Best Honey Mustard Chicken Nuggets Recipes

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spread the crushed potato chips in a shallow dish.
• Beat together the egg and milk in a shallow bowl.
• Dip the chicken cubes into the egg mixture and then dredge them in the chips.
• Place the chicken nuggets on a baking sheet and drizzle with melted butter.
• Bake for 15 to 18 minutes, or until golden brown.
• Honey Mustard instructions:.
• Combine all ingredients except orange juice; stir well.
• Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
• Cover and chill for 2 or 3 hours.

BAKED CHICKEN NUGGETS WITH HONEY 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.

HONEY MUSTARD CHICKEN NUGGETS

Steps:

• Cut chicken into nugget size pieces.
• Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
• Coat chicken nuggets in mixture and then coat with crumbs.
• Place in a slightly greased pan and bake on 400 for 10-14 minutes.
• You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.

CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• To make the sauce: Whisk the mayonnaise, mustard, garlic powder, cider vinegar and honey together in a small bowl. Season to taste with salt and pepper then cover and store in the refrigerator until you're ready to serve. To make the chicken nuggets: Pour oil into a large Dutch oven to a depth of about 2 inches and set the pot over medium-high heat. Heat the oil until it reaches 370-375 F on a candy thermometer. Meanwhile, add the flour, confectioners' sugar, salt, pepper and paprika to a large reasealable plastic bag. Seal the bag and shake to combine. Add the chicken to the bag, then seal and shake again until all of the chicken is evenly coated. Use tongs to transfer about 8-10 pieces of chicken at a time to the hot oil. Fry for 2-3 minutes, or until the nuggets are golden brown and cooked through. I stirred mine around a bit with my spider strainer but wasn't particular about flipping them individually. The cooking time will depend on the size of your pieces - you can cut one open to double check. Remove the chicken from the oil and transfer to a paper towel-lined plate. Continue to fry the chicken in batches until it's all cooked. Adjust the heat under your pan to maintain the oil temperature. Serve with the honey mustard sauce.