Chicken Nuggets with Honey Mustard Dipping Sauce

For the chicken nuggets:
2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 T milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted

For the honey mustard:
3/4 cup mayonnaise
3 T honey
2 T yellow mustard
1 T lemon juice or juice from 1/2 lemon
horseradish, to taste
2 T orange juice (more or less as needed)


Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Prepare the Honey Mustard:
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.