This recipe for chicken nuggets was taken from Paula Deen and boy is it good! She uses crushed sour cream and onion potato chips as the breading and it gives such an awesome flavor! My kids ask me to make these all the time, a definite must try! By the way, don't skip the sauce, it really makes the dish!
Chicken Nuggets with Honey Mustard Dipping Sauce
1 bag sour cream and onion potato chips (crushed as fine as you can get them so they will fully coat the chicken)
3 chicken breasts, cubed (or you can use chicken tenderloins)
1/4 cup milk
3 tablespoons butter, melted
Honey mustard dipping sauce, recipe below
Preheat oven to 350 degrees.
Mix the eggs and milk in a shallow dish and also put the crushed chips in a separate shallow bowl. Make a little assembly line. Take the chicken, dip in the milk and egg mixture, then press into the chips to coat really well. Place the chicken in a single layer on a cookie sheets. Drizzle the tops of the chicken with melted butter. Bake for 25 minutes.
Honey Mustard Dipping Sauce
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
juice from half a lemon
1 teaspoon horseradish (I use the creamy kind from Kraft)
1-2 tablespoons orange juice
Stir together the mayonnaise, honey, mustard, lemon, and horseradish. Then stream in the orange juice to thin out the sauce to the consistency you like. Place in refrigerator until ready to use.
*This recipe was tweaked a little from the original (I increased/decreased ingredients to what worked for me). You can find the original recipe on food network: