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).