2 Videos | Photo: Chicken Nuggets with Honey Mustard Dipping Sauce Recipe
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
- Honey Mustard, recipe follows
Directions
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 15 to 18 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.
Yield: 1 1/4 cups
Prep Time: 5 minutes
Cook Time: None
Ease of preparation: Easy
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By palm715
Kailua, HI
on January 18, 2012
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Super yummy! I don't bother with the butter, but the sauce is a "must make." After trying the recipe once, the second time I made a super-sized batch so I could freeze most of them. They are the perfect kid dinner after sports practice - right from the freezer to the toaster oven to happy kid's tummies!
By canageltx_12558678
Huntsville
on January 02, 2012
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Good basic start but always use your own touch and favorite flavors. Mix it up. If you're not experimenting with this recipe then you may as well just make cafeteria food.
By mk1976
Los Angeles, CA
on December 30, 2011
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I made this for the kids for Christmas dinner and not only did they LOVE it, the adults did too. I made about 3 large filets for about 5 kids but they were gone in minutes (they were that great. Next time I will make more since I can freeze them for later. I ended up crushing the chips with my bear hands even smaller so that it would cover more of the chicken and it worked just as great. I may venture out and try the recipe with BBQ chips and see if that is any good. THanks Paula for such an easy and delicious recipe!
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