My daughter likes Goldfish Crackers.
My son likes Cheez-It Crackers.
And never the two shall meet, well, except:
“Mom! He/She’s eating my crackers!” This is a common exclamation screeched throughout my house.
And then the tiresome response, “They’re not your crackers. They’re my crackers!”
Well, actually. That last response is mine.
‘Cause it’s true. I did buy them.
I decided to use up some of these snack bags of crackers. I would like to say it is because I wanted to show the kids that the crackers could work in perfect harmony. Much like themselves.
But, really, I just had a lot of chicken.
And too many crackers.
I remembered making a similar recipe with my daughter with Cheez-It Crackers when she was two. And not liking it.
However, if there is a will. There is a way.
And my soul was drowning in the cheese cracker meltdowns going on in my house.
Here is how we all lived in harmony, with the crackers… For one night:
1 cup of Cheez-It Crackers (I used 2 snack bags)
1 cup of Goldfish Crackers (I used 2 snack bags)
2 pounds chicken tenders
2 tbsp. Milk
2 Tbsp. Water
1/8 tsp. ground cayenne pepper
1/8 tsp. ground black pepper
1/2 tsp. salt
1 Tbsp. Garlic powder
1/4 tsp. paprika
Extra salt to taste at end
Let’s get cracking!
Preheat your oven to 350 degrees.
In a big bag, crush your crackers. I use the smooth part of the mallot. And when I say, I, I mean my kids. Because kids like crushing crackers even more than they like fighting over them.
They actually made all of the chicken strips themselves.
Line two baking sheets with foil sprayed with nonstick cooking spray.
In a small bowl, beat the two eggs with a fork. Add milk and water, and whisk together.
In a separate bowl, pour the cracker crumbs. Add cayenne pepper, pepper, salt, garlic powder and paprika. Stir together.
Take a chicken tender and drench it in the egg mixture. Then dunk the wet chicken tender in the cracker mixture. The kids actually did all of this themselves. Do you know what a kid likes better than fighting over crackers? Or crushing crackers? That’s right, coating chicken with crackers.
Place the chicken tenders on the baking sheets after the above steps have been completed.
Bake the chicken tenders for 20-22 minutes until they are no longer pink on the inside (mine took 22 minutes).
Carefully remove the pans from the oven. Sprinkle chicken strips with salt.
Serve up the chicken strips (all I have is this sad little picture. Because kids making chicken takes a bit of time. And I was starved. I will update as soon as the next cracker debate occurs. I can imagine this will be soon).
These were so incredibly yummy. I might need to keep all of my crackers.
I did not take a good picture of the finished chicken product. But I did snap a picture of the biscuits I made while the kids made the chicken strips.
I love when things come together! Enjoy!
And revel in your peace making.
At least for the time being.