RITZY CHICKEN NUGGETS
I was watching Nigella Lawson on the Cooking Channel prepare these easy chicken nuggets. These are super easy to make & very tasty too! I use my food processor to make the cracker crumbs.
Provided by Kimberly Biegacki
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 4
Steps:
- 1. 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. This is easiest done with scissors. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
- 2. Heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
- 3. 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.
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
RITZY CHICKEN
I love this recipe because it's the ultimate comfort food. It's easy and can be made ahead and kept in the fridge until later.
Provided by Dontwannashare
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in casserole dish.
- Spread soup over chicken.
- Sprinkle crackers over soup.
- Pour butter over crackers.
- Bake 350 for 45 minutes.
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- Preheat your oven to 375 degrees and grease or line a 9x13 baking dish. (Read the Recipe Notes below beore getting started)
- Place the beaten eggs and cracker crumbs into 2 separate bowls. Season the cracker crumbs to your liking with garlic powder, black pepper, and/or Italian seasoniong.
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- Cut out the chicken bone if there is one, and put the chicken breasts one at a time into 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. 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. Put the slices into a freezer bag with the buttermilk and leave in the fridge to marinate for up to 2 days.
- 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, than bash them as above and, once they have broken down a little, roll them with a rolling pin still inside the bag.
- 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. Transfer to some paper towel on a plate to blot the excess oil.
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