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Crispy Chicken Nuggets with Homemade Honey Dip

A pile of golden brown Crispy Chicken Nuggets with Honey Dip served on a white plate.
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Make restaurant-style crispy chicken nuggets at home using a double-dredge method for maximum crunch. This recipe includes instructions for a simple, sweet, and tangy honey dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup crushed cornflakes (for extra crunch)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying
  • For the Honey Dip:
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. Season lightly with salt and pepper.
  2. Set up the dredging station: Place flour in a shallow dish. In a second dish, place the beaten eggs. In a third dish, mix the panko breadcrumbs, crushed cornflakes, remaining salt, pepper, garlic powder, and paprika.
  3. Dredge the chicken: Take one piece of chicken and coat it thoroughly in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the breadcrumb mixture to coat completely. Repeat for all pieces.
  4. Chill the nuggets: Place the coated nuggets on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes; this helps the coating adhere during frying.
  5. Make the honey dip: While the nuggets chill, whisk together the honey, apple cider vinegar, Dijon mustard, soy sauce, and cayenne pepper (if using) in a small bowl until smooth. Set aside.
  6. Fry the nuggets: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
  7. Carefully add the nuggets to the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  8. Remove the nuggets with a slotted spoon and place them on a clean wire rack lined with paper towels to drain excess oil.
  9. Serve the hot, crispy nuggets immediately with the prepared honey dip.

Notes

  • For an air fryer method, spray the chilled, coated nuggets lightly with cooking spray and cook at 390°F (200°C) for 12 to 15 minutes, flipping halfway through.
  • To make these nuggets ahead, freeze the raw, coated nuggets on a baking sheet until solid, then transfer them to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.

Nutrition

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