Ritzy Chicken Nuggets

  • Level: Easy
  • Total: 12 hr 45 min
  • Prep: 25 min
  • Inactive: 12 hr
  • Cook: 20 min
  • Yield: 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Share This Recipe

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

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

Directions

  1. 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. 
  2. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days. 
  3. When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F. 
  4. 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. 
  5. 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.

Dressing:

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

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …