![]() ![]() 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.
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