Chicken Nuggets with Crispy Potato Chips and Honey Mustard

Chicken Nuggets with Crispy Potato Chips and Honey MustardRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Use a mandoline for quick, uniform potato slices, keeping the purple and white slices separate, as cook times may vary. For speedier prep time, make the chips while the chicken marinates.


Serves 8 (serving size: about 6 nuggets, about 13 chips, and 1 tablespoon sauce)
Total time: 1 Hour, 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 34 Minutes
Total: 1 Hour, 24 Minutes

Nutritional Information

Calories 241
Fat 6.1 g
Satfat 0.7 g
Monofat 3 g
Polyfat 1.3 g
Protein 23.8 g
Carbohydrate 20.5 g
Fiber 1.7 g
Cholesterol 76 mg
Iron 1.2 mg
Sodium 386 mg
Calcium 31 mg


Chicken nuggets:
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
Potato chips:
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


1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.

2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.

3. Preheat oven to 400°.

4. 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.

5. 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.

6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.


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