I ate a lot of chicken nuggets growing up. It was a staple, and when we were looking for something quick, we’d use the frozen variety. Of course, this is no longer something I do, because it’s so much easier (and MUCH better) to make your own.
I had been looking for more ways to use up some chicken, and I really felt like being a kid and having something crispy to dip it into. That’s where this recipe comes into play.
Instead of frying it, I breaded it with a mix of cereal and breadcrumbs, and baked it in the oven, making it really crispy and crunchy. And a dipping sauce? Nothing but dijon mustard with maple syrup and Sriracha. I don’t know about you, but honey mustard is my go-to dipping sauce for chicken nuggets.
- 1 lb chicken breast/thigh, cut into chunks or strips
- 1 cup panko breadcrumbs
- 1 cup corn flakes or similar (best to use something with a touch of sweetness!), crushed or processed
- 1 tbsp dried rosemary
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp of chilli flakes (more or less, depending on tolerance)
- 1 tbsp oil
- 2 eggs, beaten, with a bit of water
- flour, for dredging
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 1 tsp Sriracha (more or less)
- 1 tsp garlic powder
Preheat oven to 375 degrees F. Line a tray with aluminum foil and add 1 tbsp oil, and use a paper towel to grease the foil.
Mix the breadcrumb mixture together in a bowl. Set up your dredging stations, first with the flour, then with the egg wash, and the breadcrumbs. Place the chunks in the flour, dust off any excess, and dip into the egg wash and into the breadcrumbs. Coat evenly and place on tray. Do this until all have been coated, and put into oven for 15-20 minutes, or until cooked.
Meanwhile, mix the dipping sauce ingredients together and set aside. Once the chicken is cooked, enjoy with a side salad and the dipping sauce!