Tuesday, August 24, 2010

Ritzy Chicken Nuggets

photo : courtesy from the Food Network

If you are struggling to find ways to prepare a quick & healthy meal after a hard days work, then you really need to add this recipe to your repertoire.

It's Nigella Lawson's Ritzy Chicken Nuggets made from chicken breasts and crispy Ritz crackers. Although you can have the option of frying or baking this, I have always used the bake option because it is healthier and far less fuss to clean.

I normally make a batch and freeze them in two servings, my kids are old enough now to bake them in the oven if they need an after school snack. Its convenient and definitely a healthier option than MacD chicken nuggets!


2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)

Serving suggestion:

Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.

Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.

When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.

Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

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