Duff’s Chicken: Ritz Cracker-Coated Buttery Goodness!

Years ago, when I worked as a flight attendant, I found myself struggling to balance my demanding travel schedule with the responsibilities of being a young mom. Living far from family made it especially challenging. During that difficult time, a kind woman from my church group, recognizing the challenges I was facing without me even having to say a word, became like a second mom to me. Her genuine kindness and support often came in the form of dinner invitations or surprise meals dropped off at my door, allowing me to focus on my family.

One of the dishes she shared with us quickly became a family favorite, and to this day, we call it “Duff’s Chicken” in honor of her last name. Although she’s no longer with us, every time I make this dish, I’m reminded of her love and gracious acts of service. It’s more than just a meal—it’s a reflection of the care she showed me during those challenging times. With its buttery richness and comforting flavors, this dish remains a family favorite and a lasting tribute to the beautiful friendship we shared.

Duff's Chicken - Ritz Cracker-Coated Buttery Goodness

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Course: Main Course

Keyword: chicken

Servings: 0 4-6 people

Ingredients

• 2 C sour cream
• ¼ C lemon juice
• 4 T Worcestershire sauce
• 3 tsp celery salt
• 2 tsp paprika
• 2 cloves garlic, minced
• 1 tsp kosher salt
• ¼ tsp black pepper
• 4 boneless, skinless chicken breasts Slightly pounded to an even thickness. Or, to double the servings, slice each breast in half horizontally.
• 1 sleeve ritz crackers, crushed
• 8 T butter, melted

Instructions

• In a gallon-sized ziplock bag, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt, and pepper. Seal the bag and mix until everything is well blended.
• Add the chicken to the bag, seal it, and refrigerate overnight.
• Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
• Preheat the oven to 350°F. Line a large baking sheet with parchment paper. One by one, take each piece of chicken out of the marinade and roll it in the crushed crackers, then place it on the baking sheet, leaving space between each piece.

  Once all the chicken is coated, drizzle the melted butter evenly over the top.
• Bake for 40 - 45 minutes for whole, slightly-pounded breasts, or 30 minutes for breasts split horizontally. The chicken should reach 165℉.