We especially loved the honey mustard, but thought the spicy ketchup was a little too spicy for our tastes, I still included the recipe below. I bet these even would be awesome dipped in some homemade ranch. Whenever I get my chicken nugget craving, I think I will stick to this recipe rather than running out to get some. I can’t wait to make them for my own kids one day. So either make these for a family dinner or for yourself, I guarantee that they will make you feel like a kid again!
Baked Chicken Nuggets
1 cup panko (Japanese breadcrumbs)
1/3 cup grated Parmesan
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
Honey Mustard or Spicy Ketchup, for serving
Set a wire rack in a rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken in flour, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, about 12 minutes, flipping halfway through. Serve nuggets with desired sauce.
Honey Mustard: Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.
Spicy Ketchup: Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.
Source: Everyday Food, April 2012