Maple Honey Pecan Chicken Nuggets
These nuggets don't need a dipping sauce. The sauce is used to coat the chicken before they are dredged in the nuts and cornflakes.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
12 servings
Ingredients
- 1 3/4 poundschicken tenders
- 1 cuphoney
- 1/4 cupmaple syrup
- 2 tablespoonsDijon mustard
- 1 tablespoonsmoked paprika
- 1/8 teaspoongarlic powder
- 2 cupsfinely crunched corn flakes
- 2 cupschopped pecans
- 1 teaspoonkosher salt
- freshly ground black pepper
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F. Coat baking sheet with non-stick canola spray.
- 2
Remove any fat or from tenders. Cut into 1 1/2-inch pieces.
- 3
Combine the honey, maple syrup, mustard, paprika, and garlic powder in a small bowl. In another small bowl, combine the cornflakes, pecans, salt, and pepper.
- 4
Working in batches, dip each chicken piece in the honey mixture and then dredge in the pecan mixture. Place all on the baking sheet and spray each nugget with cooking spray.
- 5
Bake for 12 to ; chicken should be cooked through and brown. Temp the chicken. The internal temperature should be 165º F or above.