Crunchy Cheddar Chicken Recipes

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
• Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CRUNCHY CHICKEN CHEDDAR

Steps:

• Preheat oven to 375 degrees. Spray a cookie sheet with non-stick spray.
• Combine flour, garlic powder, salt and pepper and pour on a pie plate or a piece of waxed paper.
• In shallow bowl, beat together eggs, milk and salt.
• Combine the cheese and bread crumbs and lay on another piece of waxed paper or pie plate.
• Lightly coat each piece of chicken with flour.
• Next, dip floured chicken into egg mixture and then coat each side well with the cheese and breadcrumb mixture by pressing each chicken side into the breadcrumbs and cheese. (Make sure chicken is well coated.)
• Lay chicken pieces on a cookie sheet and sprinkle each piece with a little olive oil.
• Bake for 15-20 minutes depending on the size of your chicken pieces
• Remember: Always test your thickest piece of chicken to see if it's cooked through.
• Try not to overcook chicken as this tends to dry it out.

CRISPY CHEDDAR CHICKEN RECIPE - (4.3/5)

Steps:

• Cut each chicken breast into 3 large pieces, like a chicken tender. In a small food processor add the Ritz crackers and pulse until they are crumbs. I three separate shallow bowls, add the milk, cheese and cracker crumbs. Cake pans work well. Add 1/4 teaspoon salt and 1/8 teaspoon pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Then, coat the cheesy chicken with cracker crumbs. Spray a 9×13 pan with cooking spray and place the coated chicken inside the pan. Sprinkle dried parsley over the chicken. Cover the pan with foil and bake at 400°F. for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. While the chicken is baking, combine the cream of chicken soup, sour cream and butter in a medium size sauce pan. Stir with a whisk until the sauce is smooth. Continue stirring over medium high heat until the sauce is nice and hot. Serve over the chicken.

CHEDDAR BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

CHELSEY'S CRISPY CHEDDAR CHICKEN

Steps:

• Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it inches
• Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

ORIGINAL RANCH CHEDDAR CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
• Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
• In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
• Arrange the chicken on a parchment-lined baking sheet.
• Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.