homemade chicken nuggets with parsley dijonnaise dip

     I must admit - I can only take credit for the parsley dijonnaise dip in this post. My boyfriend, Anthony, is the mastermind behind the chicken nuggets! I love his chicken nuggets so much. Anytime I have a craving for them (which is often) I MUST have them for dinner that night. There is no other option.

     I love that these are great for adults and children alike. Plus, they are much healthier than any fast food version you might have! They are baked instead of fried, made with all white meat, and are delicious by themselves or with any dip of your choice. The accompanying parsley dijonnaise dip in this post lends a great fresh, herby tang.

     This all comes together so quickly that it is so easy to make on a work/school night. It's also very easy finger food, so it's a great addition to a party of any sort!

Homemade Chicken Nuggets with Parsley Dijonnaise Dip
Prep Time: 10 minutes + 5 minutes for dip
Cook Time: 25 minutes
Servings: makes 24-30 nuggets, 1/2 cup dip


You Will Need:
For the Nuggets

• 1 lb boneless skinless chicken breasts
• 1 cup all purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp ground mustard seed

For the Dip

• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• 2 TBS parsley, chopped
• 1 garlic clove, minced

1. Preheat oven to 450 degrees. Line a baking sheet with either parchment paper or aluminum foil (if foil, spray with oil or butter to make sure it is nonstick).
2. Cut chicken breasts into 1/2-3/4 inch pieces. Toss pieces to coat in flour, shaking off excess flour.
3. Combine breadcrumbs, salt, black pepper, smoked paprika, and ground mustard seed in a bowl. Set aside.
4. In a bowl, whisk eggs. Dip chicken into eggs and let excess egg drip off. Then toss egg covered chicken pieces in breadcrumb mixture to coat. 
5. Spread chicken evenly in one layer on baking sheet. Spray or brush on olive oil or melted butter to help the pieces brown while baking.
6. Place chicken in oven and bake for 25 minutes.
7. For the dip (can be done up to a day in advance, the longer it sits the stronger the flavors will be), combine dijon mustard, mayonnaise, parsley, and garlic in a small bowl and stir thoroughly to combine. 
8. Serve nuggets and dip together. Enjoy!

What is your favorite dipping sauce with chicken nuggets?