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Tyler Smith’s Ritz Chicken & Potatoes

Tyler Smith’s Ritz Chicken & Potatoes for Cozy Comfort Nights

Experience cozy nostalgia with Tyler Smith’s Ritz Chicken & Potatoes, a classic comfort food duo perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tyler Smith’s Ritz Chicken Ingredients
  • 1 cup Ritz Crackers Provides a crispy coating; swap for gluten-free crackers to cater to dietary needs.
  • 4 pieces Boneless Chicken Breasts Thighs can be juicier for a more succulent bite.
  • to taste tbsp Salt Enhances the overall flavor; adjust to your personal taste preference.
  • 1 cup All-Purpose Flour Used for dredging to add texture; whole wheat flour can be a healthier substitute.
  • 1 cup Buttermilk Adds moisture and flavor; substitute with regular milk mixed with vinegar or lemon juice if needed.
  • 4 tbsp Butter Adds richness; margarine works well for a dairy-free option.
Mashed Potatoes
  • 1 whole Garlic Bulb Key for flavor; fresh garlic is preferred, but garlic powder can be a great backup.
  • 2 tbsp Olive Oil Used to roast garlic; feel free to swap with your favorite cooking oil.
  • 4 pieces Russet Potatoes The backbone of your creamy mashed potatoes; Yukon Golds can offer a smoother texture.
  • 1/2 cup 2% Milk For added creaminess; any milk variety, including non-dairy options, will work fine.
  • 1/4 cup Chives Provides a fresh touch and vibrant color; you can replace with green onions or omit if they’re unavailable.

Equipment

  • Oven
  • Baking dish
  • Mixing bowls
  • Large pot
  • Saucepan
  • Meat Thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Crush the Ritz crackers into small crumbs. Season the boneless chicken breasts liberally with salt.
  2. Set up three bowls: one with all-purpose flour, another with buttermilk mixed with melted butter, and the last with crushed Ritz crackers. Dredge each chicken breast in flour, dip them into the buttermilk mixture, and coat with cracker crumbs.
  3. Arrange the breaded chicken breasts in a greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil, increase the temperature to 425°F (220°C), and continue baking for an additional 15-20 minutes until golden brown and cooked through.
  4. Halve the garlic bulb, drizzle with olive oil, wrap in foil, and roast alongside the chicken for about 45 minutes until soft.
  5. In a pot, cover cubed russet potatoes with salted water. Boil for 20-25 minutes until fork-tender. Drain and set aside to cool slightly.
  6. Heat the milk and butter until warm. Mash the drained potatoes and mix in the roasted garlic, warmed milk, and butter mixture, and chopped chives. Season to taste.
  7. Plate the mashed potatoes and top with the crispy chicken, letting the juices soak into the potatoes.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 55gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked chicken for up to 3 months. Reheat in a 350°F oven for about 20 minutes.

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