How to Freeze Chicken Nuggets: Let chicken nuggets cool completely. Freeze in a freezer friendly zip bags or plastic containers. Freeze for up to 3 months.

Homemade Baked Chicken Nuggets




– 1 cup whole milk – 1 large egg – 1¼ cups all-purpose flour – 1 tablespoon powdered sugar – salt and black pepper, to taste – peanut oil, for frying – optional – see the instructions – ¼ cup Fred Meyer Mayonnaise – 2 tablespoons honey – 1 tablespoon mustard – 1 tablespoon Simple Truth Organic Dijon Mustard – ½ tablespoon lemon juice, freshly squeezed

4 servings

1 hr 15 mins

Step 1

In a small bowl whisk ¼ cup mayo, 2 tablespoons honey, 1 tablespoon mustard, 1 tablespoon Dijon mustard, and ½ tablespoon lemon juice. Set aside.

Step 2

In a mixing bowl, combine 1½ lb of chicken, ½ cup of mayonnaise, 1 cup of pickle juice and 1 teaspoon of Montreal Chicken Spice. Add chicken and marinate for at least 30 minutes or over night. Drain the marinate.

Step 3

In a large bowl, whisk together 1 cup milk and 1 egg. Using another mixing bowl, combine 1¼ cup of flour and 1 tablespoon powdered sugar. Season with salt and pepper, to taste.

Step 4

First dip the chicken pieces into the milk mixture then into the flour mixture.

Step 5

Preheat the oven to 350F and line a baking sheet with a parchment paper. Quick Tip – spray the parchment paper with oil, it helps baked chicken nuggets not to stick to the paper. Place chicken nuggets on a baking sheet and bake for 20-35 minutes, or until chicken is cooked thru. 3 minutes before chicken nuggets are done cooking I like to broil them on high for about 3 minutes.

Step 6

Preheat the skillet with about 1 cup of oil (like peanut oil or avocado oil), add chicken and fry until golden color about 2-3 minutes. Serve warm with honey mustard sauce.