Ingredients

4 chicken thighs or breasts, skinless, boneless

1cup Buttermilk (marinade)

1/4cup all-purpose flour

3 large egg, lightly beaten

1 box of Ritz crackers

1/4cup vegetable oil for frying

Preparation

  1. Preheat oven to 350degreesF.
  2. Slice chicken thighs or breasts into strips. (Make them as thick or thin as you like).
  3. Put the sliced chicken into a freezer bag with the buttermilk and leave in the fridge to marinade for up to 2 days.
  4. Put the Ritz crackers into a bag and seal the end and then bash the crackers. Once they have broken down a little, roll them with a rolling pin still inside the bag.
  5. Arrange the flour, beaten eggs, and Ritz in separate shallow pans.
  6. Dip the chicken first in flour, then in the egg, and finally in the Ritz crackers. Transfer to plate and repeat with remaining chicken strips.
  7. Pour oil into large skillet and heat to high. Fry chicken fingers for about 2 minutes per side or until golden.
  8. Transfer to baking sheet and bake for approximately 8-10 minutes depending on size of chicken fingers or until chicken is cooked through.