Ritzy chicken nuggets

1. Put chicken breasts 1 at a time into a freezer bag so they lie flat.

2. Bash with rolling pin until thin,

3. Slice each into 6 - 8 goujons using scissors (easiest)

4. marinate for up to 2 days in buttermilk/soya milk

5. While oil is heating, put Ritz crackers in sealed freezer bag and bash with rolling pin.

6. Once broken down a little, roll them with little rolling pin inside the bag.

7. Shake excess milk off nuggets and dip in crumbs to cover well.

8. Cook for 2 to 3 mins on each side.

9. Alternative:

10. Dip unmarinated nuggets in seasned flour, then beaten egg, then breadcrumbs (stale challah or other crumbs made in food processor)