Recipe by Brynie Greisman

Extra Crispy Chicken Nuggets with Mustard Dipping Sauce

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Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Soy
45 Minutes
Diets

No Diets specified

These irresistibly crisp chicken nuggets deliver delicious flavor and plenty of crunch in every bite. The dipping sauce makes them sensational. Enjoy as an entrée or a second-choice main dish. Kids of all ages love them. (Aren’t we all kids at heart?! My father still says “Ich bin oichet a mammeh’s kind!”)  

Ingredients

Main ingredients

  • 1/2 cup plain soy milk

  • 1/2 tablespoon vinegar

  • 1 and 1/2 pounds (700 grams) skinless, boneless chicken cutlets, cut into 40 or so pieces

  • 3 and 3/4 cups cornflakes or 1 and 1/3 – 1 and 1/2 cups Gefen Cornflake Crumbs

  • 1 teaspoon paprika

  • 1/2 teaspoon sugar or 2/3 teaspoon Health Garden Allulose (optional but recommended)

Directions

Make the Chicken Nuggets

1.

Mix the soy milk with vinegar and let sit for a few minutes (it curdles and takes on the texture of buttermilk). Combine this with the chicken in a bag or bowl. Marinate for 30 minutes (this makes them soft and juicy). Drain if necessary.

2.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

3.

Process the cornflakes in the food processor using the metal blade until they are finely chopped. Mix in the paprika, sugar and salt. Combine the chicken cutlets with the seasoned cornflake crumbs, coating well. Spray a pan with baking spray or oil or line it with baking paper. Bake the coated chicken for 15 minutes or until it is done.

4.

Combine the mustard, honey, and ginger in a bowl. Serve this sauce with the chicken pieces.

Tips:

If you have honey mustard in the house, just add the ginger to it. Remember when making your own honey mustard, the proportion of mustard to honey is 2:1.  

Make the Chicken Nuggets

Serves 8 (each serving 5 pieces)

Extra Crispy Chicken Nuggets with Mustard Dipping Sauce

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Nechama
Nechama
4 years ago

Extra Crispy Chicken Nuggets with Mustard Dipping Sauce Can I substitute the soya milk and use almond milk instead?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  Nechama
4 years ago

Yes, you can substitute almond milk for soy milk. Enjoy!

Raquel
Raquel
Reply to  Moonymowsischman
4 years ago

yes- just make sure it is unsweetened and not vanilla flavor.