Wednesday, April 15, 2009
Butter Cracker Chicken Nuggets
2 sleeves of Ritz Crackers (there are about 36 in each sleeve)
1/2 cup fresh grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
5 chicken breasts
4 Tbsp honey
2 Tbsp water
Set the oven to 400 degrees.
Combine the crackers, Parmesan, paprika, garlic powder, salt and pepper in the bowl of a food processor. Process until the crackers are crumbs. Pour crumbs into a shallow dish, like a pie plate. Set aside.
In a medium bowl combine eggs, honey and water. Whisk until well combined and set aside.
Rinse the chicken and pat dry. Cut the chicken breasts in half crosswise. Then cut the chicken into strips lengthwise. Repeat with all chicken breasts.
Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. At the end, set down a lightly greased cookie sheet. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the greased cookie sheet and repeat with the rest of the chicken.
Bake for 20-25 minutes, flipping once half way through. Serve with ketchup, mustard, fry sauce, barbeque sauce or honey.