When Nigella meets Curtis? - Ritzy Chicken Nuggets?
I remember seeing multiple versions of this very kids-friendly recipe more than a couple of time... but all I can recall are: 1) the fried version in Nigella's book, Feast and 2) the baked version in her app, Nigella Quick Collection.
Both recipes are almost similar using buttermilk to marinate the chicken slices and using Ritz crackers crumbs to coat the chicken. The only difference is one is fried and the other is baked. I grew up munching Ritz... and I'm deeply attracted to this idea of eating chicken with sweet salty crunchy Ritz knowing that this combination will be extremely delicious.
Being always the pro fat-free and fuss-free person, my first choice is always to bake instead of frying these Ritzy chicken nuggets and this is the outcome...
Boy: The chicken nuggets are nice but they have wet bottoms!
Dad: I don't really like the taste of buttermilk with chicken. Strange!
Mum: Ok, then. I won't cook these anymore...
Boy: No mum! I love bashing these crackers!
Dad: No buttermilk and chicken, please! They really weird...
Mum: ... *nothing to say but thinking*
*Idea* Let's do a Nigella-Curtis fusion version of Ritzy Chicken! Curtis Stone has been popular Aussie household name appearing on Coles website to demonstrate cooking and feeding a typical family of four for less than AUD$10. One of his popular budget recipes is the most traditional form of chicken schnitzel which is to fry chicken coated with flour, egg and breadcrumbs.
Imagine... what happens if Nigella Lawson meets Curtis Stone... LOL! Well, this is my fusion version of Ritzy Chicken Nuggets... Same ingredients by Nigella Lawson but chicken coating method by Curtis Stone. Brilliant?
Happy Boy: I love bashing crackers!
Happy Dad: No buttermilk chicken!
Happy Mum: Happy eating family!
So, what happens if Nigella Lawson meets Curtis Stone... Delicious crunchy sweet-salty chicken nuggets! Is this a happy ending?... LOL!
Here's my fusion version of Nigella's Ritzy chicken nuggets, mostly adapted from Nigella Quick Collection app and partially from Curtis's chicken schnitzel recipe at Coles website
2 chicken breasts or 4 chicken fillets or 4 chicken fillets
lemon juice and zest from 1 lemon
1/2 cup plain flour
Salt and pepper to season
2 egg, lightly beaten
250g Ritz crackers
6 tbsp of oil
Tenderize chicken with a meat tenderizer or bash them a rolling pin until the fillets are thin and tenderized.
Slice chicken fillets into slices or goujons and marinate them for at least an hour with lemon juice.
Put the crackers into a bag, seal it, then bash them with a rolling pin (or a Thomas pencil case - LOL!). Tip the crackers into a wide shallow bowl.
Dip chicken with flour seasoned with lemon zest, salt and pepper, then in egg and in the crackers to coat.
Preheat the oven to 220°C or 200°C fan forced.
For each batch of frying, heat 2 tbsp of oil in a medium sized frying pan and cook chicken for 2-3 mins until their crusts is lightly cooked and sealed.
Place them on a lightly oiled swiss roll tin and cook for about 5 mins until they are golden brown and cooked thoroughly.
Serve immediately. Otherwise, they won't be crunchy when they are left to cool.
Happy BakingPlease support me and like me at Facebook...
Both recipes are almost similar using buttermilk to marinate the chicken slices and using Ritz crackers crumbs to coat the chicken. The only difference is one is fried and the other is baked. I grew up munching Ritz... and I'm deeply attracted to this idea of eating chicken with sweet salty crunchy Ritz knowing that this combination will be extremely delicious.
Being always the pro fat-free and fuss-free person, my first choice is always to bake instead of frying these Ritzy chicken nuggets and this is the outcome...
Boy: The chicken nuggets are nice but they have wet bottoms!
Dad: I don't really like the taste of buttermilk with chicken. Strange!
Mum: Ok, then. I won't cook these anymore...
Boy: No mum! I love bashing these crackers!
Dad: No buttermilk and chicken, please! They really weird...
Mum: ... *nothing to say but thinking*
*Idea* Let's do a Nigella-Curtis fusion version of Ritzy Chicken! Curtis Stone has been popular Aussie household name appearing on Coles website to demonstrate cooking and feeding a typical family of four for less than AUD$10. One of his popular budget recipes is the most traditional form of chicken schnitzel which is to fry chicken coated with flour, egg and breadcrumbs.
Imagine... what happens if Nigella Lawson meets Curtis Stone... LOL! Well, this is my fusion version of Ritzy Chicken Nuggets... Same ingredients by Nigella Lawson but chicken coating method by Curtis Stone. Brilliant?
Happy Boy: I love bashing crackers!
Happy Dad: No buttermilk chicken!
Happy Mum: Happy eating family!
So, what happens if Nigella Lawson meets Curtis Stone... Delicious crunchy sweet-salty chicken nuggets! Is this a happy ending?... LOL!
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| Our Nigella meets Curtis fusion version of Ritzy chicken nuggets |
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| Nigella's concept and ingredients |
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| Crunchy chicken nuggets only on their tops but with "wet bottoms" |
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| Not using buttermilk to marinate the chicken this time... Only lemon juice! |
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| Happy bashing! |
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| Using Curtis's method to coat the chicken |
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| Now... we prefer the frying plus baking this time. |
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| Love the sweet salty crunch! |
Here's my fusion version of Nigella's Ritzy chicken nuggets, mostly adapted from Nigella Quick Collection app and partially from Curtis's chicken schnitzel recipe at Coles website
2 chicken breasts or 4 chicken fillets or 4 chicken fillets
lemon juice and zest from 1 lemon
1/2 cup plain flour
Salt and pepper to season
2 egg, lightly beaten
250g Ritz crackers
6 tbsp of oil
Tenderize chicken with a meat tenderizer or bash them a rolling pin until the fillets are thin and tenderized.
Slice chicken fillets into slices or goujons and marinate them for at least an hour with lemon juice.
Put the crackers into a bag, seal it, then bash them with a rolling pin (or a Thomas pencil case - LOL!). Tip the crackers into a wide shallow bowl.
Dip chicken with flour seasoned with lemon zest, salt and pepper, then in egg and in the crackers to coat.
Preheat the oven to 220°C or 200°C fan forced.
For each batch of frying, heat 2 tbsp of oil in a medium sized frying pan and cook chicken for 2-3 mins until their crusts is lightly cooked and sealed.
Place them on a lightly oiled swiss roll tin and cook for about 5 mins until they are golden brown and cooked thoroughly.
Serve immediately. Otherwise, they won't be crunchy when they are left to cool.
Happy BakingPlease support me and like me at Facebook...
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