Description

Crispy Saltine-Crusted Chicken Tenders are perfectly seasoned chicken tenders coated with a crunchy layer of crushed saltine crackers and fried to golden perfection. This recipe offers a delightful combination of tender, juicy chicken inside with a salty, crispy exterior, making it an irresistible finger food or main dish perfect for family dinners or casual gatherings.

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

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Instructions

Prepare the seasoning mixture: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon. This blend will infuse the chicken tenders with savory flavors.
Marinate the chicken: Place the chicken tenders in a large bowl or zip-top bag, add the seasoning mixture, and toss or shake to coat the tenders evenly. Let them marinate for about 20 minutes to absorb the flavors.
Crush the saltine crackers: Using a food processor, food chopper, or placing crackers in a zip-top bag and crushing with a rolling pin, finely crush the crackers until they resemble coarse breadcrumbs. This will form the crispy crust.
Set up the dredging station: Arrange the flour, beaten eggs, and crushed crackers in three separate shallow dishes, each similar in size, to efficiently bread the chicken tenders.
Coat the chicken: Toss each seasoned chicken tender first in flour, shaking off the excess, then dip it into the beaten egg to coat both sides, allowing excess egg to drip off. Finally, press each tender into the crushed cracker crumbs to cover thoroughly, ensuring the crumbs adhere well. 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 pot and heat over medium heat until it reaches 365°F. Use a thermometer to monitor the temperature for optimal frying.
Fry the chicken tenders: Carefully add 3 to 4 tenders at a time to the hot oil, frying for about 4 minutes per batch, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F. Thicker tenders may require slightly longer cooking.
Drain and keep warm: Remove the tenders with a slotted spoon or tongs and place them on a cooling rack set over a large pan to drain excess oil. Maintain the oil temperature around 365°F for subsequent batches. Keep cooked tenders warm in a preheated oven until all are ready to serve.

Notes

Ensure oil temperature remains steady around 365°F to achieve a perfectly crispy crust without absorbing excess oil.
Use a meat thermometer to check doneness, aiming for 165°F internal temperature for safe consumption.
For extra flavor, consider adding paprika or cayenne pepper to the seasoning mixture for a slight kick.
If you prefer baking over frying, bake coated tenders at 425°F on a wire rack over a baking sheet for about 20-25 minutes, turning halfway for even crispness.
Peanut oil is recommended for frying due to its high smoke point and neutral flavor.

Nutrition

Serving Size: 1 serving (approximately 4 oz chicken plus coating)
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