RCI-MT.004.0317.001
Crispy Honey Mustard Chicken Nuggets
Boneless, skinless chicken breasts are transformed from boring to spectacular using just a few simple ingredients.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 lb
- egg1 unitslightly beaten
- 1 tbsp
- prepared mustard (i use French's yellow1 tspbut feel free to use Dijon or whatever you have in the house)
- corn flakes2 cupscrushed finely
- 1 tbsp
Method
1
Pat the boneless skinless chicken breasts dry with paper towels, then cut them into bite-sized nugget pieces, roughly 1 to 1.5 inches each.
2
In a shallow bowl, whisk together the slightly beaten egg, honey, and prepared mustard until well combined to create the coating mixture.
3
Crush the corn flakes finely and mix with the black pepper in another shallow bowl to create the breading.
4
Working one piece at a time, dip each chicken nugget into the egg-honey-mustard mixture, ensuring it is fully coated.
5
Transfer the coated nugget to the corn flakes mixture and roll or press gently until all sides are evenly covered with the crushed corn flakes.
6
Place the breaded nuggets on a parchment-lined baking sheet, spacing them about 1 inch apart.
7
Preheat the oven to 400°F and bake the chicken nuggets for 12 to 15 minutes until the coating is crispy and golden brown and the chicken is cooked through.
15 minutes
8
Remove the baking sheet from the oven and let the nuggets cool for 1 to 2 minutes before serving.