Description
Crispy and flavorful Saltine Crusted Chicken Tenders, perfectly seasoned and fried to golden brown perfection. This easy-to-make recipe uses crushed saltine crackers as a delicious alternative to traditional breading, offering a crunchy texture with a savory seasoning blend that’s sure to please the whole family.
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
Instructions
- Prepare the seasoning and marinate: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube or powder. Add the chicken tenders to a large bowl or zip-top bag, pour in the seasoning mixture, and toss well to evenly coat. Set aside and allow the tenders to marinate for about 20 minutes to enhance flavor.
- Crush the saltine crackers: Finely crush the saltine crackers using a food processor, food chopper, or by placing them in a zip-top bag and gently crushing with a rolling pin until they resemble fine crumbs, which will be used as the crispy breading.
- Set up the dredging station: Arrange three shallow dishes side by side—one with flour, one with beaten eggs, and one with the crushed saltine cracker crumbs—to prepare for coating the chicken tenders.
- Coat the chicken: Toss each marinated chicken tender in the flour, ensuring full coverage. Next, dip into the egg wash, coating both sides thoroughly and letting the excess drip off. Then press the tender into the crushed cracker crumbs, making sure the crumbs adhere well. Place the coated tenders on a large baking sheet to await frying.
- Heat the oil and fry the tenders: Pour 2 to 3 inches of vegetable or peanut oil into a deep Dutch oven and heat over medium heat to 365°F. Carefully add 3 to 4 chicken tenders at a time to the hot oil, frying for about 4 minutes or until the tenders turn golden brown and reach an internal temperature of 165°F using an instant-read thermometer. Drain the cooked tenders on a cooling rack set over a large pan. Maintain the oil temperature around 365°F between batches. Keep cooked tenders warm in an oven until serving.
Notes
- Make sure to maintain the oil temperature between batches to ensure even cooking and a crispy coating.
- Use a thermometer to confirm chicken reaches 165°F for safe consumption.
- If you don’t have a food processor, crushing the crackers in a zip-top bag with a rolling pin works well.
- Peanut oil adds great flavor and has a high smoke point, but vegetable oil works equally well.
- For extra flavor, you can add a pinch of cayenne pepper or smoked paprika to the seasoning mixture.
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
