Dill Infused Oven Baked Chicken Nuggets

Andy Anderson !


I love dill, you love dill, and most folks love dill… so, here we go with a dill-infused chicken nugget… I did these in-between the time I spent on my smoked beef short ribs. They came out just like I hoped… infused with the flavor of fresh dill.

They are so moist and crispy, these chicken nuggets are really sure to please a crowd.

So, you ready… Let’s get into the kitchen

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4 Hr
15 Min



1 c
apple cider vinegar
1 c
filtered water
2 Tbsp
salt, kosher variety
2 tsp
dill seed
4-5 sprig(s)
sprigs of fresh dill


2 medium
chicken breasts, skinless, boneless, about 1 pound
1 c
panko breadcrumbs
1/2 c
parmesan, finely grated
1/2 tsp
dried thyme
kosher variety, to taste
black pepper, freshly ground, to taste
1/4 tsp
garlic powder
1 c
flour, all purpose variety
2 large
eggs, lightly beaten


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1Gather your brine ingredients

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2Add the water and vinegar to a saucepan, and bring up to a simmer.

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3Add the remaining brine ingredients, thoroughly mix and allow it to simmer for 5 minutes.

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4Take off the heat, and let it return to room temperature.

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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.

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6While the brine is cooling off, we have more work to do.

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7Gather your chicken nugget ingredients.

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8Cut up the chicken into nice nugget bites.

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9When the brine has sufficiently cooled, strain it though a fine mesh sieve, and discard the solids.

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10Add the chicken to the brine, cover and refrigerate for 3 – 4 hours.

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12Place a rack in the middle position, and preheat the oven to 400f (205c).

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13Spread the panko breadcrumbs on a large baking sheet.

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14Bake them until they turn golden brown, about 5 to 7 minutes

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15Put them into a mixing bowl, and then add the Parmesan, thyme, salt, pepper, and garlic powder.

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16Thoroughly mix the ingredients together.

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17Place the flour and the lightly beaten eggs into separate bowls.

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18Remove the chicken from the brine, but don’t rinse off.

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19Place a chicken nugget into the flour, and toss until completely coated.

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20Dip it into the eggs, and completely coat.

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21Dip it into the panko breadcrumbs, and roll until coated.

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22Place on a parchment-lined baking sheet, fitted with a wire rack.

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23Repeat the process for the remaining nuggets.

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24Allow them to rest for 15 minutes.

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25Meanwhile, increase the temperature of the oven to 450f (232c).

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26Bake until the nuggets are cooked through, about 10 – 12 minutes.

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27Serve while still warm with your favorite dipping sauces. Enjoy.

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28Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free, Soy Free
Other Tag: For Kids