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

If you’re on the hunt for a crispy, flavorful, and downright addictive chicken recipe, you’re going to fall hard for this Saltine Crusted Chicken Tenders Recipe. I absolutely love how this dish delivers that perfect crunch from crushed saltines combined with juicy, tender chicken inside. Whether you’re feeding picky eaters or just want a quick, comforting meal, this recipe hits all the right notes. Stick around—I’ll share my best tips to make these tenders turn out just perfect every time!

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Why You’ll Love This Recipe

Epic Crunch Factor: The crushed saltines provide a unique and ultra-crispy crust that beats regular breadcrumbs every time.
Flavor-Packed Seasoning: I toss the chicken in a custom blend with chicken bouillon and garlic powder to take the flavor up a notch.
Fast and Easy Prep: From start to finish, you’re looking at under 45 minutes—perfect for weeknights.
Kid-Approved and Crowd-Pleasing: My family goes crazy for these tenders, and I bet yours will too!

A woman's hand is dipping a golden brown, crispy breaded strip into a small white bowl filled with thick, creamy yellow sauce with small visible mustard seeds. The bowl is placed inside a black container lined with brown parchment paper, which holds more of the crunchy breaded strips stacked loosely. The background shows a white marbled texture with a soft blurred effect, and a yellow and white striped cloth is partly visible on the left side. photo taken with an iphone --ar 2:3 --v 7 - Saltine Crusted Chicken Tenders, Crispy Chicken Tenders with Saltines, Easy Saltine Chicken Tenders, Crunchy Chicken Recipe, Baked Saltine Chicken Tenders

Ingredients You’ll Need

The magic of this Saltine Crusted Chicken Tenders Recipe is really in the balance of simple, everyday ingredients combined with a few seasoning tricks that boost flavor and texture. Using crushed saltines creates a crust that’s light but ridiculously crunchy.

Flat lay of fresh raw chicken tenderloins arranged neatly, a small white bowl of all-purpose flour, two whole uncracked brown eggs, a small white bowl of finely crushed saltine cracker crumbs, a small white bowl of mixed seasoning powder blending 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 - Saltine Crusted Chicken Tenders, Crispy Chicken Tenders with Saltines, Easy Saltine Chicken Tenders, Crunchy Chicken Recipe, Baked Saltine Chicken Tenders

Chicken tenderloins: I find fresh tenders work best for tenderness and quick cooking, but frozen ones thawed fully will do fine.
Salt and black pepper: Basic but essential for seasoning the chicken evenly.
Garlic powder: Adds a mellow, irresistible garlicky flavor without overpowering the crust.
Poultry seasoning: Just a pinch enhances the chicken’s natural aroma nicely.
Chicken bouillon cube (or powder): This is my secret weapon—a little umami boost that makes the chicken taste richer.
Saltine crackers: About two sleeves crushed—this is what creates the signature crunchy crust, so don’t skimp!
Large eggs: Acts as the sticky glue to hold the saltine crust on the tenders.
All-purpose flour: The first coating helps the egg and crumbs stick better for an even crust.
Vegetable or peanut oil: For frying—the neutral flavor lets the crust shine without burning.

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.

Variations

One thing I love about this Saltine Crusted Chicken Tenders Recipe is how easy it is to tweak to match your mood or dietary needs. I often try little variations that make it feel fresh and new every time.

Oven-Baked Version: Instead of frying, bake the prepared tenders at 425°F on a wire rack for around 15-20 minutes for a lighter version that’s still crispy.
Spicy Kick: Add some cayenne pepper or smoked paprika to the seasoning mix—I like this when I want a little heat in the mix.
Gluten-Free: Use gluten-free saltine-style crackers and gluten-free flour alternatives; the coating still crisps up beautifully!
Herb Boost: Toss finely chopped fresh parsley or thyme into the crushed crackers for an herby crunch.

How to Make Saltine Crusted Chicken Tenders Recipe

Step 1: Season and Marinate Your Chicken

Start by mixing salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube in a small bowl. Toss your chicken tenders in this mixture until they’re well coated. I like to let them marinate for about 20 minutes—it’s enough time to infuse the flavors without needing hours in the fridge. You’ll notice it adds that extra depth that really makes these tenders stand out.

Step 2: Crush the Saltine Crackers to Perfection

Next, crush your saltines until fine but still with a bit of texture. I use a food processor for speed, but if you don’t have one, just seal them in a zip-top bag and bash gently with a rolling pin. This results in that iconic crispy coating, and I discovered it sticks better when you still have some small chunks, not just powder.

Step 3: Set Up Your Dredging Station

Arrange your flour, beaten eggs, and crushed crackers each in separate shallow dishes. This classic three-step coating keeps things tidy and makes it so easy to get a nice even crust. When coating the tenders, dust them in flour first, then dip in egg, and finally press into the saltine crumbs. Press a little to make sure the crumbs stick well—I learned this trick after trying to flip them and losing half the crust!

Step 4: Fry Your Chicken Tenders to Golden Perfection

Heat about 2-3 inches of oil in a deep pot to 365°F. Fry 3-4 tenders at a time (don’t overcrowd) for about 4 minutes or until golden and cooked through (internal temp of 165°F). I keep a digital thermometer handy to nail the timing every time. Once fried, drain the tenders on a rack to avoid sogginess. Keep cooked tenders warm in a low oven while you finish frying the rest.

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Pro Tips for Making Saltine Crusted Chicken Tenders Recipe

Use a Thermometer: I always check oil temp with a thermometer to keep it steady at 365°F, which ensures crispiness without burning.
Don’t Skip the Flour Step: I learned the hard way that flour helps the egg and cracker crumbs stick better for a uniform crust.
Press Your Crumbs: Gently pressing the crumbs onto the chicken really makes the difference between a crumb that stays put and one that falls off while frying.
Work in Batches: Overcrowding lowers the oil temperature and leads to greasy tenders, so be patient and fry in small batches.

How to Serve Saltine Crusted Chicken Tenders Recipe

Several golden brown crispy fried chicken strips are stacked in a gray metal tray lined with tan parchment paper. The chicken strips have a rough, crunchy texture with a deep orange color. To the left side inside the tray, there is a small white bowl filled with yellow dipping sauce. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Saltine Crusted Chicken Tenders, Crispy Chicken Tenders with Saltines, Easy Saltine Chicken Tenders, Crunchy Chicken Recipe, Baked Saltine Chicken Tenders

Garnishes

I like to garnish these tenders with a sprinkle of fresh chopped parsley to add color and a pop of freshness. Serving with lemon wedges is also a personal favorite—it brightens up the richness wonderfully. Plus, a little drizzle of homemade ranch or honey mustard on the side turns this into a crave-worthy meal instantly.

Side Dishes

These Saltine Crusted Chicken Tenders go perfectly alongside crispy fries, a fresh garden salad, or even creamy coleslaw. For a more comforting combo, I love pairing them with mashed potatoes or steamed green beans tossed in butter and garlic.

Creative Ways to Present

For family gatherings, I like to arrange the tenders on a big platter with small cups of various dipping sauces—ranch, barbecue, and spicy aioli. It’s fun, interactive, and looks great on the table. Another idea is to serve them on slider buns with lettuce and pickles for mini chicken sandwiches perfect for parties.

Make Ahead and Storage

Storing Leftovers

I usually let leftover tenders cool completely, then store them in an airtight container in the fridge. They stay tasty and crispy for up to 3 days. To avoid soggy crust, I try not to stack them too tightly.

Freezing

If you want to freeze, lay the cooked tenders in a single layer on a baking sheet and flash freeze for about an hour, then transfer to a freezer-safe bag. They freeze well for up to 2 months. I love having these on hand for quick meals or snacks.

Reheating

To reheat and keep that crunch, I pop the tenders in a preheated oven at 375°F for about 8-10 minutes. Avoid microwaving if you can—it’ll get you soggy crust fast!

FAQs

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

Absolutely! Baking at 425°F on a wire rack set over a baking sheet for 15-20 minutes will yield a crispy and tasty alternative, perfect if you want to skip the oil. Just be sure to flip them halfway through for even browning.
What can I use if I don’t have chicken bouillon?

If you don’t have chicken bouillon on hand, you can substitute with a little extra salt and a tiny pinch of onion powder or celery salt to mimic that savory depth. The recipe still tastes great without it, but I do recommend it for that extra umami punch.
How do I know when the chicken tenders are fully cooked?

The safest and most reliable way is to use an instant-read thermometer—the internal temperature should reach 165°F. Otherwise, cut into the thickest tender and check that juices run clear and there’s no pink meat.
Can I prepare these tenders ahead of time?

You sure can! You can season and bread the chicken tenders and keep them refrigerated for a few hours before frying. This makes dinner prep super flexible, especially on busy days.
What dipping sauces pair well with Saltine Crusted Chicken Tenders?

Ranch, honey mustard, barbecue sauce, or even a tangy buffalo sauce all complement the crispy crust and juicy chicken perfectly. I like offering a few options so everyone can pick their favorite.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe is one of those kitchen gems that I keep coming back to because it’s easy, flavorful, and always a hit with my family. I used to struggle with getting a crust that stayed on or was crispy without frying forever, but this method nails it every time. Honestly, if you try it once, I bet you’ll find yourself making it again and again—perfect for busy nights or casual get-togethers. Give it a shot, and happy cooking!