Chicken Fingers Coated With Cheesy Snack Crackers

This recipe is a real winner for busy families. It combines reliable chicken fingers and the beloved cheese snack crackers that many of us keep on hand. This recipe really is quick and easy, and popular with kids of all ages, even those who can be a bit picky at times. It's also delicious. This retro recipe has been around for years and it's time to bring this slightly updated version back into rotation.All you have to do is cut chicken breasts into strips, dip them in sour cream, roll them in crushed snack crackers, drizzle with butter, and pop into the oven for only 15 minutes. The zippy cheddar crackers and simply spices add just enough flavor. The sour cream keeps the chicken amazingly juicy and tender, and holds the crumbs in place.  A little melted butter turns the cracker crumbs into a lightly crisped crust that isn't too bready.You can crush the crackers in a food processor or place them in a zip-top bag, squeeze out the air, close tightly, and bang away with a rolling pin or the bottom of a small skillet.Young eaters might appreciate a simple dip of ketchup, barbecue sauce, ranch, or honey mustard, although the chicken is so tasty that it doesn't need it. Grownups will love this warm chicken atop a nice salad.These might be the tastiest homemade chicken fingers you've ever made. This recipe is a keeper.

Cheese Cracker Chicken Strips
Photo: Sheri Castle
4 serves


  • 1 1/2 pounds boneless, skinless chicken breast

  • 1/2 cup sour cream

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 1/2 cups finely crushed cheese snack crackers, such as Cheez-Its (from 6 ounces of crackers)

  • 4 tablespoons butter, melted


  1. Preheat the oven to 375 degrees. Mist a baking sheet with cooking spray.

  2. Cut the chicken into 1-inch-wide strips.

  3. Stir together the sour cream, salt, pepper, garlic powder, and onion powder in a medium-size bowl. Add the chicken and toss well to coat.

  4. Pour the cracker crumbs onto a plate. Working with one piece at a time, coat the chicken in crumbs, pressing to help them adhere.

  5. Arrange in a single layer on the baking sheet, leaving a little room between the pieces. Drizzle the butter over the chicken.

  6. Bake for 15 minutes or until an instant-read thermometer inserted into the center of a strip registers 165 degrees.

  7. Let stand for at least 5 minutes before serving warm. These taste best when served warm rather than piping hot.

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