Chicken Nuggets with French Fries & Honey Mustard

This recipe as quickly become a favorite in our house; give it a try and let me know what you think. If you don’t have carbs for potatoes serve chicken over salad or alongside greens and top with honey mustard.
Chicken Nuggets with French Fries and 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
  1. Preheat oven to 350 convect
  2. Pat chicken dry with paper towel and cut into bite sized pieces
  3. Add egg whites to the first 1 gallon Ziplock bag
  4. Add breadcrumbs and seasoning to another Ziplock bag 
  5. Transfer chicken to egg white bag and coat well
  6. Transfer chicken to breadcrumb mixture, squeezing out all excess liquid
  7. Shake and bake! Coat all chicken evenly and put on cookie sheet. Bake for 20 to 25 minutes
  8. 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
  1. Preheat oven to 400 convect
  2. Cut potatoes into wedges, strips, chips, etc. then soak in water for 20+ minutes. The water soak ensures a good crunch!
  3. Drain potatoes and dry with paper towel
  4. Add to mixing bowl and add oil, seasoning. I find 5ml of oil per 5 oz of potatoes is plenty.
  5. 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
  1. Whisk all ingredients together 
  2. 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
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