Saltine Crusted Chicken Tenders

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5 from 11 votes

Saltine Crusted Chicken Tenders

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 466kcal

Author Stacey Little

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

Instructions

In a small bowl, whisk the salt, pepper, garlic powder, poultry seasoning, and chicken bouillon together. Add the chicken tenders to a large bowl or zip-top bag. Add the seasoning and toss to coat. Set aside and allow to marinate for about 20 minutes.
Finely crush the saltine crackers using a food processor, food chopper, or by placing the crackers in a zip-top bag and crushing with a rolling pin.
Set up a dredging station by placing the flour, beaten eggs, and crushed crackers in three separate, similarly-sized shallow dishes.
Toss each chicken tender in flour. Dip in the egg wash, coating both sides, then allow the excess egg to drip away. Coat in the cracker crumbs pressing a little to get the crumbs to stick. Place the prepared tenders on a large baking sheet.
Pour 2 to 3 inches of cooking oil into the bottom of a deep dutch oven. Heat over medium heat to about 365°F. Once at temperature, cook 3 to 4 tenders at a time in the oil for about 4 minutes, or until golden brown and the center reads 165°F on an instant read thermometer. The exact cook time will vary based on the thickness of the chicken. Drain on a large pan lined with a cooling rack. Adjust the heat to maintain the oil temperature at about 365°F. Work in batches keeping the cooked tenders in a warm oven until serving.

Notes

Don't want to fry?

Air fryer:

Spray the basket of the air fryer with a little nonstick cooking spray. You can also spritz the chicken tenders with a little nonstick spray for extra browning. Cook on 400°F for 8 to 10 minutes, flipping halfway through, or until an instant read thermometer reads 165°F when inserted in the center of the chicken tenders.

Oven:

Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray. You can also spritz the chicken tenders with a little nonstick spray for extra browning. Bake for about 15 minutes, turning halfway through, or until an instant read thermometer reads 165°F when inserted in the center of the chicken tenders.

*The nutritional information in the recipe does not account for the vegetable or peanut oil for frying due to the unknown amount of oil the tenders might absorb when cooking.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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