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Chicken Nuggets with Honey Mustard Dipping Sauce

May 28, 2017 Gran

Adapted from a recipe of Paula Deen, with a honey-mustard contribution from The Slow Roasted Italian blog. Popular with youngsters of all ages.

2 cups finely crushed sour-cream-and-onion-flavored potato chips
(I used a potato masher to crush the chips. If you use a food processor, don’t overprocess.)
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted

Preheat the oven to 350°F.

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 dredge them in the chips.

Place the chicken nuggets on a half-sheet pan or other baking sheet. Drizzle with melted butter.

Bake for 15-18 minutes or until golden brown. Serve with Honey Mustard Sauce or ranch dressing.

Honey-Mustard Sauce

1/2 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon smooth Dijon mustard
(your audience doesn’t appreciate grainy honey-mustard dip)
1 tablespoon lemon juice (from half a lemon)

Mains, Meat Main Dishes, Recipes Paula Deen, The Slow Roasted Italian

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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