Homemade Chicken Nuggets (with 3 Homemade Dipping Sauces!)



Am I the only one who still clips recipes out of the newspaper?

Am I the only one who still gets a newspaper?

OK, I know I might be a little old school, but sometimes you can still find good stuff in the newspaper!

chicken nugget recipeWe tried out this recipe a few weeks ago from a page I clipped from the Sunday paper for  “crispy, crunchy, lowfat”  baked chicken nuggets with three homemade dipping sauces.  They were a nice, light, alternative to the store bought type of chicken nuggets and we especially liked the homemade honey mustard dipping sauce.


It’s a simple process of coating your chicken pieces in a spiced flour coating, and then dipping the pieces in milk, rolling them in breadcrumbs and baking them in the oven.  I used the boneless, skinless chicken that’s sold as “tenders” and then cut each tender into three or four smaller pieces to make the nuggets.

Here’s how to do it:

homemade chicken nuggets with dipping suaces


Adapted from: Parade/Dash Magazine Baked Chicken

You Will Need:

  • 1 Lb. boneless, skinless chicken tenders, cut into pieces

  • 1/4 cup flour

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup milk

  • 1/2 cup plain bread crumbs (I used homemade breadcrumbs)

1.  In a medium bowl combine the flour, onion powder, garlic powder, salt, and pepper.

2.  Toss the raw chicken pieces in the flour mixture to coat.

3.  Pour the milk into a shallow bowl

4.  Spread the breadcrumbs on a plate.

5.  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.

homemade chicken nuggets

6.  Spritz the coated chicken pieces with a little bit of cooking spray.

7.  Bake at 400 degrees for 20 minutes

And now for the dips . . . .

Of course you can just serve your nuggets with ketchup, but these dips stir up quickly and easily and make for a nice variety of flavors.

Adapted from: Parade/Dash Magazine Dip Recipes


Combine 3 Tablespoons honey, 3 Tablespoons Dijon mustard, and 2 Tablespoons mayonnaise


Combine a 1/2 cup plain yogurt, 1 Tablespoon Dijon mustard, and 2 teaspoons lemon juice.  Stir in 3/4 teaspoon dried dill weed, and 1/4 teaspoon each of salt and pepper.


Rather than use the BBQ dip recipe from the newspaper, I used a small version of my BBQ Sauce for meatballs).  I combined a 1/2 cup ketchup with 1/4 cup brown sugar and seasoned with a 1/4 teaspoon each of chili powder, dry mustard, salt, and worcestershire sauce.


homemade chicken nuggets with dipping sauce


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  1. 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.

  2. LOL not ol school just smart newspapers are still handy items, you get local news and coupons, and you have great paper for packing, and crafting on! Thanks for sharing,