Crispy chicken nuggets that won’t break the sodium bank.
Good source of protein, great for watching games! Having a handy finger food that you and your friends and family can enjoy together will help you focus on what you “can-have” instead of what you can’t have. These super crispy chicken nuggets are something that you and your family and friends will enjoy without feeling like they are “kidney food.”
- 1 tablespoon yellow mustard
- ½ Cup mayonnaise
- ⅓ Cup honey
- 2 teaspoons worcestershire sauce
- 1 large egg
- 2 tablespoons milk
- 3 cups cornflakes
- 1 lb boneless chicken breast
- 4 tablespoons ketchup
2 tbsp should be from a no sodium brand
- 4 Tablespoons BBQ Sauce
To cut down on sodium, make ½ your BBQ sauce a low sodium brand
- 2 Tablespoons Honey Mustard Sauce (If you don't love honey mustard, you could do a lower sodium barbecue sauce, low sodium ketchup, or even ranch. We've included some brand examples of these condiments as well as their sodium and potassium content.)
- 2 Tablespoons Mrs Dash Ranch Dip (The Mrs Dash Ranch does take a little preparation, but it is really an excellent ranch dip. I use it for all my ranch dressing recipes now - no msg - just a perfect blend of ranch herbs and spices! Remember portion size is 2 tbsp (about ½ of the cups above) so you don't need to baptize your chicken nuggets in any of the sauces, just, um, dip them for a bit of flavor.)
- Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Refrigerate sauce to chill until nuggets are cooked, then serve as a dipping sauce.
- Preheat oven to 400° F.
- Cut chicken breast into 36 bite-sized pieces.
- Crush cornflakes and pour crumbs into a large zip-lock bag.
- Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
- Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.
We really liked these, especially hot out of the oven. They are crispy and especially go well with the honey mustard sauce. They could have used just a little bit more flavor if eaten plain (maybe some Mrs Dash Garlic and Herb or a touch of heat from red pepper flakes), but with the sauce we really liked them. We had ours for dinner with salad and strawberries on the side. The next day we had a chicken nugget salad, with shredded carrots, honey mustard dressing, and some bread on the side. Both great meals! These nuggets are best hot, but even lukewarm they are a worthy treat and won’t leave your fingers greasy or your blood pressure sky high. Again, leave the stress and high blood pressure for the bad ref calls… you don’t need it from your food.
Article: Jessianna Saville MS, RDN, LD
Photo Credits: Rebecca Barksdale