Crispy Ritz Cracker Chicken Tender Recipe
Crispy, buttery Ritz-crusted chicken tenders that bake to golden perfection.
Equipment
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Food processor or rolling pin
- Baking Dish
- Whisk or fork
- pastry brush (optional)
Ingredients
- 1 pound boneless skinless chicken breast strips
- 35 Ritz crackers crushed into fine crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1 large egg beaten
- 3 tablespoons milk
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Place the Ritz crackers in a food processor and pulse to fine crumbs, or crush in a zip-top bag with a rolling pin.
- In a bowl, combine the crushed crackers, 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/8 teaspoon ground black pepper; stir to mix evenly.
- In a separate bowl whisk the beaten egg with 3 tablespoons milk until combined.
- Dip each chicken strip into the egg-milk mixture, then press into the cracker crumbs to coat both sides, shaking off excess.
- Arrange the coated chicken strips in a single layer in the prepared baking dish and drizzle the 2 tablespoons melted butter evenly over the tops.
- Bake for 30 minutes, or until the chicken reaches 165°F (74°C) and the coating is golden; if the recipe’s CSV cook time indicates longer, bake until done while checking doneness.
Notes
- Use a food thermometer to ensure chicken reaches 165°F (74°C).
- Crush crackers finely for an even coating.
- Drizzling butter helps the crumbs brown evenly.
- Any milk can be used; buttermilk was listed as melted butter in CSV so use regular milk for wet mix.