serendipitous reflections

Sunday, January 22, 2006

Chicken Nuggets with Honey Mustard

These are some of my favorite chicken nuggets. I have made these several times because they are so easy and so yummy.

The changes:
1. I used barbecue flavored chips on these because the kids didn't like sour cream and onion.
2. I bake them in a cast iron grill pan, but a cookie sheet will work also.
3. I used about 3 cups of chips when I made mine. Also don't completely crush the chips. They are best if the chips still have some shape to them. And if you are having trouble getting the chips to stick to the chicken, I would sort "crush" the chips into the chicken by putting some chips in my hand and then the chicken piece and squeeze it.

Chicken Nuggets with Honey Mustard Dipping Sauce
Recipe courtesy Paula Deen

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 or store bought

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

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