Crispy Buttery Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 1¼ pounds boneless chicken breasts, pounded to ½-inch thickness

→ Coating

02 - 2 large eggs, whisked

03 - 1 sleeve Ritz crackers (about 30 crackers), finely crushed

04 - 1 teaspoon salt

05 - 1 teaspoon black pepper

06 - ½ teaspoon garlic powder

→ For Baking

07 - ½ cup butter, cut into small cubes

# Instructions:

01 - Preheat your oven to 375°F (190°C). In a mixing bowl, combine the crushed crackers, salt, black pepper, and garlic powder.

02 - Dip each piece of chicken into the beaten eggs, then press firmly into the cracker mixture until well coated.

03 - Arrange the coated chicken in a greased 9x13-inch baking dish. Scatter the butter cubes evenly around the chicken. Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the juices run clear.

04 - Before serving, spoon some of the melted butter from the dish over the chicken for extra flavor.

# Notes:

01 - Leftover chicken can be refrigerated for up to 3 days or frozen for 2–3 months.

02 - For best results, reheat leftovers in a 350°F oven to maintain crispiness.

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