Dill-icious Chicken Nuggets


Dill-icious Chicken Nuggets


  • 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/3 c. buttermilk
  • 1/3 c. dill pickle juice
  • 1 1/2 c. panko Japanese breadcrumbs
  • 1/4 tsp. salt
  • 2 T. water
  • 1 egg lightly beaten


  • Combine the buttermilk, pickle juice and chicken in a large zip top bag. Marinate in the refrigerator for 1 hour.
  • Place the panko in a large skillet, cook over medium heat for 3 minutes or until lightly toasted, stirring frequently.
  • Preheat the oven to 400 degrees.
  • Place the chicken in a colander and let the marinade drain off.
  • Combine the water and egg in a shallow dish. Put the chicken in the dish with the egg. Stir to coat the chicken then place in the colander to let the excess drain off.
  • Combine the panko and salt in a large zip top bag. Put the chicken in the bag with the panko and shake to coat. Lightly spray a baking sheet with cooking spray. Remove the chicken from the bag; arrange in a single layer on the baking sheet. Bake at 400 degrees for 12 minutes or until done.

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