Here’s a riddle to beat “Which came first—the chicken or the egg?” and “Why did the chicken cross the road?” If no one will admit to liking Chicken in a Biskit crackers—and believe me, I asked my friends around the world on Facebook and Twitter but could find nary a fan—then who’s buying them? The crackers have been a mainstay on the snack shelves since the ’60s, and I can’t be the only person keeping the dream alive for Nabisco. Well, I’ll say it loud and proud: I love chicken-flavored crackers, no matter how weird it may seem. For all the closeted Chicken in a Biskit fans out there, this one’s for you.
YIELD: about 7 dozen crackers
TOTAL TIME: 45 minutes
DIFFICULTY: 2
SPECIAL EQUIPMENT: food processor or stand mixer, fluted pastry cutter
1/4 cup vegetable oil
2 large eggs
2 cups (8-1/2 ounces) unbleached all-purpose flour
1 tablespoon granulated sugar
1-1/2 teaspoons buttermilk powder (see page 12)
1-1/2 teaspoons natural chicken bouillon powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt, plus more for sprinkling
4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes
INSTRUCTIONS:
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or Silpat liners.
Whisk the vegetable oil and eggs together in a small bowl; set aside.
In a food processor or the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, buttermilk powder, bouillon, baking soda, and 1/2 teaspoon salt for a few seconds until combined.
Add the butter cubes and pulse in 3-second on/off turns in the food processor or stir at medium speed with the stand mixer until a crumbly dough forms, resembling moist cornmeal. Add the oil and egg mixture and continue to pulse/stir until a soft dough forms.
Transfer the dough to a floured surface and shape into 4 discs. Dust one of the discs liberally with flour and roll it into a rough 10 by 5-inch rectangle no more than 1/8 inch thick. (Make it as thin as you can, since the crackers will puff up when baked.) Slice into 2-1/2 by 1-inch rectangles using a fluted pastry cutter, or cut your own cracker shapes with cookie cutters. Transfer the crackers to a prepared baking sheet.
Repeat the rolling and cutting process with the rest of the dough. Poke holes in the crackers using a toothpick or cocktail fork, then sprinkle them with kosher salt.
Bake for 6 to 8 minutes, until hints of golden brown appear around the edges. Watch carefully! Transfer the baked crackers to a wire rack and let cool completely.
Store the crackers at room temperature in an airtight container for up to a week.
FEELING CHICKEN?
If the idea of a poultry-flavored cracker doesn’t float your boat, this recipe can do double duty as a base for Club-style crackers. Just replace the chicken bouillon powder with 1 teaspoon malted milk powder and follow the recipe directions.