Honey Dipped Chicken Nuggets

February 15, 2014

This cookbook is definitely worth exploring. All the recipes are clearly well tested, they’re easy to make and the results are…well, irresistable. The cookbook is “Dining with the Duchess” by Sara The Duchess of York and Weight Watchers. It’s a great resource, I’ve loved every recipe I’ve made in this cookbook. Several are regular standbys in my kitchen. Thank you, Sara!

I have to say this recipe is just irresistable. “One of us” couldn’t stop eating the finished product. Is there a better complement? I doubt it. He didn’t even need the honey mustard sauce, and was happy just inhaling the chicken pieces. It’s an easy recipe to prepare, and if you have leftovers, they are welcomed the next day, if they last that long!

This is the original recipe. (I used almond flour instead of the cornflake crumbs, to add flavor avoid gluten and grains; and 1/3 cup Extra Virgin Olive Oil instead of the mayonnaise. — It’s up to you.)

Honey-Dipped Crunchy Chicken Nuggets 
Makes 10 servings

  • 3 Tablespoons honey
  • 1 egg white, lightly beaten
  • 2 pounds skinless boneless chicken breasts, cut into 1-1/2″ chunks
  • 1 cup cornflake crumbs (I substituted almond flour)
  • 1/2 cups reduced calorie-mayonnaise (I used 1/3 cup extra virgin olive oil)
  • 1/4 cup Dijon mustard
  1. Preheat the oven to 400 degrees Farenheit, spray a large baking sheet with nonstick cooking spray. In a large bowl, mix 1 tablespoon of the honey and the egg white; add the chicken and stir to coat. Transfer the chicken to a colander and set over a large bowl.
  2. On a sheet of wax paper, combine the cornflake crumbs and salt. One at a time, dip the chicken pieces into the crumbs, then place on the baking sheet. Spray the tops of the chicken lightly wih nonstick cooking spray. Bake until the chicken is cooked through, 8-10 minutes.
  3. Meanwhile, in a small bowl, mix the mayonnaise, mustard and the remaining 2 tablespoons of honey. Serve the chicken nuggets with the dipping sauce.

Freeze the leftovers, if there are any! Thaw them completely, then reheat at 350 degrees F. and enjoy.