Chicken Nuggets with Honey Mustard

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! 

Chicken Nuggets with Honey Mustard

What You Need

    Chicken nuggets:
  • 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
  • Honey Mustard
  • 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

  1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
  2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
  3. Preheat oven to 400°.
  4. 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.
  5. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.

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