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Crispy Chicken Nuggets with Homemade Honey Dip

A pile of golden brown, perfectly Crispy Chicken Nuggets with Honey Dip drizzled on a white plate.
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Follow this recipe to make very crispy homemade chicken nuggets using a double-dredge technique, served with a simple, balanced honey dipping sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 2 cups Panko breadcrumbs
  • 1/2 cup cornstarch (for the second coating)
  • Vegetable oil, for frying (about 3 cups)
  • For the Honey Dip: 1/2 cup honey
  • For the Honey Dip: 2 tablespoons apple cider vinegar
  • For the Honey Dip: 1 teaspoon Dijon mustard
  • For the Honey Dip: Pinch of cayenne pepper

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 stations: Place flour mixed with salt, pepper, and garlic powder in the first shallow dish. In the second dish, whisk the eggs and milk together. In the third dish, place the Panko breadcrumbs mixed with the cornstarch.
  3. First dredge: Toss the chicken pieces in the flour mixture, shaking off excess.
  4. Second dredge (wet): Dip the floured chicken into the egg mixture, letting excess drip off.
  5. Third dredge (dry/crisp): Immediately press the chicken firmly into the Panko/cornstarch mixture, ensuring full, thick coverage. Press the crumbs onto the chicken. Place coated nuggets on a wire rack.
  6. Rest the nuggets: Let the coated nuggets rest at room temperature for 15 minutes. This helps the coating adhere during cooking.
  7. Prepare the oil: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Fry the nuggets: Carefully place 6-8 nuggets into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  9. Drain: Remove the nuggets with a slotted spoon and place them on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after removing from oil.
  10. Make the dip: While the nuggets cook, whisk together the honey, apple cider vinegar, Dijon mustard, and cayenne pepper in a small bowl until smooth.
  11. Serve the hot, crispy nuggets immediately with the homemade honey dip.

Notes

  • For air frying: Spray the coated nuggets lightly with cooking spray. Air fry at 390°F (199°C) for 10 to 12 minutes, flipping halfway through.
  • To make ahead, freeze the raw, coated nuggets on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2-3 minutes to the cooking time.
  • The cornstarch mixed with the Panko is key to extra crispness.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-nuggets-with-honey-dip/