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For years, I've been feeding my kids Nigella Lawson's 'Ritzy Chicken Nuggets'. They don't particularly sound fabulous but actually, they are and are just as tasty if not more so in an adult salad with a mustard dressing. They are very moreish and I always have to remember the old adage: 'Little Pickers Wear Big Knickers'. My advice? Don't make too many or you'll be squashing them boiling hot into your gub before the kids catch you.
The chicken is marinaded for at least a day so you need to buy the chicken and buttermilk in advance for tomorrow's tea!
Ritzy Chicken Nuggets
2 chicken breasts
1 tub buttermilk (usually 285 ml)
150 g Ritz crackers
125ml vegetable oil
Place the chicken in a plastic bag and get rid of all that pent up aggression by battering them with a rolling pin....very cathartic. Probably best doing one breast at a time or wee holes appear in the bag and the chicken starts trying to escape...not a fun sight.
Take out of bag and cut around 8 goujons per breast. Place chicken in a freezer bag or bowl and cover with buttermilk. Leave to marinade for 1 or 2 days. The chicken turns opaque and is very, very tender so these cook quickly.
Put the Ritz crackers into a bag and have another go at releasing that pent up anger by smashing them to bits with said rolling pin or shoe or even head...whatever takes your fancy that day. I must admit to adding a little salt and pepper but there is no real need. Roll the chicken in the crumbs and then heat oil in frying pan. These nuggets will take only a few minutes each side to cook...as soon as they turn brown, turn them over. Transfer to kitchen towel and blot dry.
I serve these with either rice, baked potatoes or potato salad and vegetables. Tomato sauce or mayonnaise is a pre-requisite. Watch kids devour them and look on in jealousy, hoping someone leaves you a morsel.