Reviewed: Feb. 3, 2012

I changed it quite a bit. Instead of water, I put about 2 tablespoons of lemon juice in my measuring cup and then filled the rest up with milk. I also added dill, thyme, salt, and pepper to the batter. After I dunked the chicken in the batter, I rolled it in seasoned bread crumbs before placing in hot oil. It was really good, but I needed to add more salt. I'll know next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: Aug. 20, 2011

I combined this recipe with another nugget recipe from this site, mostly to use the dill sauce. I didn't have dill relish so I chopped up some dill pickles and a little onion and threw that into the sour cream with the dill weed. We really thought this was a good dipping sauce for nuggets--almost like a quick and dirty tartar sauce. I'll use it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 4, 2009

yum!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Affy

Reviewed: Feb. 6, 2009

I think this recipe has some potential. I tired it as is w/ the first batch of nuggets and the batter was bland and didn't coat well. So, w/ the rest of the chicken, I used dipped the chicken in the batter then in bread bread crumbs flavored w/ herbs and it was much better. I deep fried them in the temp oil recommended. The dill sauce was lacking something. Maybe pepper or a little mayo? I also think a little less relish would do. the dill, however, was perfect (I love dill!) :) Will certainly make again and comtinue to play around w/ it to achieve our liking. Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful