ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Nuggets with Crispy Potato Chips and Honey Mustard

Hands-on time 34 mins
Total time 1 hr, 24 mins
Yield Serves 8 (serving size: about 6 nuggets, about 13 chips, and 1 tablespoon sauce)

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

How to Make It

  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.