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 offers tender, juicy chicken with a crunchy texture, perfect for a satisfying dinner 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
Frying
- Vegetable or peanut oil for frying (enough for 2 to 3 inches deep in a pot)
Instructions
- Prepare the seasonings: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube or powder until combined well.
- Marinate the chicken: Add the chicken tenderloins to a large bowl or zip-top bag, pour in the seasoning mix, and toss the chicken to coat evenly. Set aside and allow to marinate for about 20 minutes to absorb flavors.
- Crush the crackers: Finely crush the saltine crackers using a food processor, food chopper, or place them in a zip-top bag and crush with a rolling pin until they resemble fine crumbs.
- Set up the dredging stations: Arrange three shallow dishes side by side—one with the flour, one with the beaten eggs, and one with the crushed saltine crackers.
- Coat the chicken: Dredge each chicken tender first in the flour, shaking off excess, then dip into the beaten eggs to coat thoroughly, letting excess drip off. Finally, press each tender into the crushed crackers ensuring a good coating. Place coated tenders on a large baking sheet.
- Heat the oil: Pour 2 to 3 inches of vegetable or peanut oil into the bottom of a deep dutch oven or heavy pot. Heat over medium heat until the oil reaches about 365°F, ideal for frying.
- Fry the tenders: Carefully add 3 to 4 coated chicken tenders at a time into the hot oil. Fry for about 4 minutes or until the crust is golden brown and the internal temperature of the chicken reads 165°F on an instant-read thermometer. Cooking time may vary depending on tender thickness.
- Drain and keep warm: Remove the cooked chicken tenders using a slotted spoon or tongs and place them on a cooling rack set over a large pan to drain excess oil. Keep cooked tenders warm in a low oven while frying remaining batches. Adjust heat as needed to maintain 365°F oil temperature.
Notes
- Use peanut oil or vegetable oil for frying due to their high smoke points, which provide a crisp crust without burning.
- Maintain the oil temperature around 365°F to ensure even cooking and prevent greasy chicken.
- Press the cracker crumbs firmly onto the chicken to help the coating adhere well and create a crunchy texture.
- Keep cooked chicken tenders warm in a low oven (around 200°F) to serve all warm at once.
- For a gluten-free variation, substitute gluten-free flour and gluten-free crackers.
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
