Ritz Cracker Chicken
This crispy Ritz Cracker Chicken recipe transforms classic breaded chicken into a crunchy, buttery delight. Simple to make, it's perfect for busy weeknights or entertaining guests.
Equipment
- Food processor (or ziplock bag and rolling pin for crushing crackers)
- Shallow dishes (for flour, eggs, and cracker crumbs)
- Baking sheet
- Parchment paper
- Cooking spray
- Oven
- Meat thermometer (optional)
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 2 sleeves of Ritz crackers about 60 crackers
- 1/2 cup unsalted butter melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Crush the Ritz crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- In a shallow dish, combine the Ritz cracker crumbs, garlic powder, onion powder, parsley, paprika, salt, and pepper.
- Set up a breading station: one dish with flour, another with beaten eggs, and the third with the seasoned Ritz cracker crumbs.
- Pat the chicken breasts dry with paper towels.
- Dip each chicken breast in flour, shaking off the excess. Then, dip it into the beaten eggs, allowing excess to drip off.
- Finally, coat the chicken in the Ritz cracker mixture, pressing gently to ensure crumbs adhere well.
- Place the coated chicken breasts on the prepared baking sheet, ensuring they are spaced apart.
- Drizzle the melted butter over the chicken breasts and lightly spray with cooking spray for extra crispiness.
- Bake for 22-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden and crispy. Broil for 1-2 minutes for extra crunch, if desired.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or lemon wedges if desired.
Notes
- For even cooking, pound the chicken breasts to an even thickness before coating.
- Use one hand for dry ingredients and the other for wet ingredients to avoid clumping while breading.
- For a tangier flavor, add a tablespoon of Dijon mustard to the egg mixture.
- Add a pinch of cayenne pepper to the Ritz cracker crumbs if you prefer a spicier kick.
- For a lower-fat version, substitute the melted butter with additional cooking spray before baking.
- You can bread the chicken up to 4 hours ahead of time and refrigerate until ready to bake.
- Reheat leftovers in a 350°F oven to maintain crispiness.
