Golden, cheesy, and irresistibly crunchy, Crispy Cheddar Chicken is comfort food at its finest. Each bite combines the savory satisfaction of tender, juicy chicken with a sharp, melty cheddar center and a perfectly crisp breadcrumb crust. It’s the kind of dish that transforms a weeknight dinner into a cozy, flavor-packed experience.
Whether you’re cooking for your family or planning a delicious meal for guests, this recipe strikes the perfect balance between indulgence and simplicity. With familiar ingredients and a crave-worthy texture, it’s a guaranteed hit that’ll have everyone asking for seconds.
Ingredients for Crispy Cheddar Chicken
- 4 boneless, skinless chicken breasts
- 2 cups shredded sharp cheddar cheese
- 1 sleeve buttery round crackers (like Ritz), crushed
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Cooking spray or melted butter (for crisping)
Step 1: Prepare the Coating Stations
Set up three shallow dishes for a smooth coating process. In the first, combine crushed crackers with garlic powder, salt, and pepper. In the second, place the shredded cheddar cheese. In the third, whisk together the eggs and milk. This setup helps layer flavor and texture with ease.
Step 2: Flatten and Season the Chicken
Gently pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures even cooking and tenderness. Lightly season both sides of the chicken with a pinch of salt and pepper.
Step 3: Dredge the Chicken
Dip each chicken breast first into the egg mixture, then press it into the shredded cheddar to coat generously. Finish by pressing it into the cracker crumbs, ensuring a solid, even crust on all sides. Press firmly to help everything stick.
Step 4: Arrange and Bake
Place the coated chicken breasts onto a greased or parchment-lined baking dish. Lightly spray the tops with cooking spray or drizzle with a bit of melted butter to promote browning. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the chicken is cooked through and the crust is crispy and golden.
Step 5: Garnish and Serve
Let the chicken rest for a few minutes after baking. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve warm alongside mashed potatoes, roasted veggies, or a light salad.
Storage Instructions
Leftovers of Crispy Cheddar Chicken store beautifully and can be just as delicious the next day. To keep them fresh:
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in the oven or air fryer to preserve crispiness.
- Freezer: Let the chicken cool completely, then wrap each piece individually in foil or plastic wrap. Place in a freezer-safe bag or container and freeze for up to 2 months.
- To Reheat: Bake at 350°F (175°C) for about 15–20 minutes from frozen, or until heated through. Avoid the microwave if possible—it softens the crispy crust.
Estimated Nutrition
(Per serving — based on 4 servings)
- Calories: 470 kcal
- Protein: 38g
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 1g
- Sugars: 1g
- Sodium: 610mg
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and offer a juicier bite. Just adjust the cooking time slightly if needed.
2. Can I make this gluten-free?
Absolutely. Swap the crackers for gluten-free buttery crackers or gluten-free breadcrumbs.
3. How do I keep the cheese from falling off?
Press the cheese firmly into the chicken after dipping in egg. Chilling the coated chicken for 10 minutes before baking also helps it stick better.
4. What’s the best way to crush the crackers?
Place them in a zip-top bag and roll with a rolling pin, or pulse in a food processor for finer crumbs.
5. Can I air fry this instead of baking?
Yes! Preheat your air fryer to 375°F and cook for 15–18 minutes, flipping halfway through, until golden and cooked through.
6. What cheese works best besides cheddar?
You can try Monterey Jack, mozzarella for a mild melt, or even pepper jack for a spicy kick.
7. Can I prep this ahead of time?
Definitely. Coat the chicken in advance and refrigerate, uncovered, for up to 6 hours before baking.
8. Why is my crust not crispy?
Make sure your oven is fully preheated, don’t overcrowd the pan, and use a light spray of oil on top. Using parchment also helps.
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