This low budget tailgating recipe honors the University of Tennessee Southeastern Conference Eastern Division Tennessee Volunteers. Use this recipe as you tailgate down by the river and Neyland Stadium. Volunteer to serve this recipe anytime you can. It is simple to make and packed with protein and flavor. Go Volunteers!

1/2 cup all-purpose flour

2 eggs, beaten

6 to 7 cups (6 to 7 ounces) barbecue potato chips, crushed

1 pound boneless, skinless chicken breast, cut into 1-inch nuggets

2 tablespoons butter, melted

1. Preheat oven to 375*F.

 
2. Place flour on one plate, eggs in a large shallow bowl and crushed chips on a separate plate.

3. Dredge the chicken in flour, dip in egg and roll in chips to cover completely with crumbs.

4. Place nuggets on a foil-lined baking sheet.

5. Drizzle with butter. Bake for 10 minutes, turn over and bake another 10 minutes.

Makes 4 servings.

Recipe courtesy of Tate Dawson, an 8-year-old from Doylestown, Pa., and published in the Atlanta Journal-Constitution in the eveningedge.com food section.

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