Family Favorite For Years!
Okay friends this has been a family favorite for YEARS! You can do it multiple ways, using whatever is safe for you be it a cracker brand or even a chip brand! The crunchier the better.
Gettin’ a Makeover
The original way we made this was using Ritz Crackers which are vegan (yeah crazy right seems like they should have dairy in them or something?!). Ritz crackers contain wheat and soy of the top 8. This is a great way to make this recipe, so if the Milton’s crackers won’t work for you, go with Ritz!
So as I mentioned we made this for years with Ritz Crackers, but in about 2010 when my husband became gravely ill with fibromyalgia, and then subsequently gluten free, we couldn’t make this any longer as is.
Enter, Milton’s Crackers to the rescue! Okay so Milton’s are DELICIOUS on their own. They do contain milk of the top 8, but are free from the rest (wheat, soy, egg, peanut, tree nut, shellfish, fin fish).
Even if we weren’t gluten free, we’d still continue to make this with Milton’s because the crunchiness of the Milton’s crackers holds so much more through baking with the butter and chicken juices. Bake it, try it, and you’ll see what I mean!
So Many Different Options
We have made it using the Sea Salt, Cheddar Cheese and Everything varieties. My children love Sea Salt, my husband’s favorite is the Cheddar Cheese, and my favorite is the Everything cracker.
If you are dairy free, you can use any vegan butter as a substitute in this recipe.
Baked Cracker Chicken
- 12 chicken tenderloins
- 1/2 cup salted butter or vegan substitute
- 1 4.5 oz bag of Milton's crackers, crushed or sub Ritz Crackers or other safe option cracker or chip
Preheat oven to 350. Put crackers in a gallon sized ziplock bag, seal and crush with a rolling pin. Melt butter (or butter substitute). Dip chicken in butter, and then dip and shake in the ziplock bag, coating with crushed crackers. Place in a single layer in a 9x13 baking dish. Bake for 30-35 minutes, or until juices run clear and cooked through.