Monday, June 4, 2012

The Lady's Chicken Nuggets

Originally a Paula Dean recipe, this has become a family favorite!  These nuggets make a great appetizer, family meal or a filling snack.  This would also work well in a sack lunch.  They are best served warm.  If you make Paula's dip, do it first so it can be chilling and thickening up while you fix the nuggets.

Paula D's Chicken Nuggets (print recipe)
6 chicken breast fillets
2 c. crushed sour cream & onion chips (I use more than I probably should)
1-2 eggs
2-4 T. milk
1/2 c. butter, melted
Preheat oven to 350 degrees F.  Spread the crushed potato chips in a shallow dish.  Beat together the egg and milk in a shallow bowl.  Dip the chicken, (cut into 1-1/2 in. cubes), into the egg mixture and then dredge them in the chips.  Place the chicken nuggets on a greased baking sheet and DRIZZLE WITH MELTED BUTTER, (sometimes I forget).  Bake for 15 to 18 minutes, or until golden brown.  The chicken nuggets can be frozen after baking.  Serve with your favorite sauce, such as ranch dressing or honey mustard. 
Honey Mustard Dipping Sauce (print recipe)
3/4 c. mayonnaise
3 T. honey
2 T. yellow mustard
1 T. lemon juice
creamy style horseradish to taste
1 T. orange juice, more or less
Combine mayonnaise, honey, mustard, lemon juice, and horseradish; stir well.  This with enough orange juice to make a pouring consistency for dressing, or dipping consistency for dip.

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