Best Crispy Baked Cheddar Chicken Recipes

Crispy Baked Cheddar Dijon Chicken Tenders image

Provided by @MakeItYours

Number Of Ingredients 11

3 tablespoons honey
1/4 cup dijon mustard
1 tablespoon grainy dijon mustard (optional)
2 tablespoons oil
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon white miso paste (optional)
1 clove garlic, minced
1 pound boneless and skinless chicken, optionally cut into strips
salt and pepper
1/2 cup flour
2 cups cheddar cheese crackers, crushed

Steps:

Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the cheddar cheese crackers crumbs and place on a wire cooling rack on a baking sheet.
Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
Serve straight from the oven with remaining dressing.

Baked Crispy Cheddar Chicken Recipe - (4.1/5) image

Provided by á-5050

Number Of Ingredients 1

2 tablespoons butter

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 in. Spray a 9×13-inch 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 fahrenheit 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.

Crispy Cheddar Chicken- Baked!! From FJJ Creations image

Provided by LINDA BAILEY

Categories Chicken

Time 1h10m

Number Of Ingredients 11

2 lb chicken tenders or 4 large chicken breasts
2 sleeves ritz crackers
1/4 tsp salt
1/8 tsp teaspoon pepper
1/2 c whole milk (i used 2%)
3 c cheddar cheese, grated
1 tsp dried parsley
SAUCE
10oz can(s) cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter

Steps:

1. 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.
2. 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 in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
3. 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.
4. 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

OVEN BAKED CRISPY CHEDDAR CHICKEN image

Number Of Ingredients 12

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 (14 ounce) can cream of chicken soup
2 T sour cream
2 T butter

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.

CRISPY BAKED CHEDDAR CHICKEN image

Number Of Ingredients 11

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

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 in. 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.