Pin it
My Ritz Cracker Chicken journey started in my kitchen one evening when I was craving something crispy but wanted a change from regular breadcrumbs. Those buttery crackers turned into the most amazing coating, creating chicken that's perfectly golden outside and juicy inside. Now it's become our family's favorite comfort dinner, the one my kids ask for by name.
Simple Kitchen Magic
What makes this chicken so special is how those buttery Ritz crackers create the most incredible crispy crust. The crackers get all golden and toasty while keeping the chicken underneath perfectly moist. My neighbor caught the smell through our kitchen window last week—now she makes it every Sunday, says her family fights over the last piece.
What You'll Need
- The chicken: Nice boneless breasts pounded thin for even cooking.
- Your coating: One sleeve of Ritz crackers, crushed into fine crumbs.
- Fresh eggs: Two large ones, beaten well for dipping.
- The seasonings: Garlic powder, salt, and fresh cracked pepper.
- Real butter: Cubed up, adds incredible flavor while baking.
Let's Get Cooking
- Start with prep:
- Get your oven warming to 375°F while you crush those crackers and mix in your seasonings. Beat those eggs in a separate shallow dish—perfect for dipping.
- Coat your chicken:
- Pat each piece dry, then give it a good dip in egg and press into those seasoned crumbs. Make sure every bit gets coated.
- Ready to bake:
- Lay your coated chicken in a baking dish, scatter those butter cubes all around. Into the oven it goes until golden and perfect.
Pin it
My Kitchen Secrets
Here's what I've learned after making this countless times: Always pound your chicken evenly—it saves so much cooking time. Those crumbs need to be really fine for the best coating. Keep an eye on the color toward the end; that butter helps everything turn beautifully golden. Let it rest a few minutes after baking to keep all those good juices inside.
Perfect Pairings
We love serving this chicken with creamy mashed potatoes and that buttery sauce drizzled over everything. Sometimes I'll make lemon spaghetti on the side or roast some green beans right alongside. A crisp garden salad keeps everything balanced and fresh.
Saving Some For Later
This chicken keeps beautifully in the fridge for about three days. When you're ready to reheat, pop it in the oven at 350°F—it helps keep that coating crispy. You can even freeze pieces wrapped really well—they'll keep for three months. Just thaw overnight when you're ready to enjoy them again.
Make It Your Own
While the classic version holds a special place in my heart, I love trying different variations. Sometimes I'll use ranch seasoning in the crumbs or add some parmesan cheese. No eggs? Mayo works perfectly for coating. The beauty of this recipe is how easily it adapts to what you have on hand.
Pin it
Family Favorite
This Ritz Cracker Chicken has become our comfort food go-to. It's what I make when someone needs cheering up, when we're celebrating, or just want something warm and crispy without a lot of fuss. The way it fills the house with buttery aromas, how everyone gathers in the kitchen asking when dinner will be ready—those are the moments that make cooking so special.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
- Yes, boneless chicken thighs work well in this recipe. Just adjust cooking time as thighs might need a few extra minutes to cook through completely.
- → Why do I need to pound the chicken?
- Pounding the chicken ensures even thickness for consistent cooking. This helps prevent some parts from drying out while others remain undercooked.
- → Can I use other crackers?
- While other crackers will work, Ritz crackers give this dish its signature buttery flavor and crispy texture. They're key to the recipe's taste.
- → Why add butter cubes around the chicken?
- The butter melts during cooking, keeping the chicken moist and helping the cracker coating become golden and crispy. It adds rich flavor too.
- → How do I know when the chicken is done?
- The chicken should be cooked through with no pink inside, and juices should run clear. Using a meat thermometer, it should reach 165°F internally.