From Nigella Lawson
2 big chicken breasts
1 cup buttermilk
1 3/4 cup cracker crumbs (recommended: Ritz crackers)
Pound the chicken breasts until they are thin, then slice into about 6 to 8 slices. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinate for up to 2 days.
When you are ready to cook them, preheat oven to 425 degrees.
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 laying them on a lined baking sheet. Bake for 15 to 20 minutes.
**They can be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
**You can also cook them, let cool, then freeze and re-heat just like you would store-bought nuggets.
No comments:
Post a Comment