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Better Than the Snack Bar Baked Chicken Nuggets…with all the sauces. And I do mean ALL the sauces. Never enough sauce. These chicken nuggets are breaded and seasoned, oven-baked, then dipped in an assortment of sauces. Everything from creamy honey mustard, to caesar, to BBQ, to ranch. The options are endless and so delicious. This is what I call snack bar food at home. These nuggets are baked, not fried, and so much tastier. Serve with oven-baked french fries and veggies for an easy kid-friendly summer dinner that’s so much fun and full of flavor.
Well, this is a fun recipe! I speak about this every single summer, but to me, summer is about taking yourself back to being a kid for a few months. Which includes enjoying all the fun summertime food. Growing up on the lake in Ohio meant our summers were hot and humid. If we weren’t swimming in the lake, we were at the pool. The pool was always slightly preferred because, hello…the snack bar. Anyone who spent their childhood summers at their local pool knows all too well about the snack bar.
They’re not fancy, but they’re the best. I was a chicken fingers and soft-serve ice kind of kid, but my brothers lived on the slushies.
Anyway, these chicken fingers are inspired by those snack bar chicken fingers that I’d get all summer long.
But I also had another source of inspo, my brother Creighton. Creigh loves himself some chicken nuggets. Mickey D nuggets, freezer nuggets, high school cafeteria nuggets (he says those were the best)…he loves them all.
But the most important factor to a good nugget?
The sauces. Crieghton says you need lots and lots of sauces. He’s a double-dip kind of guy, and he also loves to mix sauces. So this week I set out to recreate his favorites, but to make them even better and healthier too. We’re also not frying these nuggets, we’re baking them!
Here are the details
We’re not frying these nuggets, we’re baking them! So start by mixing up an egg with some pickle juice and then toss in the trimmed chicken tenders. The is our “glue”, it helps adhere the breading onto the chicken. The pickle juice is key. I’ve heard this is what Chick-Fil-A does for their nuggets. And I have to say, it really does add something special.
Next, combine finely crushed cornflake crumbs with Panko breadcrumbs. The cornflakes are key. As the chicken bakes in the oven, the breading “fries” and becomes extra crisp.
Now bake the chicken in the oven until it crisps all over. My secret is to gently drizzle the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You can’t skip this step, it’s crucial.
While the nuggets bake, make your sauces
Ok, so there are a lot of sauces to this recipe. I of course do not expect you to make them all. Though if you are having a dinner party I would recommend whipping them all up. This gives everyone some delicious options for dipping.
For now, instead of making them all, pick one or two of your favorites. Each of the sauces is incredibly easy to mix up and requires nothing fancy. These don’t take much time at all.
Included in today’s recipe are creamy honey mustard, caesar dressing, sweet chili, and BBQ ranch. Of course, ketchup is always recommended as well. Oh, and a buffalo sauce or Cane’s Sauce would be great too, but I had to draw the line somewhere…trust me I wanted to make and include them all!
Each sauce is just as easy as the next. Simply combine all the ingredients and taste for salt. No cooking or blending in a food processor is required!
All the sauces are SO GOOD! My favorite is honestly good ole’ ketchup, but I do really love the honey mustard. It is SO GOOD, my favorite combo right now. And that homemade caesar dressing (also very obsessed with this).
So, the real question is…
Which sauce or sauces are you all about??
So curious to know? Please, please tell me in the comments. And if I missed any great ones, you have to inform me of them!
So in the end, Creighton was EXCITED! In fact, he said I made his week with these. He said the sauces are all “gas”…whatever that means.
Got to love him. He’s always got something funny to say.
I’d recommend serving these with home-baked french fries and plenty of veggies on the side. Great for a weeknight, fun for a summer dinner party, or even to take on a picnic. However you serve these up, they’re guaranteed to be a hit!
Looking for other fun, kid-friendly dinners? Here are some favorites:
Easy Southern Style Baked Mac and Cheese
Peanut Butter Mocha Oreo Ice Cream Sandwiches
Lastly, if you make these Better Than the Snack Bar Baked Chicken Nuggets, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Better Than the Snack Bar Baked Chicken Nuggets...with all the sauces
Servings: 6
Calories Per Serving: 927 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 egg, beaten
- 3 tablespoons pickle juice
- 2 pounds boneless chicken tenders, cut into bite-size pieces
- 1 1/4 cup cornflake crumbs
- 3/4 cup Panko
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper
- kosher salt
- extra virgin olive oil, for brushing
Creamy Honey Mustard
- 1/4 cup avocado oil mayo
- 1/4 cup dijon mustard
- 3 tablespoons honey
- 2 teaspoons pickle juice or lemon juice
- cayenne pepper, to taste
Caesar Sauce
- 1/4 cup avocado oil mayo
- 1 tablespoon lemon juice
- 2 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated parmesan
- 1 clove garlic, grated
Sweet Chili
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- zest and juice from 1 lime
BBQ Ranch
- 1/2 cup ranch dressing
- 1/4 cup BBQ sauce
- cayenne, to taste
Buffalo Sauce
- 1/4 cup hot sauce (I like Franks red hot)
- 3 tablespoons melted butter or olive oil
- 1 teaspoon seasoned salt
- black pepper, to taste
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment.2. In a bowl, whisk the eggs and pickle juice. Add the chicken and toss to coat. Combine the cornflakes, Panko, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 12-15 minutes or until the chicken is cooked through.4. To make each sauce, combine all ingredients in a bowl. Taste and season with salt.
What kind of pickle juice do you recommend? Sweet, dill, sour, bread and butter?
Hey Susan,
I used dill pickle juice, but any of those that you enjoy will work just fine! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
What are the quantities for the ranch ingredients? The chicken nuggets are DELICIOUS and need to try the ranch next time but it wasn’t on the list—only the Instagram story!
Hey Jessica,
Here is my recipe for the ranch:
Greek Yogurt Ranch
1/2 cup plain greek yogurt
2 tablespoon buttermilk
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and black pepper
Please let me know if you have any other questions! xTieghan
What is your regular ranch recipe? Can’t wait to make these nuggets!
Hey Janae,
Here you go:
Greek Yogurt Ranch
1/2 cup plain greek yogurt
2 tablespoon buttermilk
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and black pepper
Please let me know if you have any questions! xTieghan
Can you share the ranch dip you made? I see the ingredients on Instagram, but would love measurements!
Hey Christina,
Here you go:
Greek Yogurt Ranch
1/2 cup plain greek yogurt
2 tablespoon buttermilk
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and black pepper
Please let me know if you have any questions! xTieghan
Any chance you could make these and freeze them prior to baking? Would be a great thing for the kids to reach for i.e. not processed!
Hey Cathy,
Absolutely, that would work well for you! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Looks yummy! What kind of pickle juice? Sweet or dill?
Hey Annette,
I just dill pickle juice, but either one will work just fine! I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
YUM!! Can’t wait to try. What are your thoughts on using an air fryer/how long should it cook for?
Hey Samantha,
Sorry, I’ve not tested these in an air fryer, but I don’t see why it wouldn’t work for you. Let me know if you give it a try! xTieghan
Whoops I just saw your comment and I asked her the same thing. I’ll try it and let you know!
I made them. I have no photos. I have no leftovers. There’s only three people in my house, including a 22 month old. ? Thank you for this recipe. It is legitimately delicious and so much better than fast food. ?? I’m literally *shook* at the honey mustard and may never buy it again. Thanks Tieghan!
Hey Johnetta,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Oh maaaan, all these sauces look incredible! Definitely going to try these. And gas!! hahaha, that makes me laugh. I listen to the podcast Better Together with Maria Menounos (highly recommmend, btw) and on the Friday special, Regular Guy Friday, they were talking about all the current terms and lingo. Gas is good! hehe
Hey Jenn,
Thanks so much!! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan, This recipe looks and sounds like a huge winner for my family! One problem….cannot use Corn Flake Crumbs due to allergy. Would Panko or regular coarse crumbs work? Or….what do you suggest?
Delicious Wishes
Yvonne
Thanks for all your recipes and for your great Nine Favorite Things which I enjoy with my Sunday morning coffee!
Hey Yvonne,
Sure! Panko would work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan
When I used to dine on Mickey D’s McNuggets, my go-to sauce was always the Sweet N Sour – sometimes mixed in some Hot Mustard.
Yum!! Sounds so good Janece. I hope you love this recipe! xTieghan
Is this dill pickle juice?
Hey Ellen,
Yes, that is correct. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Absolutely loved reading this. Love your sauces. One I would add is Buffalo hot sauce. I mix that with ranch. Yep, that’s the combo!
Thanks so much Dina, I hope you love the recipe!! xTieghan
Juice from sweet pickles or dill pickles? As always, the recipe looks great!
Hey Peggy,
Use whichever you prefer, the recipe is great with either! I hope you love them, please let me know if you give the recipe a try! xTieghan
What kind of pickle juice are you using? Dill? Sweet? Or it doesn’t matter? What exactly are chicken tenders? Just breast meat? We don’t have chicken labelled like that here in Canada. Or at least not where I live .
A personally don’t prefer tenders (which is just a cut of a certain part of the breast). I buy boneless chicken breasts and cut into pieces.
Hey Colleen,
Any kind of pickle juice that you enjoy will work here. If you can’t find chicken tenders, then just use chicken breasts and cut into bite sized pieces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Measurements for ranch?!? Not a sauce girl but always need a good ranch!!!!
Hey Ellie,
Here you go:
Greek Yogurt Ranch
1/2 cup plain greek yogurt
2 tablespoon buttermilk
2 tablespoons fresh chopped chives
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and black pepper
Please let me know if you have any other questions! xTieghan