Baked Fried Chicken with Cracker Crust
Crispy-coated chicken breasts baked rather than fried, using crushed buttery crackers mixed with Parmesan and garlic powder. Boneless skinless breasts are brushed with melted spread, rolled in the crumb mixture, and baked until golden and cooked through. A lighter take on fried chicken ready in under 30 minutes.
Ingredients
- 3 tablespoon Parmesan cheese, grated, grated
- cooking spray, none
- 18 count round buttery-flavored crackers, crushed into crumbspanko breadcrumbs1:1 by weightgraindairy-freeadds gluten
creates similar texture; adds wheat
- ⅓ cup margarine spread, meltedunsalted butter1:1dairy
adds:dairy
- ½ teaspoon garlic powder, none
- 4 count boneless skinless chicken breasts, 5 oz each
Instructions
- 1
Preheat oven to 400°F.
- 2
Spray baking sheet with cooking spray.
- 3
Combine cracker crumbs, Parmesan cheese, and garlic powder in a shallow dish.
- 4
Brush both sides of each chicken breast with melted spread.
- 5
Roll each breast in the crumb mixture until coated.
- 6
Place coated breasts on the prepared baking sheet.
- 7
Bake until no longer pink in centers, reaching 165°F internally.
Tips
Pat chicken breasts dry before brushing with spread to help coating adhere better.
Ensure chicken reaches 165°F at the thickest part for food safety.
Good to Know
Refrigerate covered up to 3 days. Reheat in a 350°F oven until warmed through.
Assemble breaded chicken on the baking sheet, cover, and refrigerate up to 4 hours before baking. Add 2-3 minutes to bake time if chilled.
Serve hot with sides such as mashed potatoes, steamed vegetables, or coleslaw.
Common Mistakes
Do not skip patting chicken dry to prevent wet coating from sliding off.
Do not over-bake beyond 25 minutes to avoid dry meat.
Do not skip the 165°F internal temperature check to ensure food safety.
Substitutions
creates similar texture; adds wheat
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