HERB CRUSTED CHICKEN NUGGETS

Herb Crusted Chicken Nuggets image

Provided by Stephanie Heitmeier

Categories Chicken

Time 40m

Number Of Ingredients 13

4 chicken breast
1 tsp granulated garlic for marinade
1/2 c mt olive texas pete pickle juice
1 c flour
1 1/2 c bread crumbs
1 Tbsp dried parsley
1 tsp granulated garlic for bread crumbs
1 tsp black pepper
1/2 tsp salt
1 Tbsp dried dill
1 egg
6 Tbsp water
32 oz canola oil

Steps:

1. Cut your chicken breast into one inch pieces. Marinate chicken pieces in 1/2 cup pickle juice and 1 tsp of granulated garlic for at least two hours.
2. Set up your dredging station. Bowl #1 Flour (can season with salt and pepper) Bowl #2 One egg mixed with 6 Tbs of water Bowl #3 Breadcrumbs, salt, pepper, granulate garlic, parsley and dill
3. Preheat Deep non stick pan to 375 degrees ( I use my electric skillet but any large skillet will do). Drain chicken in a colander. Dip in flour, then egg wash then breadcrumbs. Set aside and repeat with remaining chicken pieces
4. When oil is heated fry chicken for about 3-4 minutes per side till golden brown. I did this in two batches. Place first batch on paper towel to drain excess oil. Let chicken sit for about 5 minutes before serving....this helps to set the crust.