Chicken Nuggets with French Fries & Honey Mustard
Nuggets Ingredients
- About 2 lbs boneless skinless chicken breast
- 120g plain breadcrumbs
- 3 oz liquid egg whites
- 1 round tsp of each Allspice Truffle Parmesan and Allspice French Mustard for seasoning
Nuggets Directions
- Preheat oven to 350 convect
- Pat chicken dry with paper towel and cut into bite sized pieces
- Add egg whites to the first 1 gallon Ziplock bag
- Add breadcrumbs and seasoning to another Ziplock bag
- Transfer chicken to egg white bag and coat well
- Transfer chicken to breadcrumb mixture, squeezing out all excess liquid
- Shake and bake! Coat all chicken evenly and put on cookie sheet. Bake for 20 to 25 minutes
- I like to broil on high for the last 3 or 4 minutes for a little color and crunch
Track it!
- Enter chicken quantity raw for whole recipe
- Enter breadcrumbs and egg whites by subtracting initial quantity from leftover quantity in bags. Factor in spice weight, too!
- When cooked, weigh entire recipe and enter in MFP as 1 oz = 1 serving
- This recipe had 2.2 lbs chicken and made 30 servings/ounces when cooked.

Fries Ingredients
- Potatoes: I use either mixed bag of mini taters or Yukons
- Seasoning: I use Allspice Red Rooster Rub
- Olive oil
Fries Directions
- Preheat oven to 400 convect
- Cut potatoes into wedges, strips, chips, etc. then soak in water for 20+ minutes. The water soak ensures a good crunch!
- Drain potatoes and dry with paper towel
- Add to mixing bowl and add oil, seasoning. I find 5ml of oil per 5 oz of potatoes is plenty.
- Space potatoes on cookie sheet evenly and bake 20 to 40 minutes, depending on cut, until desired crunch is achieved.
Track it!
- Log all ingredients as a recipe raw
- Once complete, weigh cooked and 1 oz = 1 serving
Light Honey Mustard Ingredients
- 4 oz light mayo
- 1 oz yellow mustard
- 1/2 oz dijon mustard
- 5 ml white vinegar
- 5 ml apple cider vinegar
- 0.5 tsp smoked paprika
- 10 g honey
- 2 oz water
Light Honey Mustard Directions
- Whisk all ingredients together
- Enjoy!
Track it!
- My recipe made exactly 8 oz total
- Enter recipe in mfp with 8 servings
-
1 oz = 1 serving
- 41 Cal
- 3.3 F
- 2.5 C