Monday, October 5, 2009
Ritzy Chicken Nuggets
There was a plan for a few of Jared's mates to come over after golf for some drinks. I didn't think it would happen as we'd all been out the night before and none of us were very tidy. But just in case, I made them. I didn't get to marinate the chicken for two days, I only did 4 hours, and to my delight it made no difference. In the end everyone bailed on coming for drinks so Jared and I were lucky enough to eat them all to ourselves. They really are unreal and really easy and an absolute hit.
2 chicken breasts cut into small pieces
1 cup buttermilk
1/2 cup oil
1 3/4 cups Ritz cracker crumbs
In small lots, place the chicken breast pieces into a freezer bag. 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.
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.
Posted by Elizabeth and Jared