Delicious
Meal Ideas

UN-FRIED CHICKEN NUGGETS

with Mustard–Red Pepper Dipping Sauce

🔥 Crispy, juicy, and loud in flavor — these nuggets don’t need a fryer to steal the show. Pair them with the Mustard-Red Pepper sauce that’s good on literally anything.

6

SERVINGS

1

HOUR

STUFF YOU NEED

🍗 Nuggets

4 skinless, boneless chicken filets
3 whole eggs + 1 egg white
2 tbsp pickle juice
Olive oil spray (for baking sheet)
1 cup (or more) nutritional yeast

 

🌶️ Spice Mix 

1 tbsp black pepper
1 tbsp Creole spice
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
¼ tsp salt
 
🥄 Dipping Sauce
½ sour pickle
1 jarred fire-roasted red pepper
2 tbsp Dijon or Creole mustard
2 tbsp mayonnaise

1. Preheat oven to 400°F convection bake (air fryer works too). Spray baking sheet with olive oil.

 

2. Set up 3 Pyrex Bowls

*One for the Spice mix

*One for the Egg wash (eggs + egg white + pickle juice, whisked

*And One for the Nutritional yeast

3. Cut chicken into 2-inch nugget pieces.



4. Coat each piece: first the spice mix → then the egg wash → finally the nutritional yeast. Place all the nuggets on a baking sheet but first spray it down with some olive oil.



5. Bake 15–18 minutes until cooked through.



6. Finish under broil at 500°F for 1-2 minutes — keep your eyes on those nuggets as they will burn if you aren’t careful.

 

⚡ Sauce

1. Toss ½  pickle, roasted pepper, mustard, and mayo in a food processor.

 

2. Blend on high ~30 seconds until smooth.

 

3. Dunk those nuggets and enjoy.

 

🤘

Crispy outside. Tender inside. Built to blast your taste buds. These nuggets don’t whisper — they scream.