Crush one bag of potato chips and put into a shallow bowl. Crush as fine as desired.
Whisk together egg and milk in a different shallow bowl.
Dip the chicken cubes in the egg mixture then in the chips.
Place the nuggets on a baking sheet the drizzle with butter.
Bake at 400° for 20 minutes or until golden brown.
Nuggets can be frozen after baking
Serve with honey mustard sauce, ranch dressing or barbecue sauce.
HONEY MUSTARD SAUCE
Combine all ingredients together in a medium sized bowl.
Stir well and chill until ready to serve.
|Prep Time: 20 minutes|
Cook Time: 20 minutes
|-|| CHICKEN NUGGETS|
|-||1 bag of peppercorn ranch potato chips, crushed|
|-||2 tablespoons milk|
|-||6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes|
|-||1/3 cup melted butter or margarine|
|-|| HONEY MUSTARD SAUCE|
|-||3/4 cup mayonnaise|
|-||3 tablespoons honey|
|-||2 tablespoons yellow mustard|
|-||1 tablespoon lemon juice|
|-||2 dashes tobasco if desired|