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You know those recipes that start with a crazy idea and end up becoming a family tradition? That's my Ritz cracker chicken story. One night with a sleeve of crackers and some chicken breasts I stumbled onto pure comfort food magic. Now my kids eyes light up when they see that familiar red box come out of the pantry.
Why It's Special
There's something about those buttery Ritz crackers that makes this chicken absolutely incredible. That crispy coating gets so golden in the oven while keeping the chicken perfectly juicy inside. My picky eater actually asks for seconds which if you're a mom you know is basically a miracle.
Ingredients You'll Need
- Chicken: 4 medium boneless skinless chicken breasts.
- Crackers: 2 sleeves of Ritz crackers crushed into fine crumbs.
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt and pepper to taste.
- Coating: 2 eggs beaten with a splash of milk.
- Butter: ½ cup melted for that extra richness.
Step-by-Step Instructions
- Prep the Chicken
- Put those chicken breasts between plastic wrap and give them a good pounding until they're nice and even about half inch thick.
- Make the Coating
- Crush your Ritz crackers really well and mix in the seasonings. Have your beaten eggs ready in another dish.
- Get Ready to Bake
- Heat your oven to 375°F and grab a baking dish, pour in some of that melted butter to coat the bottom.
- Coat the Chicken
- Dip each piece in egg then roll in those seasoned cracker crumbs. Press them on good so they stick.
- Time to Bake
- Place them in your buttered dish, drizzle with remaining butter, and bake for about 30 minutes until golden and cooked through.
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Pro Tips for Success
Here's what I've learned making this countless times: get those chicken breasts nice and even when you pound them or they won't cook right. Crush those crackers super fine they stick better that way. Keep an eye on them near the end the butter can make them brown quickly. And always let them rest a few minutes after baking the juices stay right where we want them.
Serving Suggestions
Nothing soaks up that buttery goodness better than creamy mashed potatoes. I usually roast some green beans on the side or toss together a fresh garden salad. My kids love when I make lemon spaghetti to go with it; the bright flavors work so well together.
Storing and Reheating
Leftovers keep nicely in the fridge for about three days, though in my house they rarely last that long. Pop them in the oven at 350°F to crisp up again. Sometimes I make extra and freeze them wrapped up tight; they're perfect for busy nights just thaw them in the fridge overnight.
Customizing the Recipe
Some nights I mix things up by adding ranch seasoning to the crumbs or throwing in some parmesan cheese. When I'm out of eggs, mayo works just as well for helping the coating stick. Don't be afraid to play around with the seasonings; that's how the best family recipes are born.
A Comfort Food Classic
This Ritz cracker chicken has really become our go to comfort meal. It's what my daughter requests for her birthday, what we make when friends come over, and what brings us all to the table on busy weeknights. That buttery smell filling the kitchen just means home to us now.
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Frequently Asked Questions
- → Can I use regular chicken breasts instead of thin-sliced?
- Yes, but you'll need to pound them thin or butterfly them first. This helps them cook evenly and get done at the same time as the coating browns.
- → What can I serve with this chicken?
- This chicken pairs well with mashed potatoes, roasted vegetables, or a fresh salad. The buttery sauce is great drizzled over sides too.
- → Can I use different crackers?
- While Ritz give the best buttery flavor, you can use any butter crackers. Town House or Club crackers work well too.
- → How do I know when the chicken is done?
- The chicken should reach 165°F internal temperature. When cut, the meat should be white throughout with no pink, and juices should run clear.
- → Can I make this ahead of time?
- You can crush the crackers and prepare the seasoning mix ahead. But coat the chicken just before baking for the crispiest results.