Chicken Nuggets with Honey Mustard Sauce

Crispy buttermilk-marinated chicken nuggets served with a tangy honey mustard sauce.

This recipe for chicken nuggets with honey mustard sauce is made from bite-sized pieces of chicken breast marinated in a buttermilk mixture to enhance tenderness and flavor. The marinated chicken is then coated in a seasoned blend of flour, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper, creating a crunchy and flavorful crust. The chicken nuggets are fried to golden perfection in hot vegetable oil and served with a homemade honey mustard sauce, made from a simple yet delicious combination of mayonnaise, Dijon mustard, honey, and lemon juice. This dish offers a delightful balance of savory and tangy flavors, making it a perfect appetizer or snack.

Servings

2-4

Prep Time

30 minutes + marinade time

Cook Time

15 minutes

Total Time

45 minutes + marinade time

Ingredients

For the Chicken Nuggets

  • 1 pound chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil, for frying

For the Honey Mustard Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon lemon juice

Instructions

Prepare the Chicken

Cut chicken breasts into bite-sized pieces.

Marinate

Whisk buttermilk (or milk + 1 tbsp lemon juice) and an egg. Add chicken and marinate for 30 minutes to 4 hours in the fridge.

Prepare the Coating

Mix flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

Coat the Chicken

Remove chicken from marinade, let excess drip off. Dredge in the flour mixture, shaking off extra.

Heat the Oil

Heat 1 inch of oil in a skillet to 350°F (175°C).

Fry the Chicken

Fry chicken for 3-4 minutes per side until golden and cooked through (165°F/74°C). Drain on a paper towel.

Make the Sauce

Mix mayonnaise, Dijon mustard, honey, and lemon juice.

Serve

Serve hot with honey mustard sauce.

Cut the chicken breasts into bite-sized pieces. In a bowl, combine the buttermilk (or milk + 1 tbsp lemon juice) and egg. Whisk well. Add the chicken pieces to the buttermilk mixture. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.

In a shallow dish, combine the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine the dry ingredients.

 Remove the chicken pieces from the marinade, allowing any excess to drip off.

Dredge each chicken piece in the flour mixture, pressing lightly to adhere the coating. Shake off any excess flour.

Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. The oil is ready if it bubbles and turns golden brown in about 1 minute.

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Fry the chicken nuggets for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Using a slotted spoon, transfer the fried chicken nuggets to a paper towel-lined plate to drain any excess oil.

In a small bowl, combine the mayonnaise, Dijon mustard, honey, and lemon juice. Stir well until smooth and well combined. Serve the crispy chicken nuggets hot with the homemade honey mustard sauce on the side.