Engineered Crispy Chicken Coating

Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.

Combine all coating ingredients in a large zip-top bag and shake vigorously to distribute evenly. The Ritz crackers provide fat and flavor, while the flour creates structure for optimal adhesion.

Pat chicken completely dry with paper towels, then brush all surfaces with olive oil. This creates the lipid layer necessary for coating adhesion and promotes Maillard browning. (Moisture is the enemy of crispy coatings—ensure chicken is thoroughly dried)

Place 1-2 chicken pieces in the coating bag and shake vigorously until completely covered. Press coating gently onto the surface to ensure maximum contact.

Arrange coated chicken on prepared baking sheet, ensuring pieces don't touch to allow proper air circulation.

Bake for 18-22 minutes until internal temperature reaches 165°F (74°C). The coating should be golden brown and crispy. (Use an instant-read thermometer for accuracy—carryover cooking will bring temperature up another 2-3°F)