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 (about 2 to 3 inches depth)

There's nothing quite like the satisfying crunch of a perfectly crispy chicken tender, and this Saltine Crusted Chicken Tenders Recipe nails it every time. The salty, buttery crust from the crackers gives a delightful twist you won’t stop craving once you try it.

A white square tray lined with brown parchment paper holds a pile of golden brown crispy fried chicken strips. The chicken pieces have a crunchy, crumbly texture with a rough coating and appear thick and juicy. On the top left corner of the tray, there is a small white round bowl filled with creamy yellow sauce. The background shows a wooden table surface with a partially visible orange and white striped cloth on the top left corner. 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 can't say enough how this Saltine Crusted Chicken Tenders Recipe has become a family favorite in my kitchen. The crust is unlike your usual breading – it's light, flaky, and has that perfect salty hit that complements the juicy chicken inside.

Unique Crunch: Saltine crackers create a crisp, buttery, and slightly salty crust that beats regular breadcrumbs hands down.
Simple Ingredients: You probably already have everything you need in your pantry, making it perfect for busy weeknights.
Juicy Chicken Every Time: The seasoning blend and marinating step lock in flavor and moisture, so no dry tenders here.
Quick and Easy: From marinating to frying, you’re looking at about 45 minutes for a delicious homemade meal.

Ingredients & Why They Work

This recipe uses a handful of straightforward ingredients, but their combination is where the magic happens. Each one plays a role in building flavor, texture, and that irresistible crust the recipe is famous for.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole brown eggs with clean shells, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing golden beaten eggs, a small white ceramic bowl with finely crushed saltine cracker crumbs, and a small white ceramic bowl holding a light beige mixture of salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube, 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: These are naturally tender and cook quickly, making them ideal for this crispy crust treatment.
Salt: Enhances all the flavors, especially important in the crust.
Black Pepper: Adds a mild heat that balances the saltiness.
Garlic Powder: A little savory punch that makes the seasoning more complex.
Poultry Seasoning: Brings subtle aromatic notes to the chicken, making it taste more special.
Chicken Bouillon Cube or Powder: Boosts the savory depth of flavor in the marinade and coating.
Saltine Crackers: The star here – crushed finely, they create the signature crunchy coating.
Eggs: Act as the glue to hold the crushed crackers to the chicken.
All-Purpose Flour: Helps the egg stick evenly to the chicken for better crust adhesion.
Vegetable or Peanut Oil: For frying – these oils have a high smoke point and neutral flavor, perfect for crisping.

📝

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

I love tweaking this recipe depending on what we have on hand or what flavors we're in the mood for. The base is so versatile that you can dress it up or down—experimenting is half the fun!

Variation: When I’m feeling adventurous, I add a bit of cayenne pepper to the seasoning for a spicy kick – it elevates the crust without overpowering the chicken.
Gluten-Free: Swap out the flour and crushed saltines for gluten-free options; gluten-free saltine-style crackers work great here.
Baked Version: For a lighter take, you can bake the tenders at 400°F on a parchment-lined sheet for about 20 minutes, turning halfway through.
Herby Twist: Mix fresh herbs like thyme or rosemary into the crushed cracker coating for an herby aroma and flavor profile.

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

A close-up image shows a woman's hand dipping a rectangular, golden-brown crispy nugget into a small white bowl filled with thick, pale yellow creamy sauce with some speckles. The nugget's texture looks crunchy with visible crumbs. The white bowl sits on brown parchment paper inside a dark tray, with more crispy nuggets lying nearby. The background is blurred dark wood with a soft yellow cloth in the distance. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate with Care

First up, whisk together salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon in a small bowl. Toss your chicken tenders in this mix, either in a large bowl or a zip-top bag, and let them sit for about 20 minutes. This isn’t just about seasoning—the marinade helps keep every bite juicy and flavorful, so don’t skip this step.

Step 2: Crush Those Saltines

You want your saltine cracker crumbs finely crushed but not pulverized to powder. I usually pop them in my food processor for a quick spin, but a rolling pin and a sturdy ziplock bag work just as well. This fine crumb texture is key to that perfect, even crust.

Step 3: Set Up Your Dredging Station

Arrange three shallow dishes: one with flour, one with beaten eggs, and one with the crushed saltine crackers. This simple assembly line makes the coating process smooth and keeps your hands clean. The flour helps the egg coat stick well, and the egg is your glue for those crumbs.

Step 4: Coat and Press

One tender at a time—dust it in flour, dip into the eggs allowing excess to drip off, then coat it with the crushed saltine crumbs. Press gently to make sure the crumbs stick nicely. Lay them on a baking sheet while you work through the batch. This pressing step helps you get that uniform crunchy crust you’ll love.

Step 5: Fry with Patience

Heat 2 to 3 inches of vegetable or peanut oil in a deep pot to about 365°F. Fry 3-4 tenders at once so they have enough space to crisp evenly, cooking about 4 minutes until golden brown and cooked through (165°F internal temp). Drain them on a wire rack over a baking sheet to keep that crust crispy. If needed, keep cooked pieces warm in a 200°F oven while you finish the rest.

Top Tip

Over my many attempts with the Saltine Crusted Chicken Tenders Recipe, I’ve found these tips make all the difference between good and fantastic:

Marinate for maximum flavor: Giving the chicken at least 20 minutes to soak up the seasoning really pays off in juiciness and taste.
Don’t rush the crushing: Evenly crushed crackers mean a consistent crust texture, so take a moment and crush them properly.
Maintain oil temperature: Frying in too hot or too cool oil affects the crust and moisture, so keep it steady around 365°F for those perfect tenders.
Use a wire rack to drain: This prevents the crust from getting soggy while they cool—something I learned after a less crispy batch!

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Crusted Chicken Tenders - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of fresh chopped parsley or a squeeze of lemon for brightness. A little fresh chopped chive or green onion on top adds a nice pop of color and mild onion flavor that pairs beautifully.

Side Dishes

This chicken goes great with anything from classic coleslaw, creamy mashed potatoes, or a crisp green salad. On laid-back days, I love pairing it with sweet potato fries or roasted veggies for a balanced meal that’s still fun and indulgent.

Creative Ways to Present

For special dinners or get-togethers, I’ve served these tenders on a platter with an array of dipping sauces—honey mustard, chipotle mayo, or ranch—which makes for an interactive and crowd-pleasing appetizer. Sometimes I even skewer them for easy party finger food.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover tenders in an airtight container in the fridge. They stay delicious for up to 3 days, although you’ll want to re-crisp them before serving to bring back that crunch.

Freezing

I’ve frozen these chicken tenders successfully by flash freezing them on a sheet pan first, then transferring to a freezer bag. When you’re ready, thaw overnight in the fridge and reheat in a hot oven to keep them crispy.

Reheating

I recommend reheating in a 375°F oven for 8-10 minutes on a wire rack set inside a baking sheet. This gives the crust time to crisp back up without drying out the chicken.

Frequently Asked Questions:

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

Absolutely! Baking is a great option if you want to cut down on oil. Bake at 400°F for about 20 minutes, flipping halfway through, until golden and cooked through.

How do I keep the crust crunchy after frying?

The key is to drain the tenders on a wire rack placed over a baking sheet to prevent sogginess. Also, avoid stacking the tenders immediately after frying. If you’re storing leftovers, reheat in the oven to refresh the crunch.

What if I don’t have a food processor to crush saltines?

No problem! Put the saltine crackers in a sealed plastic bag and use a rolling pin or even the bottom of a sturdy pan to crush them finely. It might take a bit of elbow grease but works just as well.

Can I make this gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free alternative and use gluten-free saltine-style crackers. The texture may vary slightly but it still tastes fantastic.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe is a gem that’s earned a permanent spot in my cooking rotation. It’s straightforward but yields spectacular crunch and juicy chicken every time, making it perfect whether you’re cooking for family or friends. Give it a try—I’m betting it’ll become one of your go-to crowd pleasers too!