Chicken Nuggets with Honey Mustard Sauce

These are some of the best chicken nuggets I've ever had thanks to Paula Deen. The sour cream and onion chips add such a unique flavor. I'm sure you could use any flavor of chip you like. This recipe took no time at all to prepare, maybe 10 minutes prep and 15-20 minute cooking time. I baked these in my cast iron grill skillet. The grilling ridges help keep the chips crispy on the bottom. I also sprinkled a little paprika on top after the butter to give it a nice golden appearance.

Chicken Nuggets with Honey Mustard Dipping Sauce

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

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.