Chicken Nuggets with Crispy Potato Chips and Honey Mustard

By snyder

Calories: 118
Fat: 6.6g
Saturated fat: 2.8g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.7g
Protein: 1.2g
Carbohydrate: 15.4g
Fiber: 0.8g
Cholesterol: 8mg
Iron: 0.3mg
Sodium: 30mg
Calcium: 13mg

Ingredients

• 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
• 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
• 1/4 cup canola mayonnaise
• 1/4 cup fat-free plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon yellow mustard
• 1 teaspoon Dijon mustard

Details

Servings 8
Preparation time 34mins
Cooking time 84mins
Adapted from myrecipes.com

Preparation

Step 1

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.