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The Ultimate Crispy Homemade Chicken Nuggets with Zesty Honey Mustard Dip

A pile of golden brown Crispy Chicken Nuggets with Honey Mustard Dip, one nugget is broken open.
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Make restaurant-style crispy chicken nuggets from scratch and pair them with a simple, tangy honey mustard dipping sauce. This recipe focuses on achieving a juicy interior and a maximum crunch exterior.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups Panko breadcrumbs
  • Cooking spray or oil for cooking
  • For the Honey Mustard Dip:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This step helps the breading stick.
  2. Set up the breading station: Place flour, salt, pepper, and garlic powder in a shallow dish. In a second dish, whisk the eggs and water. In a third dish, place the Panko breadcrumbs.
  3. Dredge the chicken: Take one piece of chicken and coat it thoroughly in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press the chicken firmly into the Panko breadcrumbs, ensuring full coverage. Repeat for all pieces.
  4. Cook the nuggets (Oven Method): Preheat your oven to 400°F (200°C). Arrange nuggets on a wire rack set over a baking sheet. Lightly spray the tops with cooking spray or oil. Bake for 18-20 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 165°F).
  5. Cook the nuggets (Air Fryer Method): Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil. Place nuggets in a single layer, ensuring they do not touch. Air fry for 10-12 minutes, flipping halfway, until crispy and cooked through.
  6. Make the dip: While the nuggets cook, combine Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Whisk until smooth.
  7. Serve immediately with the honey mustard dip.

Notes

  • For extra crispiness, you can double-dip the nuggets: coat in flour, then egg, then Panko, then dip back into the egg, and finally coat again in Panko.
  • Ensure your chicken is cold before breading; this helps the coating adhere better during cooking.
  • If you prefer a tangier dip, increase the apple cider vinegar to 1 1/2 teaspoons.

Nutrition

Find it online: https://cookerycourier.com/crispy-chicken-nuggets-with-honey-mustard-dip/