"The chicken came out crispy on the outside and tender on the inside. The subtle buttery taste of the crackers added a nice flavor. My daughter LOVED them! We will definitely make these again!" (Healthy Recipe Mom, Shonda)
375 degrees F
2 small bowls, large baking sheet, resealable plastic bag, rolling pin, cutting board and knife, whisk, parchment paper
10 to 15 minutes
3-6 depending on ages
2 large boneless, skinless chicken breast halvesRinse, pat dry and cut into small nugget-sized pieces.
1 tsp paprikaSprinkle both sides of chicken with paprika.
2 cups Bunny's Classics Buttery Rich Crackers, Organic (by Annie's Homegrown)Place crackers into a small sealed plastic bag and crush with a rolling pin. This is a fun step to include your kids! Make sure you have at least 1 cup of cracker crumbs.
1 Tbsp coconut, olive, or canola oil (non-GMO)Add oil to bag. Mix well. Pour into bowl.
2 large eggs (cage-free if possible)In another bowl, beat 2 eggs. Take each piece of chicken and dip into egg, then cracker crumbs being sure to coat. Place on parchment-lined baking sheet. Bake for 8-10 minutes, turn over and bake for another 8-10 minutes or until chicken is cooked through. Serve warm!
Add dried parsley to the cracker crumbs. Replace oil with melted organic butter.