Crispy Baked Chicken Nuggets with Honey Mustard Dip
If your little ones turn up their noses each time you serve a “healthy” chicken nugget, you now have a tasty alternative to offer. These nuggets are seasoned for kids’ picky palettes with a crispy outside from whole-grain Panko crumbs. Plus a yogurt marinade makes these nuggets super-moist…
Servings: 4 to 6
Ingredients
Honey-Mustard Dip
- 1/2 cup plain Greek yogurt
- 1/3 cup organic olive oil mayonnaise like Spectrum
- 2 teaspoons Dijon mustard or mustard of your choice
- 2 teaspoons natural honey adjust to preferred sweetness
Marinade
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Egg Wash
- 1 egg
- 2 tablespoons water
Breading
- 1 1/3 cups whole-grain or gluten-free Panko crumbs lightly toasted
- 1/2 teaspoon salt or to taste
- 1 teaspoon Italian seasoning or seasonings of your choice
- 1/2 teaspoon dried parsley
- Dash of cayenne if desired
- 4 about 6 ounces each skinless boneless chicken breasts, cut into 1-inch chunks
- Olive oil spray
Instructions
- Dip: In a small bowl, combine all ingredients well. Cover and refrigerate until serving time.
- Marinade: in a small bowl, combine all ingredients; pour into a large baking dish. Add chicken chunks, turning to coat thoroughly. Marinate, covered, in the refrigerator for 45 minutes. (can also marinate overnight)
- Egg Wash: in a shallow baking dish, beat egg with water.
- Breading: in another shallow baking dish, combine all ingredients. Set aside.
- Preheat oven to 400 degrees F. Lightly coat a large baking sheet with olive oil spray.
- Assembling Nuggets: Remove chicken chunks from marinade, brushing off excess. (discard marinade) Place about 1/3 of the chicken chunks into egg wash, turning to coat. Roll chicken chunks in seasoned Panko crumbs. Place in a single layer on baking sheet. Repeat process with remaining chicken chunks. Lightly coat chicken chunks with olive oil spray. (helps to brown and crisp)
- Bake for about 10 minutes or until chicken is cooked through. For crispier nuggets, broil for just a few moments or until evenly browned. (Watch carefully-do not allow to burn or become overcooked.)
- Serve nuggets hot with Honey-Mustard Dip.
Notes
Make Ahead and Storage Tips: although chicken may be marinated overnight, it is best to bread the nuggets right before baking. Nuggets may be baked up to 3 days ahead. Reheat, uncovered, in a 325 degrees F. oven for 10 minutes or until heated through. Baked nuggets may be frozen for up to 3 months. Dip may be made up to 3 days ahead. Cover and refrigerate until serving time.
To toast Panko crumbs, heat in a dry pan over medium-low setting for about 2 minutes, turning frequently with a spatula, until lightly browned. (Watch carefully as the crumbs burn easily.)
Feel free to experiment with seasonings and dips according to your family’s preferences.
A yummy kid-friendly side dish would be Baked Sweet Potato "Fries." A marinara sauce or salsa would be a delicious accompaniment instead of (or in addition to) the honey-mustard dip.
