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Ritz Cracker Chicken

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Ritz Cracker Chicken features juicy chicken breasts coated in buttery, seasoned cracker crumbs and baked until crisp and golden. This easy oven-baked dinner delivers plenty of crunch without deep-frying.

Ingredients

  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 2 sleeves Ritz crackers, about 60 crackers
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, optional
  • 2 tablespoons chopped fresh parsley, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a rimmed baking sheet with parchment paper.
  2. If the chicken breasts are very thick, gently pound them to an even thickness of about 3/4 inch.
  3. Place the Ritz crackers in a resealable bag and crush them into coarse crumbs. Transfer the crumbs to a shallow bowl.
  4. Add the garlic powder, onion powder, paprika, salt, and black pepper to the cracker crumbs. Stir in the Parmesan cheese if using.
  5. In a separate shallow bowl, whisk the eggs until smooth.
  6. Dip each chicken breast into the beaten egg and allow the excess to drip off.
  7. Press the chicken firmly into the seasoned cracker mixture, coating all sides thoroughly with the crumbs.
  8. Arrange the coated chicken in the prepared baking dish or on the baking sheet without overlapping.
  9. Drizzle the melted butter evenly over the cracker-coated chicken.
  10. Bake for 25 to 35 minutes, depending on thickness, until the coating is crisp and golden and the thickest part of each chicken breast reaches 165°F (74°C).
  11. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

  • Crush the Ritz crackers into coarse crumbs rather than a fine powder for a crunchier coating.
  • Pounding the chicken breasts to an even thickness helps them cook evenly and reduces the risk of dry edges.
  • Press the cracker mixture firmly onto the egg-coated chicken to help the crumbs stay in place during baking.
  • For extra garlic flavor, add finely minced garlic to the melted butter.
  • For a spicy variation, add cayenne pepper, crushed red pepper flakes, or Cajun seasoning to the cracker mixture.
  • Chicken tenderloins can be used instead of breasts but will require a shorter cooking time.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • Reheat in a 350°F (175°C) oven or air fryer for the crispiest coating.

Nutrition

Find it online: https://thefamilycooking.com/ritz-cracker-chicken-2/