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Chicken Nuggets With Honey Mustard Dipping Sauce

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E, P
MineralsSilicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Crushed sour-cream-and-onion-flavored

  2. Potato chips

  3. 1 Egg

  4. 2 tablespoons 30ml Milk

  5. 6 Chicken breast fillets - cut 1 1/2" cubes

  6. 1/3 cup 65g / 2 1/3oz Butter - melted

  7. Honey Mustard

  8. 3/4 cup 177ml Mayonnaise

  9. 3 tablespoons 45ml Honey

  10. 2 tablespoons 30ml Yellow mustard

  11. 1 tablespoon 15ml Lemon juice

  12. 1/2 lemon

  13. Horseradish - to taste

  14. 2 tablespoons 30ml Orange juice

  15. (more or less as needed)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. 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.

  3. 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.

  4. Honey Mustard: 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. (Makes 1 1/4 cups)

  5. This recipe yields 12 servings.

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