• 2 x 8 ounce with the peg bone chicken breasts

  • 1 cup Buttermilk

  • 0.5 cup Oil if you are frying the nuggets

  • 1.75 cups cracker crumbs recommended: Ritz crackers

  • Capery Salad

  • 1 head romaine lettuce or 4 little butter lettuces

  • 2 large diced gherkins

  • 1 tablespoon Caper

  • 2 tablespoons chopped Parsley to garnish

  • 2 tablespoons gherkin brine

  • 2 tablespoons Olive Oil

  • 0.5 teaspoon Dijon mustard



  • 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. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.

  • 2.

    Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.

  • 3.

    When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

  • 4.

    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. 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. Transfer to a kitchen towel on a plate to blot the excess oil.

  • 5.

    Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

  • Capery Salad:

  • 1.

    Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.

  • 2.

    Combine the remaining ingredients except parsely, whisking together, and then pour over the salad tossing it to mix.

  • 3.

    Arrange on a couple of plates and sprinkle over the parsley.

  • 4.

    Serve with the chicken nuggets.


Recipe taken from Nigella Lawson's new cookbook FEAST.

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Posted by DebbieRReport
Absolutely love these nuggets. I flavour the Ritz biscuits up a bit though with parsley, parmesan and a bit of basil.
Posted by *Cosmopolitan*Report
Posted by RamyaReport
fantastic my daugter loved very much
Posted by SeipatiReport
Thanks Nigella for this recipe, very delicious. My little one enjoyed these and asked if i could make them everyday for her school lunch box.Tried it with the Thai sweet chilli and i also enjoyed this very much.
Posted by jackicamReport
This recipe makes the tenderest chicken imaginable. It's so delicious as it is - adding the herbs and parmesan sounds delicious too, will have to try that next time