Boneless chicken breasts soaked in buttermilk; then coated in Ritz cracker crumbs and baked until juicy and golden brown.
I had some leftover Ritz crackers when I recently made the Velveeta Shells & Cheese; so I decided to use them as a topping for this Ritz Cracker Chicken.
Boneless chicken can sometimes be a little dry; especially if overcooked. Brining the chicken or soaking it in buttermilk first is a good way to seal in the juices; leaving your chicken extra juicy.
We tend to eat a lot of chicken; whether that's boneless breasts or chicken thighs.
This recipe for Ritz Cracker Baked Chicken doesn't require a lot of ingredients and makes a quick, delicious weeknight dinner.
The crackers add a buttery, rich flavor that goes perfectly with many side dishes.
Equipment
- Resealable Plastic Bag (or bowl)
- Mini Food Processor
- Mixing Bowl (for coating the chicken)
- Casserole Baking Dish
Ingredients Needed
For this recipe you'll need the following ingredients:
- Boneless Chicken Breasts: Chicken breasts seem to be getting larger and larger. Try to find some that are smaller in size (around 6-ounces). If you can only find the large ones, cut them in half horizontally before making this recipe.
- Buttermilk: You can purchase buttermilk or make it yourself by combining 2 cups of milk with ¼ cup of lemon juice or white vinegar. Allow the mixture to rest for 15 minutes until it thickens before soaking the chicken.
- Ritz Crackers: I like to purchase the ones in the snack size sleeves so they stay fresher longer. You'll need 4-snack size packages or 2-full sleeve packages. You'll need approximately 2 cups of crumbs.
- Parsley: I used dried parsley to give this chicken recipe a bit of color, but you can use other spices like basil or oregano.
- Black Pepper
- Cooking Spray
How do you make Ritz Cracker Chicken?
Start by adding the chicken to a resealable plastic bag (or a bowl); then add the buttermilk.
Coat the chicken, seal the bag (or cover the bowl); then refrigerate for at least 4 hours up to overnight.
When you're ready to cook the chicken, preheat the oven to 375 degrees F and spray the baking dish with the cooking spray.
Add the Ritz crackers, parsley and pepper to a mini food processor; then pulse until fine. Add the crumbs to a bowl; then dredge the chicken into the crumbs.
Coat both sides of the chicken; then place into the baking dish. Repeat for all pieces of chicken; then spray the tops with some of the cooking spray as well.
Place the baking dish in the oven and cook 20-25 minutes or until the internal temperature reaches 170 degrees F in the thickest part of the chicken.
Cooking times may vary depending on the thickness of the chicken. These pieces were approximately 6-ounces.
Serving Suggestions
Because the flavor is buttery, mild and a little salty from the crackers, you can serve this Ritz Cracker Chicken with a variety of sides. Here are a few of our favorites:
Sides: Apple Bread Stuffing, Creamy Garlic and Herb Mashed Potatoes or Broccoli and Cheese Risotto
Vegetable: Cheesy Cauliflower Casserole, Steakhouse Creamed Spinach or Italian Style Grilled Street Corn
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Ritz Cracker Chicken
Equipment
- Resealable Plastic Bag (or bowl)
- Mixing Bowl (for coating the chicken)
Ingredients
- 6- (6-ounce) boneless chicken breasts
- 2 cups buttermilk
- 2 full sleeves Ritz crackers (or 4 snack pack sleeves)
- 1 tablespoon dried parsley
- ⅛ teaspoon black pepper
- Cooking Spray
Instructions
- Start by adding the chicken to a resealable plastic bag (or a bowl); then add the buttermilk. Coat the chicken, seal the bag (or cover the bowl); then refrigerate for at least 4 hours up to overnight.
- When you're ready to cook the chicken, preheat the oven to 375 degrees F and spray the baking dish with the cooking spray.
- Add the Ritz crackers, parsley and pepper to a mini food processor; then pulse until fine. Add the crumbs to a bowl; then dredge the chicken into the crumbs.
- Coat both sides of the chicken; then place into the baking dish. Repeat for all pieces of chicken; then spray the tops with some of the cooking spray as well.
- Place the baking dish in the oven and cook 20-25 minutes or until the internal temperature reaches 170 degrees F in the thickest part of the chicken.
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