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.

CHICKEN NUGGETS

• 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.