dill infused oven baked chicken nuggets

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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

serves 4
prep time 4 Hr
cook time 15 Min
method Bake

Ingredients For dill infused oven baked chicken nuggets

  • THE BRINE
  • 1 c
    apple cider vinegar
  • 1 c
    filtered water
  • 2 Tbsp
    salt, kosher variety
  • 2 tsp
    dill seed
  • 4-5 sprig
    sprigs of fresh dill
  • THE CHICKEN NUGGETS
  • 2 md
    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 lg
    eggs, lightly beaten

How To Make dill infused oven baked chicken nuggets

  • 1
    Gather your brine ingredients
  • 2
    Add the water and vinegar to a saucepan, and bring up to a simmer.
  • 3
    Add the remaining brine ingredients, thoroughly mix and allow it to simmer for 5 minutes.
  • 4
    Take off the heat, and let it return to room temperature.
  • 5
    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.
  • 6
    While the brine is cooling off, we have more work to do.
  • 7
    Gather your chicken nugget ingredients.
  • 8
    Cut up the chicken into nice nugget bites.
  • 9
    When the brine has sufficiently cooled, strain it though a fine mesh sieve, and discard the solids.
  • 10
    Add the chicken to the brine, cover and refrigerate for 3 – 4 hours.
  • 11
    MAKE THE NUGGETS
  • 12
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 13
    Spread the panko breadcrumbs on a large baking sheet.
  • 14
    Bake them until they turn golden brown, about 5 to 7 minutes
  • 15
    Put them into a mixing bowl, and then add the Parmesan, thyme, salt, pepper, and garlic powder.
  • 16
    Thoroughly mix the ingredients together.
  • 17
    Place the flour and the lightly beaten eggs into separate bowls.
  • 18
    Remove the chicken from the brine, but don’t rinse off.
  • 19
    Place a chicken nugget into the flour, and toss until completely coated.
  • 20
    Dip it into the eggs, and completely coat.
  • 21
    Dip it into the panko breadcrumbs, and roll until coated.
  • 22
    Place on a parchment-lined baking sheet, fitted with a wire rack.
  • 23
    Repeat the process for the remaining nuggets.
  • 24
    Allow them to rest for 15 minutes.
  • 25
    Meanwhile, increase the temperature of the oven to 450f (232c).
  • 26
    Bake until the nuggets are cooked through, about 10 – 12 minutes.
  • 27
    Serve while still warm with your favorite dipping sauces. Enjoy.
  • 28
    Keep the faith, and keep cooking.
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