Chicken dippers with mustard sauce

(298 ratings)

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Chicken dippers with mustard sauce
Chicken dippers with mustard sauce
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Kids and adults alike will love these delicious golden nuggets of moist chicken with a crisp peppery crust. The dipping sauce is made with mild American mustard lightly sweetened with a little honey and makes a pleasant change from the usual ketchup or soured cream dip. The dippers can be prepared a few hrs in advance, place on a baking sheet lined with baking paper and cover and chill in the fridge then just fry when required. Use a bland flavoured oil for frying, such as rapeseed or sunflower oil and drain the dippers thoroughly on kitchen paper before serving.


  • 100g plain flour
  • 2tsp freshly ground black pepper
  • 1tsp salt
  • 4 skinless chicken breast fillets, each cut into four pieces
  • 2 eggs, beaten
  • Oil for shallow frying

For the sauce:

  • 6tbsp mayonnaise
  • 2tbsp mild American mustard
  • 1tbsp runny honey
  • tsp mild paprika

For a spicier crust add 2tsp mild chilli powder and 1tsp ground cumin to the flour mixture.


  1. Mix together the flour, pepper and salt in a shallow dish. Place the beaten eggs in another shallow dish. Dust the chicken pieces with a little of the flour. Dip in the beaten egg then roll in the flour to give a thick coating.
  2. Heat the oil in a large deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Shallow fry the coated chicken in 2 to 3 batches, for 7 to 8 mins, until crisp, golden and cooked through, turning once. Remove with a slotted spoon and drain thoroughly on kitchen paper.
  3. To make the sauce, mix the mayonnaise, mustard, honey and paprika in a small bowl. Serve with the hot chicken dippers.

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  • 3
(298 ratings)

Your comments


ps re super crispy nuggets, I used half flour & half polenta then cooked in the oven.


I will defo give this a go as it is quick 2 do 4 a tasty supper idea.

Gayle Heinze

I cook something simaler and serve it on top of a mixed salad or as part of a wrap your own meal with soft tortillas, salad, sour cream and salsa

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