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Baked Chicken Nuggets with Honey Mustard Dipping Sauce

Crunchy on the outside, tender on the inside, these homemade baked nuggets are so delicious and simple to make, they’re sure to be a regular on your table.

  • Author: Jessica Beacom
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Cuisine: Gluten-Free, Dairy-Free, Egg-Free


For the Baked Nuggets:

  • 6 ounces tortilla chips (white or yellow corn), crushed to make about 1 ½ cups
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon fine salt 
  • ¼ teaspoon black pepper
  • 1 ½ pound boneless skinless chicken breasts, patted dry and cut into 1-inch cubes
  • 2 tablespoons avocado oil or olive oil
  • Cooking spray

For the Honey-Mustard Dipping Sauce:

  • ½ cup mayonnaise
  • ¼ cup spicy brown mustard or dijon mustard
  • 2 tablespoons honey
  • ½ teaspoon fine salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper


  1. Preheat the oven to 450℉. Line a large rimmed baking sheet with parchment paper and set it aside. 
  2. To crush the tortilla chips, add them to the bowl of a food processor and process until finely crushed. Alternatively, you can place the chips in a plastic zip-top bag and crush them with a rolling pin. 
  3. Transfer the finely crushed tortilla chips to a shallow dish or pie plate. Add the garlic powder, onion powder, paprika, salt, and black pepper to the crushed chips and mix to combine. Set aside. 
  4. Place the chicken in another bowl. Add the oil then toss to coat.
  5. Add the chicken pieces, a few at a time to the seasoned tortilla chip mixture. Toss the chicken in the crumbs pressing them onto the surface of the chicken to ensure each piece is well coated.
  6. Arrange the chicken pieces, evenly spaced, on the baking sheet. Lightly spray the top of each chicken piece with cooking spray before placing the pan in the oven. Bake 8 minutes. Remove the baking sheet from the oven, turn over each piece of chicken, and spray them again with cooking spray before returning to the oven. Bake an additional 8-10 minutes or until the chicken is cooked through and the breading is lightly browned.
  7. Meanwhile, whisk together all of the dipping sauce ingredients in a bowl.
  8. Remove baked nuggets from the oven and serve with Honey-Mustard Dipping Sauce or other sauce for dunking. Refrigerate any leftover sauce in a covered container for up to 1 week. If desired, garnish with a fresh herb, such as chopped flat-leaf parsley or thyme leaves.


  • Serving Size: ¼ of the nuggets with 2 tbsp sauce
  • Calories: 533
  • Sugar: 5
  • Sodium: 843
  • Fat: 29
  • Saturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 27
  • Fiber: 2
  • Protein: 38