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The Ultimate Crispy Homemade Chicken Nuggets with Tangy Honey Mustard Dip

A plate piled high with golden brown Crispy Chicken Nuggets served with a small bowl of bright yellow honey mustard dip.
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Follow these steps to make restaurant-quality crispy chicken nuggets from scratch, featuring a double-dredge method for maximum crunch, served with a simple, tangy honey mustard sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thigh, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1/4 cup milk or buttermilk
  • 1.5 cups panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air fryer/oven)
  • For the Honey Mustard Dip:
  • 1/2 cup Dijon mustard
  • 1/4 cup yellow mustard
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the chicken: Place the chicken pieces in a bowl. Season lightly with salt and pepper.
  2. Set up the dredging stations: In the first shallow dish, combine the flour, 1 teaspoon salt, pepper, paprika, and garlic powder. In the second dish, whisk together the eggs and milk. In the third dish, combine the panko and regular breadcrumbs.
  3. Double-dredge for crispiness: Take a piece of chicken, coat it thoroughly in the flour mixture, shaking off excess. Dip it completely into the egg wash. Return the piece to the flour mixture, pressing lightly to adhere, then dip it back into the egg wash. Finally, press the piece firmly into the breadcrumb mixture until fully coated. Place coated pieces on a wire rack.
  4. Cook the nuggets (Deep Fry Method): Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the nuggets in batches for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove and drain on a paper towel-lined rack.
  5. Cook the nuggets (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the coated nuggets with cooking spray. Cook for 10 to 12 minutes, flipping halfway through, until golden and crisp.
  6. Cook the nuggets (Oven Baked Method): Preheat oven to 425°F (220°C). Place nuggets on a lightly oiled baking sheet or rack. Spray the tops lightly with oil. Bake for 18 to 22 minutes, flipping halfway, until golden brown.
  7. Make the Honey Mustard Dip: While the nuggets cook, combine the Dijon mustard, yellow mustard, honey, apple cider vinegar, and Worcestershire sauce in a small bowl. Whisk until smooth.
  8. Serve the hot, crispy chicken nuggets immediately with the homemade honey mustard dip.

Notes

  • For extra flavor, you can marinate the chicken pieces in 1/4 cup buttermilk mixed with a dash of hot sauce for 30 minutes before starting the dredging process.
  • If you prefer a finer coating, pulse the panko breadcrumbs briefly in a food processor before mixing with the regular breadcrumbs.
  • To keep fried nuggets crispy while you cook the rest, place them on a wire rack set over a baking sheet in a warm oven (200°F).

Nutrition

Find it online: https://magazinemeal.com/crispy-chicken-nuggets-with-honey-mustard-dip/