Print

Ritz Cracker Cheddar Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 40 reviews

Ritz Cracker Cheddar Chicken is a crispy, flavorful chicken recipe where tender chicken breasts are coated in a savory mix of crushed Ritz crackers and sharp cheddar cheese, seasoned with onion and garlic powders. This versatile dish can be cooked by pan-frying, baking, or air-frying, resulting in a crunchy golden crust and juicy interior. Perfect for a quick weeknight dinner that combines comfort with a delightful cheesy crunch.

Ingredients

Coating Mixture

  • 5.3oz / 150g Ritz Crackers, crushed into coarse crumbs
  • 2.6oz / 75g (~3/4 cup) grated Cheddar cheese
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder

Wet Mixture

  • 1 large Egg
  • 2 tbsp Plain/All Purpose Flour
  • 1 tbsp Ranch Dressing
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Chicken

  • 2x 7-8oz / 200-225g Chicken Breasts, sliced horizontally into cutlets

Cooking Oil & Seasoning

  • 1/2 cup / 120ml Vegetable Oil (for pan-frying; or as needed)
  • Oil Spray (if baking or air-frying)
  • Flaky Sea Salt, to serve

Instructions

  1. Prepare Crumbs: Crush the Ritz crackers into coarse crumbs, aiming for a mix of fine and larger pieces for texture. Combine these crumbs on a large plate or tray with grated cheddar, onion powder, and garlic powder. Set aside.
  2. Mix Wet Ingredients: In a large shallow dish, whisk together the egg, flour, ranch dressing, salt, and black pepper until smooth. Place this dish next to the crumb mixture.
  3. Prep Chicken: Slice each chicken breast horizontally through the center to make 4 even cutlets. Use cling film and a rolling pin to gently pound thicker parts to even thickness if necessary.
  4. Coat Chicken: Dip each chicken cutlet into the wet mixture, letting excess drip off, then press it firmly into the crumb mixture ensuring complete coverage. Set coated cutlets aside and repeat with all pieces.
  5. Pan-Fry Option: Heat enough vegetable oil in a heavy-based pan over medium to medium-high heat. Once hot, fry each cutlet for 3-4 minutes per side until deep golden and crispy. Watch closely to avoid burning, adjusting the heat as needed. Cook in batches if necessary. Drain on a wire rack over paper towels. Ensure internal temperature reaches 165°F (74°C).
  6. Air-Fry Option: Preheat air fryer to 400°F (200°C). Place cutlets in the basket and spray generously with oil. Cook for 7 minutes, then flip, spray again, and cook another 5-8 minutes until crispy and cooked through. Adjust temperature if browning too fast. Cook in batches if needed.
  7. Bake Option: Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and space out the chicken cutlets. Spray tops with oil. Bake for 10 minutes, flip, spray again, and bake for an additional 7-10 minutes until golden and cooked through.
  8. Serve: Allow chicken to rest briefly; it will crisp up further as it cools. Sprinkle with flaky sea salt to taste and serve immediately.

Notes

  • Use ranch dressing to add tang and moisture to the coating mixture, enhancing flavor and helping the crumbs adhere.
  • Crush Ritz crackers coarsely to maintain a crunchy texture rather than a fine breading.
  • Removing chicken from the fridge 30 minutes prior helps even cooking.
  • Internal chicken temperature should reach 165°F (74°C) to ensure it is safe to eat.
  • Spraying oil on top of the coating allows crispness when baking or air-frying without deep frying.
  • The coating will crisp up more as it cools after cooking, so let rest a few minutes before serving.

Find it online: https://recipethrive.com/ritz-cracker-cheddar-chicken-recipe/