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Recipe

Chicken Nuggets With Honey Mustard Dipping Sauce

The perfect chicken "nugget" for those looking to serve something a bit less processed to their kids.

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
Chicken Nuggets With Honey Mustard Dipping Sauce

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons Barbecue Sauce or
  • store-bought barbecue sauce
  • 2 teaspoons Baby Bam
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 cups (4 ounces) cornflakes
  • HONEY MUSTARD DIPPING SAUCE:
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons Creole mustard or other hot whole-grain mustard

Directions

  • Make sure the oven rack is in the center position and preheat the oven to 375°F.

  • Cover a large baking sheet with aluminum foil and set aside.

  • Place the chicken breasts on a cutting board and cut into 1-inch cubes. Transfer the chicken pieces to a large mixing bowl. Wash your hands, the knife, and the cutting board well with warm, soapy water before proceeding.

  • Add the barbecue sauce, Baby Bam, garlic powder, and salt to the bowl with the chicken and stir with a spoon to coat well.

  • Pour the cornflakes into a large resealable plastic bag. Let as much air out of the bag as possible, then seal it. Place it on a countertop and crush the cornflakes into small pieces with your hands by pressing down hard.

  • Place the chicken pieces in the bag with the cornflakes. Reseal the bag and toss to coat.

  • Arrange the coated chicken pieces on the prepared baking sheet. Bake until crispy and golden brown, about 18 to 20 minutes.

  • Using oven mitts or pot holders, remove the sheet from the oven and serve the chicken with the Honey-Mustard Dipping Sauce.

  • Salmonella warning! Always wash the knife, the cutting board, and your hands with warm, soapy water as soon as you have finished cutting up raw chicken!

  • HONEY MUSTARD DIPPING SAUCE: Put all the ingredients in a small bowl and stir well with a spoon to combine.

  • Cover tightly with plastic wrap and refrigerate until ready to use. Honey-Mustard Dipping Sauce will keep, refrigerated in a covered nonreactive container, for 2 weeks.

  • Some other possibilities for dipping sauces are Quick-and-Creamy Herb Dressing, Barbecue Sauce, and ketchup.