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
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.