Amazing Crusted Chicken

Amazing Crusted Chicken

Chefbound 99

"This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!"


1 h servings 806 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 48.3 g
  • 74%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
  2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
  3. 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.
  4. 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).


  • Cook's Note
  • Use regular Cheez-It(R) Crackers; they help keep the chicken moist.
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Your rating



  1. 141 Ratings


I tried this because I wanted something different & new for my boneless chicken breasts. And my husband is a "comfort food" style eater. So I thought he'd like it. It was delicious!! Because...

I made this chicken for dinner tonight, and my husband and I really enjoyed it. He named it "Cheez-It Chicken" :-) It was fast and easy, which made for a great weeknight meal. My only problem w...

The cooking temperature is far too high. After the topping started to burn at 450 degrees after about 10 mins, I dropped the oven down to 350 for the remaining time. 375 for 30-35 mins is prob...

For years I have been using buttermilk instead of an egg wash to make my chicken cutlets. It is low-fat and the crumbs stick onto the cutlet better. The finished product is moist and has a su...

This turned out amazing!! I threw the crackers and onions in my food processor and everything was ready so quickly. A great, fast dinner. The chicken turned out so moist! My only problem is I en...

Made this last night to try something different. It was really good and the coating stayed on really well. I would have cut the Cheez Its and increased the fried onions a bit. I also mixed ha...

Very good I baked at 375 for 25 - 30 minutes turning them over once half way thru baking. Tender and juicy/moist. I lightly floured the chicken then used an egg wash then the crumbs. (Not a ...

I tried this recipe tonight and the family was all raves. I used Parmesan Wheat Thins and lowered the temperature to 400, at 40 minutes there were already some burn spots on the crust. I will ...

This was pretty good. I put the crackers and french-fried onions in the food processor to crush then mixed with panko italian seasoned bread crumbs and the rest of the breading seasonings. I p...