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 frying 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
Peanut or canola oil, for frying

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

Marinating the Chicken
Place 1 pound chicken breasts, cut into bite-sized pieces into a bowl and pour over 1 cup buttermilk. Add 1 egg and mix until the chicken is fully coated. Let it marinate for at least 20–30 minutes (or longer in the refrigerator for deeper flavor), which helps tenderize the chicken and ensures a juicy interior.

Preparing the Breading
In a separate bowl, combine 1 cup all-purpose flour, 1 cup Panko breadcrumbs, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper, mixing well so the seasoning is evenly distributed.

Heating the Oil
In a deep skillet or pot, heat peanut or canola oil for frying over medium heat until it reaches about 350°F. Maintaining this temperature will help the nuggets cook evenly and become crispy without absorbing excess oil.

Breading and Frying the Nuggets
Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off, then dredge them in the seasoned flour and breadcrumb mixture, pressing lightly to ensure a good coating. Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for about 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a paper towel-lined plate or rack to drain excess oil.

Making the Honey Mustard Sauce
In a small bowl, whisk together ¼ cup avocado oil mayo, ¼ cup Dijon mustard, ¼ cup honey, and 1 tablespoon lemon juice until smooth and well combined.

Serving
Serve the chicken nuggets hot with the honey mustard sauce on the side for dipping, allowing the crispy coating and tangy-sweet sauce to complement each other perfectly.