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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Reviewed: Oct. 12, 2009

I followed another member. 1/3 cup butter. Very simple. Did not look like the picture, but it was good. Today is cold, and it felt like comfort food! Next time I am going to flatten the chicken a little.

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 9, 2009

Simple and good. You can't go wrong with this recipe. :)

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Sep. 30, 2009

Delicious!! I had to cook it in my electric skillet as our kitchen is torn out, but it was very, very good. I did add about two teaspoons of flour to the cracker crumbs since I was frying it and thought that might help hold the crumbs together when I turned it - and it did! Will use the remaining two breasts tonight w/ spaghetti sauce and cheese for chicken parm!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 27, 2009

WOW!! I could cut it with a fork...the most moist chicken I have ever had..great recipe!!

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BUNHEAD435

Cooking Level: Expert

Living In: Toulon, Illinois, USA

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Reviewed: Sep. 27, 2009

I LOVE this chicken! It's so buttery and moist. I cut my chicken in smaller pieces so it would cook faster and do my daughter would eat it, she ate almost 4 pieces by the way and she is the pickiest eater ever. I also added more butter than called, and added some garlic. This recipe is definitely a keeper!

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Nicci07

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Reviewed: Sep. 26, 2009

This was very easy and tasted great! We used breast tenderloins and Club crackers instead, and added extra seasoning to the mix. My fiance loved it! The only change would be to used less butter next time, but it was still good! An excellent base recipe!

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freidarose

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Reviewed: Sep. 21, 2009

super good...only reason I'm not giving it 5 stars is that the bottom does get soggy - I would suggest putting the chicken on a rack in the 9x13 pan to get all sides crispy. This will definitely go into the rotation!

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Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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Reviewed: Sep. 20, 2009

This so easy and everyone loved it! I doubled the recipe but only used 1 stick of butter. It only took 25 minutes in my oven. I'm glad I read the other reviews about checking it early. It was so tender!!

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