Crispy Chicken Nuggets with Honey-Mustard Dip

These crispy chicken nuggets are baked, not fried, so they are much lower in fat than the typical restaurant version.

  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 10 mins 425°F
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Crispy Chicken Nuggets with Honey-Mustard Dip
cup low-fat mayonnaise dressing or salad dressing
teaspoons Dijon-style mustard
tablespoon honey
pound skinless, boneless chicken breast halves
teaspoon dried parsley flakes
teaspoon poultry seasoning
teaspoon salt
Dash black pepper
beaten egg
tablespoons milk
whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)
  1. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
  2. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
  3. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
  4. Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.
Nutrition Facts (Crispy Chicken Nuggets with Honey-Mustard Dip)
    Per serving:
  • 354 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 126 mg chol.,
  • 637 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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