Crispy Cheddar Chicken Strips

This is a quick and easy weeknight meal that’s sure to please the whole family. Chicken tenders are dredged in milk (or buttermilk), coated with shredded Cheddar cheese and then dipped in “Everything” flavored Ritz cracker crumbs, baked until crispy and topped with a creamy sauce. Ever since Ritz came out with the new “Everything” flavor, it’s all we keep in the pantry. These crackers are packed so full of flavor. The Everything cracker has onion, poppy seeds, garlic and sea salt, so I knew the flavor combination would be ideal for this recipe, and it was. As an alternative to the Everything flavored cracker, you could substitute the Roasted Vegetable flavor. This is an incredibly tasty chicken dish; and I wouldn’t hesitate to make it again. Kid friendly and husband approved, you can’t go wrong serving this up for your next meal.

I omitted the salt and pepper, as there was already salt and pepper in the crackers.

I found this recipe on Jamie Cooks It Up. I did run into one slight snag in the original recipe. After the shredded cheese got wet (from the milk), it clumped together and would no longer stick to the chicken. So, I would suggest either pouring out smaller quantities of cheese, at a time, in your dipping tray, or combining the cheese with the cracker crumbs. I think I would go with the latter solution the next time I make this. Also, you could probably get away with 1-1/2 sleeves of crackers (3 snack size sleeves), as there was a lot of cracker crumbs leftover.

Preheat oven to 400° F. (Actually, I had something else baking in the oven, so I reduced the temp to 375° F. and cooked the chicken a little longer.) Spray a 9x13-inch baking pan with non-stick cooking spray. (I found a 9x13-inch pan to be a little tight. I did manage to fit all the chicken pieces in, but I might go with a bigger pan the next time, in order to get crispy edges on the strips.)

If using whole chicken breasts, cut each breast into 3 large pieces.

Crush crackers. As suggested above, you may want to mix the cheese in with the crackers when you crush them and omit one dipping station.

If not using Everything flavored Ritz. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper to crumbs.

Pour the milk (or buttermilk) into one dipping tray. Put cheese in a second dipping tray (dividing it out, so you are only putting in a little at a time, so it doesn’t get wet and clumpy). Put crushed crackers in a third dipping tray (or a cracker/cheese combo, if you want to omit the second dipping tray step).

I put my cheese in the dish all at once and it got too wet and clumpy to adhere to all the chicken pieces.

Dip each piece of chicken in the milk. Next, dip the chicken into the cheese, pressing the cheese into the chicken so it adheres fully. Then press the cheesy coated chicken strips into the cracker crumbs. Again, press the crumbs firmly onto the chicken, so it gets a good coating. (Some of the cheese will fall into the crumbs when dredging, as you can see in pic below. Again, you may prefer to mix cheese and crumbs together at the start and eliminate an extra step.)

Place coated chicken in prepared baking dish. I sprinkled a little additional cracker crumbs over the top before baking. Cover the pan with aluminum foil and bake for 35 to 40 minutes (do not turn chicken at all while baking). 

Remove the aluminum foil cover. Bake for an additional 10 to 15 minutes, without turning, or until chicken edges are golden brown and crispy. 

In a medium saucepan, combine soup, sour cream, butter, garlic powder and dry mustard. Whisk together over medium high heat until the sauce is hot. 

Serve over the chicken. Garnish with chopped fresh parsley.

CRISPY CHEDDAR CHICKEN STRIPS
Source: Adapted from Jamie Cooks It Up
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds chicken tenders, or 3 large boneless, skinless chicken breasts
• 2 sleeves Ritz crackers, preferably Everything flavor, or 4 snack size sleeves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk, or buttermilk
• 3 cups Cheddar cheese, shredded
• Chopped fresh parsley, for garnish

Sauce:

• 1 (10-ounce) can cream of chicken soup
• 2 Tablespoons sour cream
• 2 Tablespoons butter
• 1/4 teaspoon garlic powder, or to taste
• 1/8 teaspoon dry mustard, or to taste

DIRECTIONS:

1. Preheat oven to 400° F. Spray a 9x13-inch baking pan with non-stick cooking spray.
2. If using whole chicken breasts, cut each breast into 3 large pieces.
3. Crush crackers. You may want to mix the cheese in with the crackers when you crush them and omit
    one dipping station. Season crumbs with salt and pepper (if not using Everything flavor crackers).
4. Pour the milk into one dipping tray. Put cheese in a second dipping tray (dividing it out, so you are
    only putting in a little at a time, so it doesn’t get wet and clumpy). Put crushed crackers in a third
    dipping tray (or a cracker/cheese combo, if you want to omit the second dipping tray step).
5. Dip each piece of chicken in the milk. Next, dip the chicken into the cheese, pressing the cheese into
    the chicken so it adheres fully. Then press the cheesy coated chicken strips into the cracker crumbs.
    Again, press the crumbs firmly onto the chicken, so it gets a good coating.
6. Place coated chicken in prepared baking dish. Sprinkle a little additional cracker crumbs over the top
    before baking. Cover the pan with aluminum foil and bake for 35 to 40 minutes (do not turn chicken at
    all while baking). Remove the aluminum foil cover. Bake for an additional 10 to 15 minutes, or until
    chicken edges are golden brown and crispy.
7. In a medium saucepan, combine soup, sour cream, butter, garlic powder and dry mustard. Whisk
    together over medium high heat until the sauce is hot. Serve over the chicken. Garnish with chopped
    fresh parsley.