My daughter, Kalani, just went back to college after a nice long Christmas break. She and her brother Sajen spent a few days in Arizona with their Grandma Shirley and then went on to spend time with family in Florida. Sajen’s high school break ended last week so one day for his lunch, I made baked Chicken In A Biskit chicken strips. I told Kalani the night before that I was making them for his lunch the next day. Just a few minutes before he came, she darted upstairs to the kitchen, hoodie up, ready to eat chicken and mashed potatoes and gravy. It was the first time on her 3-week break that I saw her before the strike of noon. She also loves homemade mashed potatoes and gravy (the gravy is usually not homemade), which she knows I serve with these crunchy strips. If you want homemade gravy, try Country Grandma’s Ham Gravy recipe.
I almost didn’t want to share this recipe but only because I don’t have exact measurements. I typically use half to three-quarters of a small box of Chicken In A Biskit crackers and one pound of chicken. I use the food processor to turn the crackers into crumbs and combine the seasonings.
I whisk together one egg and approximately 1/4 to 1/2 cup of milk. (I was making two batches this day so there are two eggs pictured.)
I slice the chicken breasts into strips (or you can buy chicken tenders) and set up my dipping station – swish the chicken strips in the milk/egg mixture and then roll them around and press into the crackers until they are fully coated. Place the chicken on a baking sheet. My normal way to bake these is by covering a baking sheet with foil and then placing the chicken on a wire rack. I skipped the foil this time.
Then I bake the chicken strips at 350 degrees Fahrenheit for about an hour or so, until the chicken is completely cooked. We like really well done chicken so maybe that’s longer than what you’ll need.
If you have leftovers, which rarely happens, you can put them in the refrigerator and crisp them up in the oven again for supper. I especially like to chop them up and put them on my lettuce salad with ranch or caesar dressing.
Rise and shine wishes,
*This post is not sponsored by Nabisco. Chicken In A Biskit crackers are a favorite in my house.
Baked Chicken In A Biskit Cracker Chicken Strips
- chicken-flavored crackers, I use Chicken In A Biskit
- seasonings to taste such as onion salt, garlic powder, pepper, Italian seasoning, paprika, cayenne pepper
- 1 egg, or 2 eggs if making a larger batch
- 1 pound chicken breasts (or chicken tenders already cut)
Heat oven to 350 degrees Fahrenheit. Only for easier cleanup purposes, line baking sheet with foil and place wire rack inside.
Using a food processor, make crumb mixture with Chicken In A Biskit crackers and your choice of seasonings. Place crumbs in a shallow dish for dipping chicken strips.
Slice chicken into strips.
Whisk milk and egg together.
Swish chicken strips around in milk/egg mixture. Roll strips in cracker crumb mixture, pressing crumbs firmly into chicken. Place on wire rack.
Bake at 350 for one hour or until complete cooked through.
I don't have exact measurements. I typically slice up 2 chicken breasts into strips (approximately 1 pound of chicken) and use 1 egg and about 1/4 to 1/2 cup of milk. I use at least half of a small box of Chicken In A Biskit crackers for crumbs.