This recipe elevates the classic butter cracker-coated chicken by adding a touch of seasoning and a crispy golden crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy crust.
Prepare the chicken by rinsing it under cold water and patting it dry with paper towels.
Drying the chicken helps the coating adhere better.
Place the butter crackers in a blender and pulse until they form fine crumbs.
Blending in short bursts prevents over-processing.
Melt the butter in a microwave-safe bowl or on the stovetop until fully liquid.
Use a microwave-safe bowl to avoid spills.
Combine the cracker crumbs with garlic powder, paprika, salt, and pepper in a shallow dish.
Mix thoroughly to evenly distribute the seasoning.
Dip each chicken breast into the melted butter, ensuring it is fully coated.
Using a brush can help evenly coat the chicken.
Press the butter-coated chicken into the cracker mixture, covering all sides.
Press firmly to ensure the crumbs stick well.
Place the coated chicken breasts on a baking sheet lined with parchment paper.
Using parchment paper makes cleanup easier.
Bake in the preheated oven for 45 minutes or until the chicken is cooked through and the crust is golden brown.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken hot, garnished with fresh herbs if desired.
Pair with a side of your choice for a complete meal.
