Crunchy Chicken Nuggets





1/4 cup milk
1 egg
1-1/2 cups crushed sour-cream-onion potato chips
1/4 tsp. thyme
1/2 tsp. pepper
1-1/2 pounds Crescent chicken breast or thigh nuggets (40-48 pieces)
2 tbsp. butter or margarine, melted


In a small bowl, place the milk and egg and beat lightly. On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray. Dip each nugget of chicken in egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan.
Repeat until all nuggets are arranged in the pan. Let sit 15 minutes. Drizzle melted butter or margarine over the nuggets and place in a 425 degree oven. Bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through. Makes 8 to 10 servings.

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