Description
Crispy and flavorful Saltine Crusted Chicken Tenders coated in a seasoned cracker crust and fried to golden perfection. This easy-to-make recipe produces juicy chicken with a crunchy exterior, ideal for a satisfying main course 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)
Coating
- 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: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube or powder until thoroughly combined.
- Marinate the chicken: Place the chicken tenderloins in a large bowl or zip-top bag and add the seasoning mixture. Toss well to coat all pieces evenly. Allow to marinate for about 20 minutes to enhance the flavor.
- Crush the crackers: Finely crush the saltine crackers using a food processor, food chopper, or by placing them in a zip-top bag and crushing with a rolling pin until they resemble fine crumbs.
- Set up dredging station: Arrange three shallow dishes side by side—one with flour, the second with beaten eggs, and the third with crushed crackers to prepare for coating.
- Coat the chicken: Dredge each marinated chicken tender first in the flour, shaking off excess. Next, dip it into the beaten eggs, ensuring full coverage and allowing excess to drip off. Finally, press the tender into the crushed crackers to coat thoroughly. Place the coated 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 the oil over medium heat to 365°F (185°C), using a thermometer to check the temperature.
- Fry the chicken tenders: Carefully add 3 to 4 tenders at a time to the hot oil. Fry for about 4 minutes or until the coating turns golden brown and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer. The time may vary depending on tender thickness.
- Drain and keep warm: Remove fried tenders with a slotted spoon and place them on a cooling rack set over a large pan to drain excess oil. Maintain oil temperature at 365°F while frying remaining batches. Keep finished tenders warm in a low oven until all are cooked and ready to serve.
Notes
- Ensure oil temperature is steady to avoid greasy or undercooked tenders.
- Use a thermometer to check doneness for food safety and best results.
- Saltine crackers create a crisp, light crust that can be substituted with panko for a different texture.
- Marinate for at least 20 minutes or up to 1 hour for deeper flavor.
- Vegetable or peanut oil is preferred for frying due to high smoke points.
- Keep cooked tenders warm in a 200°F oven if not serving immediately.
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
