Description
Chicken Cheez Recipe features crispy, golden-baked chicken tenders coated in a crunchy Cheez-It crust, marinated for flavor and baked to perfection. Served with a creamy homemade ranch dip, this dish offers a delicious twist on classic chicken tenders, perfect for a satisfying meal or appetizer.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken tenders or breasts
- ¾ cup buttermilk
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon hot sauce (e.g. Cholula)
- ¼ teaspoon freshly ground black pepper
Coating
- 4 cups Cheez-Its (Extra Toasty preferred)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Cooking spray
Ranch Dip
- ½ cup sour cream or plain whole-milk Greek yogurt
- â…“ cup buttermilk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk, kosher salt, garlic powder, hot sauce, and freshly ground black pepper. Add the chicken strips and ensure they are fully coated. Let the chicken marinate for 15 minutes at room temperature or cover and refrigerate for up to 24 hours for deeper flavor.
- Prepare the Coating: Using a food processor, pulse the Cheez-Its together with garlic powder and black pepper until finely ground. Alternatively, place Cheez-Its in a zip-top bag and crush with a rolling pin. Transfer the crumbs to a shallow bowl for breading.
- Bread the Chicken: Remove the chicken pieces from the marinade, allowing any excess to drip off. Press each piece firmly into the Cheez-It crumbs, ensuring each piece is fully coated on all sides.
- Bake: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and spray them with cooking oil. Place the breaded chicken tenders on the sheets, spaced apart, and lightly spray the tops with cooking oil. Bake for 12 minutes, then flip the chicken, rotate the trays, and bake for an additional 8 to 13 minutes or until the chicken is golden brown and cooked through.
- Make the Ranch Dip: In a bowl, combine sour cream (or Greek yogurt), buttermilk, garlic powder, onion powder, kosher salt, black pepper, chopped fresh chives, and parsley leaves. Stir to combine thoroughly and adjust seasoning to taste.
- Serve: Serve the hot Chicken Cheez tenders alongside the homemade ranch dip with a fresh salad or your favorite sides for a delightful meal.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use Extra Toasty Cheez-Its for an enhanced crunchy texture and deeper flavor.
- To keep chicken crispy, do not overcrowd the baking sheet; cook in batches if necessary.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.
- The ranch dip can be made a day ahead to allow flavors to meld better.
