Description
Saltine Crusted Chicken Tenders are a crispy, flavorful fried chicken dish coated with a seasoned saltine cracker crust. Perfectly seasoned with garlic powder, poultry seasoning, and chicken bouillon, these tenders are marinated, breaded, and fried to a golden crisp for a deliciously 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
Frying
- Vegetable or peanut oil for frying (about 2 to 3 inches depth)
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 mix, and toss to coat evenly. Set aside and let marinate for 20 minutes.
- Prepare the cracker crumbs: Crush the saltine crackers finely using a food processor, food chopper, or place them in a zip-top bag and crush with a rolling pin until powdered.
- Set up the dredging station: Arrange three shallow dishes: one with 1/2 cup all-purpose flour, one with beaten eggs, and one with the crushed saltine crumbs.
- Bread the chicken tenders: Coat each chicken tender first in flour, then dip into the beaten eggs allowing excess to drip off, and finally press into the crushed cracker crumbs to fully coat. Place the breaded 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-bottomed pot. Heat over medium heat until the oil reaches 365°F.
- Fry the tenders: Fry 3 to 4 tenders at a time in the hot oil for about 4 minutes or until golden brown and cooked through (internal temperature should reach 165°F). Cooking time depends on thickness. Drain the cooked tenders on a pan lined with a cooling rack. Adjust heat to maintain oil temperature at 365°F and continue frying remaining batches.
- Serve warm: Keep cooked tenders warm in an oven if needed, then serve immediately for best crispness.
Notes
- Use peanut oil for a higher smoke point and a slightly nutty flavor, or vegetable oil as a neutral alternative.
- Make sure the oil temperature is stable around 365°F to avoid undercooked or greasy tenders.
- Crushed saltine crackers can be made in advance and stored in an airtight container.
- The chicken bouillon adds umami and saltiness; if you prefer, reduce additional salt accordingly.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F internally.
- Keep cooked tenders warm in a low oven (around 200°F) on a wire rack to maintain crispiness.
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
