Ritz cracker chicken is uber-popular for a reason!
Chicken breast strips are coated in a cheesy, buttery cracker crust and baked to juicy perfection!
Top with bonus cheddar cheese sauce or serve with a side of veggies!
Crispy Baked Chicken
- The secret to extra crispy chicken is a double dip of seasoned breading that stays extra crispy even under the cheddar cheesy sauce.
- Easy enough for every day, this recipe is quick, easy, and perfect to take to picnics and parties with a creamy corn dip.
- Kids love this Ritz cracker chicken and will love dipping their veggies into the cheese sauce!
Ingredients and Variations
Chicken – Save some time and instead of cutting chicken breasts in threes, simply use frozen and thawed chicken tenders to get more bang for the buck! This recipe also works well for party wings and drumsticks!
Cracker Breading – Ritz crackers have a rich, buttery flavor and easily blend into crumbs, but any store-brand cracker similar to Ritz will do. Even regular breadcrumbs or crushed cornflakes work. Parmesan is a great alternative to cheddar, or you can use a mix of both.
Variations – Switch up the seasonings from garlic to your favorite taco, Italian, or Cajun blend.
How to Make Ritz Cracker Chicken
- Cut chicken into strips.
- Prepare cracker breading, milk, and egg mixture per recipe directions below.
- Dip the chicken pieces in the egg mixture and breading twice.
- Place prepared strips on a baking sheet and sprinkle with parsley.
- Baked until chicken reaches 165°F (about 20-25 minutes).
- Top with a dollop of sour cream and chives, if desired.
Cheese Sauce:
- Toss shredded cheddar with cornstarch and stir in evaporated milk.
- Microwave 45 seconds, stirring and microwaving every 30 seconds until the cheese sauce is thick and creamy.
- Top Ritz cracker chicken with cheese sauce or add it as a side for broccoli
In the Air Fryer:
- Preheat Air Fryer to 350°F.
- Prepare recipe as directed below.
- Spray chicken pieces with cooking spray and place in a single layer in the Air Fryer. Cook until the pieces reach 165°F internally (about 14-15 minutes.)
Serving Suggestions
- Serve Ritz cracker chicken with a tangy side cucumber radish salad or this colorful spinach and strawberry salad and some fluffy dinner rolls.
- The cheese sauce is perfect to top over baked potatoes, broccoli, or mix into mashed potatoes.
Leftover Ritz Cracker Chicken
Keep leftover Ritz cracker chicken in a covered container in the refrigerator for up to 3 days. Enjoy them cold or reheat them in the microwave and then under the broiler until they’re crispy again or pop them in the Air Fryer for a few minutes. Freeze leftovers in a zippered bag for up to one month. Thaw in the refrigerator before reheating.
Other Easy Recipes!
Have you tried this recipe for Ritz Cracker Chicken? Leave a comment and rating below!
Ritz Cracker Chicken
Equipment
Ingredients
- 4 large chicken breasts
- 2 sleeves Ritz crackers , or Cheese-Its crackers, crushed
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1 teaspoon dried or fresh parsley
- 2 eggs beaten
- ½ cup milk
Cheese Sauce
- 2 cups shredded cheddar cheese
- 2 teaspoons cornstarch
- ½ cup evaporated milk
Instructions
- Preheat oven to 400℉.
- Cut each chicken breast into 3 equal pieces.
- Crush crackers. Toss with cheddar cheese and garlic powder. Combine milk and beaten eggs in a separate small bowl.
- Dip the chicken into the egg mixture and then into the cheese & crackers. Repeat until all the chicken pieces are coated.
- Once coated, gently dip the chicken pieces into the egg mixture a second time and then into the crumbs again gently pressing the crumbs to adhere.
- Place on a baking sheet and sprinkle with parsley.
- Bake 20-25 minutes or until chicken reaches 165℉.
Cheese Sauce
- Toss cheddar cheese and cornstarch in a small bowl. Add evaporated milk and microwave 45 seconds.
- Stir and microwave in 30-second increments until thick and creamy (about 90 seconds total).
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Ritz Cracker Chicken Recipe
Inspired by Jamie Cooks It Up
Do you have an estimate of how many crackers you’re using? Or how many are in a sleeve? Our ritz crackers here just come in one big box, not sleeves. I’m assuming you get 2-3 sleeves per box?
One sleeve is approximately 35 crackers. A regular box has 4 sleeves. Each sleeve is approximately 100 grams to give you an estimate. Hope that helps Mel!
This recipe was awful. Cracker breading became oddly doughy, mushy, and bland. Definitely needed salt and pepper or some other seasoning. Breading on the bottom stuck to the pan. In order to become crisp and flavorful I think the chicken would have to be fried rather than baked. Really a bummer!
I’m sorry this didn’t work out for you, we have made this so many times and it always turns out perfectly for us.
I made this last night with white rice. It was alright.
Well you have a total winner here!! I was not sure about how it would turn out and VOILA! It is as tasty as it looks. Thanks so much for a fantastic recipe that I would never have thought of. Kudos to you. I Love It!!!!!!!
I have made this and it is delicious! I do have one question though. Is there anyway to prepare any of this beforehand? Could you cook the chicken up and then reheat it for dinner? Would that make the chicken soggy (if not, how long would I reheat). I don’t have much time to make a dinner start to finish during the week 🙂 Thanks for anyone’s help!
For a low-carb version, substitute pork rinds for the cracker crumbs. Run a bag of pork rinds ($1.67 out here) through your food processor until it becomes dust, then add 1/2 t. plain gelatin to it so it’ll stay on the chicken as it cooks, mix it all up again, then proceed with the rest of your recipe. The fat from the pork rinds will keep the chicken from drying out.
I have never commented on a recipe before but this was delicious! All kids from 3 up to 14 loved it! Is there a way to get calorie and nutrition info? Or an estimate? Thanks!
I’m not not a cook, so anytime i find something soo easy i get excited to try it. Now what would be a good side dish for hubby and kids (4 & 2yr olds)?? THANK YOU!!
This was very good. I ended up putting the chicken on a cookie sheet with low sides, uncovered as I was out of foil, and baked for about 35-40 minutes total. Came out great, but I totally spaced the sauce. Maybe next time I’ll remember it.
Can’t wait to try this! Sounds delish! As for some of the comments, I too was wondering about the 70 minute cook time comment and had to go back and re-read the recipe directions. Thought I had missed something. And Ketsa, not sure why you only focused on chastising Jaime. Leti was a bit nasty in her comment as well with the remark about nothing being worse than feeding your husband and kids dry chicken (making a nasty implication about this recipe with her faulty math of 70 mins). So chastise both or neither. And not sure why being in a different country would matter. 1+1=2 no matter what country you’re in. It doesn’t suddenly equal 4 because you live in some other country.
looking forward to trying this tonight. I am new to your site and really enjoy your writings and all the comments. Lots of fun and helpful.Thank for the good food!
Jaime your comment was very unnecessary. The young lady may be from another country or something. Nasty comments make no sense we are adults.
This was an awesome recipe! Everyone loved it. Thank you! 😉
Making this tonight! Sounds amazing!! Leti, I can think of worse things….like being an adult and unable do basic addition…just saying.
Can’t wait to try this one. yum
160°@ thickest
As I read the instructions, it bakes at 350 for 30 to 40 minutes.
Is that too long?
Sounds like a lot of time to cook that chicken in the oven….70 minutes top. Doesn’t it get really dry? There’s nothing worse than watching your husband and kids eat really dry chicken!
This is my favorite!!! I made this a few days ago and it’s GREAT!!!!!!