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Potato Chip Chicken Nuggets with Honey Mustard Dipping Sauce

This really should have been yesterday’s post for Supper Sunday but I just didn’t have time to get it typed up in time.  I have made this a number of times before but it has been awhile.  I have said it many times before…I love Paula Deen.  Her recipes are consistently great.  

This recipe is pretty easy and doesn’t require a lot of prep.  Because I clearly have a problem with following the rules, true to form for me, I changed Paula’s recipe up just a little.  Sorry Paula.


Potato Chip Chicken Nuggets with Honey Mustard Dipping Sauce 
adapted from Paula Deen’s recipe

Preheat oven to 350
Cook for 15-20 mins

Honey Mustard Dipping Sauce:
3/4 cup mayonnaise
3 tbls honey
2 tbls yellow mustard
2 tbl orange juice
juice from 1/2 lemon
Horseradish, to taste
Combine all ingredients together and whisk until smooth.  Place in refrigerator for 2 to 3 hours to chill.  If you want a thicker consistency add a bit more mayonnaise.

Tender Ingredients:
6 chicken breasts, cut into 1.5″ cubes
1 egg
2 tbls milk
1 tbl orange juice
1 tsp each salt and pepper
1 tsp cayenne (optional)
2+ cups of potato chips with ridges
1/2 cup melted butter (to use later)

  • Give the chicken a quick wash to get all the slimy parts off.  Set aside on thick paper towels or a clean dishtowel to soak up excess moisture.  Cut chicken breasts into 1.5″ cubes are large bite sized pieces. 
  • Combine egg, milk, OJ, salt and pepper in a bowl and whisk until well incorporated.
  • Put the potato chips in a ziploc or other plastic bag and smash until completely crushed.  The smaller the pieces are the better they will coat the chicken.  Place crushed chips in a cake pan and shake to make a nice layer of chips.  I have found that using a cake pan is the way to go but anything else just makes a big mess.
  • Dip the chicken pieces in the egg wash mix, shake off excess liquid over the bowl, and then roll in potato chips.  Place coated chicken on a cookie sheet. Repeat until done or pan is full.
  • Bake on 350 for 15-20 minutes or until golden brown.  I turn the chicken pieces over half way through so both sides are crispy.
  • Serve with honey mustard dipping sauce or ranch dressing.

This is something that kids can easily help with.  My son is 9 years old and I had him crush the chips and make the sauce.  I did not add horseradish to the sauce last night, mostly because I forgot to get it, but I really didn’t miss it.  If you like that kick you get from horseradish then definitely try it.  The Honey Mustard sauce is really good and makes a great dip for veggies too.

My little Future Lego Engineer (FLE) loved this dinner. He excitedly exclaimed, “This is REALLY good!  I am going to have more of this for sure Mommy.”  (Yes, he still calls me Mommy but sadly I did hear a “Mom” from him this weekend. He quickly corrected himself, more for my benefit than his own, but I know this won’t last.  All is not lost though, Miss Cupcake is only 6 months old so I have many years left of “Mommy” left, just not from my boy *tear*.)   We thought we would have leftovers for tonight but not so sure there is enough for all!

Not only is this a great family/kid-friendly recipe but adults love it too.  I have made this for my girlfriends before and they loved it.  Actually, the last time I made it for the ladies was for my Christmas Recipe Exchange Girls Night In and not a single little nugget was left to share with the boys.   These do freeze well so you could always make a double batch to have some for later.  


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