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Ritz cracker chicken is that cozy weeknight dinner you make once and end up craving all the time. It’s crunchy, buttery, and simple enough to pull together with pantry basics. No deep frying, no complicated steps—just juicy chicken with a golden crust that never disappoints.
It’s kid-friendly, crowd-pleasing, and flexible enough to dress up or keep plain. If you love the idea of comfort food with almost no fuss, this one’s for you.
What Makes This Special
This recipe is about texture and simplicity. Ritz crackers bring a buttery crunch that rivals fried chicken without a drop of oil in a pan.
The coating crisps beautifully in the oven while keeping the chicken moist.
It’s also wildly forgiving. You can season the crumbs however you like—garlic powder, paprika, ranch mix, or a little heat with cayenne. And because it’s oven-baked, it fits into busy schedules and doesn’t leave a mess on the stove.
Best of all, it’s a family favorite you can serve with almost anything: mashed potatoes, roasted veggies, a simple salad, or even mac and cheese.
It’s the kind of recipe that turns a regular night into something a little special.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or 8 thin-cut cutlets)
- Ritz crackers: 1 to 1.5 sleeves (about 40–50 crackers), crushed
- Butter: 6 tablespoons, melted (plus a little extra for greasing the pan)
- Eggs: 2 large (or 1/2 cup buttermilk as a swap)
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Optional add-ins: 1/2 teaspoon dried parsley, a pinch of cayenne, or 1 tablespoon grated Parmesan
- Cooking spray or a little oil for the baking sheet
Instructions
- Prep the oven and pan: Heat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment. For extra crispiness, set a wire rack on top of the sheet and spray it.
- Flatten if needed: If your chicken breasts are thick, slice them in half horizontally or gently pound to an even 1/2-inch thickness.This helps them cook evenly and stay juicy.
- Season the chicken: Sprinkle both sides with a little salt and pepper. This adds flavor from the inside out.
- Make the crumb coating: Crush the Ritz crackers in a bag or food processor until fine with a few small bits. Stir in garlic powder, onion powder, paprika, and any optional additions.Pour in the melted butter and mix until the crumbs look like damp sand.
- Set up the dredging station: Beat the eggs in a shallow bowl. Place the buttery crumbs in another shallow dish.
- Coat the chicken: Dip each piece into the egg, letting the excess drip off. Press firmly into the crumb mixture, coating all sides.Press a little extra on top for a thicker crust.
- Arrange on the rack or pan: Place the coated chicken on the prepared rack or sheet. Leave space between pieces to promote airflow and crisping.
- Bake: Cook for 18–25 minutes, depending on thickness. The coating should be golden and crisp, and the internal temperature should reach 165°F (74°C).
- Rest briefly: Let the chicken sit for 3–5 minutes before serving.This keeps the juices in and the crust intact.
- Serve: Pair with mashed potatoes, green beans, coleslaw, or a crisp salad. A quick dipping sauce—honey mustard, ranch, or a tangy BBQ—always works.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) on a baking sheet or in an air fryer for 6–10 minutes until warmed and crisp.
Avoid microwaving if you can; it softens the crust.
To freeze, place cooked pieces on a tray to freeze solid, then move to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) until hot and crispy, about 18–22 minutes.
Benefits of This Recipe
- Fast and low-fuss: Simple steps, minimal cleanup, and no frying.
- Kid-approved flavor: Buttery, crunchy, and mild—but easy to season up for adults.
- Budget-friendly: Uses affordable ingredients and standard pantry staples.
- Flexible: Works with breasts, tenders, or thighs; great with many sides and sauces.
- Make-ahead friendly: Prep the coated chicken and chill for a few hours before baking.
Pitfalls to Watch Out For
- Soggy bottoms: Use a wire rack or flip the chicken halfway through. Don’t crowd the pan.
- Bland results: Season the chicken and the crumb mixture.Salt is essential.
- Uneven cooking: Pound chicken to an even thickness. Thick pieces take longer and can dry out around the edges.
- Coating peeling off: Pat chicken dry before dipping. Press crumbs firmly and let coated pieces rest 5 minutes before baking.
- Overbaking: Start checking at 18 minutes.Pull at 165°F (74°C).
Alternatives
- Buttermilk swap: Use buttermilk instead of eggs for a tender, tangy note.
- Spicy version: Add cayenne, chipotle powder, or hot sauce to the egg or crumb mix.
- Herb and Parmesan: Stir dried parsley, thyme, and grated Parmesan into the crackers for a richer flavor.
- Gluten-free: Use gluten-free buttery crackers or crushed cornflakes.
- Air fryer method: 375°F (190°C) for 12–16 minutes, flipping once. Lightly spray the coated chicken for extra crunch.
- Tenders for finger food: Use chicken tenders and reduce bake time to about 12–15 minutes.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay juicy.
Trim excess fat, pound to even thickness, and add a couple of minutes to the cook time if needed.
Do I have to use butter in the crumbs?
Butter gives that signature flavor and helps the crumbs brown. You can use melted ghee for a similar taste, or a light drizzle of olive oil if you prefer. The crust will be slightly less rich without butter.
How fine should I crush the Ritz crackers?
Go for mostly fine crumbs with a few small pieces left in.
Too fine can feel powdery; too chunky won’t stick as well. Aim for the texture of coarse sand with tiny pebbles.
What sauces pair best with Ritz cracker chicken?
Honey mustard, ranch, BBQ, and a simple garlic aioli are great choices. For a fresher option, try lemon-herb yogurt sauce or a squeeze of lemon over the top.
Can I prep this ahead?
Yes.
Coat the chicken and refrigerate for up to 6 hours before baking. Let it sit on the counter for 10 minutes while the oven heats, then bake as directed.
Why did my coating fall off?
Moisture and handling are usually the culprits. Pat the chicken dry, press the crumbs on firmly, and avoid moving the pieces too much on the pan.
Let them rest a few minutes before baking, and use a spatula to lift gently.
Is there a way to make it lighter?
Use less butter in the crumb mix and add a sprinkle of Parmesan for flavor without extra fat. Serve with a big salad or roasted vegetables for a balanced meal.
Can I add cheese under the crust?
You can. A thin layer of shredded cheddar or provolone under the crumbs adds a melty touch.
Keep it light so the crust still adheres and crisps.
What if I don’t have eggs?
Use buttermilk, plain yogurt thinned with a little milk, or even mayonnaise brushed on lightly. All help the crumbs stick.
How do I know it’s done without overcooking?
Use a thermometer. Pull the chicken at 165°F (74°C).
If you don’t have one, cut into the thickest piece—juices should run clear and the center should be opaque.
In Conclusion
Ritz cracker chicken is the kind of recipe that rewards you with big flavor for very little effort. It’s crunchy, tender, and deeply satisfying, with ingredients you probably already have. Keep it classic or make it your own with spices and sauces.
Once you try it, you’ll have a new go-to for busy nights and casual get-togethers alike.
Ritz Cracker Chicken - Crispy, Comforting, and Easy
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (or 8 thin-cut cutlets)
- Ritz crackers: 1 to 1.5 sleeves (about 40–50 crackers), crushed
- Butter: 6 tablespoons, melted (plus a little extra for greasing the pan)
- Eggs: 2 large (or 1/2 cup buttermilk as a swap)
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Optional add-ins: 1/2 teaspoon dried parsley, a pinch of cayenne, or 1 tablespoon grated Parmesan
- Cooking spray or a little oil for the baking sheet
Instructions
- Prep the oven and pan: Heat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment. For extra crispiness, set a wire rack on top of the sheet and spray it.
- Flatten if needed: If your chicken breasts are thick, slice them in half horizontally or gently pound to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.
- Season the chicken: Sprinkle both sides with a little salt and pepper. This adds flavor from the inside out.
- Make the crumb coating: Crush the Ritz crackers in a bag or food processor until fine with a few small bits. Stir in garlic powder, onion powder, paprika, and any optional additions. Pour in the melted butter and mix until the crumbs look like damp sand.
- Set up the dredging station: Beat the eggs in a shallow bowl. Place the buttery crumbs in another shallow dish.
- Coat the chicken: Dip each piece into the egg, letting the excess drip off. Press firmly into the crumb mixture, coating all sides. Press a little extra on top for a thicker crust.
- Arrange on the rack or pan: Place the coated chicken on the prepared rack or sheet. Leave space between pieces to promote airflow and crisping.
- Bake: Cook for 18–25 minutes, depending on thickness. The coating should be golden and crisp, and the internal temperature should reach 165°F (74°C).
- Rest briefly: Let the chicken sit for 3–5 minutes before serving. This keeps the juices in and the crust intact.
- Serve: Pair with mashed potatoes, green beans, coleslaw, or a crisp salad. A quick dipping sauce—honey mustard, ranch, or a tangy BBQ—always works.
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