Description
Crispy and flavorful Saltine Crusted Chicken Tenders coated in a seasoned saltine cracker crust and fried to golden perfection. This easy-to-make recipe features tender chicken marinated in a savory blend of spices and chicken bouillon, then dredged in flour, egg wash, and crushed saltine crackers before frying. Perfect for a satisfying snack or a main dish.
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 (enough for 2 to 3 inches deep in a dutch oven)
Instructions
- Marinate the Chicken: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon. Place the chicken tenders in a large bowl or zip-top bag and add the seasoning mixture. Toss to coat evenly and let marinate for about 20 minutes to enhance flavor.
- Prepare the Cracker Crumbs: Finely crush the saltine crackers by using a food processor, food chopper, or placing them in a zip-top bag and crushing with a rolling pin until they become fine crumbs.
- Set Up Dredging Station: Arrange three shallow dishes side by side—one with all-purpose flour, one with the beaten eggs, and one with the crushed saltine crackers. This setup will make the coating process efficient and organized.
- Coat the Chicken: Take each marinated chicken tender and toss it first in the flour, ensuring an even coat. Next, dip the floured tender in the beaten egg, coating both sides and allowing excess egg to drip off. Finally, press the tender into the crushed cracker crumbs, making sure the crumbs stick well. Place the coated tenders on a large baking sheet ready for frying.
- Heat the Oil: Pour 2 to 3 inches of vegetable or peanut oil into a deep dutch oven. Heat the oil over medium heat until it reaches 365°F, using a thermometer to check the temperature.
- Fry the Chicken Tenders: Carefully add 3 to 4 chicken tenders at a time into the hot oil, making sure not to overcrowd the pan. Fry for about 4 minutes or until the tenders turn golden brown and reach an internal temperature of 165°F as checked by an instant-read thermometer. Adjust heat as needed to maintain the oil temperature around 365°F.
- Drain and Keep Warm: Remove the fried tenders with a slotted spoon and place them on a cooling rack set over a large pan to drain excess oil. Keep finished tenders warm in a preheated oven while frying the remaining batches.
Notes
- Use peanut oil or vegetable oil for frying as they have high smoke points suitable for deep frying.
- Crushing the saltine crackers finely ensures an even, crispy coating.
- Maintain consistent oil temperature to avoid greasy or undercooked chicken.
- Adjust cooking time based on chicken tender thickness to ensure fully cooked inside.
- Keeping cooked tenders warm in the oven prevents them from getting cold while frying remaining batches.
- For a gluten-free version, substitute all-purpose flour and saltine crackers with gluten-free alternatives.
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
