This recipe for Ritz cracker chicken is the weeknight staple you never knew you needed. Who says you need tons of oil to make the crispiest, juiciest chicken in the land?
In this scrumptious dish, tender chicken is coated in salty Ritz cracker crumbs and is topped with chunks of butter, then baked to perfection.
It’s crisp, juicy, and just so incredibly yummy! This is comfort food at its best, and I could eat this chicken all day, every day.
Best of all, it’s oil-free! There is absolutely no frying necessary. Thanks to the Ritz coating, it’s just as excellent as any deep-fried chicken.
Don’t be shy about grabbing that second serving. Don’t worry, this chicken is guilt-free.
Ritz Cracker Chicken
Ritz cracker chicken is a crisp and buttery chicken dish that’s baked, not fried.
It’s coated in Ritz cracker crumbs and topped with butter, giving it that iconic flavor and texture.
Sure, it has half a cup of butter in it, but that’s still so much better compared to tons of frying oil!
Because of the combination of Ritz crackers and butter, this chicken has such a wonderfully crisp exterior with a tender and perfectly flavored interior.
It’s everything you can ask for in a chicken dish.
It’s also impossible to mess up. Yes, the dredging process takes some time, but it’s not difficult at all! Plus, trust me, the effort is worth it.
What makes it even more perfect for dinner is that it pairs well with almost any side dish you can think of.
Mashed potatoes? Sure. Corn on the cob? Yes! Spaghetti? Why not!
Ingredients
- Eggs – They serve as the glue that adheres the crumbs to the chicken.
- Ritz Cracker Crumbs – To coat the chicken. Apart from the flavor, it also gives the chicken its signature crunch.
- Garlic Salt and Ground Black Pepper – For seasoning.
- Chicken – Chicken breast, thighs, or tenders – take your pick!
- Butter – Cut up into chunks. For the richest, most flavorful chicken. Use unsalted butter so that you can control the amount of salt that goes into your dish. Also, Ritz crackers are already salty enough, so you don’t need more.
Tips for the Best Ritz Butter Chicken
- The best way to thaw chicken is to leave it in the fridge overnight. But if you forgot to thaw the chicken before baking, you can submerge it, wrapped in a plastic bag, in cold water to speed up the process. This will take about 3 hours.
- If you’re really in a hurry, you can microwave the chicken for 2 to 3 minutes on defrost setting.
- Whatever you do, do not thaw chicken on the countertop. This will expose your chicken to Salmonella and other harmful bacteria.
- Use shallow bowls for the eggs and crushed Ritz crumbs. This will make the dredging a lot easier.
- Use the “dry hand, wet hand” method during the dredging process. Basically, you’ll use one hand to dip the chicken in the eggs and another for the Ritz. That way, you won’t form lumps of sticky paste on your fingers.
- Make sure all sides of the chicken are coated with the egg mixture. This will ensure that it’s also well-coated with the crushed Ritz.
- For maximum crispness and juiciness, cover the dish in aluminum foil during the first 30 minutes of baking. Then, remove the foil and continue baking for 10 more.
- To ensure the chicken is cooked, use a meat thermometer. The internal temperature of cooked chicken is 165 degrees Fahrenheit.
- Apart from the oven, you can also cook the chicken in the Air Fryer.
Variations for Ritz Cracker Chicken
- The recipe calls for chicken breast, but you can also use thighs or chicken tenders.
- Want creamier, more tender chicken? Dredge it in sour cream as well! For cheesier chicken, coat it in cheddar cheese or pepper Jack. You can also use Mozzarella for that lovely ooey-gooey consistency.
- Instead of Ritz crackers, you can also use bread crumbs, crushed corn flakes, or crushed potato chips. The flavor and texture will differ, but you’re free to experiment!
- Want hot chicken? Sprinkle the Ritz crumbs with red chili flakes.
How To Freeze/Store Leftovers
Another awesome thing about Ritz cracker chicken is that it freezes beautifully, either before or after cooking.
Here’s how to store it:
To Store: Place leftovers in an airtight container and refrigerate for 3 to 4 days.
To Freeze: Arrange cold leftovers on a tray and freeze until solid. Transfer the pieces to a freezer-safe bag for up to 3 months.
To Reheat: Warm cold leftovers in a 350°F oven for 10-15 minutes, or in the air fryer for 8-10 minutes. Flip them halfway.
Bake frozen leftovers from frozen in a 350°F oven for 15-20 minutes, or in the air fryer for 10-15 minutes. Flip them halfway.
To Make Ahead:
- Follow steps 2-4
- Arrange the crumbed chicken on a parchment-lined baking sheet and freeze until solid (at least 4 hours).
- Place frozen Ritz cracker chicken into a freezer bag for up to 3 months.
- Bake from frozen at 425°F for about 20-25 minutes, flipping halfway.
You can also pan-fry from frozen, to get a nice crust (2-3 minutes per side), then bake at 350°F for about 5-10 minutes (until the internal temperature reaches 165°F).
More Savory Chicken Recipes You’ll Love
Greek Chicken
Coca Cola Chicken
No-Peek Chicken
Applebee’s Fiesta Lime Chicken
Melt in Your Mouth Chicken
Ritz Cracker Chicken
4
servings15
minutes10
minutes448
kcalIngredients
2 eggs, beaten
1 cup crushed Ritz Cracker crumbs
1/2 teaspoon garlic salt
Ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter (cut into chunks)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place the beaten eggs and Ritz cracker crumbs in two separate shallow bowls.
- Add the garlic salt and pepper to the Ritz crumbs and stir until well-combined.
- Dip the chicken in the eggs until all sides are completely covered. Dredge the chicken in the crumbs to coat.
- Arrange the chicken in a single layer on a 9×13-inch baking dish. Place chunks of butter around the chicken.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10 minutes, or until the chicken is cooked all the way through. Use a meat thermometer to check for doneness. It should read at least 165 degrees Fahrenheit.
Thanks Kim – going to try your Ritz Cracker chicken – never thought of using Ritz – sounds good to me –
Hi Lorraine! I hope you like it as much as I do!
Great recipes!
How can I adapt this recipe to bone-in thighs or drumsticks?
Hi Miriam,
Bone-in pieces typically take longer to cook through than boneless chicken breasts, so you’ll have to modify the cooking time on the recipe. Cover the dish with aluminum foil and bake for 45 minutes, and then remove the foil and bake for another 15-20 minutes until the chicken is cooked through. This should work just fine!
How can I prepare this and freeze it for later
Hi Goldie!
To make this ahead:
1. Follow steps 2-4
2. Arrange the crumbed chicken on a parchment lined baking sheet and freeze until solid (at least 4 hours).
3. Place frozen ritz cracker chicken into a freezer bag for up to 3 months.
4. Bake from frozen at 425°F for about 20-25 minutes, flipping halfway
You can also pan-fry from frozen, to get a nice crust (2-3 minutes per side) then bake at 350°F for about 5-10 minutes (until the internal temperature reaches 165°F)