March 22, 2024

Hello Foodie Friends

There's just something so buttery and crispy with this simple to make recipe you'll definitely want to try it especially if you have kids. So far it has gotten 2 thumbs up from everyone and it really is so simple to prepare what's not to like?

This Ritz cracker chicken is another delicious variation of breaded chicken, using Ritz crackers instead of breadcrumbs. Adjust the seasonings to suit your taste preferences, and you can also add other herbs or spices to the cracker mixture for extra flavor. Serve it with just about anything you can think of there's no wrong answer here!

Enjoy!
Marzee
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RITZ CRACKER BAKED CHICKEN

INGREDIENTS:
4 boneless, skinless chicken breasts
1 sleeve (about 1 cup) Ritz crackers, crushed into fine crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 eggs, beaten
1/2 cup butter, cut into cubes

DIRECTIONS:
Preheat your oven to 375 degrees and lightly grease a baking dish with cooking spray or melted butter. In a shallow dish, combine the crushed Ritz crackers, Parmesan cheese, garlic powder, paprika, salt, and pepper. Place the beaten eggs in another shallow dish. Season the chicken breasts with salt and pepper.
Dip each chicken breast into the beaten eggs, coating both sides.
Then, dredge the chicken breasts in the Ritz cracker mixture, pressing gently to adhere the crumbs to the chicken. Place the coated chicken breasts in the prepared baking dish.

Scatter the cubes of butter over and around the chicken in the baking dish. Bake the chicken in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the coating is crispy and golden brown. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.

MARZEE's CORNER

Chicken is available in various cuts, each offering its own texture, flavor, and cooking method. When selecting chicken cuts, consider the cooking method and recipe you plan to use, as well as your personal preferences for flavor and texture. Each is unique so don't hesitate to experiment with different cuts and cooking techniques to find your favorites.

Whole Chicken: This includes the entire bird with both white and dark meat. It can be roasted whole, spatchcocked, or cut into parts for different cooking methods.

Breasts: Boneless, skinless chicken breasts are lean and versatile. They cook relatively quickly and can be grilled, sauteed, baked, or poached. Bone-in, skin-on chicken breasts offer more flavor and moisture but may require longer cooking times.

Thighs: Chicken thighs are juicier and more flavorful than breasts, thanks to their higher fat content. They can be boneless or bone-in, and skinless or skin-on. Thighs are great for grilling, baking, braising, or pan-frying.

Drumsticks: Chicken drumsticks are the lower portion of the leg. They're flavorful and juicy, with a bit more connective tissue than other cuts. Drumsticks are often grilled, baked, or fried.

Wings: Chicken wings consist of three parts: the drumette, the flat, and the tip. They're popular for appetizers and snacks, often served fried, baked, or grilled with various sauces or seasonings.

Legs: Chicken legs include both the thigh and drumstick attached. They're flavorful and juicy, ideal for grilling, baking, or braising.

Tenders: Chicken tenders are small strips of meat located on the underside of the chicken breast. They're lean and tender, often used in recipes like chicken tenders, nuggets, or strips.

Cubes or Strips: Chicken can be cut into cubes or strips for stir-fries, kebabs, salads, or soups.