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.)
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.
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)