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

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

Honey Mustard Sauce
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon lemon juice

Preparation

  • Cut the chicken breasts into evenly sized, bite-sized pieces for consistent cooking.
  • In a bowl, whisk together the buttermilk and egg to create the marinade.
  • Add the chicken pieces, toss to coat well, cover, and refrigerate.
  • In a separate shallow dish, combine the flour, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
  • Line a plate or baking sheet with paper towels for draining after frying.
  • In a small bowl, whisk together the mayo, Dijon mustard, honey, and lemon juice to make the dipping sauce. Refrigerate until serving.

Cooking

  • Pour about 1 inch of vegetable oil into a heavy skillet or pot and heat to 350°F.
  • Remove chicken from the marinade, letting excess drip off.
  • Dredge each piece in the flour and breadcrumb mixture, pressing lightly so the coating sticks.
  • Carefully place chicken into the hot oil in batches, avoiding overcrowding.
  • Fry until golden brown and crispy, turning as needed, and cooked through.
  • Transfer cooked nuggets to the paper towel–lined plate to drain.

Serving

  • Arrange the hot, crispy nuggets on a platter.
  • Serve with the chilled honey mustard sauce for dipping.
  • Optional: garnish with chopped parsley or serve with pickles, fries, or a simple slaw.