Start this the night before you want to eat it so that you can get your chicken in the brine. It’s an old cracker (well, not literally, but the brand is old!) I can remember these crackers as a kid and I honestly hadn’t bought a box since, but for this little project, it’s well worth it. They have a sweet/savory flavor combo that I’ve tasted in other crackers, but this one, in my opinion, was the first of its kind and remains the best. Have you ever had Chicken in a Biskit crackers? If you haven’t, you should try them. And a made a side of carrot “fries” to go along with everything. So we did it! Matt put the chicken thighs in the brine the night before but the meal itself took less than an hour from start to finish. And it really wasn’t that difficult! We had the idea a while back and thought it was too good of a play on words to not do it. It was one of the best little chicken sandwiches I’ve ever had. Served on top of a fluffy cream biscuit and finished off with a spread of salted maple butter. Buttermilk-brined chicken thighs, breaded in ground up Chicken in a Biskit crackers and fried. Chicken In A Biskit crackers are a favorite in my house.You read that right. Two more meals my teenagers would get out of bed before noon for: Magic Chicken Noodle Soup and Baked Spaghetti Marinara with Tiny Pepperoni. I especially like to chop them up and add them to my lettuce salad with ranch or caesar dressing. If you have leftovers, which rarely happens, store in the refrigerator and crisp them up in the oven again for supper. You can also air fry the chicken strips in a preheated 400☏ air fryer-cook 6-7 minutes per side (12-14 minutes total) until they are cooked through to 165☏. We like really well done chicken so maybe that’s longer than what you’ll need. Then bake the chicken strips at 350☏ for about an hour or so, until the chicken is completely cooked. My normal way to bake these is by covering a baking sheet with foil and then placing the chicken on a wire rack. 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. (I was making two batches this day so there are two eggs pictured.) Whisk together one egg and approximately 1/4 to 1/2 cup of milk. Use the food processor to turn the crackers into crumbs and combine the seasonings. I typically use half to three-quarters of a small box of Chicken In A Biskit crackers and one pound of chicken. I almost didn’t want to share this recipe but only because I don’t have exact measurements. Watch me make Chicken In A Biskit chicken strips on a KELOLAND Living segment with Brittany Kaye. If you want homemade gravy, try Country Grandma’s Ham Gravy recipe. 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. It was the first time on her three-week break that I saw her before the strike of noon. 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. I told Kalani the night before that I was making them for Sajen’s lunch the next day. 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. 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. My daughter, Kalani, just went back to college after a nice long Christmas break. Your teenagers will get out of bed before noon for Chicken In A Biskit chicken strips.
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