Recipe by day8602
This is courtesy of Nigella Feasts on Food network. It is so simple and yummy, even cold as a snack. I didn't pound the chicken, and I chose the baking option.
Top Review by lolablitz
These were pretty bland for me, but very tender and easy to make. Our 22 month old loved them! I pounded them and marinated them in homemade buttermilk (1 scant cup milk 1 tbs white vinegar) for 24 hours, and cut them into the strips. Next time I will add some cumin, chili powder, S&P and maybe garlic powder to the cracker crumbs and cut them into smaller pieces (1.5-2" or so). I baked them and they baked nicely at 400 for 20 minutes on a wax paper lined pan. I served with homemade honey mustard, Kittencal's Famous Ceasar Salad and sweet potato fries. I will be using this again with my adjustments, Thanks day8602!
Directions See How It's Made
- Put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast.
- Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
- When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
- Tip the cracker 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 lying gently in the hot oil, and 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.
- Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.