Crispy Cheddar Chicken- Baked!!

Just whipped up this amazing Baked Cheddar Chicken – crispy perfection without the fryer! 🧀🍗


  • 2 lb chicken tenders or 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c whole milk (I used 2%)
  • 3 cups cheddar cheese, grated
  • 1 tsp dried parsley


  • 10oz can cream of chicken soup
  • 2 Tbsp sour cream
  • 2 Tbsp butter


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 saucepan, 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.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 320 kcal | Servings: 4 servings


Can I use regular salted crackers instead of Ritz crackers?

Yes, you can. However, Ritz crackers add a distinct buttery flavor, so consider adjusting the salt accordingly.

Is there a substitute for whole milk?

Yes, you can use any milk of your choice, but whole milk contributes to the richness of the dish.

Can I make this ahead of time?

While the chicken is best enjoyed fresh, you can prepare the components ahead and assemble before baking for convenience.

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