Description
This Chicken Cheez Recipe features tender, juicy chicken tenders marinated in a flavorful buttermilk mixture, coated with a crispy, cheesy Cheez-It crumb crust, and baked to golden perfection. Served with a zesty homemade ranch dip, it’s a delicious twist on classic breaded chicken, perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless, skinless chicken tenders or breasts
- ¾ cup buttermilk
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon hot sauce (e.g. Cholula)
- ¼ teaspoon freshly ground black pepper
Coating
- 4 cups Cheez-Its (Extra Toasty preferred)
- 1 teaspoon garlic powder (for coating)
- 1 teaspoon black pepper (for coating)
- Cooking spray
Ranch Dip
- ½ cup sour cream or plain whole-milk Greek yogurt
- ⅓ cup buttermilk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, kosher salt, garlic powder, hot sauce, and freshly ground black pepper. Add the chicken tenders or breasts, ensuring they are fully coated with the marinade. Let them sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours to enhance flavor and tenderness.
- Prepare the Coating: Pulse the Cheez-Its along with the garlic powder and black pepper in a food processor until finely ground. If a food processor is unavailable, crush them inside a zip-top bag using a rolling pin. Transfer the crumbs to a shallow bowl for coating.
- Bread the Chicken: Remove the chicken pieces from the marinade, allowing any excess to drip off. Press each piece firmly into the Cheez-It crumb mixture until fully coated on all sides.
- Bake the Chicken: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with cooking oil. Arrange the breaded chicken tenders on the sheets, spacing them apart. Lightly spray the tops with cooking oil as well. Bake for 12 minutes, then flip the chicken pieces, rotate the trays, and bake for an additional 8 to 13 minutes until the coating is golden brown and the chicken is cooked through.
- Make the Ranch Dip: In a bowl, mix together the sour cream (or Greek yogurt), buttermilk, garlic powder, onion powder, kosher salt, black pepper, chopped fresh chives, and parsley. Stir until combined and adjust seasoning to taste.
- Serve: Serve the hot Chicken Cheez tenders alongside the homemade ranch dip and your choice of fresh salad or favorite sides for a delicious meal.
Notes
- For extra crispy coating, press the crumbs firmly onto the chicken and spray with cooking oil before baking.
- Marinate chicken up to 24 hours ahead for deeper flavor.
- Use Greek yogurt instead of sour cream for a tangier dip and slight protein boost.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Gluten-free Cheez-It alternatives can be used for gluten-sensitive diets.
