Name: Saltine Crusted Chicken Tenders Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds chicken tenderloins (tenders); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/4 teaspoon poultry seasoning; 1 chicken bouillon cube, crushed (or 1 teaspoon chicken bouillon powder); 2 sleeves saltine crackers (about 72 crackers); 2 large eggs, beaten until smooth; 1/2 cup all-purpose flour; Vegetable or peanut oil for frying (2 to 3 inches deep)

There’s something irresistibly crunchy and savory about a perfectly crispy chicken tender, and this Saltine Crusted Chicken Tenders Recipe really hits the spot. The salty, buttery crumbs make these tenders a step above your average fried chicken—trust me, they’re worth the extra crunch.

A white square tray lined with brown parchment paper holds about ten pieces of crispy golden brown breaded chicken strips, stacked unevenly to fill the tray. On the left side inside the tray is a small white bowl filled with smooth, light yellow dipping sauce. The chicken pieces have a crunchy texture with visible small crumbs, and the photo shows the dish on a wooden surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Saltine Crusted Chicken Tenders Recipe
Top Tip
How to Serve Saltine Crusted Chicken Tenders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Saltine Crusted Chicken Tenders Recipe

Why You'll Love This Recipe

I still remember the first time I made this Saltine Crusted Chicken Tenders Recipe at home—my kids instantly declared it their new favorite meal. It’s that satisfying crunch paired with juicy, tender chicken that keeps everyone coming back for more.

Unexpected Crunch: Saltine crackers give a golden, flaky crust that’s lighter and tangier than breadcrumbs or panko.
Easy Prep: Crushing the crackers is a snap with just a rolling pin or food processor—no fancy ingredients required.
Flavor Boost: A simple seasoning mix with chicken bouillon and spices amps up the taste without overpowering the natural chicken flavor.
Customizable: You can easily tweak the spices and dipping sauces to suit your family’s cravings or dietary needs.

Ingredients & Why They Work

Every ingredient in this Saltine Crusted Chicken Tenders Recipe plays a specific role—whether it’s seasoning, adding texture, or helping the coating stick. Here’s a quick breakdown to help you shop and prep.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl with beaten smooth eggs, a small white bowl filled with finely crushed saltine cracker crumbs, and a small white bowl containing a mixture of coarse salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Tenderloins: Choose fresh, evenly sized tenders for consistent cooking and juiciness.
Salt: Essential for enhancing flavor, but balanced so the salty crackers don’t overwhelm.
Black Pepper: Adds subtle heat and depth to the meat.
Garlic Powder: Gives a warm, savory note that pairs beautifully with the crust.
Poultry Seasoning: A classic blend to round out the spices without overpowering.
Chicken Bouillon Cube/Powder: A secret weapon that adds an umami punch and savory richness.
Saltine Crackers: These crushed crackers provide the iconic crust with a flaky, buttery quality you won’t get with breadcrumbs.
Eggs: Act as the glue that binds the cracker crumbs to the chicken.
All-Purpose Flour: Helps the egg stick evenly and prevents the crust from sliding off during frying.
Vegetable or Peanut Oil: For frying at a steady medium heat to achieve perfect golden crust without greasy heaviness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic seasoning here, I love swapping in smoked paprika or cayenne for a smoky kick when I’m feeling adventurous. You can easily adjust the spices or try baking instead of frying to suit your lifestyle or dietary goals.

Spice It Up: Adding a pinch of chili powder or Cajun seasoning gives these tenders a flavorful twist — I do this when I want a bit more heat for dinner.
Bake Instead of Fry: For a lighter version, try baking at 400°F on a wire rack — it won’t be quite as crispy but still super tasty.
Swap Crackers: If you’re out of saltines, Ritz crackers or buttery crackers also work beautifully for the crust.

Step-by-Step: How I Make Saltine Crusted Chicken Tenders Recipe

A close-up image shows a crispy, golden-brown fried strip being dipped partially into a small white ceramic bowl filled with creamy yellow dipping sauce that has some texture. The fried strip has a rough, crunchy surface with uneven crumb coating. A woman's hand is holding the fried strip from above. The bowl is resting inside a dark-colored tray lined with brown paper, and more similar fried strips lie around the bowl in the tray. The background is softly blurred, with warm tones and a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

This is the secret that makes these tenders so juicy and flavorful—mix the salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon, then toss it all with the chicken tenders. Letting this rest for 20 minutes lets the flavors soak in deeply without any fuss.

Step 2: Crush the Saltines to Perfection

Use a food processor or pop the crackers in a zip-top bag and roll over them with a rolling pin. The goal is fine crumbs with a few larger pieces for crunch — too fine and the crust won’t have that satisfying texture; too chunky, and it won’t stick evenly.

Step 3: Set Up Your Dredge Station

Lay out your flour, beaten eggs, and crushed saltines in separate shallow dishes. Coat each tender in flour first, then dip in the egg, and finally press into the cracker crumbs. Don’t rush this step—pressing the crumbs helps create that perfect crust.

Step 4: Fry Over Medium Heat Until Golden

Heat 2 to 3 inches of oil to about 365°F in a heavy pot or Dutch oven. Fry chicken a few pieces at a time so the oil temperature stays consistent. Cook for about 4 minutes or until golden and cooked through (internal temp of 165°F). I always drain on a cooling rack over a tray to keep the crust crisp.

Top Tip

After making this recipe countless times, I’ve learned small tweaks make a big difference. Here are my best tips whether you're frying for family dinner or hosting friends.

Oil Temperature Control: Keep that oil steady at 365°F. Too hot burns the crust; too cool makes it greasy. A thermometer is a game changer here.
Press the Crumbs: Don’t just sprinkle the crushed saltines — pressing them onto the chicken ensures a thick crust that won’t fall off when frying.
Use a Cooling Rack for Draining: I place fried tenders on a wire rack over a baking sheet instead of paper towels. It keeps the crust crisp on all sides.
Let the Chicken Rest: If you’re making batches, keep cooked tenders warm in a low oven. That way you avoid soggy crusts when serving.

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Crusted Chicken Tenders - Serving Suggestion

Garnishes

Simple garnishes work wonders here—I usually sprinkle chopped fresh parsley for a pop of color and freshness. Thin lemon wedges on the side brighten the flavors and cut through the richness perfectly.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or a crisp simple salad like arugula with a lemon vinaigrette. For a fun twist, I love serving it with roasted sweet potato fries and homemade honey mustard dipping sauce.

Creative Ways to Present

On special occasions, I arrange the tenders on a large platter with small bowls of different dipping sauces—ranch, spicy sriracha mayo, and garlic aioli. It turns a casual dinner into a party everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container lined with paper towels to absorb moisture and keep the crust from getting soggy. They usually last 3-4 days refrigerated, and reheating is quick and easy.

Freezing

Freezing works surprisingly well—after frying, cool the tenders completely, then freeze them on a baking sheet before placing in a freezer bag. They keep for up to 2 months. When you want a quick meal, just pop them in the oven to reheat.

Reheating

I reheat leftover tenders in a 375°F oven on a wire rack until heated through and crispy again, about 10 minutes. Avoid the microwave if you want to keep that beautiful crunch intact.

Frequently Asked Questions:

Can I bake the Saltine Crusted Chicken Tenders instead of frying?

Absolutely! To bake, preheat your oven to 400°F and arrange the coated tenders on a wire rack set over a baking sheet. Bake for about 20 minutes, flipping halfway through, until golden and cooked through. While you won’t get the exact same crispiness, it’s a lighter and still delicious option.

What’s the best way to crush saltine crackers for the crust?

The easiest method is using a food processor to pulse the crackers until you have fine crumbs with a few larger pieces. If you don’t have one, place the crackers in a zip-top bag and gently crush them with a rolling pin. Avoid pulverizing into powder; the crumbs should be coarse enough to create texture.

How do I make sure the crust sticks well to the chicken tenders?

Set up a three-step dredging station: flour, beaten eggs, and crushed crackers. The flour helps the egg stick, and the egg acts as glue for the crumbs. Also, press the cracker crumbs gently onto the chicken to form a tight coating that won’t fall off during frying.

Can I prepare the chicken tenders ahead of time and freeze them?

Yes, after coating but before frying, you can flash freeze the tenders on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to cook, you can fry them directly from frozen, just add a minute or two to the cooking time to ensure they’re cooked through.

Final Thoughts

Honestly, this Saltine Crusted Chicken Tenders Recipe feels like comfort food with a delightful twist every time I make it. It’s simple, reliable, and satisfies that craving for crunch and flavor without needing complicated ingredients. I hope you give it a try—you might just have a new go-to that everyone at your table loves as much as mine do.