Chicken Nuggets


Serving Size:
3 nuggets, plus 1 tablespoon sauce

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1 tablespoon yellow mustard
  • 1/2 cup mayonnaise
  • 1/3 cup honey
  • 2 teaspoons Worcestershire sauce
  • 1 large egg
  • 2 tablespoons 1% low-fat milk
  • 3 cups cornflakes
  • 1 pound boneless chicken breast


  1. Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Refrigerate sauce to chill until nuggets are cooked, then serve as a dipping sauce.
  2. Preheat oven to 400° F.
  3. Cut chicken breast into 36 bite-sized pieces.
  4. Crush cornflakes and pour crumbs into a large zip-lock bag.
  5. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
  6. Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.

Helpful hints

  • Serve nuggets on a tray with decorated toothpicks for a festive look.
  • Try a variety of dipping sauces, such as: barbeque sauce, curry sauce, fruit spreads or low-sodium salad dressing.
  • Three pieces is an appetizer portion. For a meal, increase portion to 6 to 9 nuggets.
  • Use low-sodium cornflakes if available to reduce sodium to 116 mg for 3 pieces.

Nutrients per serving

Calories 164

Protein 9 g

Carbohydrates 14 g

Fat 8 g

Cholesterol 25 mg

Sodium 157 mg

Potassium 99 mg

Phosphorus 70 mg

Calcium 11 mg

Fiber 0.3 g

Renal and renal diabetic food choices

  • 1 meat
  • 1/2 starch
  • 1/2 high calorie
  • 1 fat

Carbohydrate choices


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