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.
Course Main
Cuisine American
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Marinating & Resting Time: 2 hourshours
Total Time 2 hourshours35 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Wire Cooling Rack
Large Cast Iron Skillet or Large Nonstick Skillet
Ingredients
Chicken Nuggets:
1lbchicken breastscut into bite-sized pieces
1cupof dill pickle juice
2cupsplain panko crumbs
½tspdried dilldivided
½tspgarlic powderdivided
½tsponion powderdivided
Sea salt and freshly cracked black pepperto taste
⅔cupof flour
¼cupbuttermilk
1egg
4-5dashes of hot sauce, to taste
4tbspvegetable oil
Fry Sauce:
¼cupmayonnaise
2tbspketchup
1tspdill 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.
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!