It's not mine really, it's Nigella's but with a couple of minor changes.
I'll give you the quantities for 2 chicken breast fillets, but you can adjust quantities, and use any boneless chicken meat, not just the breasts).
Ingredients
2 chicken breasts
284 ml buttermilk (except I use plain yoghurt)
150 grams Ritz crackers (or any other saltines - I use cheesy ones)
125 ml vegetable
I find the above quantities don't need to be spot on-exact for it to turn out OK.
Method
Lay the breasts flat inside a freezer bag, and bash with a rolling pin or similar till quite thin, then remove from bag & cut each one into 6 - 8 goujons.
Toss these back into a freezer bag, along with the buttermilk or yoghurt - seal it & leave in the fridge to marinate for anything from an hour to 2 days.
When you're ready to cook them, heat the oil in a frying pan, while you prepare the crackers, by chucking them in another bag, sealing, and then bashing with a rolling pin. (I thought you might appreciate the violence of this recipe). When they've started to break up a bit in the bag, roll them with a rolling pin to make crumbs, but don't go so far as to reduce it all to dust.
Tip the cracker crumbs into a wide, shallow dish (or a big plate will do), shake the excess yoghurt off the nuggets, and dip them in the crumbs to coat well.
Place them in the hot oil and cook for 2 to 3 minutes on each side, so that they're golden brown.
Blot on kitchen towel to remove excess oil, and stuff your face.
