Reviewed: Nov. 22, 2009

I made this last night and my family loved it ! It was SO easy. I used chicken thighs and it was great. Will definitely make again and again. Next time, for a bit easier clean up, I will line the pan with foil.

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mmgood

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Reviewed: Nov. 20, 2009

Great taste! Used only about a 1/4 cup of butter, if it was even that ... I wouldn't go less than that or else it turns out dry. Loved the crunchy crust; better than fried, in my opinion! Thanks! :)

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Nov. 20, 2009

Very easy to make and pretty good!

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Nov. 20, 2009

This recipe is awesome! I even had a picky eater finish his before I was done. I did make a couple changes. I marinated the breasts in Italian dressing for a couple hours. I pounded the breasts with a meat tenderizer and I used salt-free french onion dip mix and dried garlic, which I put in my magic blender to turn into powder. I added them to the cracker mixture. I only used about 3 tbsp of butter all together and added half at the beginning and half when I flipped them half way through cooking time. Definitely going to be a favorite at our house!!

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tvfoodie

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Reviewed: Nov. 20, 2009

Wow this is fantastic!! Can't wait to make it again!I would give it 10 stars if I could!!

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Durango

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Reviewed: Nov. 19, 2009

4 stars for flavor- 5 stars for tenderness!! It just did not have a "WOW" factor for me-- but.... I could cut my large boneless, skinless, breast with my fork. very nice- Followed recipe. thanks

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 17, 2009

Amazing, perfect chicken! I pounded the chicken breasts so they were an even thickness. I used only about 5 Tbsp. butter, cut it into little pieces and placed it on top of the chicken. It came out crispy, and the chicken tender and juicy. The only other change I would recommend is only using 1 egg, I found that 2 eggs weren't necessary.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Nov. 11, 2009

This was really good, even my picky 9 year old ate it! The only changes that I made was I added parmesan cheese to the cracker mix and I didn't have garlic salt so I added salt and garlic power. We only had chicken tenderloins so I adjusted the baking time.

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Stephanie

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Nov. 8, 2009

This is the best chicken ever! My kids go crazy when they find out I'm making this! Sometimes I add some parmesan cheese to the crumbs. So good!

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skyray

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Reviewed: Nov. 6, 2009

Wow this is now my favorite chicken dish!! I didn't have the crackers that the recipe called for so I used multi-grain Vegetable Thins and it turned out amazing! One warning: do not make this while you're starving...the aroma coming from the oven is enough to drive you mad!

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Canakat

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Reviewed: Nov. 3, 2009

Excellent recipe! I made this tonight for my husband and I and we both loved it! I didn't have the 'Buttery Round Crackers' on hand, so I substituted regular Saltine cracker crumbs.. it tasted great! Also I agree with others who said 40 min is a bit long, 30 min is just right. Also, flipping it half way through helps the crumbs on both sides to get browned and tasty.

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LauraR

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Reviewed: Nov. 3, 2009

I made this for my very picky seven year old. I had him crush the crackers in a bag. I left out the garlic salt but added chicken seasoning, salt and pepper. I also melted the butter and added it to the egg. I dipped the chicken in the butter/egg mix and tossed it in the bag and let him shake it. We all loved this recipe! Very moist and flavorful!

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JNKETT

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Reviewed: Nov. 3, 2009

Very good. I melted the butter and drizzled it over the chicken before putting it in the oven. I also used bone in chicken breasts and it was very good.

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CHEFJOYLN

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

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Reviewed: Nov. 1, 2009

This was delicious. Did not have to use all of the butter, but used most of it. Added 1 tsp onion powder, used 1 tsp garlic powder, and salted separately. Baked for 25 minutes because I used tenders instead of breast halves. Loved it. I live alone, so I was able to freeze the unused portions which is handy. Will definitely use this recipe again.

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Barb

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Reviewed: Oct. 31, 2009

This is probably the moistest chicken that I have cooked. Other reviews are helpful with this recipe: use 1/4 c of butter and place the cooling rack inside the baking dish in order to prevent the chicken from tasting soggy. Chicken breasts usually take 30 minutes to bake evenly (using the cooling rack required 35-38 minutes for my chicken to cook though). Using fresh rosemary is an easy way to add great flavor and aroma. I chopped two sprigs of fresh rosemary and garlic (2 cloves), and combined them with the cracker crumbs (easy as pie in a zip lock bag). I used the remaining rosemary on red bliss potatoes, which were a nice complement to the chicken. This website has a great and easy recipe for red bliss potatoes.

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Lamb in Kit

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 25, 2009

Maybe it is just me, but it was toooo sweet. Ritz crackers are really sweet & then add all that butter.... It was edible, but I wouldn't fix it again. There are better ways of cooking chicken for it to come out moist.

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kat

Living In: Monroe, Louisiana, USA

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Reviewed: Oct. 23, 2009

My family couldn't get enough of it!

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Heather Wickman

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Reviewed: Oct. 21, 2009

I followed the recipe and had high hopes for this chicken, but we were just not very impressed. It was moist but we felt it was really lacking in flavor. My kids and I only had a few bites and my husband only had a small amount. I won't be making this again.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 18, 2009

My family loved this recipe.I added a garlic and spice mix instead of the garlic salt.

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Terry

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Reviewed: Oct. 12, 2009

I LOVE this recipe! It's by far my favorite recipe for breaded, baked chicken that I've ever used. I used chicken breast tenderloins (about 7 small pieces), and for my crumb mixture I used a sleeve of Ritz crackers, Italian seasonings, flour, pepper onion powder and Parmesan cheese. I sprayed the bottom of the dish with cooking spray, and only used about 2 tablespoons of butter pieces around the chicken. I sprayed the tops of my chicken to give them that extra crispiness. I only had to cook mine for about 27 minutes and it was so tender I didnt even need a knife! My chicken didn't get soggy and i didn't have problems with the breading falling off or sticking to the bottom of the pan like I usually do-must be the buttery crackers. Anyway, this will be a staple in my recipe box for crispy breaded chicken from now on! Thanks!

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NotBettyCrocker

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Famous Butter Chicken

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