Saturday, November 29, 2008

Chicken Nuggets

A couple of weeks ago I made this delicious white barbecue sauce and needed to use it up before it went bad. I remembered this Paula Deen recipe and had been meaning to try it for a long time. These chicken nuggets are soooo good! And although they aren't the healthiest, they are a lot healthier than eating them at a fast food restaurant. Paula Deen serves hers with a honey mustard dipping sauce, but we loved them with the white sauce.

  • 2 cups crushed sour-cream-and-onion-flavored potato chips (I used Pringles)
  • 1 egg
  • 2 tablespoons milk
  • 6 chicken breast fillets, cut into 1 1/2-inch cubes
  • 1/3 cup butter, melted
Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking.

1 comment:

Candi, Scott, and Mason said...

We really liked these. I did make one change - we made chicken fingers instead of nuggets b/c it was much faster... and they came out delicious! They also sale Sour Cream & Onion Baked Lays, if you're looking for another healthy alternative. Yummy!

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