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Ritzy Chicken Nuggets Recipe

Ritzy Chicken Nuggets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 21-30 of 41

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  • on October 02, 2007

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    The nuggets came out extremely yummy and I used low-fat Ritzes, however, they were not as crunchy as I had hoped for, perhaps I will try drizzling some oil on top next time when I bake them.

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  • on September 30, 2007

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    Baked in the oven. Thought it would be crispier and didn't have much flavor though added seasonings to the buttermilk and to the crackers. Son inhaled them; husband had three servings too, but thought they weren't good enough to warrant the time used to make them.

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  • on August 26, 2007

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    I brought these marinating in buttermilk to our camping trip, and everyone (including myself RAVED!! They thought these were fantastic! Oh, were they easy! One of the guest asked for the recipe. My husband and daughter said that I could make these ANYTIME! Thank you!

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  • on August 20, 2007

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    I love finding new chicken recipes and this one was a winner. I used the buttermilk ranch dressing and veggie Ritz (as suggested by another viewer which I think really enhanced the flavor. I only had time to marinate the chicken for a couple of hours but it was still very moist and tasty.

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  • on August 20, 2007

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    How simple! The crackers add a nice crunch, add any seasoning and it becomes your own

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  • on August 18, 2007

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    I thought these were ok but not great--and that was disappointing, given all the rave reviews! They definitely need more flavor. I had added some hot sauce to the buttermilk because the recipe just seemed too bland, but that wasn't nearly enough. I'd also add garlic powder, paprika, salt & pepper, and maybe some Parmesan to the cracker crumbs. I baked mine, and I also wish they had been crisper--the tops especially weren't crunchy enough, so I think next time I'd also flip them over halfway through cooking. I'm sure frying would give them the crunch I was looking for, but I was trying for a more healthful alternative. (Plus do the crumbs fall off when they're fried? Oh, and if baking again I'd also follow the instructions to use a parchment-lined baking sheet--my strips stuck a little even on a non-stick pan sprayed with non-stick spray.

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  • on July 11, 2007

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    quick, easy, yummy, and great to keep frozen for emergencies

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  • on July 02, 2007

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    I have made a similar version of this chicken by dipping Thin chicken breasts in melted butter (rather than the buttermilk and then rolling them in the Ritz cracker crumbs. Place them in a shallow baking pan covered in aluminum foil and sprayed with Pam. Cover them with another piece of foil and place them in a 400 degree oven. Cook just until done- don't overcook! The chicken is very moist and delicious. Your whole family will love this!

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  • on June 25, 2007

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    It was so easy and the result is really yummy! I used buttermilk ranch dressing for marinade instead of regular buttermilk and added hot sauce, marinade it for 1 day. Sprayed it with oil and baked it. On the 2nd trial I mixed ritz with panko bread crumb and like the ritz alone taste better. I used roasted vegetable ritz. The chicken was so flavorfull and very moist & tender. Made dip mix of miraclewhip, hot sauce, and ketchup.

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  • on June 11, 2007

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    I cooked these in the oven and found them to be pretty bland. Maybe they would be better fried in oil.

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