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Crispy Baked Chicken Nuggets with Easy Honey Mustard

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These crispy baked chicken nuggets deliver a shatter-crisp crust and tender, juicy chicken without deep frying. Paired with a tangy honey mustard, they’re perfect for lunchboxes, weeknight dinners, or party platters.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup (240ml) buttermilk
  • 1.5 cups (150g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2–3 tablespoons olive oil spray or melted butter
  • 1/4 cup (60g) Dijon mustard
  • 3 tablespoons (60ml) honey
  • 2 tablespoons (30g) mayonnaise
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Cut chicken breasts into uniform 1-inch pieces. Place in a bowl, pour buttermilk over, stir, cover, and refrigerate for at least 30 minutes (up to 4 hours).
  2. Set up three shallow bowls: first bowl with flour, garlic powder, onion powder, paprika, salt, and pepper; second bowl with panko and Parmesan mixed together; third bowl empty for coated nuggets.
  3. Preheat oven to 400°F (200°C). Place a wire rack on a baking sheet and spray lightly with olive oil.
  4. Working in batches, take a piece of chicken from buttermilk, let excess drip off. Coat in flour mixture, shake off excess, dip back into buttermilk, then press into panko-Parmesan mixture until fully covered. Place on wire rack. Repeat.
  5. Spray nuggets generously with olive oil. Bake for 12 minutes, flip, spray other side, and bake for another 8-12 minutes until golden brown and internal temperature reaches 165°F (74°C).
  6. While nuggets bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt in a small bowl. Adjust to taste.
  7. Let nuggets rest on rack for 3-5 minutes before serving. Serve warm with honey mustard.

Notes

Don’t skip the buttermilk soak for juicy nuggets. Use a light hand with flour and press panko on firmly. Spray oil evenly for best browning. Let nuggets rest after baking to set coating. For gluten-free, use gluten-free flour and panko. For air fryer, cook at 375°F (190°C) for 8-10 minutes, flipping halfway.

Nutrition

Keywords: crispy baked chicken nuggets, honey mustard, baked chicken nuggets, homemade chicken nuggets, easy chicken nuggets

Find it online: https://twinkletaste.com/crispy-baked-chicken-nuggets-with-easy-honey-mustard/