I’ve always had a soft spot for nostalgic snacks. One bite can take me right back to childhood movie nights and after-school cravings. That’s why I had to recreate one of my favorites—chicken in a biskit crackers recipes.
These savory, buttery bites pack so much flavor, and making them from scratch is easier than it sounds.
I love how I can control the ingredients and boost the taste with my own seasoning blend. The result? A crispy, golden snack that’s even better than the store-bought version.
If you’ve been craving a homemade take on this classic, you’re in the right place. Let me show you how I turn a simple dough into a crave-worthy cracker.
What To Eat With Chicken In A Biskit Cracker?
When I reach for Chicken in a Biskit crackers recipes, I like to turn them into more than just a quick snack. Their savory, buttery flavor pairs well with a variety of foods.
I often enjoy them with slices of sharp cheddar or creamy brie for a simple yet satisfying bite. If I’m in the mood for something heartier, I’ll layer them with deli meats like turkey or salami, sometimes adding a dollop of mustard or a slice of pickle.
They’re also perfect with dips—ranch, French onion, or even a quick sour cream and chive mix. I’ve even used them as a crunchy base for chicken or tuna salad. Whether I’m snacking solo or building a party platter, these crackers always deliver.
Why You Will Love This Recipe?
I love this recipe because it brings the nostalgic flavor of store-bought Chicken in a Biskit crackers recipes into my kitchen—with even better taste and no mystery ingredients.
The dough comes together quickly, the seasoning is fully customizable, and the result is a crispy, buttery cracker that’s loaded with savory chicken flavor.
I get to control the ingredients, adjust the spices, and bake them just how I like. Whether I’m snacking, pairing them with dips, or serving them on a cheese board,
these homemade crackers never fail to impress. If you enjoy easy, satisfying recipes with a nostalgic twist, you’ll fall for this one just like I did.
How To Prepare Chicken In A Biskit Crackers Recipes?
Recipe Overview
Prepare Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: American
Yield: Approximately 50 crackers
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
- Food processor (optional)
Ingredients
- For the Crackers:
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup chicken broth or stock
- For the Seasoning:
- 1 teaspoon chicken bouillon powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley (optional)
Step-by-Step Instructions
1. Prepare the Dough
In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Add the softened butter and vegetable oil to the dry ingredients. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.
Gradually add the chicken broth, stirring until a cohesive dough forms. If the dough is too dry, add a bit more broth; if too sticky, sprinkle in a little more flour.
2. Roll Out the Dough
Preheat your oven to 375°F (190°C). Place the dough between two sheets of parchment paper to prevent sticking. Roll it out evenly to about 1/16-inch thickness. The thinner the dough, the crispier the crackers will be.
3. Cut the Crackers
Remove the top sheet of parchment paper. Using a pizza cutter or sharp knife, cut the rolled-out dough into 1-inch squares to mimic the classic cracker shape. For a traditional look, use a fork to poke holes in the center of each square.
4. Season the Crackers
In a small bowl, mix together the chicken bouillon powder, onion powder, garlic powder, paprika, and dried parsley. Lightly brush the cut dough with a bit of water or melted butter to help the seasoning adhere. Evenly sprinkle the seasoning mix over the dough squares.
5. Bake
Carefully transfer the parchment paper with the cut and seasoned dough onto a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them to prevent over-browning.
6. Cool and Store
Once baked, remove the crackers from the oven and allow them to cool completely on a wire rack. This ensures they achieve maximum crispness. Store the cooled crackers in an airtight container at room temperature for up to a week.
Nutrition Facts Per Serving
Serving Size: 5 crackers (approximate)
- Calories: 80 kcal
- Carbohydrates: 10g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 150mg
- Fiber: 0g
- Sugar: 0g
Note: Nutritional values are approximate and may vary based on exact ingredients used.
Serving Suggestions
These homemade Chicken in a Biskit crackers Recipes are delightful on their own but can also be paired with various accompaniments:
- Dips: Serve with creamy ranch, hummus, or a cheese dip for added flavor.
- Cheese Platter: Complement with slices of cheddar, gouda, or your favorite cheeses.
- Soups and Salads: Use as a crunchy side to enhance your meals.
Tips and Variations
- Flavor Adjustments: Feel free to tweak the seasoning mix to suit your taste preferences. Adding a pinch of cayenne pepper can introduce a spicy kick.
- Herb Infusion: Incorporate finely chopped fresh herbs like rosemary or thyme into the dough for an aromatic twist.
- Cheesy Delight: Mix in a tablespoon of grated Parmesan or nutritional yeast into the dough for a cheesy flavor.
- Storage Tip: If the crackers lose their crispness over
How To Store?
To keep my homemade Chicken in a Biskit crackers Recipes fresh and crispy, I always let them cool completely before storing. Once they’re no longer warm, I place them in an airtight container or a sealed glass jar to protect them from moisture.
I store the container in a cool, dry place like my pantry, away from heat or sunlight. When stored this way, they stay crunchy and flavorful for up to a week.
If they ever lose a bit of their crispness, I just pop them back in the oven at 300°F for a few minutes to bring them back to life. It’s a simple trick that works every time.
Conclusion
Making my own version of Chicken in a Biskit crackers recipes has been such a fun and flavorful experience. I get to enjoy that nostalgic taste with better ingredients and a homemade touch.
Whether I’m pairing them with cheese, dips, or just snacking on them straight from the jar, they never disappoint. These crackers are easy to make, packed with savory flavor, and always a crowd-pleaser.
If you’re like me and love turning classic snacks into something even better, this recipe is definitely worth trying. Give it a shot—I promise, once you taste these crispy bites fresh out of the oven, you won’t want to go back to the store-bought kind.