Breaded chicken with Ritz crackers – this baked, garlicky butter chicken whips up in no time using thin chicken breast! The breading is crunchy with no frying needed!
- Chicken breasts – I like to use thin cut chicken since it cooks up so much faster. You can use standard chicken breast halves, slice them widthwise and pound them out to make your own thin cutlets. You’re also not limited to chicken. Pork chops or beef steaks would be tasty as well.
- Eggs – you’ll need these so the crackers stick to the chicken
- Crackers – buttery Ritz crackers finely crushed! But if you don’t have Ritz you could also use Saltine crackers or breadcrumbs
- Butter – I prefer unsalted butter and to salt everything myself
- Salt, pepper and garlic powder – get the maximum flavor by seasoning both the meat and the breading
How to Make Breaded Chicken
Very simple to make! This recipe follows the same method as Breaded Cube Steak except it’s baked, not fried.
Set up an assembly line for the fastest, easiest preparation and complete step-by-step.
- Season chicken and cracker crumbs
- Dip chicken in eggs
- Dip chicken in crackers
- Place in pan and dot with butter
- Bake, eat and enjoy!
Tip: if you’re using regular chicken breasts (not thin cut/cutlets), I like to double the ingredients for the breading and do a double coat.
Dip in egg, crackers, back in egg and then crackers again.
This gives a better coating-to-meat-thickness ratio. I’m all about that crust!
This chicken is extremely versatile and goes with almost anything.
Serve with mashed potatoes, rice pilaf, macaroni and cheese, potato salad, pesto pasta or your favorite veggies.
- 4 boneless, skinless chicken breasts (thin cut or regular)*
- 2 large eggs
- 1 cup finely crushed crackers (Ritz, about 30)
- 1 teaspoon salt, divided
- 1 teaspoon garlic powder, divided
- ¼ teaspoon ground black pepper, divided
- 6 tablespoons unsalted butter, cut into pieces
- Preheat oven to 375°F.
- Place eggs in a small bowl and whisk until well beaten; set aside.
- Place cracker crumbs in a separate bowl and stir in ½ teaspoon salt, ½ teaspoon garlic and 1/8 teaspoon pepper; set aside.
- Season chicken with remaining salt, garlic and pepper.
- Dip the chicken in the eggs, then in the crumb mixture. [If an extra thick coating is desired, see note below.] Continue with remaining pieces of chicken until they have all been coated.
- Place chicken in a 13x9 baking dish or cookie sheet.
- Sprinkle pieces of butter on top of chicken and bake, uncovered, until juices run clear or internal temperature reaches 165°F. About 15-20 minutes for thin cut chicken, about 30-40 minutes for regular.
- For more browned crust, broil on high for 2-3 minutes.
If using thick chicken breast halves (not thin cut/cutlets), I like to double the ingredients for the breading and do a double coat. Dip in egg, crackers, back in egg and then crackers again. This gives a better coating-to-meat-thickness ratio.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 241mgSodium: 750mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 42g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.