Ritzy Chicken Nuggets

Directions

1. 1
   Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat.
2. 2
   Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices.
3. 3
   Repeat with the other chicken breast.
4. 4
   This is easiest done with scissors.
5. 5
   Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
6. 6
   When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
7. 7
   Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs.
8. 8
   Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown.
9. 9
   Transfer to a kitchen towel on a plate to blot the excess oil.
10. 10
    Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes.
11. 11
    They can also be frozen once marinated and crumbed.
12. 12
    If cooking from frozen, add 5 minutes to the oven cooking time.
13. 13
    Salad:
14. 14
    1 head romaine or 4 little butter lettuces
15. 15
    2 large gherkins, diced
16. 16
    1 to 2 tablespoons capers
17. 17
    2 to 3 tablespoons chopped parsley leaves, to garnish
18. 18
    Dressing:
19. 19
    2 teaspoons gherkin brine
20. 20
    2 tablespoons olive oil
21. 21
    1/2 teaspoon Dijon mustard
22. 22
    Slice the lettuce into 1/2-inch slices across and put into a bowl.
23. 23
    Add the diced gherkins and capers.
24. 24
    Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix.
25. 25
    Arrange on a couple of plates and sprinkle over the parsley.
26. 26
    Serve with the chicken nuggets.