Boneless, skinless chicken breasts, pounded thin, dipped in an egg and hot sauce blend, dredged in a seasoned buttery Ritz cracker mix, pan-fried or baked, and topped with a buttery pan gravy before serving.
Ritzy Butter Cream Chicken
Here's one of those tasty things to do with boneless, skinless chicken breasts. Y'all know I'm not the biggest fan of those, but after a dip in some egg and hot sauce, a pass through a nicely seasoned blend of buttery crackers, and a quick pan fry or oven bake, these are some kinda good!
I love using regular saltines as a coating for chicken, instead of the typical flour or bread crumbs, but there's a world of texture difference between saltine crackers and those soft, delicious, buttery round crackers, most of us know as "Ritz" brand. Where saltines are crisp and jagged, Ritz crackers are tender – kind of like the difference in the texture of soft bread crumbs and dried.
