Chicken Nuggets with Honey Mustard Dipping Sauce
Servings: 0
Ingredients
- 2 cups crushed sour-cream-and-onion-flavored potato chips
- 1 egg
- 2 tablespoons milk
- 6 chicken breast fillets cut into 1 1/2-inch cubes
- 1/3 cup butter melted, optional
- Honey Mustard recipe follows
Instructions
- Preheat the oven to 350 degrees.
- Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for about 20 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
- Honey Mustard:
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice or juice from 1/2 lemon
- Horseradish, to taste
- 2 tablespoons orange juice (more or less as needed)
- Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Notes
Yield: 1 1/4 cups
Notes:
Because of the oil content in the potato chips, you really don't need to drizzle them with butter.
Another alternative is to salt & pepper the nuggets, dredge in flour, dip in egg mixture, roll in panko bread crumbs and place on a baking sheet sprayed with Pam.
Serves 12 as an appetizer. Recipe By: Paula Deen
Serving Size: 6
Another alternative is to salt & pepper the nuggets, dredge in flour, dip in egg mixture, roll in panko bread crumbs and place on a baking sheet sprayed with Pam.
Serves 12 as an appetizer. Recipe By: Paula Deen
Serving Size: 6
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