Low-Cal Crispy Chicken Nuggets with Honey-Mustard Dip

Serve these crispy nuggets with one sauce or all three.

Low-Cal Crispy Chicken Nuggets with Honey-Mustard Dip
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8 servings
20 mins
10 mins 425°F
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Low-Cal Crispy Chicken Nuggets with Honey-Mustard Dip

cup reduced-calorie or regular mayonnaise or salad dressing
teaspoons Dijon-style mustard
tablespoon honey
pound skinless, boneless chicken thighs or breasts
teaspoon dried parsley flakes
teaspoon poultry seasoning
slightly beaten egg
tablespoons milk
whole wheat or regular rich round crackers, finely crushed (1-1/4 cups)
teaspoon salt
dash pepper


  1. Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold.
  2. Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt, and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
  3. Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk 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. To serve the dip warm, cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.) Makes 8 servings.

From the Test Kitchen

Prepare the coating mixtures; cover and set aside. Cut up chicken; cover and chill up to 12 hours. Assemble and bake before serving.

Chipotle Catsup:

Combine 6 medium cored and quartered tomatoes, 1/4 cup chopped onion, and 1 dried chipotle chili pepper, crumbled, in saucepan. Bring to boiling; stir often. Reduce heat, cover, and simmer 15 minutes. Press through food mill or sieve; discard the seeds and skins. Return mixture to saucepan; stir in 1/4 cup sugar, 1/4 cup vinegar, 1/2 teaspoon dried marjoram, crushed, and 1/2 teaspoon salt. Simmer, uncovered, about 15 minutes, stirring often. Makes about 1 cup.

Nutrition facts per tablespoon: 25 cal., 0 g. total fat, 0 mg cholesterol, 72 mg sodium, 6 g carb.

Blue Cheese Sauce:

Stir together 1/2 cup plain yogurt or dairy sour cream and one 3-ounce package cream cheese, softened, in a small mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until fluffy. Stir in 1/3 cup crumbled blue cheese. Cover and chill in the refrigerator until serving time. To serve, if necessary, stir in 1 to 2 tablespoons milk to thin sauce to dipping consistency. Makes about 1 cup.

Nutrition facts per tablespoon: 33 cal., 3 g total fat (2 g sat. fat), 8 mg cholesterol, 60 mg sodium, 1 g carb.

Nutrition Facts

(Low-Cal Crispy Chicken Nuggets with Honey-Mustard Dip)
    Per serving:
  • 156 kcal cal.,
  • 9 g fat
  • 33 mg chol.,
  • 312 mg sodium,
  • 14 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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