Potato Chip Chicken Nuggets

Potato Chip Chicken Fingers--From Lisa Summers' mother, Betty

1 whole boneless, skinless chicken breast---adjust amount depending on how many mouths you must feed

5 to 6 oz. potato chips (plain, sour cream and onion, barbecue, or sour cream---I used plain)

1 egg

2 Tbsp. milk

Preheat oven to 400 degrees.

Cut chicken into finger-size pieces. Fill a large sealable plastic bag with potato chips and mash with wooden spoon. . . or your fist if you're feeling feisty.

In small bowl, whisk egg and milk. Dip chicken in egg mixture, then put in bag of potato chip crumbs. Shake to cover chicken. Place on ungreased baking sheet. Bake for 20 minutes, flipping once during cooking time. Serve with barbecue sauce or honey mustard. (or fry sauce: ketchup, mayo, and Worcestershire sauce mixture)

Husband's Reaction: "Nobody has ever made chicken nuggets for me that weren't frozen."
Me: "That's how you know that I love you more than anyone else, right?"
Husband: "Yes."

We had chicken nuggets, baked french fries, and mango slices for lunch. . . . like 2 months ago! I'm just barely posting it now, because I have not had time or energy to cook many new things lately. Plus, the heat makes it almost unbearable to even think about turning on our oven. Here is what our thermostat looked like two days ago around 7'o'clock p.m.:

I refuse to cook in such conditions! :) Don't worry, we cooled it down...eventually.

This recipe is a winner; it's easy, tastes good, fun, and Danny said it was way better than going out to eat and seemed to feel good that it was *a little* healthier than the fast food versions of the same meal.