Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

1 cup fresh blackberries or raspberries, finely chopped
1 ½ tablespoon 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 stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

Serves: 4
Per serving: Calories 184; Fat 5 g; Carbohydrates 9 g; Protein 26 g; Sodium 452 mg; Cholesterol 67 mg; Fiber 2 g.

*Recipe courtesy of

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Chicken nuggets are one of my favorite dishes. Even though it is my favorite dish, I have not tried preparing it at my home. Thanks for sharing its detailed recipe. I will definitely try it out and let you know my feedback.

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