Description
Crispy and flavorful Chicken Cheez Recipe features boneless chicken tenders marinated in a zesty buttermilk and hot sauce mixture, coated in finely crushed Cheez-Its crumbs, and oven-baked to golden perfection. Served with a creamy homemade ranch dip made with sour cream and fresh herbs, this dish is perfect for a tasty appetizer or main course.
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, whisk together the buttermilk, kosher salt, garlic powder, hot sauce, and black pepper. Add the chicken strips and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes at room temperature or cover and refrigerate for up to 24 hours to infuse flavor and tenderize the meat.
- Prepare the Coating: Pulse the Cheez-Its in a food processor along with the garlic powder and black pepper until you achieve fine crumbs. If a food processor is unavailable, place Cheez-Its in a zip-top bag and crush them finely with a rolling pin. Transfer the crumbs to a shallow bowl.
- Bread the Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off. Press each piece firmly into the Cheez-It crumbs, ensuring an even and thorough coating to achieve maximum crunchiness when baked.
- Bake: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with cooking oil to prevent sticking. Arrange the breaded chicken pieces spaced apart on the sheets. Lightly spray the tops of the coated chicken with cooking oil to promote browning. Bake for 12 minutes, then flip each piece, rotate the trays to ensure even cooking, and bake for an additional 8 to 13 minutes or until the chicken is golden brown and cooked through.
- Make the Ranch Dip: In a bowl, combine the sour cream or Greek yogurt, buttermilk, garlic powder, onion powder, kosher salt, black pepper, chopped fresh chives, and parsley. Stir well to blend all flavors evenly. Taste and adjust seasoning if needed.
- Serve: Serve the hot, crispy Chicken Cheez tenders alongside the ranch dip with a fresh salad or your favorite side dishes for a delicious meal.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- Using Extra Toasty Cheez-Its gives a richer flavor and crunch but any Cheez-Its variety can be used.
- Ensure even coating for the crispiest crust by pressing chicken firmly into crumbs.
- Cooking times may vary slightly depending on the thickness of the chicken pieces.
- Leftover ranch dip can be stored covered in the refrigerator for up to 3 days.
- For a lighter version of the ranch dip, use Greek yogurt in place of sour cream.
