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!

We 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

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.

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

HONEY MUSTARD DIPPING SAUCE

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

CREAMY DILL DIP

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.

BBQ SAUCE

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.

Enjoy!