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.