Dill Infused Oven Baked Chicken Nuggets
Family Tested & Approved
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
Gather your brine ingredients
Add the water and vinegar to a saucepan, and bring up to a simmer.
Add the remaining brine ingredients, thoroughly mix and allow it to simmer for 5 minutes.
Take off the heat, and let it return to room temperature.
Chef’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.
While the brine is cooling off, we have more work to do.
Gather your chicken nugget ingredients.
Cut up the chicken into nice nugget bites.
When the brine has sufficiently cooled, strain it though a fine mesh sieve, and discard the solids.
Add the chicken to the brine, cover and refrigerate for 3 – 4 hours.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Spread the panko breadcrumbs on a large baking sheet.
Bake them until they turn golden brown, about 5 to 7 minutes
Put them into a mixing bowl, and then add the Parmesan, thyme, salt, pepper, and garlic powder.
Thoroughly mix the ingredients together.
Place the flour and the lightly beaten eggs into separate bowls.
Remove the chicken from the brine, but don’t rinse off.
Place a chicken nugget into the flour, and toss until completely coated.
Dip it into the eggs, and completely coat.
Dip it into the panko breadcrumbs, and roll until coated.
Place on a parchment-lined baking sheet, fitted with a wire rack.
Repeat the process for the remaining nuggets.
Allow them to rest for 15 minutes.
Meanwhile, increase the temperature of the oven to 450f (232c).
Bake until the nuggets are cooked through, about 10 – 12 minutes.
Serve while still warm with your favorite dipping sauces. Enjoy.
Keep the faith, and keep cooking.
Last Updated: Fri, Apr 3, 2015