Sprinkle boxed buttery round crackers and these 2 ingredients over raw chicken tenders into a sheet pan for a hearty dinner that will have everyone coming back for seconds

This oven baked 4-ingredient Amish-style buttery cracker chicken is exactly the kind of weeknight dinner I lean on when work runs late and everyone is starving. It’s inspired by those simple, no-fuss church potluck recipes: you lay raw chicken tenders on a sheet pan, then sprinkle on crushed boxed buttery round crackers, plus just two more pantry ingredients, and let the oven do the rest. The result is tender, juicy chicken with a golden, buttery topping that tastes like you fussed way more than you did—and it absolutely has that cozy, old-fashioned, Amish-cookbook vibe.

Serve these buttery cracker chicken tenders straight from the sheet pan with a simple side like roasted green beans or steamed broccoli and a starch—mashed potatoes, buttered egg noodles, or even a quick boxed rice mix all work great. A crisp salad with ranch or a tangy vinaigrette helps balance the richness. If you have leftovers, they’re fantastic sliced over a salad for lunch the next day or tucked into a soft roll with a little mayo for an easy sandwich.

Servings: 4

1 1/2 pounds raw chicken tenders

Preheat your oven to 400°F (200°C). Lightly grease a large rimmed sheet pan with nonstick cooking spray or a thin layer of butter so the chicken doesn’t stick.

Pat the raw chicken tenders dry with paper towels and lay them in a single layer on the prepared sheet pan, leaving a little space between each piece so they brown nicely.

Place the boxed buttery round crackers in a zip-top bag and crush them with your hands or a rolling pin until you have fine crumbs with a few small pieces for extra crunch. Measure out about 1 1/2 cups of crumbs.

In a small bowl, stir the garlic powder, salt, and pepper (if using) into the crushed buttery crackers so the seasoning is evenly distributed.

Drizzle the melted butter evenly over the raw chicken tenders on the sheet pan. Use your hands or a spoon to lightly spread it so the tops of the tenders are coated—it’s okay if some butter pools on the pan.

Using your hands, generously sprinkle the seasoned crushed buttery round crackers over the raw chicken tenders, pressing lightly so the crumbs stick to the buttered tops. Make sure each tender is well covered, and scatter any extra crumbs over and around the chicken on the sheet pan.

Place the sheet pan on the middle rack and bake for 18–22 minutes, or until the chicken tenders are cooked through and the cracker topping is golden and crisp. The internal temperature of the thickest tender should reach at least 165°F (74°C).

If you’d like a little extra color, switch the oven to broil for 1–2 minutes at the end, watching closely so the crackers don’t burn.

Remove the pan from the oven and let the chicken rest for 3–5 minutes on the sheet pan before serving. This helps the juices settle and the topping firm up a bit for easier serving.

To keep this true to the easy, Amish-style spirit, the base recipe sticks to four core components: raw chicken tenders, boxed buttery round crackers, melted butter, and a simple seasoning like garlic powder. From there, you can play a little. For extra flavor, swap garlic powder for onion powder or a mix of both, or sprinkle in a pinch of dried parsley or paprika with the cracker crumbs. If you prefer darker meat, you can use boneless, skinless chicken thighs cut into strips—just make sure they’re similar in size to tenders so they bake evenly and check for doneness with a thermometer. For a lighter version, reduce the butter slightly and use a leaner cut of chicken; just know the topping will be a bit less rich. You can also line the sheet pan with parchment for easier cleanup, but still grease it lightly so the crumbs don’t burn. Food safety tips: Always start with fully thawed chicken, never partially frozen, so it cooks evenly. Avoid rinsing raw chicken, as it can spread bacteria around your sink. Wash your hands, cutting boards, and any utensils that touch raw chicken or raw crumbs thoroughly with hot, soapy water. Use a food thermometer to confirm the internal temperature of the chicken reaches at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container.