I discovered this effortless and flavorful recipe and it immediately became a favorite. Baked, not fried, this chicken achieves an unbeatable crunch and cheesy goodness—Ritz crackers, cheddar, and tender chicken come together for a dinner I’ll crave again and again.

Baked Crispy Ritz Cracker Chicken

Why I’ll Love This Recipe

I love how easy and forgiving it is—only a handful of ingredients, minimal prep, and that golden, crisp Ritz coating plus melty cheddar makes each bite irresistible. It’s a comforting, crowd-pleasing dish that delivers big on flavor without the mess of frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers, crushed
¼ tsp salt
⅛ tsp pepper
½ cup whole milk (I used 2 %)
3 cups grated cheddar cheese

Directions

Preheat the oven to 375°F (190°C).
Prepare three shallow dishes: one with the milk mixed with salt and pepper, one with the grated cheddar cheese, and one with the crushed Ritz crackers.
Dip each piece of chicken first into the milk mixture, then into the cheese, and finally coat it thoroughly in the crushed Ritz crackers.
Place the coated chicken pieces on a greased or parchment-lined baking sheet.
Bake for 25–30 minutes, or until golden and cooked through to an internal temperature of 165°F.

Servings and Timing

Servings: About 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Swap chicken tenders for thighs or drumsticks, adjusting the cooking time accordingly.
Replace milk with sour cream, Greek yogurt, or an egg wash for a richer coating.
Mix in dried herbs like parsley, Italian seasoning, or garlic powder with the crushed crackers.
Use flavored Ritz crackers for an instant twist.
Add a sprinkle of Parmesan to the crumb mixture for extra cheesy depth.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze uncooked: coat the chicken as directed, place pieces on a baking sheet to freeze solid, then store in freezer bags for up to 3 months.
To reheat:
- From the fridge: bake at 350°F for 10–15 minutes or air fry for 8–10 minutes.
- From frozen: bake at 425°F for 20–25 minutes or air fry for 10–15 minutes, turning halfway.

FAQs

How can I be sure the chicken is fully cooked?

I always use a meat thermometer—chicken is safe when it reaches 165°F in the thickest part.

Can I make this gluten-free?

Yes, I just swap the Ritz crackers for a gluten-free cracker or breadcrumb alternative.

What sides go well with this dish?

I like to pair it with mashed potatoes, steamed vegetables, roasted carrots, or a fresh salad.

How can I make the coating extra crispy?

I place the chicken on a wire rack over the baking sheet so the heat can circulate underneath. A light spray of cooking oil before baking also helps.

Can I use this recipe for other proteins or veggies?

Absolutely—I’ve used the same coating on fish fillets and even zucchini slices.

Conclusion

I find this baked crispy chicken recipe utterly addictive—crispy, cheesy, and satisfying without frying—and I love how flexible it is. Whether I’m feeding family or looking for a fuss-free weeknight dinner, this Ritz cracker–coated chicken always hits the spot.