Best Chicken Nuggets With Honey Mustard Sauce Recipes

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THE BEST BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE



The BEST Baked Chicken Nuggets with Honey Mustard Sauce image

This Baked Chicken Nuggets with Honey Mustard Sauce recipe makes an easy and healthy meal that the whole family will love!

Provided by Alia | Everyday Easy Eats

Categories     Appetizer     Main

Time 35m

Number Of Ingredients 11

1 cup panko breadcrumbs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
Salt and pepper
2 large eggs
3 boneless, (skinless chicken breasts, cut into bite-sized pieces)
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons honey

Steps:

  • Preheat oven to 400◦F. Spread breadcrumbs out evenly on a baking sheet and bake for about 3-5 minutes until golden brown.
  • Transfer breadcrumbs to a small bowl and stir in Parmesan cheese, thyme and garlic powder. Line the baking sheet with parchment paper.
  • Add the flour to a small bowl and season with salt and pepper. Beat the eggs in another bowl.
  • One at a time, dredge chicken in the flour to coat. Next, dip the chicken pieces in the beaten eggs and then coat the chicken with the breadcrumb mixture. Arrange on prepared baking sheet. Repeat with remaining pieces.
  • Bake for about 20 minutes, until chicken is cooked through and no longer pink in the center, flipping over once halfway through cooking time.
  • To prepare sauce, whisk together mustard, mayonnaise and honey in a small bowl. Serve chicken nuggets warm with dipping sauce.

Nutrition Facts : Calories 366 kcal, Carbohydrate 33 g, Protein 28 g, Fat 13 g, Cholesterol 146 mg, Sodium 497 mg, Sugar 10 g, SaturatedFat 4 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

BAKED CHICKEN NUGGETS WITH HONEY MUSTARD



Baked Chicken Nuggets with Honey Mustard image

These Baked Chicken Nuggets are coated in a mixture of Panko breadcrumbs and grated Parmesan, which makes them extra flavorful and crispy! Dunk them in homemade honey mustard or your dipping sauce of choice.

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 40m

Number Of Ingredients 9

1 1/2 cups Panko breadcrumbs
1 cup finely grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (half of 1 stick) unsalted butter, melted
about 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces*
1/2 cup honey, or to taste
1/4 cup yellow mustard
1/4 cup dijon mustard**

Steps:

  • Preheat oven to 400F, line a baking sheet with aluminum foil (for easier cleanup), and spray with cooking spray; set aside.
  • To a large, shallow bowl, add the breadcrumbs, parmesan, salt, pepper, and mix to combine; set aside.
  • To a medium microwave-safe bowl, melt the butter, about 30 seconds on high power.
  • Dip chicken in butter, then in crumb mixture, patting to help the coating adhere. Place coated chicken on prepared baking sheet.
  • Sprinkle remaining crumb mixture over chicken.
  • Bake for about 30 to 33 minutes, or until chicken is cooked through in the center and exterior is lightly golden browned. The bottom sides will become browner than the tops. Cooking time will vary based on exact size of chicken pieces, how heavily the coating was applied, oven and climate variances, etc. Bake until done. While chicken bakes, make the honey mustard dipping sauce.
  • To a medium bowl add the honey, mustards, whisk to combine, taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside until ready to serve with chicken.
  • Nuggets are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Honey mustard will keep airtight in the fridge for up to 2 weeks.

Nutrition Facts : Calories 718 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 237 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 55 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1892 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CHICK FIL A NUGGETS



Chick Fil A Nuggets image

Skip the Line and make chick-fil-A's famous chicken nuggets at home for a fraction of the price. Made with real chicken breasts, a blend of spices, and the secret ingredient, pill juice.

Provided by Layla

Categories     Dinner

Time 30m

Number Of Ingredients 15

2 skinless and boneless chicken breasts or tenderloins (about 1 pound cut into 1 inch chunks)
1 large egg
1/2 cup milk
1/2 cup dill pickle juice (optional but highly recommended)
1 1/4 cups all-purpose flour
1 tablespoon confectioners' sugar (powdered sugar)
1 teaspoon paprika (optional)
1 teaspoon pepper
1 teaspoon salt
peanut oil (is best or canola oil (about 1-2 cups depending on pan size))
1/3 cup mayonnaise
2 Tablespoons yellow mustard
3 Tablespoons Honey
1/2 Tablespoon lemon juice or vinger
salt and pepper to taste

Steps:

  • In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight, the longer the better. Remove from fridge and and an egg to the mixture.
  • Heat peanut oil in a large skillet over medium high heat. Now for this step you can either use a ziplock bag or simply dip the chicken into the flour mixture (in a bowl) and then place in oil. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces (without liquid) and shake well until fully coated.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes. Transfer to a cooling rack or plate lined with paper towels.
  • Serve immediately with honey mustard.
  • Whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in the fridge for later.

Nutrition Facts : ServingSize 1 serving (without dipping sauce), Calories 253 kcal, Carbohydrate 18 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 89 mg, Sodium 1137 mg, Fiber 1 g, Sugar 4 g

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

Quick and easy to prepare, and the kids love it too!

Provided by Mary Annthipie Bane

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  • Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g

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