Ingredients

For the chicken:

• 500 g (1 lb) boneless, skinless chicken breasts
• 1 cup breadcrumbs or panko breadcrumbs
• ½ cup all-purpose flour
• 1 egg
• 2 tablespoons milk
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2–3 tablespoons cooking oil

For the honey mustard sauce:

• 3 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• Pinch of salt

Step-by-step

1. Prepare the chicken
Cut the chicken breasts into strips or bite-sized pieces. Pat them dry with paper towels. This helps the coating stick and makes the chicken crispier.

2. Prepare the coating stations
Place the flour in one shallow bowl.

In a second bowl, whisk together the egg and milk.

In a third bowl, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.

3. Coat the chicken
Take each piece of chicken and:

1. Coat it lightly in flour.
2. Dip it into the egg mixture.
3. Press it firmly into the seasoned breadcrumbs.

Make sure the chicken is completely covered.

4. Cook until crispy
Heat the oil in a large skillet over medium heat.

Add the chicken pieces without overcrowding the pan. Cook for about 4–5 minutes per side, depending on thickness, until golden brown and cooked through.

The chicken should reach an internal temperature of 74°C / 165°F.

5. Make the honey mustard sauce
While the chicken cooks, mix the honey, yellow mustard, Dijon mustard, mayonnaise, lemon juice, and salt in a small bowl.

Taste and adjust:

• More honey = sweeter
• More mustard = sharper
• More mayonnaise = creamier

6. Serve
Serve the crispy chicken immediately with honey mustard sauce for dipping. You can also drizzle a little sauce over the chicken just before serving.

⏱️ Busy-weeknight shortcut

Use pre-cut chicken tenders and panko breadcrumbs. You can have the entire meal ready in roughly 25–30 minutes.

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🥬🍅 Lettuce & Tomato Chicken Nuggets

6

This is a fun way to turn simple crispy chicken nuggets into a fresh, filling dinner. You can serve them as lettuce wraps, a salad, or in sandwiches.

Ingredients

For the chicken nuggets:

• 500 g (1 lb) boneless, skinless chicken breast
• ½ cup all-purpose flour
• 1 egg
• 2 tablespoons milk
• 1 cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2–3 tablespoons cooking oil

For serving:

• 1 head lettuce, washed and separated into leaves
• 2 tomatoes, sliced or diced
• ½ cucumber, sliced — optional
• ¼ red onion, thinly sliced — optional
• 2–3 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon ketchup
• 1 teaspoon mustard
• Lemon juice, to taste

Step-by-step

1. Cut the chicken
Cut the chicken into small, nugget-sized pieces. Try to keep the pieces similar in size so they cook evenly.

2. Set up the coating
Put flour in one bowl.

Whisk the egg with milk in another bowl.

In a third bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper.

3. Coat each nugget
Dip each chicken piece into:
flour → egg mixture → seasoned breadcrumbs.

Press the breadcrumbs onto the chicken so you get a thick, crispy coating.

4. Fry the nuggets
Heat a thin layer of oil in a skillet over medium heat.

Cook the nuggets for approximately 3–4 minutes per side, turning them until all sides are golden brown.

Check that the center reaches 74°C / 165°F.

5. Prepare the fresh vegetables
While the chicken cooks, wash and dry the lettuce.

Slice the tomatoes and cucumber. Thinly slice the red onion if using.

6. Make a quick sauce
Mix:

• Mayonnaise or Greek yogurt
• Ketchup
• Mustard
• A small squeeze of lemon juice

For a lighter sauce, use mostly Greek yogurt.

7. Assemble
Place a lettuce leaf on a plate.

Add:

• 2–3 crispy chicken nuggets
• Tomato
• Cucumber
• Red onion
• A spoonful of sauce

Fold the lettuce around the filling like a wrap.

🌯 Easy serving ideas

You can also turn the nuggets into:

Chicken lettuce wraps:
Lettuce + nuggets + tomato + sauce.

Chicken salad:
Chopped lettuce + tomato + cucumber + sliced nuggets + honey mustard dressing.

Chicken sandwiches:
Toast a bun and add lettuce, tomato, crispy nuggets, and honey mustard.

Chicken nugget bowls:
Rice + lettuce + tomato + nuggets + sauce.

⭐ Busy-weeknight tip

Prepare the chicken coating, chopped vegetables, and sauce ahead of time. Keep them refrigerated separately, then cook the chicken fresh when you’re ready for dinner. This makes the actual weeknight cooking much faster.