Copycat Chicken in a Biskit Crackers
Those classic salty slightly savory crackers in the blue box, but made from scratch! Our Copycat Chicken in a Biskit Crackers recipe recreates this snack cracker favorite at home!
Where are my homemade cracker lovers? You are in for a treat, today! I have been working on this recipe for a while because these classic snack crackers have been on my recreate list for a while and we’ve finally got them dialed in! Our Copycat Chicken in a Biskit Crackers recipe is surprisingly easy to make and has all the delicious flavor you’d get from those salty butter crackers in the blue box! While the original uses dehydrated ground-up chicken, our version is vegetarian, and if I do say so myself, sooooo close thanks to lots and lots of recipe testing to get it as close as possible! This is one that I’m pretty darn proud of and so excited to share with you all!
Ingredients Needed
- Flour – All-purpose flour is our go-to but you could also use cake flour too, like what you’d use in our Saltines From Scratch.
- Butter – Salted butter or unsalted can be used, see recipe notes for how to adjust.
- Vegetable Oil – Just a touch
- Baking Powder – This is the leavening agent for these snack crackers.
- Sugar – Just enough white sugar to add that subtle sweetness that you find in the original Chicken in a Biskit cracker.
- Citric Acid – This was the key ingredient that really made these crackers stand out and come closer to the original. Just a little bit of citric acid made these flavors of the seasoning really pop! While it may not be something you have on hand in your spice drawer, if you’re interested in cheese making, you’ll definitely want to add it!
- Seasonings – Nutritional Yeast, Poultry Seasoning, Oregano, Celery Salt, Onion Powder, and Garlic Powder, this is the combo of seasonings that gives these crackers the classic Chicken in a Biskit flavor!
- Water – To create the dough.
Equipment Needed
- Food Processor – This is what will ensure that everything is well combined but not over-mixed.
- Rolling Pin – Or anything else to roll the dough with. A rolling pin is easiest, but you can also grab a wine bottle too!
- Wheeled Cutter – This is the one that we love because it has the scalloped-edged that gives it the same cut that the classic has.
- Baking Sheet and Parchment Paper – To bake your chicken in a biskit crackers on.
Are all of these things absolutely required to make these crackers? Nope! See the recipe notes or the Recipe Tips section if you don’t have these tools.
Easier Thank You Think To Make
Step 1: Make the dough
These Chicken in a Biskit Crackers may seem daunting to make, but they’re actually easier than you might think! Your handy dandy food processor will make this dough-making step a breeze.
Step 2: Roll Out and Cut the Dough
This is a key part to make sure that your crackers are crispy as you want to make sure to roll out the dough nice and thin. Do your best to roll it into a big rectangle and then cut the edges and move pieces around to fill in the corners to fill it out into a nice big rectangle. This is how we roll out our other crackers like our Healthier Homemade Wheat Thins.
Even better, you can just roll out those crackers on the parchment paper, cut them, poke those little holes, and then just move that parchment paper onto your baking sheet!
Create the Cracker Topping
Just like the classic, this copycat recipe has a thick coating of seasoning added on top of the cracker that adds so much flavor and also leaves that little salty delicious bit on your fingers after you eat them! We tested dozens of variations of this to get it just right for you!
Season
Add a full coat of the seasoning on top of your cut crackers. Sprinkle it on and then use your hands to gently spread it over it so it’s all nicely coated.
Bake!
Baked to crispy perfection in just 10 minutes.
Copycat Chicken in a Biskit, done!! Buttery crackers with just the right amount of a snap, just a touch of sweetness, and topped with as close as you can get to the original seasoning to give you all that you want from that classic blue box, but made easily at home! Trust me, this one is real close thanks to the citric acid and the right balance of the seasoning on top that we tried over and over again until we got it just right.
Just the right amount of snap to these buttery incredibly flavorful crackers!
Recipe Tips
Nope! You don’t absolutely need one, although if you are going to make more crackers or cook from scratch more, we highly recommend one as they are a great kitchen tool investment! To make it without a food processor, you can use a pastry cutter to cut the butter into the flour, then use either a hand mixer to mix in the oil and water into a dough, or just a fork. See recipe notes.
You want your crackers to be nice and thin, so roll that dough out to at least a 1/8 of an inch down to 1/16 of an inch. Also, be sure that your dough is evenly rolled out because that will ensure even baking of your lil crackers.
No need to mess with rolling and cutting and moving little cut-out cracker doughs around! You can roll out that dough on your parchment paper, cut out those cracker shapes, and then transfer that parchment paper right onto your baking sheet.
Nope! You can of course use a butter knife to cut out your crackers, too. No problem. But a wheeled dough cutter is fun to add those scalloped edges of the crackers for these, Saltines, and for Homemade Ravioli.
Citric acid in powder form is one of the most common food additives in the world and is used in medicines, supplements, juices, powdered beverages, frozen foods, and even some dairy products. It is used as a food additive for natural flavoring. And while our strive to cook from scratch is to eliminate as many food additives as possible, this is one that we do keep around to aid in cheese making and now these crackers because it’s safe, may have some health benefits, and is the most common.
Totally! These crackers are still sooo delicious without them. In our recipe testing though, we found that just that tiny bit of citric acid added the acidic pop that the original Chicken in a Biskit crackers has that enhances the rest of the flavors – which makes sense since it’s one of the added ingredients to the original crackers!
How fun are these?! These classic snack crackers are one of my husband’s favorites, so it was so fun to recreate them with this Copycat Chicken in a Biskit Crackers recipe!
Other Homemade Copycat Crackers
- Ritz Crackers From Scratch
- Saltines From Scratch
- Healthy Homemade Wheat Thins
- Homemade Graham Crackers
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Copycat Chicken in a Biskit Crackers
Ingredients
Dough
- 255 g all-purpose flour 2 cups
- 6 tablespoons salted butter cold and cut into cubes
- 14 g baking powder 3 teaspoons
- 42 g sugar 3 tablespoons
- 1 oz vegetable oil 2 tablespoons
- 1/3 cup water
- 1 teaspoon poultry seasoning
- 1/2 teaspoon citric acid
- 1/2 teaspoon salt fine ground
Topping
- 1 teaspoon nutritional yeast
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt fine ground
- 1/2 teaspoon oregano
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
Instructions
- Create the Topping Add all of the topping ingredients to a small bowl, mix well and set aside.
- Preheat oven to 400 degrees F.
- Create the Dough In the bowl of a food processor, add the flour and cubed cold butter. Pulse until all of the butter is cut into the flour and is made into a crumbly mixture. Add the salt, sugar, baking powder, citric acid, and poultry seasoning and pulse until well combined.
- With the food processor running, slowly add the oil and water. Blend until a ball of dough forms.
- Roll Out Dough Split the dough in half and roll out one half on a large piece of parchment paper until it is about 1/8 – 1/4 inch thick. Do your best to roll it out into a large rectangle. Use your wheeled dough cutter or a knife to trim the edges to shape it into a rectangle, moving those trimmed pieces to fill in the edges to create a rectangle.
- Cut Crackers Use your wheeled dough cutter or a butter knife to cut 1 1/4 X 1 1/2 inch rectangles and use a fork to poke three lines of holes in each cracker.
- Season Use half of the mixture to season the crackers, generously sprinkling it on top and then using your hand to gently spread evenly over all of the crackers.
- Repeat with the second half of the dough.
- Bake Gently move the parchment paper to a baking sheet and bake for 10-11 minutes, until the edges of the crackers start to turn golden brown.
- Remove from the oven and slide the parchment paper off of the baking tray and let cool. Once cooled completely, store in an airtight container for up to 1-2 weeks.
Has anyone tried to use the coating mix to season pork rinds? I can no longer eat the crackers but I miss my favorite snack. I’m going to give it a try, just wondering if there are any suggestions from people who have tried it.
Hi there ! I love your chicken in a biscuit crackers ! I used unsalted knorr brand chicken bouillon granular and a little super finely grated fresh Romano cheese instead of the nutritional yeast and a put a little more garlic and onion powder also. I played with butter flavored crisco -I know many people think Crisco is bad news but it does because of the lack of water/hydration (unlike butter )makes a crispy buttery with yummy finger feel cracker. Your recipe was awesome ! With melted cheddar cheese as a kiddie snack with a cold Diet Coke -lovely, Here is my question, I always associate chicky crackers ( that’s what we call them ) with their same manufacturer’s counterpart Vegetable Crips or Vegetable Crackers. They are very simulator to chicky crisps but they have a prominent tomatoy tang to them and a strong celery note. Could you whip up close knockoff? I have tried and they are close but still not right. I have even roasted the tomato powder, salt free chicken bouillon and what I found are so great are celery flakes ( powerful celery taste can even work in tuna fish in a pinch) to make them have that vegetal umami kick, but I can’t get the flavor right even with citic acid which I have always used in my kitchen for dressings and dips. I think the problem lies with getting the bell pepper taste right, but that’s a guess.
I want .. no
I need your expertise on this knockoff. Please consider playing with it. They are great crackers, but they are high in sodium and fat. You can order them from the lower sodium version from Canada but they cost a fortune cost $12 a box. I like to make my own stuff, it’s fun and I know it’s going in it and you can make them taste a lot better. Thanks so much. Great website.
Hi Bunnie! Thanks so much for reaching out and your notes! The vegetable crisps, I will do my best to find them so I can try to recreate them! 🙂
by “poultry seasoning”, do you mean powdered chicken bouillon? where does the chicken flavor come from in this recipe? thanks.
Hi Veronica! Poultry seasoning is a blend you can buy in the store, buuutt powered chicken bouillon could also work but I would say just for the poultry seasoning in the dough. I’m intrigued by this and will try it myself!
Poultry seasoning is what you use at thanksgiving and what they flavor ground pork with to make breakfast sausage. It’s primarily thyme, tons of sage and Rosemary salt and pepper sometimes it come with marjoram too. Bell’s is a famous maker of pouty seasoning. It’s sold by the seasoning and spices and comes in yellow box with a realistic drawing of a a plain old American turkey on it in a paper box (kind of like the box nerds candy comes in if you remember that box with the sliding top). Around the holidays some grocer’s add a row of Bells seasoning to their thanksgiving necessities display along with your Pepperidge farm stuffing and throw away turkey pans stuff like that. Great value or Walmart bran Kroger on brand all the major supermarkets that have their own brand of stuff have a poultry seasoning and if you ever wanna make your own breakfast sausage, just get some ground pork and add as much of that as you want and make great breakfast sausage and you save a ton of money and there’s no weird additives and stuff. Just cook them up ahead of time put some maple syrup on them and throw them in the freezer and you have awesome little sausages ready to go. Hope this helps you. There’s just so much stuff out there. It’s hard to know what’s what
This recipe is wonderful in so many ways! It came together beautifully in my food processor, the ingredients are basic (except for the citric acid which I didn’t have on hand), and they taste phenomenal! Thank you so much for sharing this, your recipe is one of our favorite tea time savory!
I love to hear it, Mama Jesse! Thanks so much for sharing!
Would it work if you added some of the seasoning to the dough? I’m intrigued by the post that suggested chicken broth instead of water. I’m definitely going to try these crackers. I love the originals!
You definitely could! You’ll want to make sure to have plenty to coat with though, too ☺️
Why not use chicken broth instead of water?
Oh interesting idea!
Could you use a little lemon zest (the kind in the jar) in place of the citr8c acid?
Hi Leigh Ann! I haven’t tried this. I think it would add a bit more of a lemon flavor, but it could work!
These classic snack crackers are delicious, and it is so easy to make too!
Wow! Such a perfect snack for any given occasion! This classic snack cracker looks incredibly yummy! The crispy texture makes this so enticing and it’s very appealing too! Kids will surely love this!
Chicken in a Biskit crackers take me back to childhood! I have not tried making crackers at home, but I must give this recipe a try!