Ritzy Chicken Nuggets (Nigella Lawson)

Another fabulous express recipe from Nigella
Marinated up to two days is required though, but it's still express to me
Using Ritz crackers is such a brilliant idea for a fuss free cooking!

 

 

Taste absolutely amazing with superb texture, too! Marinating the chicken pieces in buttermilk overnight produced such soft tender and flavourful chunks

Recipe is from HERE

What you need:

2 chicken breast @250g approximately
284ml buttermilk (I used fresh milk with 1 1/2 tbsp lemon juice to make it 284ml)
200g Ritz biscuits
a pinch of salt (I added)
vegetable oil for deep frying

Method:

1. Put the chicken breasts one at a time into a freezer bag so that they lie flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into strips or squares, whichever you prefer . Repeat with the other chicken breast
2. Put the chicken slices into a freezer bag with the buttermilk and leave in the fridge to marinate for up to 2 days
3. When you are ready to cook them, heat the oil in a large frying pan. Put the Ritz crackers into a bag, seal the end, then bash them as above and, once they have broken down a little, roll them with a rolling pin still inside the bag
4. Tip the 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 laying gently in the hot oil, and cooking for about 2 or 3 minutes a side until they are golden brown
5. Transfer to some kitchen towel on a plate to blot the excess oil

My kids were crazy about these nuggets (so are their mummy and daddy LOL) Ian kept on coming back to the dining table and munched on them :P

I'm submitting this post to Cook Like A Star, organised by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking where this month guest chef is Nigella Lawson