Homemade Chicken Nuggets with 3 Dipping Sauces
A bag of chicken nuggets in the freezer can be a handy convenience, especially for a quick meal for kids. But you can also make your own chicken nuggets from scratch, and it’s easier than you think! We found these DIY chicken nuggets to be a lighter alternative, and we enjoyed our three homemade dipping sauces too.
How to make the Chicken Nuggets
To make my homemade chicken nuggets, I used the boneless, skinless chicken tenders and then cut each tender into three or four smaller pieces. These chicken pieces were then coated with flour that also had some salt, pepper, onion powder, and garlic powder mixed in. Once the pieces had the flour coating, they’re dipped in milk, then rolled in breadcrumbs, and placed on a parchment paper lined baking sheet to be baked in the oven for 20 minutes.
Making the Dipping Sauces for the Chicken Nuggets
If you’re making some chicken nuggets, you might want to make some dipping sauces too! Here are three ideas for easy homemade dipping sauces
Honey Mustard dipping sauce: This sauces combines 3 tablespoons of honey, 3 tablespoons of mustard, and 2 tablespoons of mayonnaise.
Creamy Dill dipping sauce: This sauces uses a 1/2 cup of plain yogurt,1 tablespoon of Dijon mustard, and 2 teaspoons of lemon juice, with 3/4 teaspoon of dill weed and a 1/4 teaspoon each of salt and pepper stirred in.
BBQ dipping sauce: This dipping sauce starts with a 1/2 cup of ketchup and a 1/4 up of brown sugar with a 1/4 teaspoon each of chili powder, dry mustard, salt, and Worcestershire sauce added in. This is a smaller version of my favorite BBQ sauce I use with meatballs.
And then your homemade nuggets and sauce are ready to serve. You might find that the kiddos (and you too) like them better than the store bought!
More homemade ideas to try:
Homemade Chicken Nuggets with 3 Dipping Sauces
Ingredients:
- 1 pound chicken tenders (cut into smaller pieces)
- ¼ cup flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup milk
- ½ cup plain breadcrumbs
- cooking spray
Instructions:
- Preheat the oven to 400 degrees.
- In a medium bowl combine the flour, onion powder, garlic powder, salt, and pepper.
- Toss the raw chicken pieces in the flour mixture to coat.
- Pour the milk into a shallow bowl, and put the breadcrumbs on a plate.
- Now you will be setting up your assembly line. Take a piece of the flour coated chicken, dip it in the milk, and then roll it in the breadcrumbs. Put the finished pieces of chicken on a parchment paper lined baking sheet.
- Spritz the coated chicken pieces with a little bit of cooking spray.
- Place the chicken tenders in the oven and bake for 20 minutes.
3 ideas for dipping sauces:
- Honey Mustard dipping sauce: Combine 3 tablespoons of honey, 3 tablespoons of mustard, and 2 tablespoons of mayonnaise.
- Creamy Dill dipping sauce: Combine a 1/2 cup of plain yogurt,1 tablespoon of Dijon mustard, and 2 teaspoons of lemon juice. Stir in 3/4 teaspoon of dill weed, 1/4 teaspoon of salt, and a 1/4 teaspoon of pepper.
- BBQ dipping sauce: Combine a 1/2 cup of ketchup and 1/4 up of brown sugar. Stir in 1/4 teaspoon each of chili powder, dry mustard, salt, and Worcestershire sauce.
Here’s a suggestion; since the nuggets aren’t in the oven long enough to give the breadcrumbs a nice, toasty color – try browning the breadcrumbs a bit before coating the chicken. Toss the breadcrumbs (or store-bought panko) with about 1 tsp. oil in a bowl. Spread on your baking pan, and pop in the oven. Keep a close eye – you don’t want them to burn (and remember, they will brown a bit more when you cook the nuggets). It shouldn’t take more than about 8-10 minutes. Remove from oven, let cool, then proceed with the recipe.
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