Crispy Chicken Nuggets with Honey Garlic Dip
Make homemade chicken nuggets with a double-dredged coating for maximum crispiness, served with a simple, sweet, and savory honey garlic dipping sauce.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 cups Panko breadcrumbs
- 1/2 cup vegetable oil (for baking/air frying surface)
- For the Dip: 1/2 cup honey
- For the Dip: 1/4 cup soy sauce
- For the Dip: 2 cloves garlic, minced
- For the Dip: 1 tablespoon rice vinegar
- For the Dip: 1 teaspoon grated fresh ginger
Instructions
- Prepare the chicken: Place the flour, salt, pepper, and paprika in a shallow dish. In a second dish, whisk the eggs and buttermilk together. In a third dish, place the Panko breadcrumbs.
- Dredge the chicken: Take each piece of chicken and coat it first in the flour mixture, shaking off excess. Dip it completely into the egg/buttermilk mixture. Finally, press the chicken firmly into the Panko breadcrumbs, ensuring full coverage.
- For baking: Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray or brush with vegetable oil. Arrange the nuggets in a single layer and lightly spray the tops with oil. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F).
- For air frying: Preheat the air fryer to 380°F (195°C). Lightly spray the basket. Place the nuggets in a single layer, working in batches if necessary. Air fry for 10-12 minutes, shaking the basket halfway through, until crispy.
- Make the dip: While the nuggets cook, combine the honey, soy sauce, minced garlic, rice vinegar, and ginger in a small saucepan. Heat over medium-low heat, stirring until the honey is fully dissolved and the sauce simmers lightly for 2 minutes. Remove from heat.
- Serve the crispy chicken nuggets immediately with the warm honey garlic dip.
Notes
- For extra crispiness when baking, use the double-dredge method: after the first Panko coating, dip the nugget back into the egg wash and then into the Panko again before baking.
- If you prefer a thinner sauce, add 1 tablespoon of water to the saucepan mixture before heating.
- You can substitute chicken tenderloins for breast pieces if you prefer a different shape.
Nutrition
- Serving Size: 6 nuggets + 2 tbsp dip
- Calories: 350
- Sugar: 22
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
- Cholesterol: 95