Iron Chef Shellie
 

Ritzy Chicken Nuggets

This is my favourite fried chicken to make at home. Something about the buttermilk that does magical things to the texture of the chicken, to make it melt in your mouth.

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Recipes

Ritzy Chicken Nuggets
May 31, 2012
Recipes

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Ritzy Chicken Nuggets

When I first made these, it was for a Thermomix demo with a few of my friends, and they were all impressed (as was I) with how soft, and moreish these chicken nuggets, made from chicken breasts actually were.

In Nigella’s Feast cookbook, she also says you can make a capery salad with the chicken nuggets, so I made a simple salad with the most amazing pickles from The Jammery. I had these gherkins at Brasserie Bread a few months ago, and most of us left with a jar in hand. Well worth it!

I used to HATE gherkins, then one day I snapped and decided I liked them. Now I can’t get enough of them, straight out of the jar will do!

Just blogging about these ritzy chicken nuggets makes me want them, perhaps I’ll have them again very, very soon…. I suggest you do to 😉

Ritzy Chicken Nuggets
Nigella Lawson

2 chicken breasts (with the peg bone each weighing approx. 250g; slightly less without)
1 x 284ml tub buttermilk
150g Ritz crackers
125ml vegetable oil

1. Cut off the chicken peg bone if there is one, and 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 about six to eight slices or goujons. Repeat with the other chicken breast. Scissors make this easy for children, too, and as long as you make them wash their hands well before and after, of course, you may hand a pair straight to a nearby child.

2. Put the sliced goujons 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.

Comments

20 comments on “Ritzy Chicken Nuggets
  1. Michelle

    at first i was thinking, why is this called ritzy. i found the answer in the ingredients section.

    interesting choice of batter!

    May 31, 2012 at 9:39 pm
  2. Roxanne

    Omg! I HAVE to make these!! Yum! How long did you marinate the chicken for?

    June 1, 2012 at 9:32 am
    • Iron Chef Shellie

      I did mine for 2 days, both times I’ve made it.

      June 1, 2012 at 9:40 am
      • Roxanne

        Made them tonight! DELICIOUS!! I was a little impatient & didn’t let mine get as brown as yours 😛 I only marinated the chicken for 1 & 1/2 days but still perfectly yummy! Thanks for the recipe 🙂

        June 7, 2012 at 7:14 pm
        • Iron Chef Shellie

          haha fantastic!! I think I need to make them again soon! 🙂

          June 8, 2012 at 9:15 am
  3. Nic@diningwithastud

    OMG I have had those gherkins! FAB! These look amazing. So crunchy and delish!

    June 1, 2012 at 10:25 am
  4. Mez

    YUM!

    And super easy!!!

    I love gherkins especially on crackers with cheese, they are the bomb dot com.

    xox

    June 1, 2012 at 12:06 pm
  5. Lisa @ Blithe Moments

    We bought some bulk chicken breast a couple of weeks ago only to discover some had been atrociously butchered. I was contemplating cutting it up for stir fry but the plan was to make chicken schnitzel so my boytfriend suggested I turn the small pieces into chicken nuggets. By golly they are good. We made them on masse (slightly different recipe) and froze them. They are so small that you just chuck them straight from the freezer into the pan and they cook fine. We will be doing this again.

    June 1, 2012 at 12:42 pm
  6. Born27

    Wow! what a mouthwatering chicken nuggets you here. I have to make this tonight. Thanks for sharing your recipe. Love it!

    June 1, 2012 at 2:46 pm
  7. Cara @ Gourmet Chick

    I love using buttermilk to fry chicken it really keeps the meat moist and delicious – these look fabulous.

    June 2, 2012 at 5:30 pm
  8. Tina @ bitemeshowme

    I love that it’s just ritz crackers at the crumb. Who would have thought? Love it!

    June 4, 2012 at 1:42 pm
  9. Winston

    Hahhaha I know what you mean, Michele! Gerkhins was one of those things that I began to like ALL of a sudden too! I still remember the times I used to always, always pick out the pickles from my McD cheeseburger as a kid. Anyway, great recipe! I love fried food using bicky crumbs… And Nigella’s really done it again. Thanks for this! Yum yum yum =]

    June 5, 2012 at 4:28 pm
  10. Heidi - Apples Under My Bed

    I used to hate gherkins too!! so glad I’ve crossed over to the other side 😉 these look so yummy!
    Heidi xo

    June 5, 2012 at 5:23 pm
  11. Daisy@Nevertoosweet

    I have Nigella’s Feast book but i haven’t tried these 🙂 But i found a similar recipe in Jamie Oliver’s Food Revolution book ~ before this I didn’t know you could use biscuits to coat meat lol

    These look like easy and yummy week night recipe 🙂

    June 6, 2012 at 2:38 pm
  12. Sara (Belly Rumbles)

    I am going to have to have a go at making these!

    June 7, 2012 at 4:26 pm
  13. Agnes

    AHH ritzy – that is cute. 🙂

    (Gherkins are THE BEST.)

    June 16, 2012 at 3:52 pm
  14. tania@mykitchenstories

    Oh who would have thought ritz could do that?

    June 21, 2012 at 10:45 pm
    • Iron Chef Shellie

      Only Nigella! She is a genius!

      June 22, 2012 at 5:05 pm
  15. April

    I remember tasting these and thinking they were the most juicy chicken nuggets I’ve ever had! Thanks for the recipe!

    June 25, 2012 at 11:30 am
    • Iron Chef Shellie

      hehe I think we were all surprised how juicy they were!

      June 25, 2012 at 12:22 pm
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