I’m back to cooking this week and am thoroughly enjoying it. I realized the last 2 weeks had been filled with a lot of baking and easy dinners that were not blog-worthy. Today I present you with the healthier version of chicken nuggets and fries. This recipe came from my latest issue of Cooking Light. I love when they remake my favorite foods to be guilt-free. So here we go…
Combine the chicken with the buttermilk and dill pickle juice in a large zip-top bag. I know the dill pickle juice seems a bit odd but really, it adds a nice flavor. While the chicken is marinating you can prepare the chips.
Line a microwave-safe plate with parchment paper. Toss the potatoes in the olive oil and salt, keeping the baking and sweet potatoes separate. Start with the baking potatoes and lay them flat on the parchment-lined plate, making sure they do not overlap. Microwave on high for 8-10 minutes, until they are crispy. Repeat with the sweet potatoes.
After you finish with the chips you can work on the chicken nuggets. Preheat the oven to 400°. Place the panko in a large pan and toast on medium-heat until it browns. Allow the panko to cool before placing in a large zip-top bag for coating. Mix together the egg and water in a shallow dish. Place half of the chicken into the egg mixture and toss to coat. Place the chicken into the panko and shake the bag to coat the pieces. Place the pieces on a baking sheet and repeat with the second half of the chicken, discarding the marinade. Bake for 12-15 minutes.
You can also whip up a honey mustard sauce to serve with the chicken by combining 1/4 cup mayo, 1/4 cup fat-free plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon honey. Enjoy!