This really should have been yesterday’s post for Supper Sunday but I just didn’t have time to get it typed up in time. I have made this a number of times before but it has been awhile. I have said it many times before…I love Paula Deen. Her recipes are consistently great.
This recipe is pretty easy and doesn’t require a lot of prep. Because I clearly have a problem with following the rules, true to form for me, I changed Paula’s recipe up just a little. Sorry Paula.
Preheat oven to 350
Cook for 15-20 mins
Honey Mustard Dipping Sauce:
3/4 cup mayonnaise
3 tbls honey
2 tbls yellow mustard
2 tbl orange juice
juice from 1/2 lemon
Horseradish, to taste
Combine all ingredients together and whisk until smooth. Place in refrigerator for 2 to 3 hours to chill. If you want a thicker consistency add a bit more mayonnaise.
Tender Ingredients:
6 chicken breasts, cut into 1.5″ cubes
1 egg
2 tbls milk
1 tbl orange juice
1 tsp each salt and pepper
1 tsp cayenne (optional)
2+ cups of potato chips with ridges
1/2 cup melted butter (to use later)
- Give the chicken a quick wash to get all the slimy parts off. Set aside on thick paper towels or a clean dishtowel to soak up excess moisture. Cut chicken breasts into 1.5″ cubes are large bite sized pieces.
- Combine egg, milk, OJ, salt and pepper in a bowl and whisk until well incorporated.
- Put the potato chips in a ziploc or other plastic bag and smash until completely crushed. The smaller the pieces are the better they will coat the chicken. Place crushed chips in a cake pan and shake to make a nice layer of chips. I have found that using a cake pan is the way to go but anything else just makes a big mess.
- Dip the chicken pieces in the egg wash mix, shake off excess liquid over the bowl, and then roll in potato chips. Place coated chicken on a cookie sheet. Repeat until done or pan is full.
- Bake on 350 for 15-20 minutes or until golden brown. I turn the chicken pieces over half way through so both sides are crispy.
- Serve with honey mustard dipping sauce or ranch dressing.
This is something that kids can easily help with. My son is 9 years old and I had him crush the chips and make the sauce. I did not add horseradish to the sauce last night, mostly because I forgot to get it, but I really didn’t miss it. If you like that kick you get from horseradish then definitely try it. The Honey Mustard sauce is really good and makes a great dip for veggies too.
My little Future Lego Engineer (FLE) loved this dinner. He excitedly exclaimed, “This is REALLY good! I am going to have more of this for sure Mommy.” (Yes, he still calls me Mommy but sadly I did hear a “Mom” from him this weekend. He quickly corrected himself, more for my benefit than his own, but I know this won’t last. All is not lost though, Miss Cupcake is only 6 months old so I have many years left of “Mommy” left, just not from my boy *tear*.) We thought we would have leftovers for tonight but not so sure there is enough for all!
Not only is this a great family/kid-friendly recipe but adults love it too. I have made this for my girlfriends before and they loved it. Actually, the last time I made it for the ladies was for my Christmas Recipe Exchange Girls Night In and not a single little nugget was left to share with the boys. These do freeze well so you could always make a double batch to have some for later.
Enjoy!
