Pretzel Crusted Chicken Nuggets with Honey Mustard Dipping Sauce

Updated: Jul 21, 2020

Sweet honey mustard is the perfect partner with these salty pretzel crusted nuggets! Crunchy on the outside but still juicy on the inside. People of all ages love finger food and who can turn down a chicken nugget? Especially when it's dipped in our 3 ingredient honey mustard sauce!

The recipe includes directions to bake or air fry these. Both methods will result in delicious nuggets your whole family will love! I use my classic 3 plate method to coat these nuggets. First you dredge it in flour, then you dip it in the liquid and lastly you roll it in the breading.

Each step of the breading process here adds flavor. I mixed yummy spices into the flour, added mustard to the liquid step and the pretzel add a a salty crunch to the breading!

You may never return to normal breadcrumbs again!

Honey mustard off the shelves can include a long list of ingredients, some scarier than others- like "Yellow 5" "Natural Flavor" "Corn Syrup" "Soybean Oil" etc. etc. so if you're buying your own be sure to take ingredients into account!

But why waste your money when this delicious #brainsandbalance version is only 3 ingredients that I can almost guarantee you already have in your kitchen...

Pretzel Crusted Chicken Nuggets with Honey Mustard Dipping Sauce

4 servings | Prep time: 10 minutes | Cook time: 15 minutes


Ingredients:

Chicken Nuggets:

  • 1/2 cup pretzels (~60g), pulsed into small pieces

  • 12-16 oz chicken breast, cubed

  • 1-2 tbsp flour

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/4 tsp smoked paprika

  • 1/4 tsp pepper

  • 1/8 tsp cayenne (more or less depending on spice preference)

  • 1 tbsp dijon mustard

  • 1/2 cup unsweetened original almond milk

Honey Mustard:

  • 1 tbsp honey

  • 2 tbsp dijon mustard

  • 2 tbsp course ground dijon mustard (or more dijon)

  • 1/2 tbsp white vinegar

Directions:

3 plate procedure to perfectly crusted nuggets!
  1. Diced chicken breast into small 1-2” cubed pieces.

  2. Using a food processor, pulse pretzels into small crunchy pieces. It will be a mix of a flour like consistency and some bigger pieces. I prefer it this way versus fully processed so the crust is a mix. If you don’t have a food processor you can pour the pretzels into a bag and break them up by hitting the bag with a spoon or small pan into the pretzels reach the desired consistency.

  3. Arrange three dishes:

  4. Whisk together the flour, chili powder, garlic powder, paprika, pepper and cayenne until combined.

  5. Whisk together the dijon and milk in the second plate.

  6. Pour the pretzels into the third plate.

  7. Bread the chicken by rolling the pieces in the flour and spice mixture (shake off any excess flour), then dipping them in the milk mixture (allowing any excess to drip off for a second or two) and lastly by rolling them into the pretzels. I tried to get a mix of different sized pieces of pretzels on each nugget so they were fully coated. The flour consistency pieces cover any spots not covered by the larger pieces or pretzels.

  8. Cook the chicken by baking or air frying.

  9. Air fry: Place the nuggets in an air fryer and cook on 325F for 15 minutes, turning once.

  10. Bake: Spray a baking sheet with nonstick and arrange the nuggets. Bake at 350F for 15 minutes, turning once.

  11. While the nuggets are cooking whisk together the honey mustard ingredients.

  12. Serve the nuggets warm with the honey mustard on the side for dipping!



 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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