Boneless, skinless chicken breasts, pounded thin, dipped in an egg and hot sauce blend, dredged in a seasoned buttery Ritz cracker mix, pan-fried or baked, and topped with a buttery pan gravy before serving.

Ritzy Butter Cream Chicken

Here's one of those tasty things to do with boneless, skinless chicken breasts. Y'all know I'm not the biggest fan of those, but after a dip in some egg and hot sauce, a pass through a nicely seasoned blend of buttery crackers, and a quick pan fry or oven bake, these are some kinda good!

I love using regular saltines as a coating for chicken, instead of the typical flour or bread crumbs, but there's a world of texture difference between saltine crackers and those soft, delicious, buttery round crackers, most of us know as "Ritz" brand. Where saltines are crisp and jagged, Ritz crackers are tender - kind of like the difference in the texture of soft bread crumbs and dried.

Often we use crackers just roughly crushed, so that there are some mixed pieces in there, but for this recipe, you really want the crackers very finely crushed, so I use my Vitamix. Hey, I finally got around to buying one, I'm sure gonna use it! You can accomplish the same thing with a rolling pin and a little elbow grease too, of course, and that's especially great if you've got some aggresions you want to get out. You just don't want larger pieces in the crumbs - you're looking for more of a cracker meal for this recipe.

Typically this is a pan-fried recipe, or often baked in a butter filled casserole dish and topped with addition thin slices of butter, and I've written it that way, but I thought this time, I'd give it a try in my crisper tray with a spray of olive oil, using my EVO oil sprayer bottle. I really liked the result, so either way you're good to go!

This sprayer is the same gadget I use to spray food for my air fryer, but I use it a lot for everyday uses too, like spraying a tray of veggies I'm roasting, coating a skillet to saute or cook, or coating a bowl for bread rising. Each squirt is equal to about 1/4 teaspoon. I keep regular cooking oil, typically canola, in the yellow one and olive oil in the green one. I've tried a lot of sprayers and just about gave up on them until I found this one. It's the best in my opinion!

Another gadget you've seen me use a lot is this blade tenderizer. Not only can it help with flattening chicken breasts, but it pokes a bunch of cuts into whatever you use it on, so that it not only tenderizes, but infuses flavors from marinades and dredges.

By the way, did you notice the Cornflower pattern platter I shot the finished chicken on? I actually have some of the originals from my high school "hope chest" and my wedding. I never actually had one of those beautiful cedarwood chests though, back in those days. My hope chest was a shelf in the top and a space in the bottom of my bedroom closet where I put things as I bought them from my job at Rose's Department Store, all intended to be for my first apartment, not for a wedding.

I was not one of those gals that had big aspirations on getting married in high school, I just wanted to turn 18 and move out of the house! That was the way it was back in those days - we teenagers just wanted to get out of the house, get a job and get an apartment. We wanted our freedom! That sure doesn't seem to happen too much anymore. As it turns out though, not long after I turned 18, I was engaged.

Anyway... that Cornflower pattern has been around a very long time, and last year Corningware offered a 60th anniversary edition. Y'all know I had to pick up a few things, right?!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by Mary on January 7, 2019

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