Description
Crispy and flavorful Saltine Crusted Chicken Tenders are coated in a savory blend of spices and crushed saltine crackers, then deep-fried to golden perfection. This easy recipe delivers crunchy, juicy chicken tenders perfect for a satisfying meal 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)
Breading
- 2 sleeves saltine crackers (about 72 crackers)
- 2 large eggs, beaten until smooth
- 1/2 cup all-purpose flour
For Frying
- Vegetable or peanut oil for frying
Instructions
- Marinate the Chicken: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon. Place the chicken tenderloins in a large bowl or zip-top bag, add the seasoning mixture, and toss to coat evenly. Allow the chicken to marinate for about 20 minutes to absorb the flavors.
- Prepare the Cracker Coating: Crush the saltine crackers finely using a food processor, food chopper, or by placing them in a zip-top bag and crushing with a rolling pin until crumbly.
- Set Up Dredging Station: Arrange three separate shallow dishes for breading. Place the all-purpose flour in one, the beaten eggs in the second, and the crushed saltine crackers in the third.
- Coat the Chicken: Take each chicken tender and toss it in the flour, coating all sides. Next, dip it into the beaten egg wash, ensuring both sides are covered, and let the excess egg drip off. Finally, press the chicken into the crushed crackers so the crumbs adhere well. Place the coated tenders on a large baking sheet.
- Heat the Oil: Pour 2 to 3 inches of vegetable or peanut oil into the bottom of a deep Dutch oven and heat it over medium until it reaches approximately 365°F (185°C).
- Fry the Chicken: Carefully add 3 to 4 chicken tenders at a time to the hot oil, frying them for about 4 minutes or until they turn golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time may vary depending on thickness.
- Drain and Keep Warm: Remove the tenders and drain them on a cooling rack placed over a large pan. Maintain the oil temperature at 365°F and continue frying remaining tenders in batches. Keep cooked tenders warm in a low-temperature oven until all are ready to serve.
Notes
- Maintain oil temperature consistently at 365°F for even cooking and crispiness.
- Use a thermometer to ensure chicken is safe to eat (165°F internal temperature).
- You can substitute chicken bouillon powder if cubes are unavailable.
- For a lighter option, try baking instead of frying, although crispiness will vary.
- Crushing crackers finely ensures the coating sticks well and provides a crunchy texture.
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
