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Crispy Chicken Nuggets with Honey Garlic Dip

A pile of golden, crispy chicken nuggets served on a white plate next to a small ramekin of honey garlic dip.
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Make restaurant-quality crispy chicken nuggets from scratch and pair them with a simple, sticky honey garlic dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)
  • For the Honey Garlic Dip:
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the chicken: Pat the chicken pieces completely dry with paper towels. This helps the coating stick.
  2. Set up the breading station: In one shallow dish, mix the flour, salt, pepper, and paprika. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  3. Coat the chicken: Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press it firmly into the panko breadcrumbs to coat completely. Place coated nuggets on a wire rack.
  4. Cook the nuggets (Frying Method): Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the nuggets in batches, turning occasionally, until golden brown and cooked through (about 4-6 minutes). Remove and drain on paper towels.
  5. Cook the nuggets (Air Fryer Method): Preheat your air fryer to 380°F (195°C). Lightly spray the nuggets with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden and crisp.
  6. Make the dip: Combine honey, soy sauce, vinegar, minced garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
  7. Thicken the dip: Whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon (about 1 minute). Remove from heat.
  8. Serve the nuggets immediately with the warm honey garlic dip.

Notes

  • For extra crispiness, you can double-coat the nuggets: after the first breading, dip them back into the egg and then the panko again.
  • To make gluten-free nuggets, substitute the flour with rice flour and the panko with gluten-free breadcrumbs or crushed cornflakes.
  • Store leftover cooked nuggets in the refrigerator for up to 3 days; reheat in an oven or air fryer for best crispness.

Nutrition

Find it online: https://epicureempire.com/crispy-chicken-nuggets-with-honey-garlic-dip/