Chicken nuggets are so yummy and fun to eat—what kid doesn’t beg for them for dinner? We make our own using white meat chicken coated in cornflakes with a little honey-lemon sauce for dipping—it’s a healthier alternative to what you get handed to you through your car window.

　　

Ingredients

serves 4 kids or 2 adults

　　1/2 cup honey

　　1 1/2 teaspoons freshly squeezed lemon juice

　　2 skinless boneless chicken breast halves, cut into 2-inch pieces

　　1 teaspoon salt, plus additional to taste (optional)

　　1/4 teaspoon freshly ground black pepper

　　1 large egg, lightly beaten

　　4 cups crushed cornflakes

　　Canola oil, for frying

　　

Step 1

To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.

　　

Step 2

Season the chicken with the 1 teaspoon salt and pepper. Place the egg and cornflakes in separate bowls. Coat each chicken nugget with the egg, letting the excess egg drip back into the bowl. Coat the nuggets with the cornflakes. Set aside on a plate.

　　

Step 3

Heat 1/2 inch of canola oil to 375°F in a deep skillet. Fry the nuggets, turning once, for 3 to 4 minutes per side, or until golden and cooked through. Transfer the nuggets to a paper towel–lined plate to drain. Season immediately with additional salt (if using) and serve accompanied by the honey-lemon dipping sauce.

　　

a bit more, y’all

Step 4

You can make extras for the grown-ups to nibble on with drinks, too. Try making The Lady & Sons Honey Mustard Sauce for the big kids to dip with. In a small bowl combine 3/4 cup mayonnaise, 3 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons orange juice, and horseradish to taste. Stir, then cover and chill for 2 to 3 hours before serving.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.