Cheez Fried Chicken Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
• In a separate bowl, beat eggs until smooth.
• Roll each chicken piece into flour and then coat into eggs.
• Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
• Arrange chicken pieces on a parchment-lined baking sheet.
• Preheat oven to 425°F (220°C).
• In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
• Arrange vegetables on parchment-lined baking sheet.
• Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
• Top chicken with parsley and serve.
• Enjoy!

Steps:

• Clean, wash, and dry chicken.
• In shallow pan, combine Cheez-It® Cracker crumbs with salt, oregano, and celery salt.
• Roll pieces of chicken in crumbs until well coated.
• Dip chicken in mixture of egg and milk.
• Roll again in remaining crumbs until well coated.
• In a large fry pan, brown chicken a few pieces at a time, in shortening.
• When all pieces are browned, arrange back in fry pan.
• Cover and cook over low heat until tender, about 30 minutes.

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

Steps:

• 1. Clean, wash and dry chicken. Crush cracker into fine crumbs. Combine crumbs with salt, oregano and celery salt. Place in shallow pan. 2. Roll pieces of chicken in crumbs until well coated. Then dip chicken in mixture of beaten egg and milk. Roll again in remaining crumbs until well coated. 3. Brown chicken, a few pieces at a time, in hot fat, removing and keeping warm. When all pieces are browned, arrange in skillet, cover and cook over low heat until tender, about 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.