I’ve been getting into the wet brine game lately to keep chicken breasts from drying out on the grill. Applying the same brine to these chicken nuggets was the best choice made this past weekend. Aside from attending the Collingswood Farmers' Market, of course.
This recipe combines lightly sautéed chicken nuggets with the same seasonings typically brushed on garlic knots. You can pick up fresh ingredients from the Collingswood Farmers’ Market including Savoie Organic Farm garlic (my fav!) and Flaim Farms parsley (or cilantro). Finished with a squeeze of lemon, these nuggets won’t last long.
garlic knot chicken nuggets
yield: 2 servings
2 chicken breasts, wet brined
2 tablespoons cake flour
3 tablespoons parsley, chopped
1 heaping tablespoon garlic, chopped
2 tablespoons olive or safflower oil
2 tablespoons unsalted butter
salt, to taste
pepper, to taste
wet brine (optional)
1/4 cup granulated white sugar
1/3 cup salt
2 quarts cool water
Brine: Stir to dissolve the sugar and salt into the water. Place chicken in a gallon-sized plastic bag (or large bowl) and pour brine over. Seal or cover and allow to brine under refrigeration for 6-8 hours or overnight.
Chicken: Remove chicken from brine and pat dry with paper towels. Using kitchen shears, cut the chicken breasts into 1-inch pieces and place into a large bowl. Season with salt and pepper. Sprinkle the flour over the chicken and toss to combine. Set aside.
Combine chopped parsley and garlic in a small bowl. Have butter ready.
In a large nonstick skillet, heat two tablespoons oil over medium-high heat until the viscosity changes and the oil easily moves around the skillet. Using tongs, sear half of the chicken pieces on all sides until deep golden brown and cooked through (5-7 minutes). Lower the heat to medium-low and add one tablespoon butter and half of the parsley mixture to the skillet. Working quickly, stir to coat the chicken with butter and parsley mixture. Plate and serve with lemon wedges. (Clean the skillet before searing the second batch.)
Modified from Jacques Pepin.