Do your kids like chicken nuggets? Is the Earth round? Is the sky blue?
I’m always experimenting with ways to make a tastier chicken nugget. There’s some stiff competition out there fighting for my kid’s attention. Some days I have to become my own PR spokesperson, market researcher, and advertising executive to get them to eat an unfamiliar food. But when I cook chicken nuggets it’s usually a successful campaign. It’s one of the few foods beside hot dogs, shrimp and bacon that requires no cajoling, no convincing, and no pleading.
Another thing my kids love is dipping sauces, ketchup of course, being the number one favorite, with honey mustard a close second. That’s how this recipe came about. Instead of serving nuggets with a dipping sauce I decided to try and turn one inside out and put the dipping sauce on the nugget itself. They came out amazing – but make them for your kids and let them be the judge!
Honey Mustard Nuggets (Recipe by Elaine Studdert)
3 Tbsp honey
3 Tbsp honey mustard (you can use Dijon for a less sweet nugget)
2 cups panko breadcrumbs, plain
1 tsp kosher salt
½ tsp black pepper
1 Tbsp olive oil
1 ½ pounds chicken tenders, cut into 2” strips
Preheat oven to 400 degrees. Prepare a baking sheet with a baking rack.
In a small bowl, combine the honey and mustard. In a shallow dish, combine the panko breadcrumbs with the salt and pepper. Then add the olive oil and mix well.
Dip or brush the chicken in the honey mustard. Place the chicken in the panko breadcrumbs and press the breadcrumbs onto the chicken. Use one hand to dip (wet hand) and use the other hand for the breadcrumbs (dry hand). Place the breaded chicken on the baking rack.
Bake in oven until crispy, about 25 minutes. Serve immediately.
And the VERDICT is:
Matthew (age 7): “Do these have honey on them? I LOVE them”
Liam (age 5): “The chicken is perfect”
Dylan (age 5): “Not better than tater tots!”
Mission accomplished. But now I need to tackle tater tots!