Get ready for a treat that’s guaranteed to be a hit with both the little ones and the grown-ups! These Crispy Chicken Nuggets with a Honey-Mustard Sauce are destined to become a family favorite. They’re also a fantastic idea for a relaxed family lunch or a casual get-together with friends.
Ingredients:
For the Honey-Mustard Dipping Sauce:
- ¼ cup (75ml) Dijon mustard
- 4 teaspoons (20ml) honey
- 4 teaspoons (20ml) maple syrup (you can substitute with extra honey if you prefer)
For the Crispy Chicken Nuggets:
- ½ cup (125ml) all-purpose flour, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons onion powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (or ground paprika for a milder flavor)
- 2 large eggs, lightly beaten
- 1 ½ cups finely chopped cashews
- About 1 ¼ pounds (500g) boneless, skinless chicken breasts, cut into bite-sized pieces (around 10 pieces per breast)
- Approximately 4 cups (1 liter) of cooking oil for frying
Preparation:
- Keep it Warm: Preheat your oven to 250°F (120°C). This is to keep the cooked nuggets warm and crispy while you fry the remaining batches.
- Whip Up the Sauce: In a small bowl, whisk together the Dijon mustard, honey, and maple syrup (or extra honey). Set this delicious dipping sauce aside.
- Set Up Your Dredging Station: You’ll need three shallow dishes. In the first, combine half of the flour with the garlic powder, cumin, onion powder, salt, and cayenne pepper (or paprika). In the second dish, place the lightly beaten eggs. In the third dish, mix the remaining flour with the finely chopped cashews.
- Coat the Chicken: Take each piece of chicken and first coat it thoroughly in the flour and spice mixture. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the cashew mixture, ensuring a good, even coating of crunchy nuts.
- Let it Set: Arrange the coated chicken pieces on a baking sheet lined with parchment paper or a wire rack. Let them sit for about 10-15 minutes to help the coating adhere better before frying.
- Get the Oil Hot: In a deep skillet or a deep-fryer, heat the cooking oil to a temperature between 340–350°F (170–175°C). Use a kitchen thermometer to ensure accuracy – this is key for perfectly crispy, non-greasy nuggets.
- Fry in Batches: Carefully add 8-10 chicken pieces to the hot oil at a time, being careful not to overcrowd the pan. Fry for about 4 minutes, or until they are golden brown and cooked through.
- Drain and Keep Warm: Once cooked, remove the nuggets from the oil and place them on paper towels to drain any excess oil. Transfer the cooked batches to the preheated oven to keep them warm and crispy while you fry the rest.
- Maintain Oil Temperature: Before frying the next batch, make sure the oil has returned to the correct temperature.
- Serve and Enjoy: Serve these irresistible crispy chicken nuggets immediately with the homemade honey-mustard sauce or any other dipping sauce your family loves!
These Crispy Chicken Nuggets with Honey-Mustard Sauce are ready to be devoured. Enjoy every crunchy, flavorful bite!