Oven Baked Dill Pickle Chicken Nuggets
Ingredients
Brine
-
¾
cup
Pickle Juice
-
2
tablespoons
Coconut Sugar or brown sugar
Chicken Nuggets
-
1 ½
pounds
Boneless, Skinless Chicken Breast
-
3
units
Eggs
-
1 ½
cups
Panko Bread Crumbs or gluten-free bread crumbs
-
1
tablespoon
Paprika
-
1
tablespoon
Garlic Powder
-
1
tablespoon
Dried Dill
-
2
teaspoons
Sea Salt
-
1
teaspoon
Freshly Ground Black Pepper
Instructions
- Cut chicken breasts into nuggets and place in a bowl with pickle juice and coconut sugar.
- Stir to coat the chicken, cover, and refrigerate for 30 minutes.
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- In a separate bowl, whisk together the eggs.
- Mix the dry ingredients (panko, paprika, garlic powder, dill, salt, and pepper) in another bowl.
- Dredge each chicken nugget in the egg wash, then coat in the panko mixture.
- Place the coated nuggets on the baking sheet and bake for 12 minutes, flipping halfway through.
- Broil on high for 1 minute for extra browning.
- Remove from the oven and serve with dipping sauces.
Nutrition Facts (estimated)
Servings
12 Nuggets
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like