Friday, March 13, 2009

Chicken Nuggets w/ Honey Mustard Dipping Sauce

When I was pregnant, the only thing that distracted me enough from my nausea was The Food Network channel (ironic, huh!). I love to cook, and I was getting so many recipes from watching my good ol' friends on TV. So, when I was feeling up to it, I would try a new recipe....This was one that I tried back then. I remember it well, becuase it was one dinner that I actually kept down. I know that we really loved it, but I associate it with bad memories, so I haven't brought myself to make it again. I think I'll be up for it really soon though. It really is delicious.

Chicken Nuggets w/ Honey Mustard Dipping Sauce
-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

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.
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