Chicken Nuggets with Honey Mustard Sauce.

• 1/2 cup yellow mustard
• 1/3 cup honey
• salt and pepper
• 2 TBSP Worcestershire sauce
• 4 (6 to 8 oz) boneless, skinless chicken breast trimmed (or 6 boneless thighs)
• 3 large egg whites
• 1 cup all-purpose flour (or cornmeal)
• 1 cup panko bread crumbs, crushed
• 2 Tsp onion powder
• 1/2 Tsp garlic powder
• 1/2 Tsp baking soda
• 1-quart peanut or vegetable oil

Steps: 1. Whisk mustard and honey together in a bowl and season with salt and pepper to taste; set aside. Mix 2 cups cold water, 1 TBSP salt, and Worcestershire in a large bowl to dissolve the salt. Cut each chicken breast diagonally into thirds, then cut each third diagonally into 1/2-inch-thick pieces. Add chicken to brine and refrigerate, covered, for 30 minutes at least.

2. Remove chicken from brine and pat dry with paper towels. Lightly beat egg whites in a shallow dish until foamy. Combine flour, panko, onion powder, 1/2 tsp salt, 3/4 tsp pepper,  garlic powder, and baking soda in a second shallow dish.

3. Working with a few chicken pieces at a time, dip in egg whites, allowing excess to drip off, then coat with flour mixture, pressing gently to adhere. Transfer to plate and let sit for 10 minutes (do not discard remaining flour mixture). Working in batches, return chicken to dish with flour mixture, turning to coat and pressing gently to adhere.

4. Meanwhile, heat oil in a large Dutch oven over medium-high heat to 350 degrees. Fry half of the chicken until golden brown, 3 to 5 minutes, adjusting the burner if necessary to maintain oil temperature between 300 and 325 degrees. Transfer to a paper towel-lined rack, return oil to 350 degrees, and repeat with remaining chicken.

5. Serve with honey mustard sauce.

Everyone loves chicken nuggets from any fast food restaurant especially little kids, this recipe gives you the same delicious taste at home on a budget. It does require a good bit of time and prep work so it might be best served on a weekend when you have more time.

For those picky eaters, ketchup is a great substitute for honey mustard. That’s how we both ate ours because I already had store-bought honey mustard in the fridge so I didn’t make this one.

This recipe came from the Make Ahead Cookbook and did not have nutrition information. I found a website you can use as a general guide here https://recipes.sparkpeople.com/recipe-calories.asp?recipe=977294.

Nutrition Facts

Servings Per Recipe: 5

Serving Size: 1 serving

Amount Per Serving