Another great appetizer we are going to have for Super Bowl is chicken tenders (you could cut the chicken into smaller pieces for nuggets, this would make more). These are so easy and people will be impressed that you made them from "scratch." These taste SO much better than the processed, frozen tenders/nuggets and they are a healthier version. No one will even think that these are allergen free. Who doesn't like crispy, chicken with honey mustard and barbecue to dip them in?
This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
3 boneless, skinless, chicken breasts cut into strips (or chunks for nuggets), washed off with water, then pat some extra moisture off (leave a little moisture on the chicken so it is easier to press the chips into it)
1 bag Crushed Plain Potato Chips (I used Lay's Wavy Original because they have more texture and give a great CRUNCH)
Put 1/2 bag of Plain Potato Chips in a gallon Ziploc bag and crush them up (save the rest of the bag if you need more, I end up using most of the bag because I really coat my chicken). Put chicken strips/nuggets one at a time into the Ziploc bag and press the chips into the chicken so they are covered and the chips stick. Bake on a cookie sheet (I use my pampered chef stone) for approximately 16 minutes (or until brown and crispy) at 450 degrees. Easy and good!
Recipe from Sophie Safe Cooking
Serve these with Homemade Honey Mustard and Barbecue Sauce
Homemade Honey Mustard
Unprocessed, local honey
Mix together until you get the desired sweetness.
You might want to try Bull's Eye Original (new recipe with no High Fructose Corn Syrup) http://brands.kraftfoods.com/bullseyebbq/flavors.html
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