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Cheese Cracker-Coated Baked Chicken

Cheese Cracker-Coated Baked Chicken

Whether you’re feeling the time crunch with the kids on break or because back-to-school is just around the corner, this meal is simple and quick and will have the kids asking for it every night of the week.

This recipe requires only 6 ingredients and 30 minutes, and you can practically make it with your eyes closed. To get the oh-so-satisfying crispy cheese coating, use an easy “shake and bake” process: dipping the chicken in eggs, placing the chicken in a zip-top bag with crushed crackers, and shaking until the chicken is well coated. Pro tip: we find that doubling up on zip-top bags helps prevent holes while crushing the crackers for the coating.

For any nugget-loving kids, you can even substitute chicken breasts with chicken tenders or cut the breasts into bite-sized pieces! While this chicken is great on its own, try leveling it up by pairing it with one of our two sauces—honey mustard or a two-ingredient garlic ranch.

Ditch your average baked chicken for something a little cheesier! Thank you, Kasim Hardaway, for this dinner idea that we can keep coming back to.



  • Chicken Directions

  • 1

    Preheat the oven to 425°F. Place a wire rack on a rimmed baking sheet and set aside.

  • 2

    Place cheese crackers in a large zip-top bag. Use a rolling pin or rubber mallet to crush the crackers into very fine pieces. Sprinkle onion powder and a pinch each of salt and pepper into the bag, seal it shut and shake to mix.

  • 3

    Whisk the eggs in a large, shallow bowl. Set near the bag of crushed crackers.

  • 4

    Working with one chicken breast at a time, dip the chicken into the bowl with the whisked eggs. Coat on all sides with egg, shake off any excess, then place the chicken in the bag with the crushed cheese crackers.

    Preparing Cheese Cracker-Coated Baked Chicken

  • 5

    Seal the bag shut and shake to coat the chicken. Press down on the chicken to ensure the crackers stick to it.

  • 6

    Transfer the crusted chicken to the prepared baking sheet. Repeat with remaining chicken breasts.

  • 7

    Lightly spray the chicken with baking spray, then bake at 425°F for about 18-20 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Allow to briefly cool, then serve warm.

  • Sauce Directions

  • 1

    Honey Mustard: Whisk together ¼ cup yellow mustard, 2 tbsp. mayonnaise, ¼ tsp. garlic powder, 3 tbsp. honey and a pinch of salt. Refrigerate until ready to serve.

  • 2

    Easy Garlic Ranch: Whisk ½ cup ranch dressing with 1 tsp. garlic powder. Refrigerate until ready to serve.