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Ritzy Chicken Nuggets

by . Featured in FEAST
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Introduction

These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them, and use them to coat small pieces of chicken that have been tenderized by being refrigerated in a freezer bag of buttermilk for a day or two.

For US cup measures, use the toggle at the top of the ingredients list.

These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them, and use them to coat small pieces of chicken that have been tenderized by being refrigerated in a freezer bag of buttermilk for a day or two.

For US cup measures, use the toggle at the top of the ingredients list.

Ritzy Chicken Nuggets
Photo by James Merrell

Ingredients

Makes: 12-16 nuggets

Metric Cups
  • 2 chicken breasts
  • 284 millilitres buttermilk
  • 150 grams ritz crackers crumbs
  • 125 millilitres vegetable oil
  • 2 chicken breasts
  • 1 cup buttermilk
  • 1¾ cups ritz crackers crumbs
  • ½ cup vegetable oil

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 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.
  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 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.

Additional Information

MAKE AHEAD / STORE:
Once the chicken strips have been coated in the cracker crumbs, put them on a baking sheet lined with baking parchment and freeze until solid. Transfer to a resealable bag and freeze for up to 3 months. Cook direct from frozen adding 1-2 minutes to the cooking time and check that the chicken is cooked through before serving.

MAKE AHEAD / STORE:
Once the chicken strips have been coated in the cracker crumbs, put them on a baking sheet lined with baking parchment and freeze until solid. Transfer to a resealable bag and freeze for up to 3 months. Cook direct from frozen adding 1-2 minutes to the cooking time and check that the chicken is cooked through before serving.

Tell us what you think

What 7 Others have said

  • The best chicken nuggets ever....

    Posted by Seww on 9th March 2014
  • What can I say ? Nigella, you've done it again :-) those nuggets are ultra fast, easy and YUMMY !!! Thanks once again

    Posted by joa112 on 4th June 2013
  • I made this tonight - absolutely gorgeous! The chicken was so soft and moist!

    Posted by Judes29 on 30th April 2012
  • If cooking in the oven pre-heat oven to 425 degrees F for 15-20 mins. I just watched her make this on tv and can't wait to try it!!!

    Posted by bj_barbie23 on 18th November 2011
  • Great recipe Nigella!! Can the nuggets be cooked in the oven? If so what temp and how long for? Thanx!!!

    Posted by Lel on 17th August 2011
  • These are the best nuggets in the world we eat this meal at least twice a week and each time I thank Nigella what a goddess I worship your cooking and skills so much better then any other cook.

    Posted by sillyxander on 23rd August 2011
  • Nigella this is such a great recipe and I really love how simple it is! I wondered if the nuggets can be cooked in the oven thoughrather than being fried and if so how long and what temp should I cook them with?! Many thanks :-)

    Posted by Lel on 14th August 2011
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