Ritz Cracker Crusted Chicken Recipe
Whipped Mashed Potatoes with Three Onion Butter.
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Ingredients
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Ritz Cracker Crusted Chicken
Whipped Mashed Potatoes with Three Onion Butter
Three Onion Butter
Method
Ritz Cracker Crusted Chicken
- 1
Prepare chicken
If breasts are thick, butterfly or pound to an even 1/2-inch thickness between plastic wrap. Pat dry and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper (from ingredients).
- 2
Make cracker crumbs
Place Ritz crackers in a zip-top bag and crush with a rolling pin or pulse in a food processor until coarse fine crumbs remain (about 2 cups). Transfer to a shallow dish and stir in 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika until evenly combined.
- 3
Set up dredging station
Place 1 cup flour in a shallow dish. In a second shallow dish whisk together 2 large eggs and 2 tbs milk until smooth.
- 4
Coat chicken
Dredge each chicken breast in flour, shaking off excess, then dip into the egg wash, letting excess drip, and press firmly into the Ritz-Parmesan crumb mixture to coat both sides. Place coated breasts on a plate and let rest 5 minutes to set the crust.
- 5
Pan-fry and finish in oven
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium heat and add 2 tbs butter and 1 tbs olive oil. When butter is foaming, add chicken (work in batches if needed) and cook undisturbed 3–4 minutes until golden brown. Carefully flip and cook 2 minutes on second side to set crust. Transfer skillet to preheated oven and bake 8–10 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove and tent with foil; carryover will bring to 165°F.
- 6
Finish and garnish
Baste briefly with any pan juices and 1 tbs melted butter if desired. Sprinkle chopped fresh parsley over the chicken before serving.
Whipped Mashed Potatoes with Three Onion Butter
- 7
- 8
Heat dairy
While potatoes cook, warm 1/2 cup whole milk and 1/4 cup heavy cream with 4 tbs butter in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Keep warm.
- 9
- 10
Whip potatoes
Using a potato ricer or hand masher, press potatoes into the warm pot or a mixing bowl. Add the warmed milk/cream/butter mixture a little at a time, mixing with a hand mixer on low or a sturdy spoon until smooth and whipped to your desired consistency. Stir in 2 tbs cream cheese if using. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting.
- 11
Three Onion Butter
- 12
Sauté onions
In a small skillet over medium-low heat, melt 1 tbs of the room-temperature unsalted butter (from the three onion butter portion) or use neutral oil. Add 1/4 cup finely minced yellow onion and sauté gently until softened and translucent, about 4–5 minutes. Add 2 tbs finely minced shallot and cook 1–2 more minutes until aromatic. Remove from heat and let cool slightly.
- 13
Combine with butter
In a small bowl, combine 6 tbs room-temperature unsalted butter with the sautéed yellow onion and shallot, 3 thinly sliced green onions (white and green parts), 1 tsp lemon zest, 1/2 tsp fresh thyme leaves (if using), 1/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly until evenly distributed. Taste and adjust seasoning.
- 14
Finish and store
Use 1–2 tbs immediately to top the hot mashed potatoes so it melts in. The remainder can be chilled in a covered container for up to 5 days; bring to room temperature before serving or re-soften briefly in the microwave on low.