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 (enough for 2 to 3 inches deep in a dutch oven)

Crunchy, savory, and totally irresistible, this Saltine Crusted Chicken Tenders Recipe brings a nostalgic twist to your dinner table. The buttery saltine crust pairs perfectly with juicy chicken for a dish that always impresses—plus, it’s surprisingly simple to pull off!

A metal tray lined with brown parchment paper holds ten golden-brown crispy fried chicken tenders, each with a rough, crunchy texture. The chicken pieces are uneven in size and layered closely together, filling the tray completely. In the top left corner of the tray, a small white ceramic bowl sits, filled with a smooth light yellow dipping sauce. The tray rests on a wooden surface with rustic texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Saltine Crusted Chicken Tenders Recipe
Top Tip
How to Serve Saltine Crusted Chicken Tenders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Saltine Crusted Chicken Tenders Recipe

Why You'll Love This Recipe

From the first bite, I knew these tenders were something special. The saltine crust gives the perfect crispiness, and the seasoning blends beautifully with the chicken. It’s one of those dishes that feels cozy yet exciting—and it quickly became a favorite in my home.

Unique Crunch: The crushed saltines create a golden, buttery crust that’s crunchier and lighter than traditional breadcrumbs.
Flavorful Seasoning: A secret mix of chicken bouillon and poultry seasoning infuses the tenders with rich, savory notes.
Quick & Easy: You can whip this up in under an hour with simple ingredients you probably already have in your pantry.
Perfect for Any Occasion: Whether it’s a weeknight dinner, game day snack, or party appetizer—these tenders always hit the spot.

Ingredients & Why They Work

Every ingredient in this Saltine Crusted Chicken Tenders Recipe plays a crucial role—from the crispy coating to the flavorful marinade. Let me walk you through what you’ll need and why these choices make all the difference.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole uncracked brown eggs, a small white bowl of fine all-purpose flour, a small white bowl filled with beaten smooth golden egg wash, a small white bowl of crushed saltine cracker crumbs, a few sprigs of fresh black peppercorn scattered beside a small white bowl containing a mixed seasoning blend of coarse salt, garlic powder, poultry seasoning, and crushed chicken bouillon cube granules, all ingredients perfectly spaced and balanced 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

Chicken tenderloins: Tender, quick-cooking pieces that stay juicy inside their crispy shell.
Salt & pepper: The basics that bring out the natural flavor of the chicken.
Garlic powder: Adds subtle warmth and depth without overpowering.
Poultry seasoning: A mix of herbs that gives a classic, comforting flavor boost.
Chicken bouillon cube or powder: This is my secret weapon—it adds a concentrated savory punch that makes the chicken really pop.
Saltine crackers: Finely crushed, these provide the iconic crispy, buttery crust that’s light and flaky.
Eggs: Acts as the perfect glue to help the cracker crumbs stick firmly.
All-purpose flour: A light dusting helps the egg cling better for an even coating.
Vegetable or peanut oil: Ideal for frying because of their high smoke points and neutral flavors.

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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.

Make It Your Way

I love how versatile this Saltine Crusted Chicken Tenders Recipe can be—you can tweak it to suit your taste, whether that means adding a little kick or making it a bit lighter. There’s plenty of room to make it genuinely yours.

Spicy Twist: Adding a pinch of cayenne or smoked paprika to the seasoning mix instantly amps up the heat and smokiness—my kids actually love this version for game nights!
Oven-Baked Version: For a slightly healthier take, you can bake these tenders at 400°F for about 20 minutes, flipping halfway, until they’re golden and cooked through.
Gluten-Free Swap: Use crushed gluten-free crackers or gluten-free panko in place of saltines, and make sure your flour substitute is suitable for frying.

Step-by-Step: How I Make Saltine Crusted Chicken Tenders Recipe

A woman's hand is holding a crispy, golden-brown coated strip being dipped into a small white bowl filled with thick, creamy, light yellow sauce that has small brown mustard seed bits. The bowl is placed inside a dark tray lined with brown parchment paper, and more golden-brown coated strips lay around the bowl. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Marinate for Flavor

First, whisk together salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube. Toss your chicken tenders in this mixture, making sure every piece is lightly coated. Letting them marinate for around 20 minutes really helps the flavors sink in and tenderizes the meat slightly.

Step 2: Crush the Saltines to Perfect Crumbs

While the chicken marinates, crush the saltine crackers until fine yet still slightly textured—you can do this with a food processor or by popping them into a plastic bag and rolling with a pin. The ideal crumb is light enough to crisp beautifully but chunky enough to hold onto the tenders.

Step 3: Set Up Your Dredging Station

Line up three shallow dishes: one with flour, one with beaten eggs, and one with the crushed crackers. This assembly line method keeps the breading process smooth and efficient.

Step 4: Coat Each Tender in Flour, Egg, and Cracker Crumbs

For each tender, start by tossing it in flour, then dip it into the beaten eggs allowing excess to drip off. Finally, press it into the crumbs, ensuring the coating sticks well on all sides. Laying them out on a baking sheet while you prepare the rest helps keep things organized.

Step 5: Fry to Golden Perfection

Heat 2-3 inches of oil in a heavy dutch oven to about 365°F. Fry the tenders in batches—about 3 or 4 at a time—so the temperature stays consistent. They only take around 4 minutes to cook through, turning golden brown and crispy. Use a thermometer to check for 165°F internal temperature to guarantee they’re safe and juicy.

Step 6: Drain and Keep Warm

Once cooked, drain the tenders on a rack over a baking sheet to keep the crust crisp. I usually pop them into a warm oven set to low heat until I’m ready to serve them all together.

Top Tip

From my experience, nailing these key tips makes the difference between a good meal and an unforgettable one. These lessons come from many batches of trial and error, so I want to save you that trouble!

Maintain Oil Temperature: Keeping your oil at a steady 365°F ensures the crust crisps without absorbing excess oil—too hot and the crust burns; too cool and it gets greasy.
Press Crumbs Firmly: When coating the chicken, give the saltine crumbs a gentle press so they cling tightly and don’t fall off during frying.
Don’t Overcrowd the Pan: Fry in small batches to keep the oil hot and cook evenly; overcrowding drops the temp and leads to soggy tenders.
Use a Cooling Rack: Drain tenders on a rack instead of paper towels to keep that crust crisp on all sides, not just the bottom.

How to Serve Saltine Crusted Chicken Tenders Recipe

saltine chicken tenders - Serving Suggestion

Garnishes

I usually sprinkle mine with a little fresh chopped parsley for color and a touch of brightness. A squeeze of fresh lemon over the top wakes up the rich flavors beautifully, too—try it and see how that citrus balances the crispy saltine coating!

Side Dishes

My go-to sides are creamy mashed potatoes or a cool slaw to balance the crunch. But honestly, these tenders go just as well alongside roasted vegetables or a simple, crisp green salad for a lighter dinner.

Creative Ways to Present

For special occasions, I like serving them on a big platter with a trio of dipping sauces—honey mustard, spicy ranch, and a tangy BBQ sauce. It turns this homey dish into a fun finger-food feast that everyone can customize.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store my leftover tenders in an airtight container in the fridge for up to three days. They’re perfect for quick lunches or dinner reheats.

Freezing

These tenders freeze beautifully! Just freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat straight from frozen for convenience when you need a fast meal.

Reheating

To keep that lovely crust crisp, reheat in a 375°F oven on a wire rack for 10-12 minutes instead of the microwave. Microwaves tend to make the crust soggy, and nobody wants that.

Frequently Asked Questions:

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

Absolutely! Preheat your oven to 400°F, place the coated tenders on a greased baking sheet, and bake for about 20 minutes, flipping halfway through, until golden and cooked through. This method reduces oil and still delivers great flavor and crunch.

What’s the best way to crush saltine crackers for this recipe?

The easiest way is to place the crackers in a sturdy zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan until finely crumbled. If you have a food processor, pulse just until crumbs form without turning into powder.

Can I use regular breadcrumbs instead of saltine crackers?

You can, but the texture and flavor will be different. Saltine crackers give a lighter, flakier, and distinctly buttery crunch that traditional breadcrumbs don’t replicate. If you want that unique flavor, I recommend sticking with saltines.

How do I know when the chicken tenders are fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of a tender. It should read 165°F (74°C) to ensure the chicken is safely cooked but still juicy. The tenders will also be golden brown and crispy on the outside.

Final Thoughts

Honestly, this Saltine Crusted Chicken Tenders Recipe holds a special place in my cooking repertoire. It’s that perfect blend of approachable and indulgent that makes everyone smile. Once you try it, you’ll likely find yourself coming back to this recipe time and again, whether for busy weeknights or casual get-togethers. Give it a go—I promise it’s a crunchy, juicy win!