And tell me if you are super-health conscious...
... and you don't eat chicken nuggets, potato chips, honey or dips...
I can see your eyes rolling...
I believe... no matter how mindful we are with our health and the food that we eat, I'm sure everyone has a particular soft spot for something either sweet, smooth, oily, crispy, crunchy, gooey, sticky, salty or MSG-loaded food. Yes that I am a potato chips girl... My husband is a potato chips man and that's why we have a potato chips boy... LOL!
This is an interesting chicken nuggets recipe by Paula Deen. These chicken nuggets that were baked with potato chips!
Potato chips!!! YAY!!! My son and I were having lots of fun baking and enjoying these! At least, there is one consolation ... These chicken nuggets are baked, not fried! ... LOL!
|Chicken nuggets with honey mustard dips|
|We have tried baking the nuggets with different chips and reckon that sour cream and chives are the best!|
|My potato-chips bashing son... I wonder if he loves or hates these chips...|
|Making the nuggets is super easy.|
|For a more healthful option, I have used oil instead of butter.|
|These nuggets are perfectly delicious!|
|Th ingredients that I need to make the honey mustard dip.|
Hope that I'm not torturing you with this series of nugget-munching pictures.... I just want to illustrate how much we enjoy eating these chicken nuggets...
|A generous dip in creamy honey mustard...|
|Munch! ... hmmm... Very nice!|
|Opsie! I really need a double dip!!! :p|
Here's the recipe from Food Network or here
(with my modification in blue)
(as entree or finger foods? Not really for us! Maybe 4-6, I reckon)
2 cups crushed sour-cream-and-onion-flavored potato chips
(I used one large pack which is 175g)
2 tbsp milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
(I reckon the fillets used in this recipe should be quite small as 6 chicken breasts sold in our market weighs 2kg! I would recommend using about 500g for this recipe)
1/3 cup butter, melted
(I used rice bran oil instead)
Honey mustard, recipe follows
Preheat the oven to 350°F or 160°C fan forced.
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 (or oil). Bake for 15 to 18 mins (I baked mine for 20 mins), or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing
Yields 1 1/4 cups
3/4 cup mayonnaise
(I used the Japanese Kewpie ones)
3 tbsp honey
2 tbsp yellow mustard
1 tbsp lemon juice or juice from 1/2 lemon
Horseradish, to taste
(I didn't add this)
2 tbsp orange juice (more or less as needed)
(I didn't add this)
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 hrs.
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