These butter chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breasts are really tender and moist with excellent flavor! I never have leftovers.
I really think that Heather meant a 1/2 stick (1/4 cup) of butter. I marinated my 6 chicken breasts in a cup of lemonade prior to making this. I omitted the egg wash, as the lemonade marinade made the crumbs adhere well. I crushed my crackers up in a zipper type bag, added seasonings (LOTS of garlic powder, lemon pepper, paprika and onion powder), then added the chicken pieces two at a time. I also lightly coated a glass baking dish with vegetable spray. I added the coated chicken, sprinkled parmasen cheese evenly over the chicken, I melted 1/4 cup of butter and drizzled that over the top. Cooked it at 375 for 30 minutes. My whole family loved this! I served it with buttered parsley noodles n green peas. No leftovers at all! Think next time I'll have to double the recipe. This was a moist and very tender dish, very flavorful and was not greasy or extreme butter tasting either. Very easy to make too. I think I'll make up crushed crackers/seasoning baggies and have them ready to roll in my pantry on very busy nights! Thanks Heather!!! :o)
Read MoreThis was very bland. I dip mine in melted butter, sprinkle with garlic and coat with corn flake crumbs. tastes so much better and is nice and crunchy on the outside - juicy on the inside with flavor.
Read MoreI really think that Heather meant a 1/2 stick (1/4 cup) of butter. I marinated my 6 chicken breasts in a cup of lemonade prior to making this. I omitted the egg wash, as the lemonade marinade made the crumbs adhere well. I crushed my crackers up in a zipper type bag, added seasonings (LOTS of garlic powder, lemon pepper, paprika and onion powder), then added the chicken pieces two at a time. I also lightly coated a glass baking dish with vegetable spray. I added the coated chicken, sprinkled parmasen cheese evenly over the chicken, I melted 1/4 cup of butter and drizzled that over the top. Cooked it at 375 for 30 minutes. My whole family loved this! I served it with buttered parsley noodles n green peas. No leftovers at all! Think next time I'll have to double the recipe. This was a moist and very tender dish, very flavorful and was not greasy or extreme butter tasting either. Very easy to make too. I think I'll make up crushed crackers/seasoning baggies and have them ready to roll in my pantry on very busy nights! Thanks Heather!!! :o)
Just made this recipe for dinner and it was a hit! I made the preparation easier by crushing the crackers in a gallon-size zip-lock bag and using my rolling pin on them -- my kids had fun helping--then adding spices (garlic and onion powder, a bit of salt and paprika)& shaking. After coating the chicken in the beaten egg, I put a few pieces at a time into the bag "shake 'n bake" style, shaking and pressing the crackers into the chicken, then pressing in more crumbs after I put the chicken in the baking dish. After cutting and adding the butter, on a whim I poured in a bit of white wine I had in the fridge and placed about 6 large cloves of garlic, sliced in half, around the chicken. The chicken smelled sooo good while baking and the garlicky butter sauce was delicous over noodles. I cut my chicken breasts in half, so next time will reduce the cooking time to 30-35 mins. Will definitely made it again, family loved it and is good enough (not to mention easy!) for company.
I tried this recipe tonight because I wanted something quick and both me and my husband were impressed. As others suggested, I cut the amount of butter in half, which turned out just perfect. I also added 2 tsp. italian seasoning and 2 tsp. grated parmesan cheese to the cracker crumbs and sprinkled just a little garlic salt on top of the chicken before I put it in the oven. This is one I will be making again. Thanks for the quick, easy and DELICIOUS recipe!
This was absolutely the best chicken recipe I've ever tried! I followed the advice of some of the other reviewers and added 2 tsp. Italian seasoning to the cracker crumbs, cut the butter to 1/4 cup and baked in a glass dish. I also flipped the chicken over about halfway through the cooking time. I used 3 very large boneless skinless chicken breasts and cut each in half. My husband and I both loved this recipe! The chicken came out so moist and juicy, I can't wait to make this one again. I am planning on serving this at a slumber party for 8-10 year old girls also, I will use chicken tenders and various dipping sauces like honey mustard and BBQ. Excellent recipe Heather, Thanks!
This was very bland. I dip mine in melted butter, sprinkle with garlic and coat with corn flake crumbs. tastes so much better and is nice and crunchy on the outside - juicy on the inside with flavor.
Wow...good stuff. True not a light meal, but it the taste is awesome. I did take other's advice and add seasonings to the cracker crumbs for more flavor. It was great. I added 3 cloves of garlic to the butter and just a dash of wine (as another reviewer suggested). The extra butter sauce went over egg noodles. This was definately a keeper. Thanks for posting.
Used egg whites instead. Tip: You take a stick of frozen butter and grate over the chickent etc. instead of cutting it pieces. Works well and probably uses less butter but gets the job done.
Oh my gosh, this is the best. I did decrease the baking time to about 30 minutes. But my chicken came out perfect, tender, juicy and with so much flavor. The chicken has a rich buttery taste and the crackers make a really crispy crust. My eight year old neice how is a notoriously picky eater even loved it. It is a little rich, so I probably won't make it often. I will keep it in mind for those days I want something fast however.
Great and easy recipe. I had enough eggs/crumbs for 6 chicken breasts. I didn't change a thing and the meal was really enjoyed by all...and the chicken really moist! Will make again, esspecially when I have little time to spare!
I love this recipe!!! But... I adapted it a bit and it turned out even better and more crispy. I made a garlic butter by putting four smashed garlic cloves into a low heat pan with 1/4 stick of butter, and a couple tablespoons of olive oil. Once the butter/oil was infused with the garlic, I removed the garlic and let the liquid become room temperature. I then coated the chicken (I used strips...three per large chicken breast) in the garlic butter and then into the cracker crumbs. The crumbs really stick just make sure the crumbs are small. I cooked them at 375 for 45 minutes, halfway through spooning a little of the leftover butter over each chicken tender. They were unbelievably moist, and crispy on the bottom and the top without turning. They also freeze very well. The garlic butter helped infuse great flavor throughout.
!!!!!!!!!!!!!!!!!!! Thats basically all it takes to summarize this chicken. It was WONDERFUL! I am only 15 years old and I made this..I think it was the first time I actually had to cook meat..not including like ground beef for spaghetti or something like that. And it couldn't have been easier! Even for me! I made a few changes as suggested: Used a little italian seasoning, flour, salt, pepper, garlic salt..stuff like that for the breading. Added a little garlic into the baking pan before I stuck it into the oven. Turned over the chickens half way though cooking time. Poured juice half way through cooking time. And YUM! It was so delicious. Probably the most delicious chicken I have ever tasted..seriously.
Delicious. My husband is very picky, and he LOVED this. I was very surprised at how good this came out, as I have tried it with cereal before, and did not like it at all. This is definitely a keeper for my family. Mmmmm
4 Stars after modifications- used one egg with a little milk for the egg wash, crushed up my ritz in a bag and added some Tony Chachere's, garlic powder and some parm cheese - Followed other reviews and used 4 Tbsp butter melted and poured in the pan and cooked for 25 mins turning twice and spooning the butter over the chicken- Also let this rest for 10 mins to really hold in the moisture and the result was 4 spotless plates! Even my picky 5 year old gobbled it up. Thanks!
this was really good, i went a little over board with the garlic salt and it was too salty but that was completely my fault. chicken came out tender and juicy, had a nice garlic buttery flavor. served it with mashed potatos and made gravy out of the drippings in the baking dish.
Fantabulous! I too altered this recipe a bit. I USED 1/2 STICK butter, I think the submitter did a lil' typo stating cup instead of stick. Anyhoot, I added more seasonings to my crumbs 2 tsp. Italian bread crumbs a dash or two of Parm. cheese, onion powder, garlic powder & Tony's. This was DELISH!
Absolutely love it! Although, to be honest, I took the advice of other reviewers before trying it as is like I normally do - it just sounded so good with all the other stuff in it too. I do intend on trying as is and will update when I do. So here's the changes I made: I used 1/2 stick of butter (1/4 cup) 1 tube of Ritz crackers 3 breasts because they were HUGE and I cut them into strips 1 tsp garlic salt 1/2 tsp pepper 1/2 tsp italian seasoning (might try less next time) 1/2 tsp onion powder 2 tsp grated parmesan cheese all mashed up in a bag like shake-n-bake I did use the egg then put it in the bag, had no problem with the crackers sticking. Took about 35-40 minutes to bake at 375, but again, the breasts were huge, even cut up. It was delicious and my husband doesn't want me to change anything... except maybe make more next time.
This chicken was amazing! I am glad that I read the reviews before I cooked it though. I only cooked mine for 25 minutes and it was perfect! I will definitely be making this again!
Really good, moist chicken. Didn't have to use a knife to cut it and husband and kids kept asking when dinner would be ready. Was crispy and golden brown and batter stayed on chicken...plus in my book. I did add more seasoning (garlic powder, seasoning salt, onion powder & italian seasoning). I just added about a tablespoon of each to cracker crumbs along with salt and pepper. My 7 yr old ate almost two good size pieces of this...a rarity. Thanks!
Great and easy recipe. I had enough eggs/crumbs for 6 chicken breasts. I didn't change a thing and the meal was really enjoyed by all...and the chicken really moist! Will make again, esspecially when I have little time to spare!
I make a similar version of this using legs and thighs. I rub the chicken first (with or without skin) with 1-2 packages of dry Italian Good Seasons Dressing and then dip in egg and then crackers. One of our favorites.
This was SO delicious! I followed the recipe, the only change I made was to the cracker crumbs. I used Ritz crackers with garlic powder, onion powder, fresh ground pepper, a pinch or two of chicken bouillon (which wasn't necessary, but I figured why not?) and a small handful of shredded cheddar cheese (just because I had some in the fridge and someone else had suggested it). The first 2 pieces didn't really have a lot of breading on them, it wouldn't stick, so I double dipped the last 2 pieces and sprinkled the remainder of the crumb mixture over the top. I used the amount of butter listed, putting a little bit on each piece of chicken and the rest in the bottom of the pan. I flipped the chicken about halfway through the baking, and it came out crispy on the outside and moist on the inside! Not at all mushy as someone suggested, it was a good texture. We both loved it, I can't wait to try the leftover piece for lunch tomorrow. I served this with mashed potatoes, gravy (I made a packet of McCormick chicken gravy) and steamed veggies...will absolutely be making this again!!
First, let me say thanks to Heather for a great recipe, it's one you can tweak to your own personal preferences. I did tweak this a little...I used Perdue boneless skinless chicken tenders...used buttery Club crackers...seasoned the cracker crumbs with old bay and some paprika...marinated the chicken for a few hours in buttermilk, skipped the egg entirely...and it still came out great! I will definitely use this recipe again!
This works nicely, but one trick I learned long ago is to season the meat, not the coating. When adding the garlic salt, black pepper of whatever, you do not want it randomly showing up on some of the meat during the coating process. It's better to always season the meat directly, then go thru your dredging process
Could not believe how good this was! Needed something easy and this fit the bill. Husband said was the best chicken he had ever eaten. I agree - super moist - made the recipe exactly as suggested. Can't wait to make again!
This chicken is wonderful, the first time I made it I used Ritz "round crackers" and it was ok - next time I used Club crackers and it was GREAT!
Incredible. In the past year my family has decided that this is their favorite meal! I always add parmesan cheese into the cracker mix, as well as minced garlic. I often mix up the crackers,cheese and minced garlic - throw it into a ziploc bag and store in the fridge - very handy. We make chicken tenders with this, and have also topped the chicken at the very end with warm marinara or spaghetti sauce for a little something different! Thank you very much for this recipe!!!
40 minutes is NOT too long to cook this. I did buy some very thick boneless chicken breasts,but they weren't done until they had cooked an hour. I like my chicken DONE though. Overall this recipe is great.
Tried this last night and my husband raved about it. We both really enjoyed this recipe and it's a definite keeper. Easy to fix, flavorful, tender and juicy. I cooked it for 30 minutes at 375 and it was perfect!
I made this last night and my husband and kids loved it! I have a 2yr old son that eats like a bird and hates meat. He ate 1 1/2 chicken breasts for dinner. My husband and I were shocked! It has already been requested by everyone for dinner again. I want to say thank you to Heather for this recipe. I actually heard my son say "more, more, more" for the first time!
One of the best breaded chicken recipes out there. Really delicious. My husband loves it. I add a bit more seasong to it and cut the butter in half, but that's it.
What else can I add that hasn't been said about this recipe. Reduce the butter but otherwise this is the best baked chicken I have ever eaten. Will definitely make again.
This one is a keeper for sure! I'm 22 years old and a struggling cook in the kitchen. This dish turned out perfectly! I think a big trick to cooking any kind of meat is not to overcook. I took the chicken out 5 minutes early and it was perfectly cooked - plump and juicy.
The chicken was a big hit with my family. I used low sodium cracker, egg beaters and I can't beleive it's not butter. At the end of the cooking time I turn my broiler on to crisp it up some more. Great chicken.
This recipe is wonderful! I used roasted vegetable crackers to add a little extra flavor and the whole family LOVES this chicken...even my picky 6 year old son. The best part....it is so easy.
I make this often, though I generally cut the chicken into strips and do it that way. I also add a packet of powdered ranch dressing mix instead of salt and pepper and it gives it amazing flavor. I've also used saltines when I haven't had butter crackers. Also, I melt the butter first then drizzle it over the chicken before it goes into the oven instead of putting the cubes in the pan.
My Husband & I both loved loved loved this, I used 1/2 stick butter and it was plenty! Also added onion & garlic powder. Perfect.
Delicious !!! I injected the chicken with creole butter and let it marinade for a couple of hours! Then I added garlic and onion powder, Parmesan and dill to the cracker mixture!YUM... The juiciest chicken I have ever had!
I have made this dish many, many times. I've used it as a base recipe to try some variations as well. For example, instead of dipping the chicken breasts in egg, I have tried ranch dressing as well as plain old mayo. Both keep the chicken breast very moist and tender, and it helps create some variety to the recipe if you make it often. To ensure that both sides stay crispy, I usually put the chicken on a greased Pampered Chef cooling rack that is then on top of a rectangular Pampered Chef baking stone (the cooling rack balances perfectly on top of it). This allows the air to circulate under the chicken and avoids one side getting soggy. Great recipe!
It was ok. There's a huge lack of flavor. If I ever make these again must remember to add more seasoning.
Tried this recipe twice so far. I took the suggestion of others and added some extra seasoning (Trader Joe's 21 Seasoning Salute). The chicken was pretty tasty, but I only cook it for about 25-30 minutes (half the time on one side, half the time on the other). Here's the dilemma: cooking for 25 minutes produces perfectly cooked and moist chicken, but the breading is a little mushy. I've noticed other reviewers complaining of dried-out chicken. Next time I'll try 35 minutes, and hopefully it'll be just right.
I cut down on the butter as others mentioned. I didn't really measure it, so I may have cut it by more than half. I sort of went overboard on the seasonings, so next time I think I'll stick closer to the recipe. But I really liked this, the chicken stayed juicy and tender and it really was easy!
I made this last night and it was wonderful. I coated it twice with eggs and crackers for some extra crunch. It was so easy and the taste was awesome! Thanks for a great chicken recipe.
This was...okay. I think it would be better if you were to use less butter, melt it, and drizzle it over the chicken instead of just setting it in the pan around the chicken. I did that (and only used about 3 tablespoons of butter total) and my chicken got very soggy.
I used Ritz crackers, 1 egg and cut back on the butter. Also added powdered garlic (no garlic salt). Next time I want to add italian seasoning. It was tender and tasty.
Delicious! Decreased the butter to 1/4 cup. Also added onion powder and basil to crumbs. An absolute hit!
VERY good chicken! I did modify it a bit..but the base idea I think was very good. I used 3 chicken breast. (Note that it will most definitally cook in less time if you use tenderloins because they are thinner pieces of chicken) I put buttery crackers into my kitchen aid chopped and chopped it fine.I then added the ingredients called for but also added cayenne pepper powder, garlic powder, poultry seasoning, basil, paprika, and parmesian cheese.. I just did a few shakes of each. I then used 2 eggs beaten with a couple drops of milk...breaded my chicken and arranged in the pan. Now, I only used 2 tablespoons of stick butter cut into thin slices and arranged around and on top of the pan.. to make it lighter but still have the butter flavor. I cooked for 20 minutes on each side. Was very moist wihtout being over done and definitally a keeper!
I made this just as written and it was wonderful. My family said it was the best chicken they have ever had. It was very moist and tender. I have made it several times now with fantastic results every time. I have gone a step further and used this recipe but substituted cod for chicken and baked it at 400 degrees for 20 minutes and it was fantastic.
I make this exact dish all the time- the Ritz crackers give it a delicious flavor! I also add shredded cheddar to the cracker crumb mixture. The cheddar and buttery crackers are NOT like your typical breaded chicken taste!!
I tweaked the recipe to meet our needs, but the chicken turned out perfectly tender and crispy (thanks for the clue about halving the chicken breasts - they didn't cook unevenly this way). I used crushed Club crackers and 3 tsp. of Wildtree Garlic and Herb blend along with 1/2 tsp. of salt (this particular Wildtree blend doesn't include any salt). Put all of the dry ingredients in a large, plastic Ziploc bag, dipped each piece of chicken in the eggs, dropped the chicken in the bag, and shook to my heart's content. Thanks for this recipe!
This is a great recipe!! We had none left and my family asks for it all the time. For the last 20 min. of baking, I have added some very well drained frozen broccli on top of each chicken breast and then after I take out of the oven,I lay a slice of american or cheddar cheese over the top of that to melt. It is just like the Cheddar, Broccli Chicken at Cracker Barrell. Great!!!!
SO GOOD! I used the thin cutlets (not a thick breast) and just used little flicks and flakes of butter here and there and they were perfect! Cooked up so fast too - love those thin sliced cutlets!
This chicken is delicious and very easy and quick to prepare. Even my picky husband and son love it and have already asked to have it again !! Definetly a winner in my house.
This recipe is good, but I really don't understand all the 5 star ratings. 40 minutes at 375 is about right if you like dry chicken. I might try it one more time but I think i'll fry it in a mixture of half butter and half canola oil next time. I think it will be much juicier and turn out better.
I made the mistake of listening to a reviewer and gave this recipe a chance! Can’t understand where all the five stars came from. In my opinion, it was a waste of good chicken. There was NO taste to the chicken other than melted butter and buttered crackers. Yuck! I substituted garlic salt for real garlic and cooked breasts entire 40 minutes. (They were thick breasts from the butcher). Am really disappointed and will never make again.
What an adaptable recipe! I only had one egg, so I used a splash of milk to make up for the missing egg. No garlic salt, so I used garlic powder with a little salt. I also used chicken tenders. They cooked up in only 20 minutes. Oh, they now have Wheat Ritz crackers...don't know if they're much healthier but they sure tasted good. Both my kids cleaned their plates, and my husband had seconds! I will definitely make this again!
I tried this recipe recently and it came out great. A little messy but it came out good. My fiancee loved and it was all around good.
really nice taste. i had to butter my crackers and then grind them, i used the advise of others and seasoned the crumbs with paprika,black peper, garlic salt, onion powder and flour. i also seasoned the chicken with salt... it turned out wonderful. my husband said it tasted like kfc...what a great compliment to get.
This is yummy! The only change I made was to add about 1/2 tsp. Lawry's season salt to the cracker crumbs and I used garlic powder instead of garlic salt. It was great, nice crunchy coating and moist inside. There was a lot of butter left in the pan, so I made a milk gravy from the drippings. Served this with mashed potatoes. Sinfully good!
I make this recipe quite often. I love it! I can change up the seasonings to suite the rest of my meal plan. I have made the corn flake recipe and find the flakes get soggy, not crispy! I'm afraid "COOT" leads a bland life.
Always looking for a good chicken recipe. This one was good-a hit with the kids. A little to much butter to have on a weekly basis but good flavor.
I went back and read the reviews to see if there were any other experiences such as mine, and there were a few scattered throughout. I hate to say it, but this was boring and tasteless, and the chicken was tough on top of that. I followed the recipe exactly. If you are on a bland diet, this one's for you. Very disappointing!
I've made this a few times now and it always goes over great! I pound my chicken a little with a mallet to make sure it comes out tender. works like a charm.
Both me and my husband loved this chicken. I made it 3 days ago and he keeps asking when we can have it again. This was quick and easy and also great with homemade scalloped potatoes!
Unbelievable moist, flavourful and delicious. I try to make this at least once a week. Also, I find flipping the chicken half way thru cooking time lets both sides get that dark juicy texture and look.
With as many great reviews this has I was expecting way more than I got. To much butter... my family didn't like it either. I won't make it again. Thanks for the recipe though.
I found out at the last minute that I didn't have any garlic salt, so I substituted onion salt. It was delicious! It is almost like Chicken Kiev without the hassel! The kitchen smelled wonderful and we had NO LEFTOVERS! Next time I will have to double the recipe. Delicious, thank you!
Made this last night for dinner and the whole family loved it! I added some parsley, paprika,and fresh garlic to the egg mixture. Very tender and yummy!
I have made this several times and it is always tender and delicious. I cut boneles chicken breasts in half to have a bigger ratio of breading to chicken. Looks good and tastes good.
I thought that this recipe was very good. My husband really enjoyed it also. I am on weight watchers, so I used reduced fat crackers, blue bonnet "light" margerine, and "Better N Eggs" egg substitute. It turned out great though :)
This was terrible,what a waste of chicken!
My husband loved it! Never tried this before, but will make sure we have it again.
we love it , my husband can eat this once a week and never get tired. Very easy to make and everyone loves it! great fir moms who work.
I thought that the chicken was very moist and yummy. I little too buttery for my taste, but my husband(who adds butter to EVERYTHING imaginable) :) absolutely loved it. I give it 5 stars and 2 thumbs up! Oh yeah, I am a calorie counter, so I used reduced fat crackers, blue bonnet light margarine, and I dipped the eggs in egg beaters. They came out great. Thank you SO much for this recipe :)
I loved it! I followed all the suggestions here and used a smaller glass baking dish and cut down on the butter. I jazzed up the spices and used the juices, chicken stock and a little cornstarch and made some gravy to serve on rice. Along with some steamed asparagus and a crisp salad it was a great meal!
A very simple and good recipe. If you like a little spice in your food, you definitely have to add your own, as the garlic powder and pepper just don't do it alone. I added seasoned salt, and next time I will try it with an italian herb seasoning, just to give it some more flavour.
Fabulous, fast easy chicken! Knowing our families want for spices, I did pound the chicken breasts, and added some seasoned salt and additional pepper to the crumb mix.
5 stars for ease and overall taste. Most people probably already have what the recipe calls for on hand. This is one of the few chicken dishes where I will use the really large boneless chx breasts because they will not dry out or become tough. They were so large I did use the 13x9 pan and all the butter. Flip halfway thru cooking so both sides get nice and brown and crispy. Very simple weekday meal that everyone enjoyed. Served with poppy seed broccoli from this site.
I am giving this 5 stars.... I followed the recipe but did cut the butter to 1/2 stick. My kids loved it, said it was the best yet. They loved the coating better than normal bread crumbs. A definite keeper.
Absolutely delicious and so easy to fix!
Thanks for sharing this recipe, Heather. The chicken was fork-tender and absolutely delicious :)
I tried this recipe because I wanted something I could put together quick. I was pleasantly surprised how good it tasted and how tender the chicken was!My family loved it.
Really good and easy to make. I used half the butter, melted it, then drizzled it on top of the chicken, not around the chicken like the recipe states. Do it this way and your chicken will be cripsy, not mushy.
Very Good...I made these as directed and added flour, and add'l seasoning as per other reviews. Also, baked for 25 minutes turning twice during the cooking time, and since they didn't brown I turned on the broiler for an add'l 2-3 minutes a side. Easy, easy recipe! Will be making this again.
Very moist chicken. Good flavor. Even the picky "littles" liked it. I would probably give it more like a 4 1/2, but that wasn't an option. After reading several reviews, I did use only 1/2 stick of butter and it turned out just fine.
This is fantastic and really easy to do ~ I threw in lemon zest and a small bag of potato chips and it was even better the second time!
I love this chicken recipe, I call this my basic bake chicken. I believe we all know how much fats we care to use when preparing a meal. We know if we like things spice, salty, or savory. If I see a recipe that has a lot of salt I cut it down to my taste or if it doesn't look like it have enough spices I add more. There is never going to be a recipe out there that is a blue print to the way one cook.
An excellent dish that was really easy and quick to make. I used the variations of another reviewer and used an 8X8 dish and only half the butter. Thanks for this recipe!
Excellent recipe! I made this tonight for my husband and I and we both loved it! I didn't have the 'Buttery Round Crackers' on hand, so I substituted regular Saltine cracker crumbs.. it tasted great! Also I agree with others who said 40 min is a bit long, 30 min is just right. Also, flipping it half way through helps the crumbs on both sides to get browned and tasty.
This was really simple and delicious. It gives you the great feel and comfort as fried chicken with the health of baked chicken. The flavor of the seasons are really packed into the cracker crumbs!
This chicken tastes better everytime I make it! The only changes I make to the recipe are with the breading. I use the crackers, but I add some grated parmesan cheese, a bit of parsley (you can eyeball it), and a bit of garlic powder for extra flavor. I love this recipe! The crackers are such a simple yet brilliant idea!
