Easy Crispy Baked Chicken Recipe

This was WONDERFUL exactly as written. In my opinion "Steph D" shouldn't have bothered writing a review because she didn't make THIS recipe. That is absolutely unacceptable!! People, please rate a recipe on its merits - and, if you chose to change it for any reason, it's fine to share those AS SUGGESTIONS but certainly NOT as a criticism of the original recipe. Shame!!

i'm not a real fan of baked fried chicken but this was ok. I marinated the chicken with seasoning salt, black pepper and a little salt for a couple of hours. Then used milk, honey, and olive oil as my batter to make the breading stick. I also used pretzels and cheezits for the crust. I baked it in the oven on a wire cooling rack to keep it from being soggy. It tasted good, I just love real fried chicken! LOL

I'm taking over the cooking for myself and grandson after my wife passed, so I appreciate the simple recipes like this one. We both liked it so will make again. I interpreted the instruction to cut the chicken breasts in half, even though it never clearly stated that. I did so and the only problem was 45 minutes was too long. The Chicken was well done and some of the cracker flakes turned slightly burnt. Next time I will adapt cooking time to the thickness of the breasts.

Very good and healthier than frying! I used 1 sleeve of crackers and a bit of Italian panko bread crumbs. I made 8 slices out of 4 thick chicken breasts. As a result, I had to add 1 more tb of butter, but the breading amount stayed the same. I added a bit of olive oil to the melted butter to keep the butter liquidy. I added a bit more garlic powder, just regular salt, and about 1 tb of parmesan cheese to the breading. I laid the breasts on a grill over a baking dish, so the breading would not get soggy. At 425, it was ready in 40 minutes. Thank you!

Easy and delicious! I substituted French fried onions(crushed) cause I had no saltine crackers and these chicken breasts came out amazing😋!

I made it but used butter instead of margarine. Added an egg to the butter and coated the chicken with Panko. So I guess I didn’t really follow the recipe but it inspired me to use what I had and it turned out great! Thanks for the inspiration! I’m a widower and trying to learn.

I used chicken tenders so I reduced the temp and cook time but followed the recipe otherwise. It was so good I forwarded it to my friends!

I made this for dinner tonight, I can only tell you I will never fry chicken again it was amazing! I did tweak it a little I used breast and thighs, added more garlic for us drizzled the last of the butter over the coated chicken and baked it at 400 for 40 mins. I also ground the crackers in the blender. Thank you for the recipe!

This recipe is 100% worthwhile and super delicious! It's juicy and crispy at the same time. I didn't have seasonal salt, so I just used salt with pepper and onion powder, and instead of margarine, as I didn't have butter either, I used avocado oil. The flavors would be enhanced if you squeezed a lemon wedge on it fresh out the oven :) Also I used a wire oven rack so it had plenty of airflow and didn't get soggy with a pan on the rack below to catch the juices.

Love this recipe as is. It's fast, easy, very adaptable, and popular with guests and family. I love saltine based breadings, especially when combined with seasoned flour and crushed potato chips. Years ago I had a friend who worked at KFC. He gave me some of their seasoned flour. There are copycat recipes for KFC seasoning on this site and they work well with this recipe. As another comment stated, this is great with breaded pork chops. Thanks for this easy recipe.

Just finished eating this for Thanksgiving (I don't eat pork), using french-fried onions. This chicken was to die for. It was brown, moist, and oh, so delicious. Thought my ham-eating guys would eat just ham, but once they tasted the chicken - well, I'm not going to have much left for lunch later this week. I will be making this recipe many times in the months to come.

Not bad but 45 minutes was way too long

I made the chicken breasts, and the only change I made was to use butter (unsalted) because I did not have any margarine. I also added cayenne pepper and paprika. It was delicious. It was hard keeping the cracker crumbs on it though.

The recipe sounds great, my only concern is that the weight of the chicken breasts is not specified, nor does it instruct the breasts to be cut in half horizontally. I'm a newer cook but have found that chicken breast halves come in various sizes and weights, from 7 ounces all the way up to a pound or more each. Please let me know what weight each breast should be in order to cook this wonderful sounding recipe correctly. Thank You!

I made this chicken tonight. I followed the recipe but added some Parmesan and green onions. Fabulous... Pattie

In order to have gluten-free "fried chicken", I have been baking breaded chicken for many years. I use yogurt with spices like chili powder and crushed corn flakes with parsley, salt, & pepper and bake on a buttered cookie sheet.

I used chicken tenderloins instead of breasts and cooked it a few minutes less. I will do it with breasts next time but it was also great with tenderloins.

excellent recipe, but I have always used crushed Ritz crackers as the coating. More flavor than saltines in my opinion. Salt/pepper/garlic powder

I make a very similar recipe that I got from Weight Watchers. It calls for bread crumbs that you make yourself. Use your blender to make the crumbs, using 1 or 2 slices of bread. Then season as you wish and toast them in the oven. Dip the chicken in milk, then onto the crumbs. Bake at 400 for about 40 minutes. My family calls this crumby chicken.

So fresh and delicious!