Ritzy Chicken Bites Recipe

Prepare cracker crumbs

Place Ritz crackers in a food processor and pulse until fine crumbs form (about 1–2 cups). If you don't have a processor, put crackers in a zip-top bag and crush with a rolling pin until finely ground.

Combine the crushed crackers and dry seasonings: transfer crumbs to a wide shallow bowl and stir in flour, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper until evenly mixed.

Stir melted butter into the crumb mixture until the crumbs are evenly moistened and hold together lightly when squeezed. Set the coating bowl aside.

Trim any excess fat from the chicken breasts and cut into 1–1.5 inch bite-sized pieces. Pat pieces dry with paper towels to help coating adhere.

Set up dredging station

In a shallow bowl or plate, whisk the eggs with the milk until blended. Place the crumb mixture in a second shallow bowl or wide plate. If you included the flour separately, you can use it as a dry-dredge step: lightly toss chicken pieces in the flour to dust them before dipping in egg, then pressing into cracker crumbs. (The recipe uses a light flour dusting for extra adhesion.)

Dredge the chicken: working in batches, lightly dust each chicken piece with the 1/2 cup flour (shake off excess), dip into the egg mixture to coat completely, then press firmly into the Ritz crumb mixture, turning to coat all sides. Place coated bites on a wire rack set over a baking sheet so the coating doesn't get soggy. Repeat until all pieces are coated.

Chill for best adhesion (optional): refrigerate the coated bites on the rack for 10–15 minutes to help set the coating. This step reduces crumb loss during cooking.

Cooking — shallow fry method (preferred for crispiness)

Heat a large skillet over medium heat and add 3–4 tablespoons vegetable oil. When oil is hot (drops of water sizzle, oil shimmers), add chicken bites in a single layer without crowding — fry in batches if necessary. Cook for 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked bites to a paper towel-lined plate or back to the wire rack to drain and keep warm.

Cooking — oven-baked method (lower oil)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top. Lightly brush or spray the rack and coated bites with the listed 4 tablespoons oil. Arrange bites in a single layer and bake 12–16 minutes, flipping once halfway, until golden and internal temperature reads 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Garnish and serve: transfer hot Ritzy Chicken Bites to a serving plate, sprinkle with chopped parsley and squeeze lemon wedges over if desired. Serve immediately with chosen dipping sauce on the side.

Storage: store cooled leftover bites in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.