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Preheat the oven to 450 F. Thaw the sweet potato fries and then drain the water from the fries. Pat them dry with paper/kitchen towels* and then place in a medium bowl. Drizzle some oil over the fries and toss to coat. Place onto one or two baking sheets (depending on how many fries you have), making sure to keep them in a single layer. Save the empty bowl for use in step three. Bake fries for 12 min, flip fries over and bake for an additional 5-10 min, or until golden brown. Remove from the oven and place them into a dry bowl. Sprinkle lightly with salt and toss to season evenly.
Place seasoning into a large bowl. Drain excess buttermilk from chicken and cut into 1" x 2" chunks. Press 2-3 pieces at a time into the seasoning and turn to make sure that all sides are coated with the seasoning. Lightly oil a second baking sheet and place chicken in a single layer onto the baking sheet. Spray or brush the nuggets lightly with oil and place in the oven. Cook for 12-14 minutes, or until golden and firm to the touch.*
Place the broccoli florets in a bowl, sprinkle with salt and drizzle enough olive oil to coat. Toss to coat well, then place on a baking sheet and cook for 8-12 minutes, or until the broccoli is tender. Remove the sheet tray from the oven and place the broccoli back into the bowl.
Serve the chicken nuggets accompanied by the fries and the crispy broccoli, with the apricot dipping sauce and the ketchup for dipping. Both sauces are great for the fries and the nuggets. Enjoy!
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