Chicken Nuggets Two Ways

2 lbs boneless, skinless chicken breasts
1 egg, beaten
1/2 c buttermilk

Either:
10 Ritz crackers, crushed
1 c coconut

Or:
20 Ritz crackers, crushed
1/2 c grated Parmesan cheese
1 t black pepper

Cut the chicken breasts into 1-1/2 inch chunks. Mix egg and buttermilk together in a shallow pan (I find pie plates work great). Mix your choice of breading (crackers and coconut or crackers and Parmesan cheese) together in another shallow pan. Cover the chicken pieces in the egg mixture and then in the breading. Place on a cookie sheet and bake at 400 for 20 minutes (I do it on convection, 400, for 15 minutes). Serving with your choice of dipping sauces ... we like honey mustard or a mixture of honey and peach jam.

To crisp up chicken, place a wire rack (like those you cool cookies on) to cook. You can bake the nuggets for five minutes less, then broil for 5 minutes for a little added crispiness.