Ingredients
Scale
- 3/4 cup pickle juice
- 2 tablespoons coconut sugar (or brown sugar)
FOR THE CHICKEN NUGGETS:
- 1 1/2 pounds boneless (skinless chicken breasts, cut into nuggets)
- 3 eggs
- 1 1/2 cups panko breadcrumbs (or gluten-free panko or breadcrumbs)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried dill
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cube the chicken and place it in a bowl with the pickle juice and coconut sugar. Stir well, cover, and refrigerate for 30 minutes to let it marinate.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- Whisk the eggs in a bowl and set them aside. In another bowl, mix together the dry ingredients.
- Dredge each piece of chicken in the egg mixture, then coat it with the dry mixture. Arrange the coated chicken pieces on the prepared baking sheet.
- Bake for 12 minutes, flipping the nuggets halfway through. For extra browning, broil them for one minute at the end.
- Once done, remove the tray from the oven and dig in! Enjoy your delicious homemade chicken nuggets.