Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

32 Reviews
From: EatingWell Magazine, July/August 2010

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.

Ingredients 4 servings

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  • 1 cup fresh blackberries or raspberries, finely chopped
  • 1½ tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 pound chicken tenders, cut in half crosswise (see Tip)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil


  • Active

  • Ready In

  1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
  2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.
  • Tip: Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

Nutrition information

  • Per serving: 201 calories; 7 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 24 g protein; 13 mcg folate; 63 mg cholesterol; 5 g sugars; 3 g added sugars; 99 IU vitamin A; 8 mg vitamin C; 23 mg calcium; 1 mg iron; 459 mg sodium; 259 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, 4 lean meat, 1 fat

Reviews 32

September 20, 2016
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By: Scott Freeland
I did not use pepper and in the sauce I used raspberries, it was not bad, very different but not bad, the sauce to me you need to scoop up some of the fruit otherwise just the syrup was a little bitter, thinking next time of adding some seasoning to the cornmeal.
March 16, 2016
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By: EatingWell User
Fab Delicious, both chicken and sauce. I used cornflour as that's all I could get and added some parsley, delicious. I might try some spices next time to change it up a bit.
December 10, 2015
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By: Ali
Excellent! My entire family loved the chicken nuggets. We didn't have fresh blackberries or raspberries in the house, so we just used warmed raspberry jam.
September 23, 2015
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By: EatingWell User
I wouldn't make this again. I don't really like cornmeal. Needs more flavor (spices). Pros: Tender chicken. Cons: Raspberry Mustard Sauce over-powered the chicken nuggets.
October 21, 2013
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By: EatingWell User
We love it ! The kids ate it all I let my eight year old help
August 13, 2013
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By: EatingWell User
Not good, except sauce OK The berry sauce had something going for it, but would have worked better as a sauce to top vs. dipping sauce. Too chunky and did not really cost the chicken as a sauce should. The corn meal coating was not only flavorless, but absolutely would not stick to the chicken. Are their different types of corn meal, such as fine ground? If so the should be specified, and some egg whites would have helped... did I mention flavorless. I should have know better and doctored it up. Wondering what the people tht said it was wonderful dd differently then I? I'd have to rate this as one of the worst chicken dishes I've made. Sorry, but it was that bad. Pros: The berry sauce was not terrible. It was OK Cons: The corn meal was flavorless and did not stick to chicken, yuck!.
May 22, 2013
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By: EatingWell User
Too sweet for us The corn crumbs combined with chicken and berries made for a very sweet dish. Needed something to offset the sweetness. Would probably add a spice to the cornmeal and a chilli sauce Pros: Bit diddly to make,
January 29, 2013
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By: EatingWell User
Family Success Our entire family liked this meal. We parents loved that it was low fat and, for our daughter, gluten and dairy free. The sauce was good but I would push it thru a sieve to get rid of the seeds next time. The kids loved the sauce so much they dipped the sweet potatoes and steamed broccoli in it as well. Just as good the second day for the lunch box. Pros: familiar to kids, simple Cons: used a cornmeal that was too course
January 20, 2013
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By: EatingWell User
Winner, Winner, Chicken Dinner! I totally love this dish! It proved to my husband that healthy food can be delicious and not be covered by a sauce or gravy! I didn't have fresh blackberries, so I used seedless blackberry jam (only about 1/4 cup or so) to mix in with the honey and mustard. Top notch! This will be my go-go recipe often, especially when I'm craving chicken with a coating! Yummy! I'm gonna share it with everyone I know! Pros: quick, easy, tasty, delightful Cons: None