Ritzy Chicken Nuggets
4 boneless chicken breast, cut into thin strips
1 cup buttermilk
1 box Ritz crackers
salt, to taste
pepper, to taste, I use a lot of pepper
garlic powder, to taste
cajun seasoning, optional
Cut chicken into this strips and place into gallon size bag, add buttermilk. Marinate overnight or at least 4 hours. Preheat oven to 425*. Crush crackers finely, using rolling pin and add salt, pepper and remainder seasonings. Mix well. In shallow bowl place cracker crumbs then shake excess buttermilk from the strips, and dip them in the crumbs and coat well. Lay the crumb coated chicken strips on a lined baking sheet and bake for 20-25 minutes.
Nigella says you can marinate the chicken in buttermilk for up to 2 days. She also gave another option for cooking them: In a pan with oil, 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.
The chicken nuggets are so juicy and flavorful. I recommend serving them alongside a dipping sauce. BBQ, honey mustard or ranch all tasted great with the nuggets. My favorite is ketchup with tabasco, oh soooo good!
Enjoy!
mmmm.they get extra juice from that buttermilk marinade!!!
ReplyDeleteSUPER DELISH
hmmm, this is the second blog I've seen in two days that has used ritz crackers as breading. I think I'm getting the idea that I need to try it myself. :)
ReplyDeleteBtw, thanks for visiting my blog and commenting!
~ingrid
Oh my gosh Diana that looks sooo good. WE are trying a low carb thing, so that won't work, but one can dream of those tasty Ritz crackers. Have a great weekend sweetie.
ReplyDeleteI've always wanted to try Nigella's recipe and yours look heavenly. I bet the Ritz give it a buttery flavor as well. I will have to give these a go.
ReplyDeleteI know this is about the nuggets, which are delicious and look crispy, but the salad looks absolutely wonderful!!!
ReplyDeleteLoving your blog!!
ReplyDelete