In my effort to find the ultimate chicken strip, that’s not deep fat fried I stumbled across these and they are great! So, if you are looking for a "grown up" chicken nugget give this one a try. Kids love them too. This recipe has been adapted from Nigella Lawson's Ritzy Chicken Nuggets.
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!