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Cheez It Crusted Chicken Nuggets Recipe

The first time I tried making these Cheez It Crusted Chicken Nuggets, it was a total disaster. I was trying to impress my nephew and I thought, how hard could it be? I ended up with a smoke-filled kitchen and nuggets that were somehow burnt on the outside and totally raw in the middle. He still brings it up, but hey, that failure is what made me perfect this recipe. Now it’s our favorite easy dinner, and I’ve made every mistake so you don’t have to.

Recipe Card

Recipe Title	Cheez It Crusted Chicken Nuggets Recipe
Servings	4
Prep Time	20 minutes
Cooking Time	15 minutes
Calories	approx. 380 per serving

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (12.4 oz) box Original Cheez-It crackers
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/3 cup grated Parmesan cheese
• Cooking spray or olive oil

Let’s talk about the Cheez-Its. I once tried to use the generic store brand to save a buck, and let me tell you, the crust was just sad and bland. The name-brand ones have a sharper cheese flavor that makes all the difference. And for the chicken, I’ve used thighs in a pinch, but they release more moisture and can make the coating a bit soggy, so breasts are definitely the way to go for that perfect crunch.

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and give it a light spray with cooking oil.
2. Cut your chicken breasts into bite-sized nuggets, about 1 to 1.5 inches each. Try to make them all similar in size so they cook evenly.
3. Now, crush the Cheez-Its! Dump the whole box into a large zip-top bag and go to town with a rolling pin. You want fine crumbs, but a few small chunks are okay for texture.
4. In a shallow bowl, mix the crushed Cheez-Its with the grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
5. In a second shallow bowl, put the all-purpose flour.
6. In a third bowl, whisk the eggs and milk together until they’re well combined.
7. This is the messy part! Take each chicken piece and dredge it in the flour, shaking off any excess.
8. Next, dip the floured chicken into the egg mixture, letting the extra drip off.
9. Finally, press the chicken firmly into the Cheez-It mixture, making sure it’s coated on all sides. Place it on your prepared baking sheet.
10. Repeat with all the chicken pieces, leaving a little space between each nugget on the sheet.
11. Lightly spray the tops of the nuggets with cooking spray. This helps them get super golden and crispy.
12. Bake for 12-15 minutes, or until the chicken is cooked through and the coating is a deep, golden brown.

The biggest lesson I learned the hard way was with the coating station. I used to just use plates and everything would slide everywhere, creating a huge mess. Now I use wide, shallow bowls. And you have to really press that Cheez-It coating on there. Don’t be gentle! If you just lightly roll it, the crust will fall off in the oven. I’ve had naked chicken spots more times than I’d like to admit.

I can’t tell you how many times I’ve burned my mouth because I couldn’t wait for these to cool down. My husband always laughs at me, but that first, cheesy, crunchy bite is just too good. This recipe has saved so many weeknights when I had no idea what to cook. It turns basic chicken and a snack cracker into the ultimate comfort food that even my pickiest friends will devour.

The leftovers are surprisingly great, too. They lose a little crispiness in the microwave, but popping them in the toaster oven or air fryer for a few minutes brings them right back to life. I’ve packed them for lunch the next day and they make me feel like a kid again. It’s one of those family favorite meals that feels fun and a little indulgent without being too complicated.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
380	22g	16g	35g

Okay, so it’s not a salad. I know that. But it’s a heck of a lot better than deep-fried fast food nuggets. If you’re looking for a healthier swap, you can use an egg white instead of the whole egg and maybe a low-fat cooking spray. I’ve tried it with whole wheat flour before and it works, but it does give a slightly nuttier, denser taste that my nephew was not a fan of.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour or gluten-free flour blend
Cheez-It crackers	Goldfish crackers or Cheetos (for a different flavor!)
Chicken breasts	Chicken tenders or turkey cutlets
Parmesan cheese	Romano cheese or just omit it

I experimented with Goldfish once when I was out of Cheez-Its. The crust was fine, but it was much milder and a little sweeter, which my family didn’t love as much. Using Cheetos is a wild card—it creates this crazy orange, intensely cheesy crust that’s delicious but will stain your fingers for a good hour. Stick with the classic for your first try.

Tips

• Don’t skip the parchment paper! I did once and spent 20 minutes scrubbing baked-on cheese off my baking sheet.
• Get your hands in there. A fork is useless for coating these. You need to use your fingers to press the crumbs on.
• Let the nuggets rest for a minute or two after they come out of the oven. The coating will set and be less likely to fall off.
• If you’re doubling the recipe, use two baking sheets. Crowding them will steam the nuggets and you’ll lose the crunch.

The crowding tip I learned the hard way. I was in a rush and piled them all onto one sheet. They came out soft and steamy, like they were wearing a wet Cheez-It blanket. It was so disappointing after all that work. Now I always take the extra minute to use two sheets if I’m making a big batch for a crowd.

FAQ

Can I make these in an air fryer?

Absolutely! And they come out even crispier. Just cook them at 375°F for about 10-12 minutes, shaking the basket halfway through. Just don’t overcrowd the basket—I made that mistake too and had to cook them in three separate batches.

Can I prepare these ahead of time?

You can do the whole coating process and keep them on the baking sheet in the fridge for a few hours before baking. I don’t recommend freezing them unbaked though, the coating gets weird and can separate from the chicken when it bakes.

My coating keeps falling off! What am I doing wrong?

Oh man, I feel this. Two things: first, make sure you’re shaking off the excess flour really well. A thick layer of flour prevents the egg from sticking. Second, and this is the big one, PRESS the crumbs on. Don’t just drop the chicken in the bowl and hope for the best. Give it a good, firm push into the crumbs on all sides.

That’s everything I know about making Cheez It Crusted Chicken Nuggets! Hope you give it a try, and if you mess it up, you’re in good company—I still do it sometimes, especially when I’m rushing. But even the messed-up ones are still pretty tasty.

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