Extra-Crispy Baked Chicken Nuggets with Honey Mustard Dip

By srumbel

These addicting chicken nuggets are SO extra-crispy on the outside, you won’t believe that they’re oven-baked! Dip ’em in a tangy honey mustard dip for the best Superbowl appetizer ever.
from wholeandheavenlyoven.com

Ingredients

• HONEY MUSTARD DIP:
• 1/4 cup butter, melted
• 2 teaspoons salt, divided
• 1 teaspoon ground pepper, divided
• 1/2 cup white whole wheat flour
• 1-1/2 lbs chicken breasts, patted dry, and cut into 1-in cubes
• 3 cups breadcrumbs, toasted
• 1 teaspoon ground paprika
• 1/2 cup grated Parmesan cheese
• 2 egg whites, lightly beaten with 2 tablespoons water
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

Step 1

Preheat oven to 425F. Pour melted butter in the bottom of a large baking sheet and set aside.
In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Dredge chicken in flour mixture, shaking off excess.
In a resealable plastic bag, combine toasted breadcrumbs, remaining 1 teaspoon salt and 1/2 teaspoon pepper, paprika, and Parmesan. Whisk egg whites and 2 tablespoons water in a shallow bowl. Dip chicken pieces in egg white mixture, a few at a time, then transfer to breadcrumb bag, seal and shake until nuggets are coated. Repeat with remaining chicken and place chicken nuggets in a single layer on prepared baking sheet.
Bake chicken nuggets at 425F 18-20 minutes, flipping nuggets once halfway through baking, until chicken is a deep golden brown.
Make the honey mustard dip: In a small bowl, whisk all dip ingredients until smooth. Serve with hot chicken nuggets. Enjoy!
Serves: 8 servings

Serving size: 1/2 cup chicken nuggets Calories: 341 Fat: 14.6g Saturated fat: 7.2g Unsaturated fat: 7.4g Trans fat: 0.0g Carbohydrates: 25.6g Sugar: 2.0g Sodium: 1009mg Fiber: 2.1g Protein: 26.6g Cholesterol: 76mg