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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.
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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.
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3
Repeat with the other chicken breast.
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4
This is easiest done with scissors.
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5
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
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6
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
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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.
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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.
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9
Transfer to a kitchen towel on a plate to blot the excess oil.
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10
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes.
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11
They can also be frozen once marinated and crumbed.
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12
If cooking from frozen, add 5 minutes to the oven cooking time.
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13
Salad:
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14
1 head romaine or 4 little butter lettuces
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15
2 large gherkins, diced
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16
1 to 2 tablespoons capers
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17
2 to 3 tablespoons chopped parsley leaves, to garnish
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18
Dressing:
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19
2 teaspoons gherkin brine
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20
2 tablespoons olive oil
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21
1/2 teaspoon Dijon mustard
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22
Slice the lettuce into 1/2-inch slices across and put into a bowl.
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23
Add the diced gherkins and capers.
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24
Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix.
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25
Arrange on a couple of plates and sprinkle over the parsley.
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26
Serve with the chicken nuggets.
