Can I use chicken breasts instead of tenderloins?

Absolutely! Slice boneless, skinless chicken breasts into strips about 1-inch wide. You might need to adjust cooking time slightly as the thickness may vary. Just make sure the internal temperature reaches 165°F.

Why use saltines instead of breadcrumbs?

Saltines create a uniquely light, crispy texture that's different from traditional breadcrumbs. They also add a subtle savory flavor that complements the chicken perfectly. The result is a more delicate crunch that many people prefer over heavier breadcrumb coatings.

Can I make these gluten-free?

Yes! Use gluten-free saltine crackers and substitute the all-purpose flour with your favorite gluten-free flour blend. The texture may be slightly different, but they'll still be delicious.

How do I know when the oil is the right temperature without a thermometer?

Drop a small piece of bread into the oil - if it bubbles immediately and floats to the top while gradually turning golden brown within about 60 seconds, your oil is at the right temperature. If it browns too quickly, the oil is too hot; if it takes longer, the oil needs more heating time.

Saltine Crusted Chicken Tenders Recipe

Description

These Saltine Crusted Chicken Tenders redefine crispy and flavorful! Seasoned chicken tenders are coated in finely crushed saltine crackers for a golden, crunchy crust that’s truly irresistible. Perfect for snacks, appetizers, or even a quick dinner, these tenders are fried to perfection and served warm. With simple ingredients and big flavors, they’re sure to be a family favorite.

Ingredients

Units Scale

For the Chicken

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)

For Breading

2 sleeves saltine crackers (about 72 crackers)
2 large eggs, beaten until smooth
1/2 cup all-purpose flour

For Frying

Vegetable oil or peanut oil (enough for deep frying, about 2-3 inches deep)

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Instructions

Season the Chicken
In a small bowl, whisk together the salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube. Add the chicken tenderloins to a large bowl or zip-top bag, sprinkle the seasoning over the chicken, and toss to coat evenly. Let the chicken marinate for about 20 minutes to enhance flavor.
Prepare the Saltine Crumbs
Finely crush the saltine crackers using a food processor, food chopper, or place them inside a zip-top bag and crush with a rolling pin until they are finely powdered.
Set Up the Dredging Station
Arrange the flour, beaten eggs, and crushed saltine crackers in three separate shallow dishes. These will form your dredging station.
Bread the Chicken
Dip each chicken tenderloin first in the flour, ensuring it is fully coated. Shake off the excess and dip it into the egg wash, coating both sides. Let the excess egg drip away before coating the chicken with the crushed cracker crumbs. Press gently to help the crumbs adhere. Place the breaded chicken tenders on a baking sheet.
Fry the Tenders
Heat about 2-3 inches of vegetable or peanut oil in a deep Dutch oven over medium heat until it reaches 365°F. Fry the tenders in small batches (3-4 tenders per batch) for about 4 minutes or until golden brown and cooked through. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F. Adjust the heat to maintain the oil temperature and drain the cooked tenders on a cooling rack placed over a baking sheet.
Serve Warm
Keep the cooked tenders warm in the oven while frying the remaining batches. Serve the chicken tenders immediately with your favorite dipping sauce.

Notes

Crushing Crackers: For best results, crush the crackers very finely to ensure an even and crisp coating.
Oil Temperature: Use a thermometer to monitor the oil temperature and prevent overcooking. If the oil is too hot, the coating may burn before the chicken cooks through.
Serving Ideas: Serve with classic dipping sauces like ranch, honey mustard, or barbecue sauce. They’re also great as a topping for salads or in sandwiches.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to maintain crispness.

Nutrition

Serving Size: 6 oz (approx. 2-3 tenders)
Calories: 450
Sugar: 2g
Sodium: 790mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 27g
Cholesterol: 115mg