Lunch: Chicken Nuggets with Crispy Potato Chips and Honey Mustard Recipe | MyRecipes

Recipe by Sidney Fry, MS, RD 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.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Nuggets with Crispy Potato Chips and Honey Mustard Recipe | MyRecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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

Instructions

To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
Preheat oven to 400 °.
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.
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.
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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