As I was working on getting my new Facebook page up to date, I realized I haven’t posted a recipe in quite awhile! Ready to remedy that today though with a GF variation on one of the foods that I miss most, chicken nuggets.
Chicken nuggets are one of those universal foods – it’s hard to find a (non-vegetarian) kid or adult who doesn’t like a crispy, hot & juicy morsel of chicken dipped in tangy honey mustard, or cool creamy ranch…bet you want one right now, huh?
If you’re not GF, you can hightail it down to your closest Chick-fil-A and indulge right this minute. Yes, I know they have grilled nuggets now. Nice to be able to eat there again, but it’s just not the same!
Oh, how I miss you…
Now, I’m not claiming my nuggets are as good as theirs (I’m not sure that’s possible), but they’re still satisfyingly crispy and juicy, and a whole lot better for you than these golden temptresses.
I stumbled across the idea for them on the Noshtopia blog and knew I had to try them. Her version was for coconut tenders, but I stuck with plain for my first try. It’s just three ingredients – chicken, Popchips, and agave nectar. So simple! Popchips are really tasty and healthy, since they are super crispy potato chips created with air instead of frying or baking.
To turn the Popchips into breadcrumbs, I used my food processor. You could also try a blender, or just crushing them up inside a (sealed!) plastic bag, but you do want a pretty fine consistency so they stick well to the chicken. I used half a bag of Popchips for about a pound of chicken pieces.
Just drizzle some agave over the chicken and stir it around to coat the pieces, then roll them in the Popchips crumbs.
Bake them at 400 for about 20 minutes, turning once halfway through, and you’re done! (full recipe below)
Honey mustard is my favorite dipping sauce for nuggets. The bottled stuff is easy and pretty tasty, sure, but that taste is primarily from processed sweeteners. “High-fructose corn syrup mustard” would be a more accurate title for those products, but I that doesn’t roll as neatly off the tongue I guess
Not only is the ingredient list a little scary, there are also 11g of fat in 2 tbsp! Not good. My version is low fat, creamy, tangy, and just as satisfying – and it only takes a couple minutes to prepare with a few ingredients:
Trust me, you’ll never want to go back to the bottled stuff! (Bonus tip – mayo in a squeeze bottle is perfect for part-GF households – no contaminated knives)
Crispy Baked Chicken Nuggets with Homemade Honey Mustard
For the chicken:
- 1 lb chicken breasts, cut into bite-size pieces
- 1 tsp agave nectar
- 1/2 bag Popchips (about 30)
For the honey mustard:
- 2 tbsp fat free plain Greek yogurt
- 1 tbsp light mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp honey
- Salt & Pepper to taste
Preheat oven to 400 degrees. Crush Popchips into fine crumbs with a food processor, blender or by hand. Drizzle agave nectar over chicken pieces and stir to coat. Lay them out on a baking sheet lined with foil (I recommend using nonstick – if you only have regular just add a little cooking spray). Bake them for 20 minutes, flipping once halfway through.
While the chicken is cooking, combine the honey mustard ingredients in a small bowl and whisk to combine.
Comes together in a flash, especially if you prepare the Popchips crumbs in advance. Great weeknight meal!