Chicken Nuggets with Honey Mustard
- At October 25, 2012
- By Lori
- In Dinner
2
I know to some, being a McDonald’s-lover is synonymous with being American.
For me, I dined at the Golden Arches very rarely growing up. Sure, an Egg McMuffin was considered a treat as a child, and a 6-piece McNugget was a novelty with the dipping sauces and all, but I just don’t have a place in my heart for Mcy D’s like so many do.
But when I first laid eyes on these healthier Chicken Nuggets with Honey Mustard, I couldn’t help but think about the red box and the bite-sized pieces. However, this Cooking Light version won’t leave you with greasy fingers and a guilty conscience.
These baked nuggets are marinated in salty pickle juice (don’t question it), and creamy low-fat buttermilk, and then coated with toasted panko breadcrumbs to yield something, dare I say, better than the infamous McNugget. The Honey Mustard dipping sauce was so delicious and easy, with just a few common ingredients. Any fast food cravings will be curbed with these Chicken Nuggets. I couldn’t believe how tasty and moist each bite was. There’s no doubt I’ll be making these again; they’re a cloud pleaser for kids and adults, alike!
What You Need
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/3 cup low-fat buttermilk
- 1/3 cup dill pickle juice
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 teaspoon kosher salt
- 2 tablespoons water
- 1 large egg, lightly beaten
- 1/4 cup canola mayonnaise
- 1/4 cup fat-free plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
What To Do
- To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
- Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
- Preheat oven to 400°.
- Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon kosher salt. Place panko in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.
- To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.
