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Chicken Nuggets with Crispy Potato Chips and Honey Mustard

  • 8servings
  • 241calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, E
MineralsNatrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces

  2. 1/3 cup low-fat buttermilk

  3. 1/3 cup dill pickle juice

  4. 1 1/2 cups panko (Japanese breadcrumbs)

  5. 1/4 teaspoon kosher salt

  6. 2 tablespoons water

  7. 1 large egg, lightly beaten

  8. 1 tablespoon extra-virgin olive oil

  9. 1/4 teaspoon salt

  10. 1 medium purple sweet potato (about 8 ounces), cut crosswise into 1/8-inch-thick slices

  11. 1 medium baking potato (about 8 ounces), cut crosswise into 1/8-inch-thick slices

  12. 1/4 cup canola mayonnaise

  13. 1/4 cup fat-free plain Greek yogurt

  14. 1 tablespoon honey

  15. 1 tablespoon yellow mustard

  16. 1 teaspoon Dijon mustard

Instructions Jump to Ingredients ↑

  1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.

  2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.

  3. Preheat oven to 400°.

  4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon kosher salt. Place panko in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.

  5. To prepare chips, combine oil and 1/4 teaspoon salt in a large bowl. Add potatoes; toss gently to coat. Place microwave plate over parchment paper. Cut paper to fit plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper. Microwave at HIGH for 4 minutes or until potatoes are crisp and begin to brown. Repeat procedure with baking potatoes, reusing parchment paper.

  6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.

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