Chicken and Onion Crackers

After growing up loving Chicken in a Bisket crackers, I introduced my husband to them recently. Unfortunately, we noticed that they had MSG in them, which might explain why they are so addictive. He loved them as much as I did, so he tried looking for an off-brand that might not have MSG. There wasn’t one we could find, so I decided to try to make some crackers with a similar flavor. These were not exact, but are inspired. I played around with thicknesses and baking times. Basically, you want them to be a bit thin to cook up extra crispy. My thicker ones were not as successful. I also decided the salt and onion was a bit much, so I have adjusted the recipe below accordingly.

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You can feel free to make these crackers with any seasoning you like. In place of the chicken broth, you can also use water to have a non-chicken cracker. I thought about sprinkling cheese on top, but that did not match the original flavoring. If you have celery salt, I would recommend adding that in place of the salt. I don’t have it, and did not want to buy it for just this, but it is an ingredient in the original crackers.

I made these with a stand mixer, but you can knead the dough by hand. The rolling out part is the longest part, but it’s ok if you mess up a cracker. Feel free to add it back to the dough and redo it. The dough is sticky and soft, but forgiving.

Directions for Chicken and Onion Crackers

  • 230 g semolina flour
  • 214 g all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 cup chicken broth
  • 2 Tablespoons butter, melted
  • About 1/4 cup olive oil (I melted the butter in a measuring cup and filled it to the 1/3 cup line with the oil) 

Whisk together the flours, salt, onion powder, and paprika in a stand mixer bowl.

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Add the chicken broth, melted butter, and oil. Use the dough hook on your mixer and mix for a few minutes until the dough comes together into a soft ball.

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Place the dough in a bowl sprayed with oil, rolling the ball in it, then covering the bowl with plastic. Allow the dough to rest for 45 minutes to 1 hour.

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Preheat the oven to 450 degrees. Tear off portions of the dough to roll out as thinly as possible.

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Cut the crackers into your desired shapes, then place the crackers on cookie sheets lined with parchment.

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Use a fork to make small holes on the crackers.

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Bake the crackers for about 8-9 minutes until they are a light golden brown color. You may want to rotate the cookie sheets halfway through baking for more even color.

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Directions for Chicken and Onion Crackers (without pictures)

  • 230 g semolina flour
  • 214 g all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 cup chicken broth
  • 2 Tablespoons butter, melted
  • About 1/4 cup olive oil (I melted the butter in a measuring cup and filled it to the 1/3 cup line with the oil)

Whisk together the flours, salt, onion powder, and paprika in a stand mixer bowl. Add the chicken broth, melted butter, and oil. Use the dough hook on your mixer and mix for a few minutes until the dough comes together into a soft ball. Place the dough in a bowl sprayed with oil, rolling the ball in it, then covering the bowl with plastic. Allow the dough to rest for 45 minutes to 1 hour.

Preheat the oven to 450 degrees. Tear off portions of the dough to roll out as thinly as possible. Cut the crackers into your desired shapes, then place the crackers on cookie sheets lined with parchment. Use a fork to make small holes on the crackers. Bake the crackers for about 8-9 minutes until they are a light golden brown color. You may want to rotate the cookie sheets halfway through baking for more even color.

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2 thoughts on “Chicken and Onion Crackers

    • They are so addictive, aren’t they!? These have a bit of the flavor, but I wish the texture was a bit closer. They’re still good crackers, but maybe more butter and less olive oil could help with the flakiness. 🙂

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