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
- About 30-35 Triscuits (Brown Rice Baked With Sweet Potato / Roasted Onion)
- 1/8 – 1/4 teaspoon of cayenne pepper (I’m a wimp – I went with 1/8)
- 1/2 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- 4 – 6 skinless boneless chicken breasts
- 1 1/4 cup of buttermilk
- 2 tablespoons of Dijon mustard
- 1/2 teaspoon of salt
- Non-stick cooking spray (or a spray oil mister)
- Preheat the oven to 375 degrees F.
- Lightly spray a cooking sheet with non-stick cooking spray or oil and set aside.
- In a food processor or Vitamix, grind the Triscuit crackers to a fine crumb.
- In a shallow baking dish, mix the Triscuit cracker crumbs with the cayenne pepper, the garlic powder and smoked paprika.
- In another shallow baking dish or bowl, mix the buttermilk, Dijon mustard, salt and pepper and add the chicken.
- Let soak for a few minutes.
- Make sure the chicken is coated thoroughly with the buttermilk mixture, remove and dip into the cracker coating.
- Coat the chicken breasts thoroughly, packing the crumbs onto the chicken.
- Place on the baking sheet and proceed to do the same with the remaining chicken.
- If you have a spray oil mister, lightly spray the chicken with a bit of oil or lightly drizzle with a bit of olive oil.
- Bake for 45 – 50 minutes until the chicken is done and the juices run clear.