Your teenagers will get out of bed before noon for Chicken In A Biskit chicken strips. 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 baked Chicken In A Biskit crackers chicken strips in the oven. I told Kalani the night before that I was making them for Sajen’s lunch the next day. Just a few minutes before he came home, she darted upstairs to the kitchen, hoodie up, ready to eat chicken strips and mashed potatoes and gravy. It was the first time on her three-week break that I saw her before the strike of noon.
She also loves homemade Yukon Gold 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.
Watch me make Chicken In A Biskit chicken strips on a KELOLAND Living segment with Brittany Kaye.
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. Use the food processor to turn the crackers into crumbs and combine the seasonings.
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.)
Slice the chicken breasts into strips (or use chicken tenders) and set up the dipping station–swish the chicken strips in the egg mixture (I sometimes add a few dashes of whole milk) 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 bake the chicken strips at 350°F 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. You can also air fry the chicken strips in a preheated 400°F air fryer—cook 6-7 minutes per side (12-14 minutes total) until they are cooked through to 165°F.
If you have leftovers, which rarely happens, store in the refrigerator and crisp them up in the oven again for supper. I especially like to chop them up and add them to 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, like Chicken In A Biskit
- seasonings to taste such as onion salt, garlic powder, pepper, Italian seasoning, paprika, cayenne pepper, approximately 1/4 teaspoon each
- 1 egg
- 1 lb chicken breasts cut into 6-8 chicken strips (or chicken tenders already cut)
- Heat oven to 350°F. For easier cleanup purposes, line baking sheet with foil and place wire rack inside. Or, heat air fryer to 400 degrees Fahrenheit.
- 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.
- Whisk egg in a separate shallow dish.
- Swish chicken strips around in egg mixture. Roll strips in cracker crumb mixture, pressing crumbs firmly into chicken. Place on wire rack.
- Oven bake at 350°F for one hour or until completely cooked through – 165°F. Or air fryer at 400°F (preheated), cook 6-7 minutes each side (12-14 minutes total) until cooked through to 165°F.
All text and images © Staci Mergenthal • Random Sweets