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I stumbled onto this Ritz Cracker Chicken when regular breadcrumbs felt boring and I wanted something crunchy. Those buttery crackers turned into an epic coating—so crisp on the outside and juicy in the middle. The first bite totally won my family over. It's now our best-loved dinner, and the kids can't stop requesting it.
Tasty Kitchen Magic
What really sets this chicken apart? The Ritz cracker coating. It bakes up super crunchy and buttery but keeps the chicken inside nice and tender. Last week, the wonderful smell drifted from our kitchen, and my neighbor had to ask what was cooking—now her crew battles for the last piece every Sunday.
Grocery List
- Chicken breast: Evenly pounded boneless pieces work best.
- Eggs: Two of them, whisked up for coating.
- The buttery topping: Real butter cut into cubes for baking.
- The crust: A sleeve of Ritz crackers smashed into crumbs.
- Seasonings: Salt, fresh ground pepper, and garlic powder all mixed in.
Here's How It Comes Together
- Prep your setup:
- First, crank the oven to 375°F. Smash your crackers and toss them with spices. In a separate dish, beat the eggs for dunking.
- Time to coat:
- Pat that chicken dry, dunk it in your egg, then press into cracker crumbs so every bit is covered.
- Bake till golden:
- Place the breaded chicken in your dish, tuck little butter cubes around, then pop into the oven 'til it turns beautifully crisp.
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Kitchen Pro Tips
Stuff I've figured out: Make sure you pound the chicken evenly—it cooks faster that way. Smash those crackers really fine, so you get a perfect crust. Near the end, keep an eye on that golden color (butter works hard here). Let the chicken rest after baking so the juices stay put.
What To Serve Alongside
This chicken is awesome with mashed potatoes and plenty of that buttery pan sauce poured over. Sometimes I throw some roasted green beans on the tray or toss together a lemony spaghetti. A fresh salad on the side is always a plus.
Easy Leftovers
Leftovers will stay good in your fridge about three days. When you want to warm it up, bake at 350°F to bring the crunch back. You can wrap and freeze them too—they keep well for up to three months. Just thaw in the fridge before reheating and you're golden.
Switch Things Up
This version's a classic, but it's fun to mix it up. Sometimes I swap in ranch powder, or throw in parmesan. Stuck without eggs? Just spread on some mayo for dipping—works great. The best part is you can make it work with whatever's in your fridge.
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Beloved By All
When I want to bring people together, I make this Ritz Cracker Chicken. It's perfect whether someone's down, we're throwing a little party, or just need cozy comfort without fuss. The way the buttery scent pulls folks into the kitchen, and everyone hovers waiting to eat—that's what I love about cooking.
Frequently Asked Questions
- → Can I swap in chicken thighs for breasts?
- Totally! Boneless thighs taste great. Just cook them a little longer since they’re thicker.
- → What’s the point of flattening the chicken?
- It gets the pieces even so they all cook the same speed—no dried-out bites or raw spots.
- → Could I try other crackers?
- Sure, but Ritz gives that buttery crisp crust. Other kinds won’t be the same, but still work.
- → Why do I toss butter chunks around the chicken?
- The butter melts and keeps it juicy, plus it turns the crackers golden and full of flavor.
- → How do I check if my chicken is cooked?
- It should be white all the way through and juices look clear. If you’ve got a meat thermometer, 165°F is spot on.