Description
Crispy and flavorful Saltine Crusted Chicken Tenders coated in a seasoned saltine cracker crust, perfectly fried to golden brown perfection. This easy-to-make recipe uses simple pantry ingredients and results in juicy chicken with a crunchy exterior, ideal as a satisfying main dish or snack.
Ingredients
Scale
Chicken and Seasoning
- 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)
Coating
- 2 sleeves saltine crackers (about 72 crackers)
- 2 large eggs, beaten until smooth
- 1/2 cup all-purpose flour
Frying
- Vegetable or peanut oil for frying (2 to 3 inches deep)
Instructions
- Season the Chicken: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon. Add chicken tenders to a large bowl or zip-top bag and toss with the seasoning mixture to coat evenly. Let marinate for about 20 minutes.
- Crush the Crackers: Crush the saltine crackers finely using a food processor, food chopper, or place crackers in a zip-top bag and crush with a rolling pin until crumbs form.
- Set Up Dredging Station: Place the flour, beaten eggs, and crushed crackers each into their own shallow dish to prepare for coating.
- Coat the Chicken: Toss each chicken tender in flour until lightly coated, then dip into the egg wash, allowing excess egg to drip off. Finally, press the chicken tender into the crushed cracker crumbs to fully coat. Place coated tenders on a large baking sheet.
- Heat the Oil: Pour 2 to 3 inches of vegetable or peanut oil into a deep dutch oven or heavy pot and heat over medium heat until the oil reaches about 365°F.
- Fry the Tenders: Cook 3 to 4 chicken tenders at a time in the hot oil for about 4 minutes, or until golden brown and the internal temperature reaches 165°F. Cook time may vary depending on thickness.
- Drain and Keep Warm: Drain cooked tenders on a cooling rack placed over a pan. Adjust heat to maintain oil temperature at 365°F and continue frying remaining tenders. Keep cooked tenders warm in a low oven until serving.
Notes
- For a gluten-free option, substitute gluten-free crackers and flour alternatives.
- Use peanut oil or vegetable oil with a high smoke point for best frying results.
- Do not overcrowd the pan when frying to maintain proper oil temperature and crispy crust.
- Allow tenders to rest on a cooling rack to prevent sogginess after frying.
- Marinating enhances flavor but can be skipped if short on time.
- Check internal temperature with an instant-read thermometer to ensure chicken is fully cooked and safe to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 466 kcal
- Sugar: 1 g
- Sodium: 1070 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 191 mg
