- Chicken Breasts
- Olive Oil
- Bread Crumbs
- Parmesan Cheese
You’ll just need some chicken. I’m using chicken tenders gonna mix it a little bit easier but chicken breasts will do and you’ll need some buttermilk regular paprika not smoked granulated granulated garlic,some salt and a little olive oil because. I’m gonna get these into the buttermilk and I’m just gonna have them sit in there for a couple of hours because it really helps keep them really tender because white meat tends to dry out really quickly so we’re gonna keep this really nice and tender by doing that so let’s before.I touch the chicken let’s work on the buttermilk because – my buttermilk I’m getting and I had a really good pinch of salt.
I’m going to add my paprika and my garlic because this kind of infuses the chicken from the inside so it’s not just the outer layer that’s flavorful and then just a drizzle of olive oil and then give this a really nice mix just like that and now that is ready to go so and now to your chicken all you’re gonna do is you’re gonna cut your chicken tenders into bite-size pieces because.I want these to be quite small and I want them to be too too big but don’t make them you know minut so this is like perfect.I would say maybe about an inch and a half.I’m just gonna throw them right in there and then what I’m gonna do is I’m going to cover these with some plastic wrap and I’m gonna pop them into the fridge for a couple of I’ll show you what they look like when they’re there and then.
I’ll run through the rest of the ingredients you’ll need for the coating which makes them so crispy so buttery so delicious so cheesy you are gonna die over these because I know I do so I want you to do the same thing all right so now to coat my chicken bites.what I’ve got here are some Ritz crackers what I’ve done is I’ve taken a couple of sleeves of Ritz crackers you want about two cups of the crumbs and then.I just pulsed them into my food processor and I pulsed them so,that I can get this texture you can see some of them are a little bit bigger this just adds a lot of really lovely salty crunch because rich crackers are really salty and really buttery.which I love then I added a little bit of panko bread crumbs just to kind of bulk it up and give it another layer of crunch and now.
I’m gonna add a little bit of Parmesan cheese because I want that cheesiness to just come through almost like you know like salt because I’m not gonna add any additional salts to this so,I wanted to all come from ingredients and I think the Parmesan cheese just works really well now my chicken has been marinating in the buttermilk for a few hours and what I’ve got going on here is I have my cast-iron skillet with some vegetable oil now.I’m gonna be shallow frying so this works perfectly and I’ve got about a half inch of oil in my large cast-iron skillet over about medium-high heat so I’m gonna just keep an eye on that and for now all I’m gonna do is I’m just going to mix all of these together and I cannot even explain to you how good these are but put that just how salty and crunchy is fantastic these are they’re way better than any standard chicken nugget you know I’m gonna go on a limb and say they might even be better than my saltine chicken fingers here but they are fantastic so what you do is you just take your chicken from the buttermilk.
5I kind of just work with one piece at a time okay you take your clean naan wet hand and you just kind of just dredge them and pack on your cracker mixture here and then I’m just gonna keep piling them up on the plate and once I’ve got several that are ready I’m gonna start frying them up and they only take a few minutes or so to fry.I showed you what they look like when they are coming out taking the last out some get a little bit darker than others but it doesn’t really matter as long as they stay really nice and crispy and cooked within and really that photo milk because.I was sitting in there for several hours it really keeps you inside really really lovely and moist so if,you do tend to overcook them a little bit which sometimes can’t happen you don’t really have to worry about them going really dry and then what I do is as soon as they come out.I do one of these and the cheese kind of melts on the top of your little chicken bites.
I mean it’s just let me really hot salty really crunchy super delicious super light and they’re like not weighed down at all and I attribute that to the Ritz cracker because it’s not like a really compacted a really heavy breadcrumb hmm.