2 cups crushed sour-cream-and-onion flavored potato chips
1 egg
2 tbsp. milk
6 chicken breast filets, cut into 1-½ inch pieces
⅓ cup butter, melted
Honey Mustard Dipping Sauce
¾ cup mayo
3 tbsp. honey
2 tbsp. yellow mustard
1 tbsp. lemon juice
dijon mustard, to taste
Preheat the oven to 350°F.
Spread the crushed potato chips in shallow dish. Beat together the egg and milk in a bowl. Dip chicken cubes into the egg mixture and then dredge in chips.
Place chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 - 18 minutes, or until golden brown.
For the sauce:
Combine all ingredients; stirring well. If too thick, add orange juice until it reaches desired consistency.
Yields: 1¼ cups
Time to make: 25 min .
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