Honey Mustard Chicken Nuggets

How to Make Honey Mustard Chicken Nuggets

1. 1

   Step 1: Prep chicken and oven

   Preheat the oven to 425°F (220°C) and set a rack in the middle. Cut the chicken into 1-inch nugget pieces and pat dry with paper towels to help the coating adhere.

   For this step

   • 1 lbBoneless skinless chicken breast, cut into 1-inch pieces
   
2. 2

   Step 2: Set up dredging station and season

   In one shallow bowl combine the flour and the seasoning mix. In a second bowl beat the eggs. Season the flour mixture and eggs lightly if desired; the seasoning ensures flavor in every bite.

   For this step

   • 1/2 cupAll-purpose flour
   • 2 largeLarge eggs, beaten
   • 1 1/2 tspSeasoning mix (garlic powder, kosher salt, black pepper)
   
3. 3

   Step 3: Coat the nuggets

   Working in batches, dredge each chicken piece first in the seasoned flour, then in the beaten eggs, and finally press into the panko breadcrumbs to fully coat. Place coated nuggets on a wire rack set over a baking sheet to keep them crispy.

   For this step

   • 1 cupPanko breadcrumbs
   
4. 4

   Step 4: Bake until golden

   Lightly drizzle the nuggets with olive oil or spritz with cooking spray to promote browning. Bake for 12–15 minutes, flipping once halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).

   For this step

   • 2 tbspOlive oil (for drizzling or light spray)
   
5. 5

   Step 5: Make the honey mustard sauce

   While the nuggets bake, whisk together the honey, Dijon mustard, and mayonnaise in a small bowl until smooth and well combined. Taste and adjust balance—add a pinch of salt or a squeeze of lemon if you like it brighter.

   For this step

   • 1/4 cupHoney
   • 2 tbspDijon mustard
   • 2 tbspMayonnaise (for creaminess in the sauce)
   
6. 6

   Step 6: Rest and serve

   Let the nuggets rest 2–3 minutes after baking so juices redistribute. Serve warm with the honey mustard for dipping and enjoy.

1. Preheat the oven to 425°F (220°C) and set a rack in the middle. Cut the chicken into 1-inch nugget pieces and pat dry with paper towels to help the coating adhere.
2. In one shallow bowl combine the flour and the seasoning mix. In a second bowl beat the eggs. Season the flour mixture and eggs lightly if desired; the seasoning ensures flavor in every bite.
3. Working in batches, dredge each chicken piece first in the seasoned flour, then in the beaten eggs, and finally press into the panko breadcrumbs to fully coat. Place coated nuggets on a wire rack set over a baking sheet to keep them crispy.
4. Lightly drizzle the nuggets with olive oil or spritz with cooking spray to promote browning. Bake for 12–15 minutes, flipping once halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
5. While the nuggets bake, whisk together the honey, Dijon mustard, and mayonnaise in a small bowl until smooth and well combined. Taste and adjust balance—add a pinch of salt or a squeeze of lemon if you like it brighter.
6. Let the nuggets rest 2–3 minutes after baking so juices redistribute. Serve warm with the honey mustard for dipping and enjoy.