Ingredients
For the Chicken Nuggets:
• 1 pound ground chicken
• 3 eggs, divided
• 1¼ cups breadcrumbs, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon onion powder, divided
• 1 teaspoon paprika, divided
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• ½ cup flour
• Olive oil spray
• Olive Oil (optional, see note)
For the Honey Mustard Dip:
• ½ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon or yellow mustard
• ½ teaspoon lemon juice
• Pinch of salt and pepper
Instructions
1. Preheat oven to 350°F.
2. Mix the ground chicken, 1 egg, ¼ cup of breadcrumbs, and ½ teaspoon each of garlic powder, onion powder, paprika, salt, and pepper. Chill the mixture for 30 minutes.
3. While the mixture chills, combine the remaining 1 cup of breadcrumbs with the remaining ½ teaspoon each of garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
4. Whisk the remaining 2 eggs in another shallow bowl.
5. Place the flour in a third shallow bowl.
6. Remove the chicken mixture from the refrigerator. Weigh 1½ ounces of chicken and form into nugget shapes.
7. Press each chicken nugget into the flour, then the egg, and finally the seasoned breadcrumbs. Lightly spray each nugget with olive oil spray.
8. Bake for approximately 20–30 minutes, flipping halfway through and spraying with the olive oil spray, or until the internal temperature reaches 165°F.
9. While the nuggets bake, make the honey mustard dressing (see below).
10. Optional: for a crispier outside, heat olive oil in a pan and quickly crisp the outside of the baked nuggets.
Honey Mustard Dip:
Whisk all dip ingredients together in a small bowl. Serve alongside the chicken fingers for dipping.
Notes
• Try swapping regular breadcrumbs for panko for an extra-crunchy coating or use gluten-free breadcrumbs and flour to make the recipe gluten-free.
• I like to weigh my nuggets so that I can be sure they are all cook at the same time- and to track macros.
• Kids can be creative with the shapes they make with the chicken nuggets!
• For school lunch: bake or re-heat the chicken fingers fully, then let a thermos sit filled with boiling water for a few minutes to warm up. Empty the water, carefully dry the inside of the thermos because it will be hot, tuck the hot chicken nuggets inside right away, and seal. They will stay warm and ready to eat by lunchtime.
• Baked chicken nuggets freeze well. Reheat in the oven until warmed through and crispy again.
• Always use a food thermometer to confirm the chicken has reached a safe internal temperature of 165°F.
• The honey mustard dip tastes great on sandwiches too!
- Prep Time: 45
- Cook Time: 30