Chicken Nuggets with Honey Mustard Dipping Sauce
Summary
This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.
This recipe brought to you by DaVita, a proud partner of the American Diabetes Association® and Diabetes Food Hub®
This recipe brought to you by DaVita, a proud partner of the American Diabetes Association® and Diabetes Food Hub®
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 12 Servings
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- Serving size
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3 nuggets, 1 tbsp sauce
Ingredients
Ingredients
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1% milk
- 2 tbsp
- 2 tbsp
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eggs
- 1 large
- 1 large
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Worcestershire sauce
- 2 tsp
- 2 tsp
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honey
- 3 tbsp
- 3 tbsp
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mayonnaise
- 1/2 cup
- 1/2 cup
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Yellow Mustard
- 1 tbsp
- 1 tbsp
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corn flakes
- 3 cup
- 3 cup
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boneless, skinless chicken breasts
- 1 lbs
- 454 g
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Directions
Directions
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Stir mustard, mayonnaise, honey, and Worcestershire sauce in a small bowl. Refrigerate sauce to chill until nuggets are cooked.
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Preheat to 400 degrees F.
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Cut chicken breast into 36 bite-sized pieces.
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Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
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Bake nuggets on a baking sheet sprayed with non-stick cooking spray for 15 minutes until done.