Baked chicken nuggets with honey mustard dip

Credits :
Written by Matthew Boyd


     For the nuggets:

  • 5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dill pickle juice (from the jar)
  • 1 cup milk
  • 1 cup flour
  • ½ cup breadcrumbs
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Cooking oil spray

For the honey mustard:

  • Honey
  • Yellow mustard
  • Light mayonnaise


  • In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
  • In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
  • Spray the nuggets liberally with cooking oil spray. Make sure there aren’t any crumbly, dry patches of breading.
  • Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
  • As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
  • Serve the warm with the honey mustard and enjoy!


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