Wednesday, August 22, 2012

Crunchy Chicken

Another recent return to our meal plans has been what the boys call "Crunchy Chicken".

It is a Nigella recipe that she calls "Ritzy Chicken Nuggets" and we have long loved it in this house hold for it's ease and flexibility (and freezability!).

I have used the recipe for nuggets, schnitzels and tender strips. Nigella's name of "Ritzy" nuggets comes from the fact the you use crackers (in her case, Ritz crackers) as the crumb coating.

And the best thing of all - you bake them on the oven, so they are a great no-fuss option.


Select and prep your chicken
(you can use thigh for nuggets, breast or tenderloin for schnitzel or strips)
Marinade chicken in some butter milk for up to an hour.
Remove pieces from butter milk and coat in crushed crackers (I generally use Jatz, but Ritz are great too)*
Place in a single layer on a baking tray lined with baking paper and bake at about 180/200 for 20 to 25 minutes (turning once) or until golden and crispy

* The chicken can be frozen this point. Layer it in a plastic container with freezer film - it can go straight in the oven from frozen and comes up a treat!


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