herb crusted chicken nuggets

Name: Herb Crusted Chicken Nuggets
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 4 - chicken breast; 1 teaspoon(s) granulated garlic for marinade; 1/2 cup(s) Mt. Olive Texas Pete pickle juice; 1 cup(s) all-purpose flour; 1 1/2 cup(s) bread crumbs; 1 tablespoon(s) dried parsley; 1 teaspoon(s) granulated garlic for bread crumbs; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1 tablespoon(s) dried dill; 1 - egg; 6 tablespoon(s) water; 32 ounce(s) canola oil

(12 RATINGS)

4.58K Pinches 15 Photos

Stephanie Heitmeier

Ellijay, GA

Updated on May 7, 2022

My son is the self-professed fast-food king! But when I showed him an article about 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 :)

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A platter of Herb Crusted Chicken Nuggets.

Blue Ribbon Recipe

Kids will love these homemade chicken nuggets. We loved the combination of parsley and dill added to the bread crumb coating. Frying in an electric skillet, deep fryer, or wok will make for easy clean-up. Serve with French fries for a yummy back-to-school dinner. So easy, yet so delicious!

— The Test Kitchen

prep time 30 Min

cook time 10 Min

method Pan Fry

yield 6 serving(s)

Ingredients

4 - chicken breast
1 teaspoon granulated garlic for marinade
1/2 cup Mt. Olive Texas Pete pickle juice
1 cup all-purpose flour
1 1/2 cups bread crumbs
1 tablespoon dried parsley
1 teaspoon granulated garlic for bread crumbs
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon dried dill
1 - egg
6 tablespoons water
32 ounces canola oil

How To Make herb crusted chicken nuggets

Test Kitchen Tips

If you can't find Mt. Olive Texas Pete pickles, combine Texas Pete hot sauce with Mt. Olive pickle juice. Sweet and spicy pickle juice can be substituted too.

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.

Step 2

Set up your dredging station. Bowl #1 Flour (can season with salt and pepper). Bowl #2 One egg mixed with 6 Tbsp of water. Bowl #3 Bread crumbs, salt, pepper, granulate garlic, parsley, and dill.
Step 3

Preheat a deep nonstick pan to 375 degrees ( I use my electric skillet but any large skillet will do). Drain chicken in a colander.
Step 4

Dip chicken in flour.
Step 5

Then egg wash.
Step 6

Then bread crumbs. Set aside and repeat with remaining chicken pieces
Step 7

When oil is heated fry chicken for about 3-4 minutes per side till golden brown. I did this in two batches.
Step 8

Place the first batch on a paper towel to drain excess oil. Let the chicken sit for about 5 minutes before serving... this helps to set the crust.
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