RITZ CRACKER CRUMB CHICKEN RECIPE - FOOD.COM
This is the juiciest, best chicken we've ever had. It was originally my mother-in-law's recipe. I never make bone-in chicken, but I wouldn't change a thing about this perfect recipe! Your family will love it!
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°.
- Rinse chicken and pat dry.
- Place Ritz crackers in the blender and blend until finer than breadcrumbs.
- Melt butter completely (I microwave it).
- Dip chicken in melted butter.
- Coat chicken in Ritz crumbs and place on baking sheet.
- Bake for 45 minutes.
Nutrition Facts : Calories 718.5, FatContent 36.3, SaturatedFatContent 14.5, CholesterolContent 191.7, SodiumContent 971.4, CarbohydrateContent 40.5, FiberContent 1.5, SugarContent 5.2, ProteinContent 54.9
CRACKER-BAKED CHICKEN THIGHS | JUST A PINCH RECIPES
This is a family favorite from way back - not sure where it came from!
Provided by Nancy S @NancyCooks
Categories Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Turn oven on to 375F. Clean fat and skin off chicken (if not already done).
- Melt butter in microwave-safe dish, after adding the spices to taste to the butter. I like to add crushed garlic also.
- While butter is melting, crush crackers in the tube, then pour them out into a larger bowl (big salad size), crushing as they come out of the tube so there are no large pieces. It doesn't need to be powdered though :D
- Dip the chicken in the butter, then in the crushed crackers, turning and coating them well. Put them into a baking dish large enough to hold the quantity you're using. Continue with each piece until all are done.
- If there is butter or crackers left, drizzle butter over the top of the chicken, then sprinkle the rest of the crackers over the top.
- On the top of the chicken, crush some cracked pepper. I use unsalted butter, so this helps add a little but the crackers are salted - so not too much!
- You can use white meat also, and bone-in. I find the dark meat is more moist and the smaller pieces (thigh vs. breast) are a family-friendlier size. The cook time may need to be adjusted for bone-in and larger sizes.
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