Cheez-It Chicken
Sorry for the delay! I woke up in Bethlehem, PA this morning for a quick visit with our daughter Mattes, and was unable to post from my phone. So without further ado, I give you Cheez-It Chicken!
This fun recipe for Cheese-Cracker Crusted Chicken landed in my in-box and I immediately knew that I had to give it a try. The original recipe called for chicken thighs and pan frying. If you’d like to go that route (and see a professionally photographed image) click on the link above. I adapted the recipe to use chicken breasts and cook in my handy dandy air fryer (have I mentioned that I love this appliance, which I was 100% resistant to purchase?).
The Cheez-It Chicken was super easy to make once you get past the three bowl dredge, which is basic but always a little cumbersome. I pounded the chicken to 1/2-inch thickness, resulting in an attractive paillard that wasn’t so thin that it would dry out when cooked. The accompanying lemon wedge added a nice brightness to the dish. This is one that the whole family will devour. Enjoy!
Cheez-It Chicken
Ingredients
- 4 chicken breasts skinless, boneless
- Kosher salt and freshly ground pepper
- 3 c cheese crackers aka Cheez-Its
- 1/2 c all-purpose flour
- 2 large eggs
- 1 Tbls Dijon mustard
- oil spray air fryer safe
- lemon wedges for serving
Instructions
- Pat 4 skinless, boneless chicken breasts dry with paper towels. Working with 1 breast at a time, place chicken between 2 sheets of plastic wrap or wax paper. Using a meat mallet, rolling pin, or heavy skillet, pound to 1/2" thick. Season all over with kosher salt and freshly ground black pepper.
- Pulse 3 cups cheese crackers in a food processor or blender until the consistency of sand. Transfer to a shallow bowl; stir in a pinch of salt.
- Place ½ cup all-purpose flour in another shallow bowl.
- Beat 2 large eggs and 1 Tbsp. Dijon mustard in a third shallow bowl to blend.
- Working one at a time, dredge chicken in flour, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in cracker mixture, pressing to adhere. Transfer to a baking sheet.
- Preheat air fryer to 400F. Spray the basket and top of the chicken with oil. Place chicken breasts 1 or 2 at a time (whatever fits comfortably) and cook for 5 minutes. Flip the breasts, spray with oil and cook for an additional 4 minutes. Remove breasts from air fryer basket, set aside and repeat with remaining chicken.
- Serve chicken with lemon wedges for squeezing over.
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