You catch the smell through the steam vent and suddenly you are starving.
That smell hits deep in your bones and you just gotta drop everything for a sec. It’s that cozy cheddar chicken fragrance floating out like it owns the kitchen.
You remember the first time you made this was kinda a happy accident. The chicken turns out crispy outside, cheesy yum inside, and juicy enough to make you wanna lick your plate. Yeah, it’s dang good. Your pressure cooker does the hard work fast, and your oven comes in hot to crisp it up right.
Why Your Cooker Beats Every Other Pot
- Pressure cooker seals in all the juicy flavors quick style, no drying out.
- Fast cooking time, you’re not stuck watching or waiting all day long.
- It’s perfect for tender chicken that stays moist but still cooks all the way through.
- Easy cleanup with one pot doing like a million things.
- Quick release gets you right to the next step without waiting forever.
- It’s almost foolproof with sealing ring and valve hiss letting you know it’s working right.
- You get the best cheesy melty kinda texture, no soggy mess.
All the Pieces for This Meal
- 2 lbs boneless skinless chicken tenders or breasts – gotta pick fresh or thawed well.
- 2 sleeves butter crackers like Ritz – you want those crushed super fine.
- ½ teaspoon salt – just enough to make the flavors pop.
- ¼ teaspoon black pepper – adds that little bite.
- 1 ½ cups cheddar cheese grated – sharp or mild, your call.
- 1 teaspoon dried parsley – for a touch of green and flavor kick.
- 1 teaspoon garlic powder – oh yes, garlic makes everything better.
- 2 tablespoons milk – this helps get the coating right.
- 2 eggs beaten – the binder that makes all the crunchy cheesy stuff stick.
Your Complete Cooking Timeline
Step one, preheat your oven to 400°F. Y’all gonna want a greased 9x13-inch baking dish ready.
Next you crush those buttery crackers real fine and toss in salt, pepper, parsley, and garlic powder. Mix it good so every bite’s got flavor.
Grab a bowl for that grated cheddar cheese. Another bowl holds your beaten eggs mixed with milk, smooth like a little sauce.
Dip each chicken piece first in the egg and milk mix, then roll it in that cheddar cheese, pressing so it sticks.
Now for the final coat, you press that cheddar-covered chicken into the cracker crumb mixture. Make sure it’s all nice and covered.
Place the coated chicken pieces into your baking dish. Cover it with foil and pop it into the oven for 20 minutes.
After 20 minutes, yank off the foil and bake uncovered for another 10 minutes. You want it golden brown and cooked through.
Remove from oven, let it sit a little, then dig in. You’re gonna love how crispy and cheesy it is.
Valve Hacks You Need to Know
- For quick release, use a towel or a wooden spoon to gently flip the valve so the hissing starts. Watch your fingers, dang hot steam!
- Make sure the sealing ring’s snug and clean before cooking, or you’ll get a leak and no proper pressure buildup.
- If you wanna slow release, just turn off the heat and wait for the valve to drop on its own. It takes longer but keeps flavors deep.
- Use natural release if you’re not in a rush and wanna keep the chicken extra tender. It’s like a little cool down period.
What It Tastes Like Fresh From the Pot
Right outta the oven, this chicken is crispy all over like it spent the day sunbathing. The cheddar melts into pockets of gooey yum.
You feel the buttery cracker crumbs crunch between your teeth, mixing perfectly with the juicy chicken underneath. Dang, that combo hits the spot.
The herbs and garlic powder sneak in with little bursts of flavor, and the creaminess from the cheese is just dang satisfying. It’s kinda like a warm hug after a busy day.
Making It Last All Week Long
Store leftover chicken in an airtight container in the fridge. It stays good for about 3 days and reheats well in the oven or microwave.
If you wanna freeze some for later, wrap pieces individually in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
Use a low oven temp or air fryer to re-crisp the coating when reheating. That keeps it close to fresh made and not soggy.
Everything Else You Wondered About
- Can I use chicken breasts instead of tenders? Yep, just slice breasts into strips if you want similar size pieces.
- What if I don’t have butter crackers? You can try other buttery crackers or even panko with added butter melted on top.
- Do I have to use cheddar cheese? Not at all, mozzarella or pepper jack can work for different flavors.
- Is it okay to do natural release every time? For chicken, natural release is great for juiciness, but sometimes you wanna quick release to save time.
- What’s the best way to make sure chicken is cooked? Use a meat thermometer if you got one. It should hit 165°F inside.
- Can I make this recipe in an air fryer alone? Yeah, but the pressure cooker helps cook chicken faster and juicier before crisping in the oven or air fryer.
Crispy Cheddar Chicken
Equipment
- 1 Mixing bowl for egg and cheese coating
- 1 Baking dish 9x13 inch, greased
Ingredients
Main ingredients
- 2 lbs boneless skinless chicken tenders or breasts fresh or thawed
- 2 sleeves butter crackers like Ritz, crushed super fine
- ½ teaspoon salt just enough to bring out flavor
- ¼ teaspoon black pepper adds bite
- 1 ½ cups cheddar cheese grated, sharp or mild
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 2 tablespoons milk for coating
- 2 eggs beaten
Instructions
Instructions
- Preheat your oven to 400°F and grease a 9x13-inch baking dish.
- Crush the butter crackers and mix with salt, pepper, parsley, and garlic powder.
- Prepare three bowls: one with grated cheddar, one with beaten eggs and milk, and one with the cracker mixture.
- Dip each chicken piece in the egg mixture, then into cheddar, pressing to stick.
- Press the cheese-coated chicken into the cracker crumbs, coating fully.
- Place chicken in the baking dish. Cover with foil and bake 20 minutes.
- Remove foil and bake uncovered for another 10 minutes until crispy and cooked through.
- Remove from oven, let rest briefly, then serve and enjoy.
