Make these delicious, healthy baked chicken nuggets at home! They are perfect for a family meal and come with a simple, zesty honey mustard dip. Bring that joyful Sunday Flavor to your weeknight dinner.
Author:Chloe Thompson
Prep Time:15 minutes
Cook Time:18 minutes
Total Time:33 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray
For the Dip:
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon mayonnaise
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Set up a dredging station with three shallow bowls. Place flour in the first bowl.
Place the beaten eggs in the second bowl.
Combine panko breadcrumbs, salt, pepper, and garlic powder in the third bowl. Mix these dry ingredients well.
Take each chicken piece and coat it first in the flour, shaking off any excess.
Dip the floured chicken into the egg mixture, letting excess drip off.
Finally, press the chicken firmly into the panko mixture until fully coated.
Place the coated nuggets on the prepared baking sheet. Spray the tops lightly with cooking spray.
Bake for 15 to 18 minutes, flipping halfway through, until golden brown and cooked through.
While the nuggets bake, prepare the dip. Whisk together Dijon mustard, honey, apple cider vinegar, and mayonnaise in a small bowl.
Serve the hot baked nuggets immediately with the honey mustard dip.
Notes
You can use whole wheat flour for an extra fiber boost.
For extra crispy nuggets, bake them on a wire rack set over the baking sheet.
Feel free to adjust the honey in the dip to your preferred sweetness level.