Quick Easy Crispy Cheddar Chicken Recipe 445 Recipes

CRISPY CHEDDAR CHICKEN

Steps:

• 1. Preheat oven to 400 degrees. Slice chicken breasts into three pieces. This will help your chicken cook quicker, and make it easy to serve the children.
• 2. Gather three pans or dishes to fill with the milk, sharp cheddar, and breadcrumbs. Add the salt and pepper and garlic salt into the breadcrumbs and mix.
• 3. Dip chicken pieces in the milk first, then roll in the cheese and then gently with your hands sprinkle the breadcrumbs all over the chicken, to cover.
• 4. Line baking sheet with parchment paper and place chicken on parchment and sprinkle the tops of the chicken with parsley. Bake for 25-30 minutes or until golden and juice runs clear. (time depends on size of chicken pieces so watch closely)
• 5. Prepare the sauce by mixing all the sauce ingredients in a small sauce pan until hot. I add a little pepper to the sauce. Spoon over the chicken. Serve with your choice of potatoes, pasta or rice for a side.

CRISPY CHEDDAR CHICKEN

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. 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.
• 2. 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 foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• 3. 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

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

QUICK & EASY CRISPY CHEDDAR CHICKEN RECIPE - (4.4/5)

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 Fahrenheit for 35 minutes. Remove the tin foil, bake for an additional 10 to 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.

BAKED CRISPY CHEDDAR CHICKEN RECIPE - (4.1/5)

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.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

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.

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.