Ritz Cracker Crumb Chicken Recipes

Steps:

• Preheat oven to 350°.
• Rinse chicken and pat dry.
• Place Ritz crackers in the blender and blend until finer than breadcrumbs.
• Melt butter completely (I microwave it).
• Dip chicken in melted butter.
• Coat chicken in Ritz crumbs and place on baking sheet.
• Bake for 45 minutes.

Steps:

• Preheat the oven to 350°F and butter a 9x13-inch baking dish.
• Combine the Ritz crackers, Parmesan and pepper in the bowl of a food processor. Process until the mixture forms fines crumbs, about 20 seconds.
• Place the flour in a large bowl for dipping. Beat the eggs with the milk in separate large bowl until frothy. Place half of the Ritz cracker and Parmesan mixture in a third bowl for dipping.
• Working with one breast at a time, roll in the flour making sure it is thoroughly coated. Dip in the egg and turn until coated. Transfer to the Ritz cracker crumb bowl and turn until the chicken is completely coated. Transfer to a plate or platter. (Can be done several hours in advance at this point. Keep refrigerated until ready to proceed).
• Melt the butter with the oil in a large skillet over medium-high heat. Add the Ritz cracker-coated chicken and cook until lightly browned, 3 to 4 minutes per side.
• Spread enough of the marinara sauce to thickly coat the bottom of the baking dish. Arrange the chicken on top of the sauce. Spoon the rest of the sauce over each breast and top with the mozzarella cheese and the remaining Ritz cracker and Parmesan mixture. Bake until bubbly and browned, 15 to 20 minutes.

Steps:

• Preheat oven to 375.
• Cut chicken into pieces of desired size. I like to make them small (2" chunks) so I can use more crackers.
• Crumble crackers into a bowl (crumbs should not be too small) and mix in cheese.
• Coat chicken with melted butter and then roll in cracker crumb mix. Place on baking sheet or pan and sprinkle more crumbs on top.
• After all pieces are coated, drizzle remaining butter over chicken and top with remaining crackers.
• Bake at 375 for 18-22 minutes (longer if pieces are large) or until center of chicken is no longer pink.

Steps:

• Put chicken into an ungreased casserole dish.
• Mix soup and sour cream very well, and then pour over the chicken. Put the crushed crackers on top of this and pour melted butter over the cracker crumbs.
• Bake at 350 degrees F for 30 minutes.

Steps:

• Heat oven to 400°F.
• Mix mayo and lemon juice in medium bowl. Combine cracker crumbs, cheese and basil in separate bowl.
• DIP chicken, 1 breast at a time, in mayo mixture, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (165°F).

Steps:

• Combine butter, Dijon, and garlic powder in shallow dish.
• Combine cracker crumbs and cheese in a shallow dish.
• Dip chicken in butter mixture and dredge in cracker crumb mixture.
• Bake at 400°F for 15 minutes.

Steps:

• Spray a sheet cake style pan with non stick canola spray.
• Preheat oven to 400°F
• Wash chicken thoroughly and lay on paper towels and pat dry.
• Melt butter in a medium sized dish.
• Place Ritz cracker crumbs in a large bowl.
• Mix all seasonings together in a small bowl.
• Dip chicken pieces in the butter then immediately into the cracker crumbs.
• Place chicken in the sprayed pan.
• When all chicken is in the pan, sprinkle chicken evenly with seasoning mix.
• Bake in a 400°F oven for approx 35 to 45 minute or until chicken is completely cooked. You may be tempted to turn 1/2 way through baking. You can if you want, but it's really not necessary.

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

Steps:

• Pour buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
• Add chicken to combined cracker crumbs, flour and red pepper in shallow dish, turning to evenly coat all sides.
• Heat oil in large saucepan to 350°F. Add half the chicken; cook 15 min. or until chicken is done (165°F). Remove from oil; drain on paper towels. Repeat with remaining chicken.