Chicken Nuggets with Honey Mustard Dipping Sauce - Chelsey J

Recipe courtesy Paula Deen

2 cups crushed sour-cream-and-onion-flavored potato chips

1 egg

2 tablespoons milk

6 chicken breast fillets, cut into 1 1/2 inch cubes

1/3 cup butter, melted

Honey Mustard, recipe follows

Preheat 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 (I covered with aluminum foil) and drizzle with melted butter.  Bake for 15-18 minutes or until golden brown.  The chicken nuggets can be frozen after baking.  Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste (I did not try this--Kiera would have not eaten it)

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well.  Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.  Cover and chill for 2 or 3 hours.

Yield 1 1/4 cups