150 grams Ritz crackers crumbs
125 ml vegetable oil
Put the chicken breasts one at a time into a freezer bag so that they lie flat. Bash with a rolling pin until the chicken is quite thin, take it out and slice into about six to eight slices each.
Put the sliced chicken into a freezer bag with the buttermilk and leave in the fridge to marinate for up to 2 days.
When you are ready to cook them heat the oil in a large frying pan*. Put the Ritz crackers into a bag, seal the end, then bash them as above and, once they have broken down a little, roll them with a rolling pin still inside the bag.
Tip the 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 laying gently in the hot oil, and cooking for about 2 or 3 minutes a side until they are golden brown.
Transfer to some kitchen towel on a plate to blot the excess oil.
*Alternatively, for a slightly healthier option, you can preheat the oven to 180C, place the coated chicken nuggets in an oven proof dish and bake until golden brown.