Chicken Nuggets with Honey Mustard Dipping Sauce

Ingredients

• 75 g (3 cups)cornflakes
• 30 ml (2 tbsp)1% milk
• 1 largeegg
• 10 ml (2 tsp)Worcestershire sauce
• 45 ml (3 tbsp)honey
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tbsp)yellow mustard
• 454 g (1 lb)boneless, skinless chicken breasts
• 1 spray (0.25 g)non-stick cooking spray

Instructions

1. 1

   Mix the sauce

   Stir the mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Refrigerate the sauce while the nuggets cook.

2. 2

   Heat the oven

   Preheat the oven to 204°C (400°F).

3. 3

   Cut the chicken

   Cut the chicken breast into 36 bite-sized pieces.

4. 4

   Coat the pieces

   Beat the egg with the milk in a small bowl. Dip the chicken pieces in the egg mixture, then shake them in a zip-lock bag with the cornflake crumbs until coated.

5. 5

   Bake the nuggets

   Spray a baking sheet with non-stick cooking spray and arrange the nuggets on it. Bake for 15 minutes, until cooked through.

What are chicken nuggets?

Nuggets are small pieces of chicken coated in a crisp outer layer, a familiar, easy-to-serve dish in family cooking. This version uses cornflakes for its coating and bakes the pieces rather than frying them.

The honey mustard dip brings sweetness and tang, while chilling it as the chicken cooks gives the flavours time to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 9g protein, 10g carbs, 9g fat.

The chicken supplies most of the protein, while the cornflakes and honey contribute carbohydrates. Mayonnaise and the coating contribute much of the fat; add vegetables or salad alongside the nuggets to balance the plate.

Why use cornflakes?

Cornflake crumbs give the chicken a crisp, textured coating. Crush the flakes into small crumbs so they cling more evenly to each piece.

Dip the chicken in the egg and milk mixture first; that moist layer helps the crumbs adhere.

Getting the coating to stick

Even coating: let excess egg mixture drip off before adding the chicken to the crumbs. Shake the bag gently so the crumbs cover the surfaces without crushing the chicken pieces.

Small batches: if several pieces go into the bag at once, separate them as you shake so they do not stick together.

How to judge doneness

Cut the chicken into 36 pieces of similar size so they cook at roughly the same rate. The method gives a baking time of 15 minutes at 204°C.

Check that the thickest nugget is cooked through before serving; if pieces differ in size, the smallest may finish first.

Making the honey mustard dip

Whisking the mayonnaise, mustard, honey and Worcestershire sauce together makes a creamy, sweet-and-tangy dip. Refrigerate it while the nuggets bake, as directed.

For a different flavour at the table, the recipe also suggests barbecue sauce, curry sauce, fruit spreads or low-sodium salad dressing.

What to serve with them

Serve the nuggets with the chilled dip and a side of vegetables or salad for a simple plate. A potato or grain side can make the meal more substantial.

Keep extra sauce on the side so everyone can choose how much to use.

Recipe notes & tips

• Crush the cornflakes finely enough to coat the bite-sized chicken evenly.
• Cut the chicken into similarly sized pieces to help them cook at the same rate.
• Shake the bag gently so the coating stays attached to the chicken.
• Chill the honey mustard sauce while the nuggets bake.
• Check a larger piece for doneness before serving.

Variations

• Barbecue dip: serve barbecue sauce instead of the honey mustard.
• Curry dip: offer curry sauce on the side for a spiced alternative.
• Fruit spread: try a fruit spread as a sweet dip.
• Salad dressing: serve low-sodium salad dressing for a savoury option.

Common mistakes to avoid

• Uneven pieces: cut the chicken into similar-sized bites so they bake more evenly.
• Wet coating: let excess egg mixture drip off before adding the pieces to the crumbs.
• Bare patches: shake the chicken in the crumb bag until all sides are coated.
• Overbaking: check the nuggets at the stated 15-minute mark and confirm they are cooked through.
• Warm dip: refrigerate the sauce while the chicken cooks, as directed.

How to store

Refrigerate leftover nuggets and sauce separately in covered containers and use within 3–4 days. Reheat the nuggets in an oven until hot throughout to help restore some crispness; serve the sauce cold.

Frequently asked questions