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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.”
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