Begin by cutting your boneless, skinless chicken breasts into bite-sized pieces. Make sure they’re uniform in size to ensure even cooking. Pat them dry with a paper towel to help the coating stick better.

Take a cup of Chicken Biskit crackers and crush them into fine crumbs. You can do this by placing them in a ziplock bag and using a rolling pin or blitzing them in a food processor. The finer, the better!

In one bowl, whisk the eggs until fully beaten. In another shallow dish, mix the crushed crackers, garlic salt, black pepper, and any other seasonings you’d like to add.

Dip each chicken piece into the egg mixture, making sure it’s fully coated. Then, roll it in the cracker crumbs until well-covered. Lay each piece on a greased baking sheet.

Preheat your oven to 375°F (190°C). Brush each coated chicken piece with melted butter to give them that extra crispiness and flavor. Bake for 18-20 minutes or until the chicken is golden brown and cooked through (internal temperature of 165°F). Halfway through, flip the pieces for even crispiness.

Once baked, let them cool slightly before serving. They’re perfect on their own, but you can also pair them with your favorite dipping sauce.