minutes until it’s finely ground. You will need 3 tablespoons total for this recipe. You can keep any leftover cheese in the freezer for the next time you make them or for other recipes that call for Parmesan cheese.
3. Either butter or coconut oil work well in this recipe. If you are sensitive to coconut flavor, use butter or refined coconut oil as the unrefined type will add a slight coconut flavor.
4. For the chicken bouillon I use this homemade chicken bouillon substitute.
5. For the mayonnaise I often use this homemade mayonnaise, but real mayo from the store will work too.
6. If honey has crystalized (meaning it isn’t runny), I like to microwave some water in a bowl and then put a jar of honey in the bowl and let it sit for a few minutes until it softens and becomes runny.
7. Toasting the breadcrumbs is optional. It does take a few minutes longer, but is well-worth as it adds a nice crispy texture (and a nice toasty flavor and color).
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe shared with me by MarLou I.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
I made a variation on this tonight, using chicken fingers instead. I coated them in the spices, dipped in eggs, then the breadcrumb mixture. I drizzled with melted butter and baked for a little longer. Delicious, and the kids were happy! Can’t wait to try it as nuggets.
I love your variation Carolyn! I will have to try it. 🙂