Copycat Chicken in a Biskit Crackers

Name: Copycat Chicken in a Biskit Crackers
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 50 crackers
Ingredients: ¾ cup chicken flour (dehydrated chicken powder); ¼ teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 2 tablespoons butter; 1 teaspoon chicken bouillon powder; 2 teaspoons nutritional yeast; ¼ to ½ to ½ teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ranch seasoning powder; fine salt

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Prep Time
18 mins
Cook Time
18 mins
Total Time
28 mins
Servings
50 crackers
Calories
10 kcal
Course
Snacks

Copycat Chicken in a Biskit Crackers

Ava Acevedo

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These easy homemade Chicken in a Biskit crackers are made with real chicken for a crunchy, savory snack packed with protein. Perfect for low-carb snacking or pairing with your favorite dips!

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Ingredients

Servings

Chicken crackers

¾ cup chicken flour (dehydrated chicken powder) I used my chicken flour recipe
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs room temperature
2 tablespoons butter melted

Chicken In A Biscuit Seasoning

1 teaspoon chicken bouillon powder or poultry seasoning
2 teaspoons nutritional yeast or Parmesan cheese
¼ to ½ to ½ teaspoon garlic powder to taste
1 teaspoon onion powder
1 teaspoon ranch seasoning powder optional
fine salt to taste

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Instructions

If adding the optional Chicken in a Biskit seasoning, mix all the ingredients together in a small bowl. Set aside.
Mix 3/4 cup chicken flour (dehydrated chicken powder) with 1/4 teaspoon baking powder and 1/2 teaspoon salt
Add 2 large eggs and 2 tablespoons butter (melted), mix well until fully combined into a crumbly dough.
Turn the dough onto a sheet of plastic wrap. Gather the corners of the plastic wrap and fold them over the dough. Press down on all sides to form a flat rectangle, then wrap it tightly and refrigerate for at least 30 minutes.
While the dough is chilling, start preheating the oven to 350 °F (175 °C).
Take the dough out of the fridge and remove it from the plastic wrap. Place it on a silicone mat or a large piece of parchment paper. Using a rolling pin, roll the dough to 1/16 inch (2 mm) thick. To prevent sticking, keep the plastic wrap between the dough and the rolling pin while rolling.
Sprinkle the dough evenly with the seasoning mix, if using, and gently pat it down with your hands to help it stick to the dough. You can reserve some topping to season the crackers again after baking.
Cut the chicken crackers using a wheeled pastry cutter with scalloped edges or a pizza cutter, and prick a few small holes on each cracker with a fork or toothpick.
Bake the crackers in a preheated oven at 350°F (175°C) for 9 to 12 minutes, or until golden. Remove them from the oven and slide the parchment paper onto a cooling rack. Let the crackers cool completely, then break them apart and store them in an airtight container.

Equipments used:

Notes

The recipe yields about 50 crackers, depending on the size you cut them. I made mine approximately 1.5-inch squares.
Salt for the seasoning mix: Before adding, consider that the chicken bouillon, the ranch and the chicken crackers already contain salt. It’s best to use fine salt for the seasoning, as Kosher salt with its larger granules won’t mix as evenly.