Description
Chicken Cheez Recipe offers crispy, cheesy baked chicken tenders coated with crushed Cheez-Its, accompanied by a flavorful homemade ranch dip. This crowd-pleasing dish combines a tangy buttermilk marinade and a crunchy, cheesy crust, perfect for a satisfying meal.
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 ¾ cup buttermilk, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1 teaspoon hot sauce, and ¼ teaspoon freshly ground black pepper. Add the chicken tenders or breasts and coat well. Let sit for 15 minutes at room temperature or cover and refrigerate for up to 24 hours for best flavor.
- Prepare the Coating: Pulse 4 cups of Cheez-Its with 1 teaspoon garlic powder and 1 teaspoon black pepper in a food processor until finely ground. Alternatively, crush the Cheez-Its in a zip-top bag using a rolling pin. Transfer the crumbs to a shallow bowl.
- Bread the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Press each piece firmly into the Cheez-It crumbs to fully coat the chicken on all sides.
- Bake: 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, spaced apart. Lightly spray the tops of the chicken with cooking oil. Bake for 12 minutes, then flip each piece, rotate the trays, and bake for an additional 8 to 13 minutes, until the chicken is golden brown and cooked through.
- Make the Ranch Dip: In a bowl, whisk together ½ cup sour cream (or Greek yogurt), ⅓ cup buttermilk, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh parsley. Stir well and adjust seasoning to taste.
- Serve: Serve the hot Chicken Cheez tenders with the homemade ranch dip alongside a fresh salad or your favorite side dishes for a delicious meal.
Notes
- For extra crispy chicken, ensure the coating is pressed firmly onto the chicken before baking.
- Using Greek yogurt instead of sour cream makes the dip a bit tangier and adds more protein.
- You can marinate the chicken up to 24 hours in advance; longer marination results in more tender and flavorful chicken.
- Adjust the hot sauce in the marinade to control the level of heat according to your preference.
- Leftover Chicken Cheez tenders can be reheated in the oven at 375°F for 5–7 minutes to retain crispness.
