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 (enough for 2 to 3 inches deep in a pot)

There’s something absolutely irresistible about this crunchy, golden crust that snaps when you bite into it. The Saltine Crusted Chicken Tenders Recipe brings a perfect balance of salty, savory, and crispy that turns simple chicken tenders into a flavor-packed treat you’ll want again and again.

The image shows a metal tray lined with brown parchment paper filled with several pieces of crunchy fried chicken tenders. The chicken tenders are golden-brown with a textured, crispy coating. There is a small white bowl with yellow dipping sauce placed in the top left corner inside the tray. The tray is set on a wooden surface with a white marbled texture. The focus is on the chicken pieces, which are layered closely in the tray, giving a sense of plenty and crunchiness. 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

I’ve made plenty of crispy chicken tenders in my time, but using crushed saltines for the crust? That’s a game changer. It’s light, crunchy, and has just the right amount of seasoning. Plus, it’s something you probably already have in your pantry!

Simplicity: Saltines turn into a perfect crispy coating with minimal effort and ingredients.
Flavor Boost: With garlic powder, poultry seasoning, and chicken bouillon, these tenders pack a punch of savory goodness.
Texture Magic: The light saltine crust stays crisp even after frying—no soggy mess here!
Family Favorite: Kids and adults alike love these tenders, making them great for any occasion.

Ingredients & Why They Work

These ingredients come together like old friends, each playing a key role to make sure your chicken tenders come out crispy, flavorful, and juicy every single time. I always recommend fresh spices and good-quality saltines for the best result.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole brown eggs with clean shells, a small mound of all-purpose flour on a simple white ceramic plate, finely crushed saltine crackers on a white ceramic dish, a small white ceramic bowl filled with beaten smooth eggs, a small white ceramic bowl containing a pale yellow vegetable or peanut oil, a small white ceramic bowl holding a blend of coarse salt, black pepper, garlic powder, and poultry seasoning with visible texture, and a single crushed chicken bouillon cube beside the spices, all 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

Chicken Tenderloins: The star of the dish—tender, quick-cooking, and perfect for coating.
Salt & Black Pepper: Simple basics that boost natural chicken flavor.
Garlic Powder: Adds subtle aromatic warmth without overpowering.
Poultry Seasoning: A classic blend that brings comforting, herby notes.
Chicken Bouillon: This adds an umami-rich depth, making the crust extra savory.
Saltine Crackers: Crushing these turns them into a crunchy, salty coating that browns beautifully.
Eggs: They work as glue to hold that coating on tight.
All-purpose Flour: Helps the egg stick evenly to the chicken, ensuring an even crust.
Vegetable or Peanut Oil: Great for frying thanks to their high smoke points and neutral taste.

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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 making this recipe my own depending on what mood I’m in or what I have on hand. Don’t hesitate to tweak the seasoning or try different dipping sauces—you’ll find endless ways to enjoy these crispy tenders.

Variation: Sometimes I swap poultry seasoning for smoked paprika and cayenne for a bit of smoky heat—it’s delicious and a real crowd pleaser.
Gluten-Free Option: Use gluten-free crackers and flour alternatives to keep it crispy and safe for gluten-sensitive friends.
Oven Baked: For a lighter version, bake the tenders at 425°F on a wire rack and still get a nicely crisp crust.

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

A close-up image shows a crispy golden-brown fried item being dipped into a small white bowl filled with thick yellow sauce that has tiny seeds or spices. The fried piece has a rough, crunchy texture and is held by a woman's hand from the top. The white bowl sits inside a black tray lined with brown parchment paper, where more fried pieces lie scattered. The background has a soft blur with warm tones, and everything is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by mixing salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon in a small bowl. I toss the chicken tenders in this mix and let them marinate for 20 minutes. This makes the seasoning really sink in, giving every bite that savory kick.

Step 2: Crush Your Saltines

While the chicken marinates, crush your saltine crackers finely. I use a food processor, but if you want to keep it old school, toss them in a zip-top bag and roll over them with a rolling pin. Just avoid turning the crumbs into powder—you want some texture for that perfect crunch.

Step 3: Set Up Your Dredging Station

Arrange your flour, beaten eggs, and cracker crumbs in separate shallow dishes. This classic three-step dredging ensures the coating sticks beautifully. Patience here pays off—don’t rush the process or you might lose that crispy crust.

Step 4: Coat Each Tender Thoroughly

One tender at a time, dust in flour, dip in eggs letting excess drip off, then press into those cracker crumbs. I like to give the crumbs a gentle press so they cling well—this also helps the crust hold up during frying.

Step 5: Fry with Patience and Precision

Heat 2 to 3 inches of oil in a deep pot to about 365°F. Fry the tenders in small batches, about 3-4 at a time, for 4 minutes or until golden brown and cooked through. I always use an instant-read thermometer to hit that perfect 165°F center. Let them drain on a wire rack so that your crispy crust stays crisp and never soggy.

Top Tip

After making this recipe several times, I found these tips seriously improve the final result and make the process smoother.

Perfect Oil Temperature: Use a thermometer to keep the oil steady around 365°F. Too hot and you’ll burn the crust; too cool and it absorbs oil and gets greasy.
Don’t Skip the Marinate: Letting the tenders rest with the seasoning adds depth, making each bite more flavorful.
Crack the Cracker Crumbs Right: Aim for finely crushed but still slightly textured, so you get that satisfying crunch.
Drain on a Rack: Avoid sogginess by letting excess oil drip away on a cooling rack instead of paper towels.

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Crusted Chicken Tenders - Serving Suggestion

Garnishes

I love to sprinkle fresh parsley or chopped chives over the tenders—it adds a bright splash of color and freshness that balances the savory crunch. A squeeze of lemon juice right before serving also cuts through the richness beautifully.

Side Dishes

My go-to sides with this dish? Crispy sweet potato fries, creamy coleslaw, or even a crisp garden salad. For a cozy meal, mashed potatoes with gravy never disappoint. These sides round out the meal with contrasting textures and flavors.

Creative Ways to Present

For parties, I arrange the tenders on a platter with small bowls of homemade ranch, honey mustard, and BBQ sauce to let guests mix it up. I’ve also threaded smaller tenders on wooden skewers for a fun finger-food twist at potlucks—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover tastes great cold, but if you want to warm it up, store in an airtight container in the fridge for up to 3 days. I always place a paper towel underneath the chicken in the container—it helps keep the crust crisp by absorbing excess moisture.

Freezing

I freeze leftover tenders on a baking sheet before transferring them to a sealed freezer bag. They freeze nicely for up to a month. Just remember to thaw in the fridge overnight before reheating for the best texture.

Reheating

To keep the crust crispy when reheating, I pop the tenders in a 375°F oven on a wire rack for 10-12 minutes rather than the microwave. This revives that crunch you worked so hard to create!

Frequently Asked Questions:

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

Yes! For a lighter option, bake the tenders on a wire rack set on a baking sheet at 425°F for about 20-25 minutes, flipping halfway through to get them evenly crispy. While the texture won’t be quite as crunchy as frying, it’s still delicious.

How do I make sure the saltine crust sticks well?

Be sure to dredge the chicken tenders first in flour to create a dry surface, then dip them fully in beaten eggs before coating with the crushed saltines. Gently press the crumbs onto the chicken to help them adhere better during frying.

What oil is best for frying these chicken tenders?

Vegetable or peanut oil works best because they have high smoke points and neutral flavors. This helps the tenders fry evenly and get that perfect crisp without burning or tasting oily.

Can I prepare this Saltine Crusted Chicken Tenders Recipe ahead of time?

Absolutely! You can coat the chicken tenders ahead, refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours, then fry right before serving. This makes meal prep easier, especially for busy weeknights or gatherings.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe is one of those dishes I keep coming back to because it’s simple, satisfying, and just plain fun to make. Whether it’s a casual dinner or a special gathering, these crispy, flavorful tenders never fail to impress. I can’t wait for you to try it and discover your own favorite ways to enjoy these crunchy bites!