Description
This Chicken Cheez recipe features tender chicken marinated in a flavorful buttermilk mixture, coated in finely crushed Cheez-It crackers, and baked to crispy, golden perfection. Served with a creamy homemade ranch dip, it’s a delicious and easy meal perfect for gatherings or a tasty family dinner.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken tenders or breasts
- ¾ cup buttermilk
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon hot sauce (e.g. Cholula)
- ¼ teaspoon freshly ground black pepper
Coating
- 4 cups Cheez-Its (Extra Toasty preferred)
- 1 teaspoon garlic powder (for coating)
- 1 teaspoon black pepper (for coating)
- Cooking spray
Ranch Dip
- ½ cup sour cream (or plain whole-milk Greek yogurt)
- â…“ cup buttermilk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, kosher salt, garlic powder, hot sauce, and freshly ground black pepper. Add the chicken strips and ensure they are evenly coated. Allow the chicken to marinate for 15 minutes at room temperature or cover and refrigerate for up to 24 hours for more flavor infusion.
- Prepare the Coating: Pulse the Cheez-Its together with the garlic powder and black pepper in a food processor until finely ground. Alternatively, place the crackers in a zip-top bag and crush them using a rolling pin until you achieve fine crumbs. Transfer the crumbs to a shallow bowl to prepare for breading.
- Bread the Chicken: Remove chicken pieces from the marinade, allowing any excess liquid to drip off. Press each piece firmly into the Cheez-It crumbs, ensuring they are fully coated on all sides for maximum crispiness.
- Bake the Chicken: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and spray lightly with cooking oil. Arrange the breaded chicken pieces on the baking sheets, spacing them apart to prevent sticking. Lightly spray the tops of the chicken with cooking oil to aid crisping. Bake for 12 minutes, then flip each piece and rotate the trays. Continue baking for an additional 8 to 13 minutes, or until the chicken is golden brown and cooked through.
- Make the Ranch Dip: In a bowl, mix together the sour cream or Greek yogurt, buttermilk, garlic powder, onion powder, kosher salt, black pepper, chopped fresh chives, and parsley. Stir until well combined and adjust seasoning to taste.
- Serve: Serve the hot Chicken Cheez tenders immediately alongside the creamy ranch dip and your choice of fresh salad or favorite side dishes.
Notes
- Marinating the chicken for longer (up to 24 hours) enhances tenderness and flavor, but 15 minutes at room temperature works for a quick meal.
- Using Extra Toasty Cheez-Its gives a deeper flavor and crunch but any variety can be used.
- Spraying the chicken with oil before baking helps achieve a crispy exterior without frying.
- For a dairy-free ranch dip alternative, substitute with a plant-based sour cream and buttermilk or milk substitute.
- Ensure chicken is baked to an internal temperature of 165°F (74°C) for safety.
