Pickle Brined Chicken Nuggets
These pickle brined chicken nuggets are marinated pieces of chicken in dill pickle juice then dredged in panko crumbs and pan fried until golden brown and crispy.
I recently tried marinating some chicken in pickle juice instead of throwing it down the drain. After marinating the chicken pieces for a couple of hours, I dredged the nuggets in seasoned flour, then a buttermilk/egg mixture, and lastly in some seasoned panko crumbs. I didn’t want to deep fry the chicken, so I just pan fried them until crispy and golden brown. These pickle brined chicken nuggets were so juicy, crispy, and flavorful and we all loved them dipped in barbecue sauce and homemade fry sauce although they were also super tasty without any sauce.
Pickle Brined Chicken Nuggets
Chicken Nuggets:
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup of dill pickle juice
- 2 cups plain panko crumbs
- 1/2 tsp dried dill, divided
- 1/2 tsp garlic powder, divided
- 1/2 tsp onion powder, divided
- Sea salt and freshly cracked black pepper, to taste
- 2/3 cup of flour
- 1/4 cup buttermilk
- 1 egg
- 4-5 dashes of hot sauce, to taste
Fry Sauce:
- 1/4 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp dill pickle juice
How to Make Pickle Brined Chicken Nuggets
Marinate the chicken by cutting the chicken into bite-sized pieces. Place in a shallow dish with the pickle juice, making sure all of the chicken is submerged. Cover with a lid and refrigerate for 30 minutes up to 2 hours. Side Note: If you want more uniform nuggets, place them between two pieces of plastic wrap and pound each nugget gently to 1/4-inch thickness using a meat pounder.
Remove the chicken from the pickle juice and place the nuggets on some paper towels to soak up the liquid. You want them as dry as possible. Set aside until needed.
Make a dredging station by placing the panko crumbs in a shallow bowl and season with 1/4 teaspoon of dried dill, garlic powder, and onion powder then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Next, place the flour in another shallow bowl and season with 1/4 teaspoon of dried dill, garlic powder, and onion powder then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Finally, combine the buttermilk, egg, and hot sauce in another shallow bowl then season with a bit of sea salt and freshly cracked pepper, to taste; whisk until very well combined.
Dredge the chicken by dipping each nugget (using a fork) first into the flour mixture, next coat it in the buttermilk/egg mixture, then press the cutlets firmly into the panko mixture on all sides until evenly coated.
Place in one layer on a plate lined with parchment paper, separating the layers of nuggets by parchment paper, as needed. Place the coated nuggets uncovered into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
Meanwhile, make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice together in a small dish; set aside to allow flavors time to mingle.
Preheat the oven to 300 degrees. Line a baking sheet with a wire cooling rack.
Cook the chicken nuggets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken nuggets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to the baking sheet lined with a wire cooling rack and place it into the preheated oven to stay warm while the rest of the chicken nuggets are being pan fried.
Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
Serve immediately with fry sauce or barbecue sauce. Enjoy!
Ingredients
Chicken Nuggets:
- 1 lb chicken breasts cut into bite-sized pieces
- 1 cup of dill pickle juice
- 2 cups plain panko crumbs
- ½ tsp dried dill divided
- ½ tsp garlic powder divided
- ½ tsp onion powder divided
- Sea salt and freshly cracked black pepper to taste
- ⅔ cup of flour
- ¼ cup buttermilk
- 1 egg
- 4-5 dashes of hot sauce, to taste
- 4 tbsp vegetable oil
Fry Sauce:
- ¼ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp dill pickle juice
Instructions
- Marinate the chicken by cutting the chicken into bite-sized pieces. Place in a shallow dish with the pickle juice, making sure all of the chicken is submerged. Cover with a lid and refrigerate for 30 minutes up to 2 hours. Side Note: If you want more uniform nuggets, place them between two pieces of plastic wrap and pound each nugget gently to 1/4-inch thickness using a meat pounder.
- Remove the chicken from the pickle juice and place the nuggets on some paper towels to soak up the liquid. You want them as dry as possible. Set aside until needed.
- Make a dredging station by placing the panko crumbs in a shallow bowl and season with 1/4 teaspoon of dried dill, garlic powder, and onion powder then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Next, place the flour in another shallow bowl and season with 1/4 teaspoon of dried dill, garlic powder, and onion powder then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Finally, combine the buttermilk, egg, and hot sauce in another shallow bowl then season with a bit of sea salt and freshly cracked pepper, to taste; whisk until very well combined.
- Dredge the chicken by dipping each nugget (using a fork) first into the flour mixture, next coat it in the buttermilk/egg mixture, then press the cutlets firmly into the panko mixture on all sides until evenly coated.
- Place in one layer on a plate lined with parchment paper, separating the layers of nuggets by parchment paper, as needed. Place the coated nuggets uncovered into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
- Meanwhile, make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice together in a small dish; set aside to allow flavors time to mingle.
- Preheat the oven to 300 degrees. Line a baking sheet with a wire cooling rack.
- Cook the chicken nuggets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken nuggets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
- Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to the baking sheet lined with a wire cooling rack and place it into the preheated oven to stay warm while the rest of the chicken nuggets are being pan fried.
- Serve immediately with fry sauce or barbecue sauce. Enjoy!
I can imagine these could be awesome but I just poured out a jar of pickle juice.
I like to use pickle juice to make bread, but have never thought of using it a brine for chicken. Such a great idea and these nuggets surely look awesome!