There is no food on the planet that is more nostalgic than chicken nuggets. Whether you're making them for a kid or a kid-at-heart, nobody can deny that the chicken nugget is the ultimate comfort food. But let's be honest... those fast food chicken nuggets are not only filled with unhealthy ingredients, but can sometimes lack in the flavor department. Which is why I'm excited to introduce you to my perfect Oven Baked Dill Pickle Chicken Nuggets. These tender nuggets are juicy, flavorful, and get their perfect tenderness from a not-so-secret ingredient: pickle juice!
Ingredients
For the Brine:
- ¾ Cup Pickle Juice
- 2 Tablespoons Coconut Sugar or substitute brown sugar
For the Chicken Nuggets:
- 1 ½ Pounds Boneless, Skinless Chicken Breast cut into nuggets
- 3 Eggs
- 1 ½ Cups Panko Bread Crumbs or substitute gluten-free bread crumbs
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dill dried
- 2 Teaspoons Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
Instructions
- Start by cubing your chicken breasts and add them to a bowl with your pickle juice and coconut sugar.
- Next, stir your chicken until its fully coated in the brine, cover the bowl, and place it in the refrigerator for 30 minutes to marinate.
- While the chicken is marinating, preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- In a separate bowl, whisk together your eggs and set it aside.
- Then, mix your dry ingredients together in another bowl.
- Once your chicken has finished marinating, dredge each chicken nugget into the egg wash, then place it in to the dry ingredient mixture to fully coat it in the breadcrumbs.
- Line the chicken pieces onto the baking sheet, then bake them for 12 minutes, being sure to flip them halfway through.
- Once they're done, broil them on high for one minute, to get some extra browning.
- Remove them from the oven, and enjoy! Store any leftovers in an airtight container in the fridge, for up to one week.
Calories: 111kcal | Carbohydrates: 9g | Protein: 13g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 745mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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