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Nuggets with Dipping Sauce Platter Recipe

American · Main course · 35 min total

Crispy homemade chicken nuggets paired with three quick dipping sauces: honey mustard, BBQ, and ranch. Perfect for parties or a fun family dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil for frying
• 1/4 cup honey
• 1/4 cup yellow mustard
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp buttermilk
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Instructions

1. For honey mustard: whisk honey and mustard together in a small bowl. Set aside.
2. For BBQ sauce: combine ketchup, brown sugar, and Worcestershire sauce in a small bowl. Set aside.
3. For ranch: mix mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, onion powder, salt, and pepper. Refrigerate until serving.
4. Set up breading station: in one shallow bowl, mix flour, salt, pepper, garlic powder, and paprika. In second bowl, place beaten eggs. In third bowl, place panko.
5. Coat each chicken piece in flour mixture, then dip in egg, then coat with panko. Press to adhere.
6. Heat oil in a large skillet over medium-high heat. Fry nuggets in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
7. Serve nuggets warm with the three dipping sauces.

Tips

• For extra crispiness, bake nuggets at 400°F for 15 minutes instead of frying.
• Sauces can be made up to 3 days ahead and refrigerated.
• Double the recipe for a crowd.

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