Dill Infused Oven Baked Chicken Nuggets
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salt, kosher variety
sprigs of fresh dill
THE CHICKEN NUGGETS
chicken breasts, skinless, boneless, about 1 pound
parmesan, finely grated
black pepper, freshly ground, to taste
flour, all purpose variety
eggs, lightly beaten
1Gather your brine ingredients
2Add the water and vinegar to a saucepan, and bring up to a simmer.
3Add the remaining brine ingredients, thoroughly mix and allow it to simmer for 5 minutes.
4Take off the heat, and let it return to room temperature.
5Chef’s Note: It will take about an hour; however, this gives the dill a chance to infuse itself into the liquid… Remember, patience is a virtue… at least most of the time.
6While the brine is cooling off, we have more work to do.
7Gather your chicken nugget ingredients.
8Cut up the chicken into nice nugget bites.
9When the brine has sufficiently cooled, strain it though a fine mesh sieve, and discard the solids.
10Add the chicken to the brine, cover and refrigerate for 3 – 4 hours.
12Place a rack in the middle position, and preheat the oven to 400f (205c).
13Spread the panko breadcrumbs on a large baking sheet.
14Bake them until they turn golden brown, about 5 to 7 minutes
15Put them into a mixing bowl, and then add the Parmesan, thyme, salt, pepper, and garlic powder.
16Thoroughly mix the ingredients together.
17Place the flour and the lightly beaten eggs into separate bowls.
18Remove the chicken from the brine, but don’t rinse off.
19Place a chicken nugget into the flour, and toss until completely coated.
20Dip it into the eggs, and completely coat.
21Dip it into the panko breadcrumbs, and roll until coated.
22Place on a parchment-lined baking sheet, fitted with a wire rack.
23Repeat the process for the remaining nuggets.
24Allow them to rest for 15 minutes.
25Meanwhile, increase the temperature of the oven to 450f (232c).
26Bake until the nuggets are cooked through, about 10 – 12 minutes.
27Serve while still warm with your favorite dipping sauces. Enjoy.
28Keep the faith, and keep cooking.
Originally Posted: Tue, Mar 31, 2015