Nuggets:

8 skinless, boneless chicken tenders, cut into 1-inch pieces

½ cup low-fat buttermilk

1/3 cup dill pickle juice

1 ½ cups panko (Japanese bread crumbs)

¼ tsp salt

2 tbsp water

1 large egg, lightly beaten

Sauce:

¼ cup Olive Oil Mayo

¼ cup plain Greek yogurt

1 tbsp honey

1 tbsp yellow mustard

1 tsp Dijon mustard

To prepare the chicken nuggets, combine the first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 1 hour, turning occasionally. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently. Preheat oven to 400 degrees. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt. Place panko in a plastic bad. Combine water and egg in a shallow dish; dip half of the chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on baking sheet. Repeat procedure for remaining chicken. Bake chicken at 400 degrees for 12 minutes or until done.

To prepare the sauce, combine all ingredients in a medium bowl; stir to combine. Serve with nuggets. The sauce can be prepared ahead of time and stored in the refrigerator.