Ritzy Chicken Nuggets

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These nuggets really need to be fried.
if baked only, are quite dry and not so tastefull..
but really delicious after frying - I will definitely make them again :

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Very simple, and fairly tasty though the crackers could use a little something to spice them up, or else they need to be dipped in ketchup or some sort of sauce. If you bake, make sure the baking sheet is well-oiled or they will stick. Also, the crackers need to be finely crushed.

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This was such an easy and delicious recipe. The chicken came out tender and juicy, and the whole batch was gobbled up!

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I made these last night. I marinated these for about 48 hours. I added a little panko bread crumbs to my Ritz crackers. I also added some spices to flavor them up. They were easy and fantastic. I doubled the recipe the first time. I will definitely triple or quadruple the recipe the next time and keep some in the freezer. I put mine in the oven. They weren't very crispy but still very good and healthier than frying.

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This recipe was so easy, and we really enjoyed it! The key is to marinate the chicken in the buttermilk for at least 24 hours. (I did it for 27. I know I'll make these tender nuggets again and again. Sometimes the simplest recipes are also the tastiest! Some reviewers mentioned that when they baked the nuggets rather than frying them, they lacked crispiness. I borrowed a trick from Ellie Krieger and sprayed the tops with cooking spray prior to putting them in the oven. They got crispy on top and browned nicely without having to be drizzled with oil or butter.

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I have made this a few times, but I like it when I use half Ritz Crackers and half Cheese Crackers (like goldfish or cheese-nips. It ads a lot of flavor.

I also add a bit of hot sauce/cayenne to the butter milk to flavor the chicken. It doesn't come out very spicy, but just adds another level of flavor.

I think they are best fried... I've never been able to get them not to stick in the oven, even drizzled with oil.

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These are so easy and have the potential to be something the kids can cook for their friends. We baked them a bit longer on convect to crisp them a bit more.
We didn't have buttermilk and our supermarket was out of the quarts - just half-gallon jugs so I mixed some plain yogurt with 2% milk and added some salt and pepper.
They do need salt but thet's NOT a negative- I would far rather season at the table than have food over seasoned or too salty.

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Best recipe for home-made chicken nuggets yet! not spicy, which turns the kids off, but sophisticated enough for adult palates!

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My picky eater son ate them without hesitation! Husband loved them and I loved the simplicity of it. They tasted great with a honey mustard sauce.

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This was a good recipe. We fried them for the first try but I'll bake next time and anxious to see how it freezes, but they are VERY tender and yummy!