Description

This crispy and flavorful Chicken Cheez recipe features tender chicken tenders marinated in a spicy buttermilk mixture, coated with finely crushed Cheez-Its for an extra cheesy crunch, then baked to golden perfection. Served with a tangy homemade ranch dip, this dish is perfect for a satisfying appetizer or main course that any cheese and chicken lover will enjoy.

Ingredients

For the Chicken Marinade

2 pounds boneless skinless chicken tenders or breasts
¾ cup buttermilk
2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon hot sauce (e.g. Cholula)
¼ teaspoon freshly ground black pepper

For the Coating

4 cups Cheez-Its (Extra Toasty preferred)
1 teaspoon garlic powder
1 teaspoon black pepper
Cooking spray

For the Ranch Dip

½ cup sour cream or plain whole-milk Greek yogurt
⅓ cup buttermilk
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves

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Instructions

Marinate the Chicken: In a large bowl, whisk together the buttermilk, kosher salt, garlic powder, hot sauce, and freshly ground black pepper to create the marinade. Add the chicken tenders, ensuring each piece is fully coated. Let the chicken sit at room temperature for 15 minutes or cover and refrigerate for up to 24 hours to absorb the flavors.
Prepare the Coating: Place the Cheez-Its along with the additional garlic powder and black pepper into a food processor and pulse until the crackers are finely ground into crumbs. If you don’t have a food processor, put the Cheez-Its in a zip-top bag and crush them with a rolling pin. Transfer the crumbs into a shallow bowl for breading.
Bread the Chicken: Remove the chicken tenders from the marinade, letting any excess liquid drip off. Press each tender firmly into the Cheez-It crumbs, making sure to coat all sides thoroughly for maximum crunch.
Bake: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with cooking oil to prevent sticking. Place the breaded chicken tenders on the sheets, ensuring they’re spaced apart to cook evenly. Lightly spray the tops of the chicken with cooking spray. Bake for 12 minutes, then flip the tenders, rotate the baking sheets, and bake for an additional 8 to 13 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
Make the Ranch Dip: In a bowl, combine sour cream or Greek yogurt, buttermilk, garlic powder, onion powder, kosher salt, black pepper, chopped fresh chives, and parsley. Mix well to blend all the flavors. Adjust seasoning to taste.
Serve: Serve the hot, crispy Chicken Cheez tenders alongside the creamy ranch dip. Pair with a fresh salad or your favorite side dishes for a complete meal experience.

Notes

Marinate the chicken longer (up to 24 hours) for deeper flavor and tenderness.
Use Extra Toasty Cheez-Its for a richer, more robust flavor.
If you prefer spicier chicken, increase the hot sauce in the marinade.
Cooking spray helps achieve a crispy texture without deep frying.
Leftover chicken tenders are great cold or reheated in a toaster oven to maintain crispiness.