Monday, October 12, 2009

chicken fingers

4 chicken breasts
1 cup buttermilk
salt and pepper to taste
1 3/4 cups Crackers (I used ritz)

flatten the chicken breasts with a mallet to about 1/4 inch thick. Slice into smaller pieces. I got about 8 fingers or nuggets per chicken breast. Marinate in the buttermilk for up to 2 days. I think the longer you marinate the better it will be.
Meanwhile, crush the crakers in a plastic bag with a rolling pin until they are pretty fine. You could use bread crumbs instead, or even panko.

coat the chicken in the crushed crackers and place on a baking sheet. Bake at 425 for about 15-20 minutes.

Make it even more fun by adding some dipping sauces. When I told my kids they were going to have chicken nuggets, my daughter said "from McDonalds?" I try not to make McDonalds a habit, but it only takes once and it seems they're hooked. The good thing was she liked my nuggets just as much, and this is my picky eater. :-)


  1. Yumm-o and what may I ask is Panko?????

  2. Panko is a japenese style breading. It's more crunchy like a cracker. :-)