Herb Crusted Chicken Nuggets Recipes

Steps:

• Preheat oven to 210°C Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
• Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

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.

Steps:

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs., Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Steps:

• In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

Steps:

• Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membranes and bits of fat. Cut each breast half into six pieces of equal size.
• Put the egg, water, salt and pepper in a bowl and beat well to blend.
• Put the bread crumbs on a large platter. Add the sage, thyme, cumin and pepper, and blend well.
• Add the pieces of chicken to the egg mixture and toss to coat well. Drain off the excess. Transfer the chicken pieces to the bread-crumb mixture and toss to coat thoroughly. Put the coated pieces in another dish, separating them so that they do not touch.
• Heat the oil for deep frying in a cast-iron skillet. There should be about 1 inch of oil. When hot (at 360 degrees) but not smoking, add about one-third of the chicken pieces. Do not overcrowd. Cook, stirring with a slotted or perforated spoon so that the pieces brown evenly. It will take about 3 minutes until they are golden brown.
• Transfer the nuggets to paper towels and drain.
• Continue adding batches of chicken pieces and cook until all the chicken is done. Serve with tomato-horseradish sauce.