Chicken Nuggets - OAMC

From: Chef #1030163

On Oct 28, 2009

I make a similar recipe but use bread crumbs and grated Parmesan in equal portions. The round buttery crackers are very high in fat and that contributes to a "soggy" coating. I had the grandkids set up an "assembly line". One cut the chicken, another dipped in the ranch and the little one rolled them in the bread crumb mixture. They loved helping and now frequently request Ranch Nuggets.

From: Chef #1275380

On Jul 28, 2009

Well, I was excited about these, but they just didn't turn out very crispy. Pretty soggy actually. My dad suggested mixing an egg with the ranch and that might help the texture. I liked the idea of the ranch flavor, though, so maybe all it needs is a little egg in the mix. The recipe was super easy and fast. We also tried to crisp them up in the toaster oven, and they did get a bit crispier, but also dried out. May be worth another try with some tinkering.

From: Cooking Mom of 7

On May 19, 2009

I do alot of OAMC cooking and these were super easy and the kids loved them. I do use the store brand version of Ritz to cut down the cost. The first time I made these I ran short of crackers. I tossed in some Italian seasoned bread crumbs (its all I had) and they still came out good...it did alter the taste some but the kids didn't notice. I like the suggestion from nmj about the garlic and onion powder I may try this next time. I also made these by cutting them in strips to save time and work...kids loved them this way too. Much easier. I've made these several times and they have always been a hit. I make them with the store brand round crackers since they are less expensive than RItz. My kids never noticed the difference. I try to keep these in the freezer because they are so easy to heat up for quick lunches.

From: fuzein

On Jan 30, 2009

I made these b/c my DH LOVES chicken nuggets. He liked them fresh from the oven, but was not a fan after reheating (even in oven).