- 5 Tablespoons natural ketchup
- 4 Tablespoons honey
- 2 Tablespoons canola oil
- 2 Tablespoons dark brown sugar
- 2 Teaspoons Worcestershire sauce
- 1/2 Teaspoon ground mustard
- 1/2 Teaspoon paprika
- 2 Cups panko crumbs
- 11/2 Pounds chicken breast, cut into nuggets
Preheat oven to 375ºF. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
In a small bowl, combine ketchup, honey, oil, sugar, Worcestershire sauce, ground mustard, and paprika. Use a spoon to stir the mixture until smooth. Pour half the sauce into a separate bowl to use as the dipping sauce; reserve.
For assembly, prepare two dishes: one with half of the sauce mixture and one for the panko. Have the baking sheet ready as well.
Dip chicken nuggets into the sauce mixture and coat completely. Then, press into panko crumbs until chicken is fully coated on all sides. Place chicken on prepared baking sheet.
Spray the top of the nuggets with nonstick cooking spray. Bake for 25 minutes. For extra-crispy nuggets, turn the chicken halfway through the cooking time, baking for 12-13 minutes per side.
Serve with reserved dipping sauce.