Chicken Nuggets with Crispy Potato Chips and Honey Mustard

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.

Yield: Serves 8 (serving size: about 6 nuggets, about 13 chips, and 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 34 Minutes
Total: 1 Hour, 24 Minutes

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 23.8g
  • Carbohydrate: 20.5g
  • Fiber: 1.7g
  • Cholesterol: 76mg
  • Iron: 1.2mg
  • Sodium: 386mg
  • Calcium: 31mg

Ingredients

  • 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
  • Sauce:
  • 1/4 cup canola mayonnaise
  • 1/4 cup fat-free plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon yellow mustard
  • 1 teaspoon Dijon mustard

Preparation

  1. 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. 2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
  3. 3. Preheat oven to 400°.
  4. 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. 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. 6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.
Note:

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.

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