Extra-Crispy Baked Chicken Nuggets with Honey Mustard Dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
- 1/4 cup butter melted
- 2 teaspoons salt divided
- 1 teaspoon ground pepper divided
- 1/2 cup white whole wheat flour
- 1-1/2 lbs chicken breasts patted dry, and cut into 1-in cubes
- 3 cups breadcrumbs toasted
- 1 teaspoon ground paprika
- 1/2 cup grated Parmesan cheese
- 2 egg whites lightly beaten with 2 tablespoons water
- HONEY MUSTARD DIP:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Preheat oven to 425F. Pour melted butter in the bottom of a large baking sheet and set aside.
In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Dredge chicken in flour mixture, shaking off excess.
In a resealable plastic bag, combine toasted breadcrumbs, remaining 1 teaspoon salt and 1/2 teaspoon pepper, paprika, and Parmesan. Whisk egg whites and 2 tablespoons water in a shallow bowl. Dip chicken pieces in egg white mixture, a few at a time, then transfer to breadcrumb bag, seal and shake until nuggets are coated. Repeat with remaining chicken and place chicken nuggets in a single layer on prepared baking sheet.
Bake chicken nuggets at 425F 18-20 minutes, flipping nuggets once halfway through baking, until chicken is a deep golden brown.
Make the honey mustard dip: In a small bowl, whisk all dip ingredients until smooth. Serve with hot chicken nuggets. Enjoy!
Serving: 1g | Calories: 341kcal | Carbohydrates: 25.6g | Protein: 26.6g | Fat: 14.6g | Saturated Fat: 7.2g | Polyunsaturated Fat: 7.4g | Cholesterol: 76mg | Sodium: 1009mg | Fiber: 2.1g | Sugar: 2g