2 cup crushed sour-cream-and-onion-flavored potato chips
1egg
2 tablespoons milk
6 chicken breast fillets — cut into 1 1/2-inch cubes
1/3 cup butter — melted

Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoons lemon juice or juice from 1/2 lemon
Horseradish — to taste
2 tablespoons orange juice (more or less as needed)

Preheat oven to 350F
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.
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.