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.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 10 mins 425°F
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Crispy Chicken Nuggets with Honey-Mustard Dip
Ingredients
1/2
cup low-fat mayonnaise dressing or salad dressing
4
teaspoons Dijon-style mustard
1
tablespoon honey
1
pound skinless, boneless chicken breast halves
1
teaspoon dried parsley flakes
1/2
teaspoon poultry seasoning
1/8
teaspoon salt
 
Dash black pepper
1
beaten egg
2
tablespoons milk
30
whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)
Directions
  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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