TOTAL TIME: 12 hr 45 min
Prep: 25 min
Inactive Prep: 12 hr
Cook: 20 min
 
YIELD: 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
LEVEL: Easy

ingredients

  • 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: Capery Salad, recipe follows
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      • Print Recipe

      Directions

      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.
      Capery Salad:

      Salad:
      1 head romaine or 4 little butter lettuces
      2 large gherkins, diced
      1 to 2 tablespoons capers
      2 to 3 tablespoons chopped parsley leaves, to garnish

      Dressing:
      2 teaspoons gherkin brine
      2 tablespoons olive oil
      1/2 teaspoon Dijon mustard

      Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.

      Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.

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      Review This Recipe

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on September 16, 2011

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        Used to do this with mayo and Parmesan bread crumbs for my kids, but this is probably better for you.

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      • on July 03, 2011

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        I only added some hot sauce and salt to the buttermilk and marinated the chicken overnight. I used the ritz crackers and fried the chicken. Everyone liked it This is a keeper. I realized that I could use any cracker for the coating!

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      • on June 25, 2011

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        Quick kid-friendly meal. I first made the recipe as written and the second time, jazzed it up a bit to suit my tastes. I marinated the chicken in buttermilk, hot sauce, salt & pepper, sliced chunks of onions, three smashed garlic cloves, and added some salt and sugar. After four hours, I dipped the chicken tenders in seasoned Panko crumbs laced with grated Parmesan and sprayed some melted butter over all. Baked as directed and couldn't have been happier with the results. Served with mashed potatoes and a green salad. Yum.

        people found this review Helpful.
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