Chicken Nuggets with Potato Chips

This was from the Sept. issue of Cooking Light.  You can find the original recipe here.  I did make a few changes.  I think there is some sort of potato chip cutting device, and I will definitely be buying one.

• Chicken nuggets:
• 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/3 cup low-fat buttermilk
• 1/3 cup dill pickle juice
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 teaspoon kosher salt
• 1/2 t. garlic powder or garlic salt
• 1/4 t. crushed red pepper
• 2 tablespoons water
• 1 large egg, lightly beaten

• Potato chips:
• 2 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 3 medium baking potatoes  cut crosswise into 1/8-inch-thick slices
• 
  
• Mustard Sauce:
• 1/2 cup canola mayonnaise

• 1 tablespoon honey
• 1 tablespoon yellow mustard
• 1T Dijon mustard

1. 1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
2. 2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
3. 3. Preheat oven to 400°.
4. 4. Remove chicken from marinade; discard marinade. Place panko, salt, garlic, and pepper  in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.
5. 5. To prepare chips, combine oil  in a large bowl. Add potatoes; toss gently to coat. Place potatoes evenly on a cookie sheet, sprinkle with salt.  Broil until chips appear crispy.  (this was kind of tedious, but my kids really loved the result)
6. 6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.