Nashville Butter-Crust Chicken made with RITZ Crackers

Get taste buds fired up for a unique take on the eye-opening flavor of Nashville Hot sauce, balanced by the smooth buttery taste of RITZ Cracker crumbs.



8 servings, 20 oz. each

  • Buttermilk Egg Wash

  • 4eggs
  • 18 oz.buttermilk
  • 2 sauce

  • Nashville Hot Sauce

  • 8 oz.unsalted butter, melted
  • 2 Tbsp.dark brown sugar
  • 2 Tbsp.ground red pepper (cayenne)
  • 1 tsp.chili powder
  • 1 tsp.garlic powder
  • 1 tsp.paprika
  • ½ tsp.salt

  • Chicken

  • 11 oz.finely crushedRITZ Crackers, divided
  • 22 oz.all-purpose flour
  • 3 Tbsp.salt, divided
  • 16 each(about 4 lb.)chicken legs (about 8 lb.)
  • 8 each(about 4 lb.)chicken thighs (about 8 lb.)

Nutrition per serving

Calories1360 Total fat95 gSaturated fat30 gTrans fat1 gCholesterol510 mgSodium2030 mgCarbohydrate44 gDietary fiber2 gTotal Sugars6 gProtein80 gVitamin A35 %DVVitamin C4 %DVCalcium10 %DVIron35 %DV
Buttermilk Egg Wash:  

Whisk ingredients in bowl until well blended.

Nashville Hot Sauce:   

Mix ingredients in small saucepan. Keep warm on low heat until ready to use.


Place 6 oz. cracker crumbs in shallow bowl. Mix flour and 4 tsp. salt in separate bowl. Dredge chicken in cracker crumbs, dip into Buttermilk Egg Wash and then into flour mixture, dusting off excess. Place on sheet pan.

Cook chicken in 325°F deep fryer 11 to 12 min. or until done (165°F.) Drain well. Sprinkle with remaining 2-1/2 tsp. salt.

For each serving:  

Place 1 chicken leg and 2 thighs on serving plate. Drizzle with 3 Tbsp. Nashville Hot Sauce and garnish with 2 Tbsp. remaining cracker crumbs.


Make Ahead:

Nashville Hot Sauce can be prepared ahead of time. Refrigerate up to 1 day before using. When ready to use, warm on low heat until butter is melted.

© Mondelēz International group