Cheez-It Chicken

12 May

Chicken can be breaded with pretty much anything, in my opinion.  One year in college I had an apartment to myself and I used to make chicken breaded with a mixture of Cheez-Its, Pretzels and Parmesan cheese pretty often.  At that time I really was just starting to learn how to cook, via Tyler Florence and Giada DeLaurentiis so I really didn’t know what I was doing yet.  I would literally crush the snacks, mix with some parm and then pat on to the chicken… clearly it never adhered to the chicken, but the idea of it is still near and dear to my heart.  Especially considering I practically live on Cheez-Its on weekends I feel like.  





With a butt-load of extra Buttermilk in my fridge I went on a search for a fun coated chicken to make.  Sure, I knew I could make an oven-friend chicken, but I just wasn’t feeling it, and I knew my husband wouldn’t really be a fan.  Then I found this recipe for Cheez-It Chicken on Visual Victuals and knew I had to try it.  Not only was it a “grown-up” version of my old college stand-by, I ALWAYS have Cheez-Its in the pantry (remember above: my weekend life souce?!).


I am so grateful to have all of that extra Buttermilk in the fridge and deciding to look up some fun ways to make coated chicken with it, because I guarantee this recipe will be something I make quite frequently.  It was moist, cheesy, slightly tangy and overall delicious.  I’m going to have a hard time not making it every week it was that good.


Cheez-It Chicken
Ingredients:
1 lb. B/S chicken breasts – thin cutlets, or butterflied and halved
Salt and pepper to taste
1/2 cup buttermilk
1 1/2 cups reduced fat Cheez-Its, crushed in a baggie or using a food processor
2 teaspoons Italian Seasoning

Directions:
Preheat your oven to 350 degrees. Grease an oven-safe dish that your chicken will fit in comfortably.

Season both sides of each chicken cutlet with salt and pepper, to taste.

Put the buttermilk in a shallow dish and arrange the crushed Cheez-Its and Italian Seasoning in a second shallow dish.

Dip each chicken breast into the buttermilk, allowing excess to drip off, then into the Cheez-It mixture so that they adhere and form a crust. Place the chicken in your prepared baking dish and bake for about 30-45 minutes, flipping once at about 20 minutes, until internal temperature reaches 165 degrees using an instant read thermometer.

Source: adapted from Vintage Victuals

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4 Responses to “Cheez-It Chicken”

  1. ashley 05/12/2010 at 2:34 pm #

    yum. i love cheez-its too 🙂

  2. mrs. winn 05/12/2010 at 3:51 pm #

    My husband and I love cheez-it chicken, but we stuff ours with a mixture of taco seasoning, green chilis and cheese.

  3. Yenta Mary 05/15/2010 at 12:35 pm #

    Oh, I'm going to have to make this for my 19-year-old son and his buddies!!!foodfloozie.blogspot.comtwitter.com/foodfloozie

  4. Chey can cook! (and more) 12/15/2010 at 2:13 am #

    Yum yum yum! Always have cheez its in our cabinets, too!

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