Chicken Nuggets - OAMC

This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

SERVES 4 -6

2	lbs boneless skinless chicken breasts
1/4	cup milk
1/4	cup ranch dressing (the bottled kind)
36	Ritz crackers (1 sleeve)
1/2	teaspoon paprika

1. Preheat oven to 375 degrees.
2. spray a baking sheet with cooking spray and set aside.
3. Cut chicken into slices and then into "nugget" sized pieces.
4. In a medium bowl, mix together the ranch dressing and the milk.
5. put chicken pieces into bowl with milk mixture.
6. Crush the ritz crackers into fine crumbs. I use my food processor.
7. Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
8. Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
9. Place nuggets on prepared baking sheet.
10. Repeat until all chicken has been coated.
11. Bake for 15-20 minutes or until chicken is done.
12. Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
13. To serve:.
14. Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
15. Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.