Chicken Nuggets with Crispy Potato Chips and Honey Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use a mandoline for quick, uniform potato slices, keeping the purple and white slices separate, as cook times may vary. For speedier prep time, make the chips while the chicken marinates. 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 |
Directions:
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.
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