Herb Crusted Chicken Nuggets

Stephanie Heitmeier


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 :)

★★★★★ 12 votes
30 Min
10 Min
Pan Fry

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.


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


1Cut 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.
2Set 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
3Preheat 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
4When 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