Better Than the Snack Bar Baked Chicken Nuggets with Assorted Sauces Recipe
These Better Than the Snack Bar Baked Chicken Nuggets are crispy, flavorful, and oven-baked to perfection. Coated in a crunchy blend of cornflake crumbs and panko with a mix of spices, they offer a healthier alternative to fried nuggets. Served with a variety of tangy and sweet sauces, these nuggets are perfect for a family meal or party snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken Nuggets
- 1 egg, beaten
- 3 tablespoons pickle juice
- 2 pounds boneless chicken tenders, cut into bite-size pieces
- 1 1/4 cup cornflake crumbs
- 3/4 cup Panko
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper
- Kosher salt, to taste
- Extra virgin olive oil, for brushing
Sauces
- 1/4 cup avocado oil mayo
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 teaspoons pickle juice or lemon juice
- Cayenne pepper, to taste
- 1/4 cup avocado oil mayo
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, grated
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- Zest and juice from 1 lime
- 1/2 cup ranch dressing
- 1/4 cup BBQ sauce
- Cayenne pepper, to taste
- 1/4 cup hot sauce (such as Franks Red Hot)
- 3 tablespoons melted butter or olive oil
- 1 teaspoon seasoned salt
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 450° F (232° C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare chicken coating: In a mixing bowl, whisk together the beaten egg and pickle juice. Add the bite-sized chicken tenders to the mixture and toss to coat thoroughly, which helps the coating stick better during baking.
- Mix dry ingredients: In a separate bowl, combine the cornflake crumbs, panko, garlic powder, onion powder, paprika, cayenne pepper (adjust to taste), kosher salt, and a pinch of black pepper. This mixture will create the crispy, flavorful breadcrumb coating for the chicken.
- Coat the chicken: Dredge each piece of chicken through the crumb mixture, pressing gently to ensure the crumbs adhere well. Place the coated chicken pieces evenly on the prepared baking sheet. Repeat until all chicken pieces are coated.
- Drizzle olive oil and bake: Drizzle or lightly brush extra virgin olive oil over the coated chicken pieces to promote browning and crispiness. Bake in the preheated oven for 12-15 minutes until the chicken is cooked through, the coating is golden brown, and the internal temperature reaches 165° F (74° C).
- Prepare sauces: For each sauce, combine all listed sauce ingredients in separate bowls. Adjust salt and spice levels by tasting and seasoning as needed. Serve sauces alongside the hot chicken nuggets for dipping and enjoying a variety of flavor combinations.
Notes
- For extra crispy nuggets, you can broil for an additional 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Make sure not to overcrowd the baking sheet to allow for even cooking and crisping of the nuggets.
- Use fresh pickle juice to add a tangy twist that helps tenderize the chicken and adds flavor.
- These nuggets can be made ahead and reheated in the oven for best texture instead of microwaving.
- Adjust cayenne pepper count to control spice level in both nuggets and sauces.
- Feel free to swap regular mayonnaise with avocado oil mayo for a healthier fat option or to suit dietary preferences.