My hubby enjoys having me prepare this particular dinner. The chicken is incredibly delicious and juicy. The flavor improves when more seasonings are added. Even though mayo can make some regions a touch mushy, it still tastes fantastic!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups cheese flavored crackers (such as Cheez-It®), crushed
- 1 cup French-fried onions, crushed
- ½ cup Italian bread crumbs
- 2 teaspoons sesame seed, toasted
- salt and ground black pepper to taste
- 4 skinless, boneless chicken breast halves – cut in half
- 3 tablespoons mayonnaise
Instructions
- 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).
- Use regular Cheez-It(R) Crackers; they help keep the chicken moist.
Nutrition Facts
| Calories | 806 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 1274 mg |
| Sugars | 1 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe twice now following the recipe exactly as written with 2 small exceptions I didn’t have any sesame seed and I salted the chicken before putting the mayo on. It was undoubtedly the BEST baked chicken either of us had ever eaten! ! ! Super moist and fork tender — leave the knives in the drawer for this one ! !
Made this tonight and my husband says its his new favorite way to have chicken! We loved it! Followed the recipe exactly but I did not have the sesame seeds so I did not use those 🙂
Very bland. I expected more flavor from the cheese crackers, onions, italian bread crumbs. Also it wasn’t “crusted” it was just loose crumbs on top and mushy on the bottom!
We really enjoyed it. I used chicken thighs with skin on and bone in. One problem I found was using my Nuwave oven (I call it my easy bake oven… Lol). Because of its small size the top of the chicken started to burn. The top element is to close to the meat even with the rack on the lowest setting. I resolved the problem by putting a piece of foil over the chicken shinny side up. I recommend using a standard oven to do this recipe.
I’ve been making this for a long time. It’s one of the go-to dinners in heavy rotation. I like to pound them out to make them cook evenly. It’s a good idea to put the mayonnaise that you’re using in a bowl first. You don’t want to cross contaminate the jar of mayonnaise with raw chicken.
I made this recipe for dinner & served it with a lettuce salad. I made it per recipe other than I forgot the bread crumbs. I also added garlic powder & onion power in the breading. It baked for 40 minutes. The chicken was tender, though not really juicy nor not dry. My husband & I thought it was missing some other seasoning. Like a dash of cayenne pepper, more salt? If I make it again I will add more seasoning.
Used panko crumbs with Italian bread crumbs added parmesan and Romano cheese to the bread crumbs. Also used miracle whip and dijon mustard instead of mayo. Grated fresh garlic 3 cloves 2 tsp dry basil
It turned out delicious even though I think mine was slightly over cooked but it was very tender. I will definitely serve this again!!
Aptly named! This was delicious. We pigged out until we couldn’t move. The Mayo and the coating kept the chicken moist. Served with oven roasted vegetables and this was perfectly yummy. Thank you for sharing the recipe.
Delicious! I used Greek yogurt instead of Mayo, also used Extra Cheesy Cheese – its.. Will be making this again soon.
Loved this recipe so much I’m making it yet again!
I loved it
Mine was soggy, but the taste was pretty good. Won’t be doing this one again.
This is truly amazing! Everyone loved it, especially my granddaughter. Just crispy enough and juicy and tender, not dry. Everyone commented the same, “you can make this again!” Quick and easy to throw together, perfect combination, quick and yummy!
Used chicken thighs out of breasts. It was tasty and it is a comfort food aka not something to eat daily as come on it’s not the healthiest but it sure is tasty. I don’t understand giving 1 star cause it’s high in everything- do you give cakes or pies 1 star cause it’s high in everything that makes it yummy? Simply don’t make or eat it. Ok, off my soap box now. Enjoy the recipe though
The one ingredient I changed was th mayo, I used the Hidden Valley Ranch dressing to add a bit more flavor, it was delish!!!
The Mayo is an old trick instead,of egg . I use any creamy style salad dressing as my flavor booster when breading and cheese crackers,or just adding cheese too breading is great. Anything crunchy and flavorful works . Pan fry or bake on a rack Cooking chicken bites in Mayo then adding broth maybe some wine makes a good,pan sauce serve over rice,or,pasta . Sometimes I use garlic bread , sliced, top with a piece of melty cheese put the chicken bits in sauce on a couple slices bread, . That’s good too.
Great comfort food. Added Dijon as suggested and everyone loved it. Served with roasted rosemary asparagus with portobello mushrooms.
Yummy! Will make it again. I plan to do the coating with mayo with other coatings, too.
The breading is outstanding! I had enough for 6 chicken breasts. I would recommend lowering the temperature to 425, however. A winner overall.
Amazing. I’ve made dozens of coated chicken recipes. This is one of the best. Made only 3 slight modifications: cut breast’s in half and pounded even; used 1/2 Mayonnaise and 1/2 Dijon; and, critically, 350 degrees for 25-30 minutes. This was so good, made it 2 nights in a row. Thanks