Crispy Chicken and Sauce #Recipe

I have been seeing something like this posted all over the internet made with Ritz crackers. Now that is a problem. I can’t eat ritz! Ok so it is up to me. I am determine to have a crunchy crispy non bland chicken.

AND I DID IT!!!!!!!!!

I was so excited at how this turned out! Everyone liked it so much that I couldn’t get pictures the first time. So I was forced to make it again (gee darn). This recipe comes in 2 parts- the chicken- then the creamy sauce. Now with the sauce this could be a used on anything. We used it on a simple whole chicken and on some pheasant and both tasted great!

What you need for the chicken:

4-5 boneless/skinless chicken breast cut length wise
3-4 cups crushed honey nut chex (the amount will depend on the amount of chicken breast)
3 cups shredded colby jack cheese (may need more)
1/2 cup milk
1/4 cup miracle whip (or other GF mayo)

Preheat oven to 400

Place the Chex and the cheese in 2 separate bowls. In a 3rd bowl mix up the milk and mayo.

Drudge the chicken in the milk mixture, then coat lightly in the cheese (pressing the cheese in to make sure it sticks), then coat in the Chex. Place in a greased 9X13 baking dish (you may need to do a couple of pans). Continue this process until all chicken is coated. Cover with foil and bake at 400 for 30-35 minutes. Uncover and bake for an additional 5-10 minutes.

To make the sauce take 1 cup of milk, 1 package of HerbOx Chicken flavoring, and 2 tbsp of corn starch and heat over a low-medium heat in a pan. Once that has thickened add in 2 tbsp of sour cream and 2 tbsp of butter. Stir until well blended and the butter is melted. Serve over the chicken pieces.

And that is it! A nice, simple recipe that all can enjoy!

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