Crispy Chicken Nuggets with Tangy Dipping Sauce

Ingredients

• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)honey
• 60 ml (¼ cup)barbecue sauce
• 30 ml (2 tablespoons)yellow mustard
• 15 ml (1 tablespoon)lemon juice
• 680 g (1½ pounds)large boneless, skinless chicken breasts (about 4 medium chicken breasts)
• 30 ml (2 tablespoons), dividedkosher salt
• 30 ml (2 tablespoons)Worcestershire sauce
• 475 ml (2 cups)cold water
• 125 g (1 cup)plain flour
• about 60 g (1 cup), crushedpanko breadcrumbs
• 10 ml (2 teaspoons)onion powder
• 5 ml (1 teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 3 largeegg whites
• as neededvegetable oil, for frying

Instructions

1. 1

   Mix the sauce

   Put the mayonnaise, honey, barbecue sauce, mustard and lemon juice in a medium bowl. Whisk until combined.

2. 2

   Chill the sauce

   Cover the bowl and refrigerate the sauce until serving. It can be made up to 1 week ahead.

3. 3

   Cut the chicken

   Cut the chicken breasts into pieces about 5 cm (2 inches) across.

4. 4

   Brine the chicken

   In a medium bowl, stir together 475 ml (2 cups) cold water, 22.5 ml (1½ tablespoons) of the salt and the Worcestershire sauce until the salt dissolves. Add the chicken, cover and refrigerate for 30 minutes to 1 hour.

5. 5

   Prepare the coating

   In one bowl, mix the flour, crushed panko, remaining salt, onion powder, pepper, garlic powder and bicarbonate of soda. In a second bowl, whisk the egg whites until foamy.

6. 6

   Dry the chicken

   Lift the chicken out of the brine and pat it dry with paper towels.

7. 7

   Heat the oil

   Pour enough oil into a large cast-iron pan or Dutch oven to reach 2.5 cm (1 inch) up the sides. Heat it to 180°C (350°F).

8. 8

   Coat and fry

   Working in batches, turn chicken pieces in the egg whites, then toss them in the flour and breadcrumb mixture until evenly coated. Shake off excess coating and fry, turning occasionally, until golden all over, about 4 minutes in total.

9. 9

   Drain and serve

   Transfer the nuggets to a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken and serve hot with the dipping sauce.

What are chicken nuggets?

Chicken nuggets are small pieces of chicken coated in a seasoned crumb and fried until crisp. This American-style version pairs them with a creamy, sweet-and-tangy sauce.

A short brine seasons the chicken before it is coated, while crushed panko adds a light, crunchy layer. The homemade sauce can be mixed ahead, leaving just the frying to do before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 30g protein, 42g carbs, 18g fat.

The chicken supplies most of the protein, while the flour, panko and honey contribute carbohydrates. Frying oil and mayonnaise account for much of the fat; serve a generous portion of vegetables alongside the nuggets to balance the plate.

The brine and chicken

Brine: The chicken sits in cold water with salt and Worcestershire for 30 minutes to 1 hour. This gives the pieces time to take on seasoning before frying.

Size: Cut the chicken into roughly 5 cm pieces so they are manageable to coat and cook. Pat them thoroughly dry after brining so excess water does not interfere with the coating.

A crisp coating

Panko: Crushing the breadcrumbs helps them cling to the smaller chicken pieces alongside the flour. Mix them thoroughly with the seasonings so each nugget gets an even coating.

Egg whites: Whisk them until foamy, then turn each piece through them before adding the crumb mixture. Shake off excess coating to help it fry cleanly rather than fall away into the oil.

Frying in batches

Oil depth: Use a large cast-iron pan or Dutch oven with enough oil to reach 2.5 cm up the sides. Bring it to 180°C before adding the chicken.

Batch size: Fry a few pieces at a time, turning occasionally, for about 4 minutes total. Crowding the pan can make it harder to keep the oil hot and turn the nuggets evenly.

How to tell they are done

Colour: Look for a golden coating all over, turning the nuggets as they fry. The stated frying time is about 4 minutes total, though the size of the pieces and heat of the oil can affect how quickly they colour.

Drain: Set each batch on a cooling rack over a baking sheet rather than piling the nuggets together. This lets excess oil drain while helping the coating stay crisp.

The dipping sauce

Balance: Mayonnaise makes the sauce creamy, while honey and barbecue sauce bring sweetness and mustard and lemon juice add tang. Whisk everything together until smooth and combined.

Make ahead: Cover and refrigerate the sauce until needed; the recipe allows up to 1 week of advance preparation. Serve it alongside the nuggets rather than coating them, so the crust stays crisp.

What to serve alongside

Fresh sides: Serve the nuggets with a crunchy salad or sliced vegetables to add freshness alongside the fried coating.

A fuller meal: Chips or roasted vegetables make a substantial accompaniment. Keep the dipping sauce on the side so everyone can add the amount they prefer.

Recipe notes & tips

• Make the dipping sauce ahead and keep it covered in the refrigerator.
• Cut the chicken into pieces of similar size for more even frying.
• Pat the chicken dry after brining so the coating adheres more easily.
• Wait for the oil to reach 180°C before frying the first batch.
• Fry in batches and leave space between the pieces.
• Use a rack over a baking sheet to drain the cooked nuggets.

Variations

• More lemon: Add a little extra lemon juice to the sauce for a sharper tang.
• Spicy sauce: Stir a pinch of chilli powder into the dipping sauce.
• Herb coating: Mix dried herbs into the flour and panko for an aromatic crust.
• Smaller bites: Cut the chicken into smaller, even pieces and watch them closely as they fry.
• Oven option: Bake the coated pieces on a lined tray until cooked through and golden, checking the texture as they cook.

Common mistakes to avoid

• Skipping the brine: Give the chicken 30 minutes to 1 hour in the salt and Worcestershire mixture for the method's seasoning step.
• Wet chicken: Pat the pieces dry after brining so excess liquid does not weaken the coating.
• Uneven coating: Turn each piece through the egg whites and crumb mixture on all sides.
• Oil too cool: Heat the oil to 180°C before adding chicken so the coating can fry rather than absorb excess oil.
• Crowded pan: Cook in batches to leave room to turn the pieces and maintain the frying temperature.
• Skipping the rack: Drain the nuggets on a cooling rack over a baking sheet to help preserve their crisp coating.

How to store

Refrigerate leftover nuggets in a covered container and use within 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the sauce can be kept covered in the refrigerator for up to 1 week.

Frequently asked questions