Chicken Nuggets with Crispy Potato Chips and Honey Mustard
1 Hour 24 Mins
Serves 8 (serving size: about 6 nuggets, about 13 chips, and 1 tablespoon sauce)
Photo: Randy Mayor; Styling: Cindy Barr
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup low-fat buttermilk
1/3 cup dill pickle juice
1 1/2 cups panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
2 tablespoons water
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 medium purple sweet potato (about 8 ounces), cut crosswise into 1/8-inch-thick slices
1 medium baking potato (about 8 ounces), cut crosswise into 1/8-inch-thick slices
1/4 cup canola mayonnaise
1/4 cup fat-free plain Greek yogurt
1 tablespoon honey
1 tablespoon yellow mustard
1 teaspoon Dijon mustard
How to Make It
To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
Preheat oven to 400°.
Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon kosher salt. Place panko in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.
To prepare chips, combine oil and 1/4 teaspoon salt in a large bowl. Add potatoes; toss gently to coat. Place microwave plate over parchment paper. Cut paper to fit plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper. Microwave at HIGH for 4 minutes or until potatoes are crisp and begin to brown. Repeat procedure with baking potatoes, reusing parchment paper.
To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I only made the chicken. 10 year old kids ate it, but were not impressed. My 17 year old daughter and I thought it was a treat. I had a whole other batch, so I breaded them and froze them without cooking. Maybe those will come out a little crispier.
I only made the chicken nuggets and they came out great. I used chicken tenders (easier to cut up) and added paprika, salt and pepper to the panko crumbs. Otherwise, I followed the recipe to a T. I was worried that 12 minutes wouldn't be enough, but they were perfectly cooked, but still tender and moist. This is a make-again!
I wasn't interested in the chicken recipe, but the potato chips are wonderful. I used regular baking potatoes with the skin on, tossed them with oil in the bowl, and added salt when they were on the parchment paper. It all goes more quickly if you cut out two circles and load one up while the other is cooking. (You can re-use them several times). Mine took 5-6 minutes to brown and become crisp. I used a mandolin to slice the potatoes. We loved these and they're a great snack. I wish CL would post the nutritional information for JUST the chips.
My family really liked the nuggets. I put the panko in my mini-chopper to grind it smaller (I have a picky eater . . . ) Will make again. I used the slicer in my food processor to cut the potatoes, but I couldn't get them sliced thin enough, except for a few. Those were great, though.
I didn't make the chicken; hence the 3 stars. But how can microwave potato chips that turn out perfectly thin and crispy be a mere footnote? Like the fabulous broccoli slaw that goes with CL Root Beer Can Chicken or the granola that uses egg white as a binder and featured simply as a garnish for yogurt and figs, this is a recipe worthy of its own title and status as a side unto itself. Forget dragging out the deep-fat fryer or throwing out soggy or burned attempts at oven-baked chips - think of the possibilities! What other vegetables, root or otherwise, wait in the wings for their chance to show up the boring, bagged chips that line the snack aisles? Bonaito? Beets? Radishes? Granted, a certain starch level may be required for success, but now that this is proven to be possible, one can experiment knowing that the microwave is not the problem. CL demonstrated that it took the hint earlier this year with toasted chickpeas; maybe it should experiment further and get back to us.
I thought the chicken was pretty good, though I have to agree with my kids that the pickle flavor was too much. I am going to lessen the amount of pickle juice used next time. I thought toasting the Panko was a great idea. I did not make the chips or homey mustard sauce.