This irresistible crispy cheddar cheese chicken is coated in a cheesy Ritz cracker breading and then baked until golden and crispy. Served with a rich and creamy chicken gravy sauce.
Can I use chicken breasts instead of cutting them into pieces?
Yes, you can bake whole chicken breasts using the same coating method if you prefer. Just increase the baking time to 45-55 minutes.
What type of cheese works best for coating?
We recommend using shredded cheddar for the classic flavor and binding texture, but colby-jack or swiss work well too. Avoid soft cheeses like mozzarella that may not adhere as well.
My chicken breasts are thick, how should I modify cooking time?
Pound thicker breasts to 1⁄2 inch to ensure even cooking. Add 5 extra minutes to the bake time if chicken is over 1 inch thick. Check internal temp reaches 165°F.
Can I make this recipe gluten free?
Yes! Use your favorite brand of gluten-free crackers instead of Ritz to coat the chicken.
Can I prep and freeze this chicken for later?
Absolutely! Follow recipe then cool the coated raw chicken completely before freezing in an airtight container for up to 3 months. Bake straight from freezer.
- 3 cups cheddar cheese, shredded (about 12 oz)
- 1⁄2 cup milk (120 ml)
- 4 tablespoons butter (57 g)
- 2 cans (10.5 oz each) cream of chicken soup
- 1⁄8 teaspoon black pepper
- 11⁄2 sleeves Ritz crackers, crushed into pieces (about 21⁄2 cups)
- 1⁄4 teaspoon salt
- 11⁄2 teaspoons dried parsley flakes
- 4 boneless, skinless chicken breasts
- Pound the chicken breasts between sheets of plastic wrap or place in a ziplock bag and gently pound with a meat mallet until about 1⁄2-inch thick. Cut each breast into 4 equal pieces.
- Set up an assembly line with 3 shallow dishes. Place the crushed Ritz crackers in one, the shredded cheddar cheese in another and the milk in the third dish.
- Add the salt and pepper to the crushed Ritz crackers and mix well to combine.
- Dip each chicken piece in the milk, allowing any excess to drip off.
- Dredge the chicken in the cheese, pressing the cheese into the chicken to adhere.
- Finally, coat the chicken thoroughly in the Ritz cracker mixture, pressing to make it stick.
- Place the coated chicken pieces on a lightly greased baking sheet. Sprinkle the parsley flakes evenly over the top.
- Bake at 400°F (200°C) for 35 minutes. Cover loosely with foil after 15 minutes to prevent overbrowning if needed.
- Uncover and bake for another 8-10 minutes until crispy and golden brown. (Source: Ineskohl.info)
For the sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the cream of chicken soup and 4 tablespoons of sour cream. Whisk until smooth and warmed through. Add a splash of milk to thin if needed.
- Pour the sauce over the baked chicken or serve on the side.
- Chill the coated chicken pieces for 30 mins before baking for the crispiest coating.
- Use Italian flavored panko breadcrumbs instead of Ritz for more crunch.
- Cut diagonal slashes in thicker breasts to ensure chicken cooks through evenly.
- Add herbs like paprika or garlic powder to the Ritz cracker coating for extra flavor.
- Stir prepared chicken gravy or condensed cream soups into leftover sauce to make more.
- Refrigerate and reheat leftover crispy chicken in the sauce to prevent sogginess.
Serve the crispy cheddar chicken over rice, with mashed potatoes or on its own. Enjoy!