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 (about 2 to 3 inches deep)

Nothing beats the satisfying crunch and savory flavor of homemade chicken tenders, especially when they’re coated in a buttery, crispy crust of saltine crackers. This Saltine Crusted Chicken Tenders Recipe is that perfect blend of simple ingredients delivering big, nostalgic flavor—and I’m excited to share how you can nail it at home with ease!

A metal tray lined with brown parchment paper holds around ten pieces of golden brown crispy fried chicken tenders stacked loosely. The chicken pieces have a crunchy, textured coating that looks rough and crunchy. To the left side of the tray is a small white bowl filled with a smooth, pale yellow dipping sauce. The tray is placed on a wooden surface but for the image generation, imagine the tray on a white marbled texture. The lighting highlights the crispiness and warm color of the chicken. 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 over the years, but the saltine crust adds this addictively light crunch that just can’t be beat. You’ll find yourself reaching for seconds (and maybe thirds!)—there’s something about that salty cracker coating that makes this tender recipe feel extra special.

Simple Ingredients: Uses pantry staples like saltines and basic seasonings, so it’s easy to pull together anytime.
Perfect Crunch: The saltine crackers create an ultra-crispy crust that fries up golden and irresistible.
Juicy Chicken Inside: Marinating with seasoning and bouillon keeps the tenders flavorful and tender.
Great for Any Occasion: Whether it’s a quick weeknight dinner or a crowd-pleasing party snack, it’s always a win.

Ingredients & Why They Work

Every ingredient in this recipe plays a part in layering flavor or creating that perfect crispy texture. I always love that this recipe uses crushed saltines—the secret star that delivers crunch without heaviness. Here’s a quick look at why each one matters:

Flat lay of fresh raw chicken tenderloins arranged neatly beside two whole brown eggs with clean shells, a small white ceramic bowl of fine all-purpose flour, a small white bowl filled with beaten smooth yellow eggs, a small white bowl containing crushed golden saltine cracker crumbs, a small white bowl holding a mixture of coarse salt, cracked black pepper, and specks of garlic powder and poultry seasoning, and a few whole saltine crackers stacked beside, 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: Naturally tender and perfectly sized for a quick, even cook.
Salt: Enhances the natural flavor of the chicken and brings out the seasoning in the crust.
Black pepper: Adds subtle warmth and a bit of bite alongside the garlic.
Garlic powder: A simple way to add savory depth without overpowering.
Poultry seasoning: Brings a nice herbal touch that complements the chicken beautifully.
Chicken bouillon cube (or powder): Adds an umami richness that makes these tenders extra flavorful.
Saltine crackers: Crushed finely, they create the signature crispy coating.
Eggs: Help the cracker crumbs adhere perfectly to each tender.
All-purpose flour: Provides a light base layer so the coating sticks without falling off.
Vegetable or peanut oil: Ideal for frying because they handle high heat well and keep the crust crisp.

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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

One of the best things about this Saltine Crusted Chicken Tenders Recipe is how easy it is to personalize. Whether you want to add a little heat or switch up the seasoning, there’s plenty of room to experiment.

Variation: I’ve tried adding a pinch of smoked paprika or cayenne to the seasoning mix for a smoky kick my family loved—definitely worth trying if you like things a bit spicy.
Gluten-Free Twist: Swap out saltines for gluten-free crackers and use gluten-free flour for a tasty gluten-free alternative.
Oven-Baked Option: If you’d rather not fry, you can bake these tenders on a greased baking sheet at 400°F for about 15-20 minutes, flipping once, though frying really locks in that crunch.
Herb Boost: Fresh herbs like parsley or thyme folded into the egg wash can add a fresh, vibrant note.

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

A close-up image of a golden brown crispy fried strip being dipped halfway into a small white ceramic bowl filled with light yellow mustard sauce with visible mustard seeds. The fried strip has a rough crunchy texture and is held by a woman's hand from the top. The bowl is set on a tray with several similar fried strips lying around on light brown parchment paper. The background is a blurred dark wooden surface with a hint of a yellow and white striped cloth. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Marinate Your Chicken

I like to whisk together the salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon in a small bowl first to make a flavorful seasoning blend. Tossing the chicken tenders in this mix helps the flavors penetrate nicely. I let them hang out for about 20 minutes—it’s a little patience payoff that makes a world of difference in taste.

Step 2: Crush the Saltine Crackers

While the chicken marinates, crush your saltine crackers. I prefer using a food processor for a fine, even crumb, but if you don’t have one, just stuff the crackers in a plastic bag and roll a rolling pin over them. The finer the crumbs, the better they cling to the tenders and fry up with that amazing crisp.

Step 3: Set Up the Dredging Station

For easy, efficient breading, place the flour, beaten eggs, and crushed crackers in three shallow dishes side by side. This assembly line helps the coating stick beautifully and saves time when you get rolling.

Step 4: Dredge and Coat the Tenders

Coat each tender in flour first, which gives the egg something to grip. Next, dip it in the egg wash and let any excess drip off. Finally, press it into the cracker crumbs, making sure the coating sticks well but doesn’t clump. Lay each coated tender on a baking sheet to keep things organized before frying.

Step 5: Fry to Golden Perfection

Heat about 2-3 inches of vegetable or peanut oil in a heavy pot (I use a dutch oven) to 365°F. Fry the tenders in batches—usually 3 or 4 at a time—to avoid overcrowding. Each batch takes about 4 minutes; you’re looking for a golden brown crust and an internal temperature of 165°F. Drain them on a wire rack over a baking sheet to keep them crispy. Don’t forget to keep the oil temperature steady as you go—it’s key to perfect results.

Top Tip

Over time, I’ve learned a few tricks that really take this Saltine Crusted Chicken Tenders Recipe to the next level. These tips will help you get consistent, crowd-pleasing results every time.

Keep Oil Temperature Steady: Using a deep-fry thermometer helps maintain the perfect frying temp around 365°F, which means extra-crispy tenders without greasy sogginess.
Don’t Skip the Flour Step: It’s tempting to coat chicken straight with egg and crumbs, but the flour layer ensures the coating sticks better and doesn’t flake off.
Press the Crumbs Gently: Lightly pressing crumbs onto the chicken helps the crust adhere without becoming too thick or heavy.
Use Fresh Cracker Crumbs: Cracking your saltines fresh gives a lighter, more delicate crust than pre-packaged bread crumbs.

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Crusted Chicken Tenders - Serving Suggestion

Garnishes

I love sprinkling a little chopped fresh parsley over the tenders just before serving. It adds a pop of color and fresh flavor that balances the richness perfectly. Sometimes, a squeeze of lemon juice brightens things up too—especially if you want a little zing.

Side Dishes

My go-to sides with these salted-crusted tenders are a creamy coleslaw for creaminess and crunch, honey mustard dipping sauce for a sweet tang, and roasted sweet potato fries. These sides keep dinner balanced yet fun for everyone.

Creative Ways to Present

For special occasions or casual entertaining, I've plated tenders on a wooden board with small bowls of various dips—ranch, BBQ sauce, and spicy aioli—and added a sprinkle of microgreens. It looks inviting and makes for a great shareable platter.

Make Ahead and Storage

Storing Leftovers

I store leftover tenders in an airtight container lined with paper towels in the fridge. This absorbs any residual moisture and helps keep the coating crispier the next day.

Freezing

These tenders freeze really well. I flash freeze them first on a baking sheet so they don’t stick together, then transfer to a freezer-safe bag. When you're ready, just bake or air-fry from frozen for best texture.

Reheating

To keep that signature crunch, I reheat leftovers in a 375°F oven on a wire rack placed over a baking sheet for about 10-12 minutes. Microwave tends to make the crust soggy, so avoid that if you can.

Frequently Asked Questions:

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

Yes! While frying gives the crispiest crust, baking is a great alternative. Arrange coated tenders on a baking sheet and bake at 400°F for about 15-20 minutes, flipping halfway through. The texture will be slightly less crunchy but still delicious.

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

The easiest and most consistent method I’ve found is using a food processor to pulse the crackers into fine crumbs. If you don’t have one, putting crackers in a sealed plastic bag and rolling a rolling pin over them works well too. The key is to get fine crumbs so they stick evenly.

Can I make this recipe gluten-free?

Absolutely! Substitute the saltine crackers with gluten-free crackers and use gluten-free flour for dredging. Just keep in mind the texture might vary slightly depending on the brand of crackers you use, but it’s still delicious.

How do I keep the coating from falling off the chicken tenders?

To keep the coating intact, make sure to follow the dredging station steps—flour first, then egg, then cracker crumbs. Also, gently pressing the crumbs onto the chicken and letting excess egg drip off really helps the crumbs stick and form a solid crust.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe holds a special place in my kitchen and heart because it’s both nostalgic and surprisingly simple. It’s one of those dishes that’s perfect for satisfying dinner cravings any day of the week, and it always feels a little like a celebration when the crispy tenders come out of the oil golden and perfect. I can’t wait for you to try it and discover how these humble crackers turn everyday chicken into something truly delightful.