Honey mustard chicken nuggets

These honey mustard chicken nuggets are slightly sweet, spicy and sour. They are really delicious. I’d never heard of that combination until I randomly thought of it out of the blue. It’s the breaded type of chicken nuggets so have your breadcrumbs ready.

Chicken breast is the most popular chicken part to use for chicken nuggets so that’s what I used. Before seasoning the chicken wrap the top of the chicken with cling wrap and then pound it with a hammer tenderizer or rolling pin to make the chicken flat all across. This way the chicken nuggets will fry evenly at equal cooking times. You don’t want to bite into some half raw nuggets while others are cooked through. Cut the chicken into 2 inch squares. I used salt, pepper, garlic and Italian seasoning to season the chicken. Then you mix honey with yellow mustard and this is your marinade. Apply this to your seasoned chicken and refrigerate for 2 hours or even overnight, if you aren’t pressed for time.

You will need flour seasoned with salt and garlic. I didn’t add cayenne pepper like I usually do because mustard is kind of spicy. You will also need large eggs mixed with water to act as the egg bowl. Lastly, you have the breadcrumbs bowl which consists of Panko breadcrumbs (no need to season the breadcrumbs as it could make it salty). The order of dipping is as follows: the seasoned flour, then the egg mixture and lastly the breadcrumbs. Remember to shake off any excess at every stage.

Fry on medium-high heat for 2-3 minutes on both sides. Let the fried nuggets cool on a wire rack. Drizzle these honey mustard nuggets with honey and you’re going to be in heaven.

Honey mustard chicken nuggets

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Servings: 2 Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups cooking oil

 

Chicken

2 large boneless, skinless chicken breasts

2 teaspoon salt

2 teaspoons garlic powder

2 teasppooons cayenne pepper

1 tablespooon Italian seasoning

2 tablespoons yellow mustard

1 tablespoon honey

 

Coating

1/2 cup all purpose flour

1/2 teaspoon table salt

1 teaspoon garlic powder

 

Egg mixture

3 large eggs

3 tablespoons water

 

Breadcrumbs

1&1/2 cups breadcrumbs

 

 

Instructions

1. Cover the chicken breasts with cling wrap and pound them flat with a rolling pin. Remove the cling wrap.
2. Cut the chicken into 2 inch squares.
3. Combine the chicken with the chicken ingredient in a large mixing bowl.
4. Refrigerate chicken for 2 hours or overnight.
5. Mix flour ingredients together in another bowl.
6. Whisk eggs with water in another bowl and set aside.
7. Place the breadcrums into a separate large bowl.
8. Roll one chicken piece into the flour bowl. Shake off any excess flour.
9. Then dip this coated chicken into the egg bowl. Shake off any excess egg.
10. Next, roll the chicken into the breadcrumb mixture, ensuring that it is thoroughly coated. Set aside the breaded chicken on a plate.
11. Repeat steps 8-10 until the chicken is used up.
12. Heat cooking oil in a large frying pan.
13. Fry the breaded chicken in batches (don't overcrowd the pan) for about 2-3 minutes per side.
14. Let the fried chicken nuggets cool on a wire rack.
15. Serve warm.

Notes

Store any leftovers in an airtight container for up to 4 days