Stephanie Heitmeier Recipe

Herb Crusted Chicken Nuggets

By Stephanie Heitmeier sheitmeier


Recipe Rating:
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Pan Fry

Stephanie's Story

My son is the self professed fast food king! But when I showed him an article of what fast food chicken nuggets were made of! well that put the end to that. So I set out trying to find "chicken nuggets" that he would love but without all the junk. This got a thumbs up from the whole family. Hard to do :)

Blue Ribbon Recipe

Notes from the Test Kitchen:
Kids will love these! So easy, yet so delicious. We used a deep fryer, and made our own Texas Pete pickle juice by combining some good ol' Pete with Mt. Olive Pickles.

Ingredients

4
chicken breast
1 tsp
granulated garlic for marinade
1/2 c
mt olive texas pete pickle juice
1 c
flour
1 1/2 c
bread crumbs
1 Tbsp
dried parsley
1 tsp
granulated garlic for bread crumbs
1 tsp
black pepper
1/2 tsp
salt
1 Tbsp
dried dill
1
egg
6 Tbsp
water
32 oz
canola oil

Directions Step-By-Step

1
Cut your chicken breast into one inch pieces. Marinate chicken pieces in 1/2 cup pickle juice and 1 tsp of granulated garlic for at least two hours.
2
Set up your dredging station.
Bowl #1 Flour (can season with salt and pepper)
Bowl #2 One egg mixed with 6 Tbs of water
Bowl #3 Breadcrumbs, salt, pepper, granulate garlic, parsley and dill
3
Preheat Deep non stick pan to 375 degrees ( I use my electric skillet but any large skillet will do).
Drain chicken in a colander. Dip in flour, then egg wash then breadcrumbs. Set aside and repeat with remaining chicken pieces
4
When oil is heated fry chicken for about 3-4 minutes per side till golden brown. I did this in two batches. Place first batch on paper towel to drain excess oil. Let chicken sit for about 5 minutes before serving....this helps to set the crust.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Healthy


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83 Comments

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Albert Reynolds Facestuffer
Feb 4, 2014
I'm almost certain there is a town here in Texas named Mt. Olive. At this time, I couldn't say where it is.
I've also heard of Texas Pete's Hot Sause. I don't use hot sause, so, I haven't tried it.
As for the pickle juice, I would mix 1 cup of water & 1 1/2 cups of Apple Cider Vinegar in a bowl with a tight lid. (Apple Cider Vinegar has more of the good things your body needs. Regular vinegar does not.) Then, put 2 tbls. of Allspice Pickling Spice into a small cloth bag & put this in the bowl of vinegar/water. Put the lid back on & let this set over night in the refridgerator. The longer you let it set, the stronger it gets.
There you have all the pickle juice you need for this recipe & more.
user
Stephanie Heitmeier sheitmeier
Apr 14, 2013
Im glad you liked it! its a favorite of ours as well. Thanks for trying them :)
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Kimberly Randall KimberlyNichole
Apr 13, 2013
I tried this recipe and say it's Family Tested & Approved!
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Kimberly Randall KimberlyNichole
Apr 13, 2013
I've been looking for a chicken nugget recipe for months and I've found some good ones, but this one is incredible. I absolutely LOVE these. I couldn't find the Texas Pete so I just used regular dill pickle juice and they were fantastic. I was surprised that the slight pickle flavor really enhanced the taste. I was afraid I wouldn't like it, but I was so wrong. Thanks for this recipe. It is my new favorite, for sure. In fact, I have more marinading right this minute. Yummy!
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Donna Adams dsue444
Mar 13, 2013
Mix any dill pickle juice with your favorite hot sauce. But use a hot sauce like for Mexican or Cajun cooking, not Asian. Probably a few drops/to taste.