Best 8 Baked Chicken Nuggets With Honey Mustard Recipes

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

THE BEST BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400◦F. Spread breadcrumbs out evenly on a baking sheet and bake for about 3-5 minutes until golden brown.
• Transfer breadcrumbs to a small bowl and stir in Parmesan cheese, thyme and garlic powder. Line the baking sheet with parchment paper.
• Add the flour to a small bowl and season with salt and pepper. Beat the eggs in another bowl.
• One at a time, dredge chicken in the flour to coat. Next, dip the chicken pieces in the beaten eggs and then coat the chicken with the breadcrumb mixture. Arrange on prepared baking sheet. Repeat with remaining pieces.
• Bake for about 20 minutes, until chicken is cooked through and no longer pink in the center, flipping over once halfway through cooking time.
• To prepare sauce, whisk together mustard, mayonnaise and honey in a small bowl. Serve chicken nuggets warm with dipping sauce.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat the oven to 350 °F. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
• Honey Mustard:
• Combine mayonnaise, honey, mustard, lemon juice and horseradish (if using); stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

ZINGY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400°. Mix first 6 ingredients; stir in chicken to coat., Place bread crumbs in a shallow bowl; add chicken, 1 piece at a time, and toss to coat. Place 1 in. apart on a greased baking sheet., Bake until lightly browned and chicken is no longer pink, 18-20 minutes. If desired, serve with honey mustard.

HONEY MUSTARD CHICKEN NUGGETS

Steps:

• Cut chicken into nugget size pieces.
• Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
• Coat chicken nuggets in mixture and then coat with crumbs.
• Place in a slightly greased pan and bake on 400 for 10-14 minutes.
• You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.