Thinking back, Triscuits have always been a favorite snack of mine. I remember how my Bampa always had a box on his back kitchen counter (along with his favorite pecan cookies). There was always a box in our pantry at home and, for me, I liked my triscuits either with some cheddar cheese or some spicy mustard (don’t judge – I was 9).
Triscuits have recently came out with a new line of crackers that are made with real foods like sweet potatoes, brown rice and red beans. When I was approached to “think outside the box” and play with Triscuits in the kitchen, I starting thinking of easy weeknight meals and how I could incorporate them into the mix. One tried and true is an oven “fried” aka crusted chicken which I normally make with panko but when I started looking at the flavors of the new Triscuits, I immediately gravitated to the Brown Rice Baked with Sweet Potato Triscuits with the Roasted Sweet Onion flavor. A few trusty spices to add a bit more zing and I wound up with a new and improved tried and true that was such a hit that I know it will be in my go-to weeknight meals.
On to the recipe:
Gather the ingredients
Check out some of the new Triscuit flavors
Prepping the Triscuit Coating Mixture
Time to soak in the buttermilk
Time to head to the oven
Now – don’t you want a bite?
TRISCUIT CRUSTED CHICKEN
[mpprecipe-recipe:331]
