Yield: 12-16 nuggets; to serve 3 to 4 children, or 2 adults
* 2 (each weighing approximately 8 ounces with the peg bone, less
without) chicken breasts
* 1 cup buttermilk
* 1/2 cup oil (if you are frying the nuggets)
* 1 3/4 cups cracker crumbs (recommended: Ritz crackers)
* Serving suggestion: Capery Salad, recipe follows
Cut off the chicken peg bone if there is 1, and 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.
When you are ready to cook them, heat the oil in a large frying pan,
or preheat the oven to 425 degrees F.
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. They can also be frozen
once marinated and crumbed. If cooking from frozen, add 5 minutes to
the oven cooking time.
1 head romaine or 4 little butter lettuces
2 large gherkins, diced
1 to 2 tablespoons capers
2 to 3 tablespoons chopped parsley leaves, to garnish
2 teaspoons gherkin brine
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
Slice the lettuce into 1/2-inch slices across and put into a bowl. Add
the diced gherkins and capers.
Combine the dressing ingredients, whisking together, and then pour
over the salad tossing it to mix. Arrange on a couple of plates and
sprinkle over the parsley. Serve with the chicken nuggets.