Oven-Baked Crisp and Buttery Chicken

    55 min

    This recipe is so easy and will produce the most crisp and buttery chicken. Chicken breasts are dipped into beatens eggs, then coated with a mixture of seasoned cracker crumbs, before being baked with butter.

    2747 people made this

    Serves: 4 

    • 2 eggs, beaten
    • 60g Ritz crackers, crushed
    • 1/2 teaspoon garlic salt
    • ground black pepper to taste
    • 4 skinless, boneless chicken breast fillets
    • 115g butter, cut into pieces

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5.
    2. Place eggs and cracker crumbs in two separate shallow dishes. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
    3. Arrange coated chicken in a 23x33cm baking dish. Place pieces of butter around the chicken.
    4. Bake in the preheated oven for 40 minutes or until chicken is no longer pink and juices run clear.

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    Reviews in English (2415)


    I have been making this for over a year now. My family loves it. For all those people who give it less than 3 stars, try again with these instructions I learned from past reviewers. Use 1/3 cup butter, cook for only about 25 mins (do not let over cook, 40 mins too long), spoon juices all over the chicken 2 times while cooking. Perfect every time!  -  02 Dec 2002  (Review from Allrecipes US | Canada)


    I really think that Heather meant a 1/2 stick (1/4 cup) of butter. I marinated my 6 chicken breasts in a cup of lemonade prior to making this. I omitted the egg wash, as the lemonade marinade made the crumbs adhere well. I crushed my crackers up in a zipper type bag, added seasonings (LOTS of garlic powder, lemon pepper, paprika and onion powder), then added the chicken pieces two at a time. I also lightly coated a glass baking dish with vegetable spray. I added the coated chicken, sprinkled parmasen cheese evenly over the chicken, I melted 1/4 cup of butter and drizzled that over the top. Cooked it at 375 for 30 minutes. My whole family loved this! I served it with buttered parsley noodles n green peas. No leftovers at all! Think next time I'll have to double the recipe. This was a moist and very tender dish, very flavorful and was not greasy or extreme butter tasting either. Very easy to make too. I think I'll make up crushed crackers/seasoning baggies and have them ready to roll in my pantry on very busy nights! Thanks Heather!!! :o)  -  24 Aug 2004  (Review from Allrecipes US | Canada)


    Wow! I'd give this 10 stars if I could! Hands down THE juiciest chicken I’ve ever eaten. I generally hate white meat but decided to stick to the recipe here and used boneless breast filets, and I’m glad I did because it wouldn’t have been as pretty with dark meat. After reading myriad reviews here, I made a couple changes: I used an 8X8 Pyrex dish so the juices would stay put, I used only 1/2 of the required butter which was plenty, and I added about 1/4 cup of flour to the cracker crumbs so they’d adhere to the chicken better. The end result looked like KFC extra crispy chicken but tasted like pure heaven on a plate! Even my picky 2 year old loved it (when he saw his cubed portions, he exclaimed "nuggets!" and promptly devoured them.) This is definitely going into the regular rotation!  -  29 Sep 2003  (Review from Allrecipes US | Canada)