Description
Crispy and flavorful saltine crusted chicken tenders made by coating marinated chicken tenderloins with crushed saltine crackers and frying them until golden brown. Perfect as a snack or main dish, these tenders are seasoned with garlic powder, poultry seasoning, and chicken bouillon for a savory twist.
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 (about 2 to 3 inches deep)
Instructions
- Marinate the Chicken: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon. Add the chicken tenders to a large bowl or zip-top bag, pour in the seasoning mixture, and toss to coat evenly. Let the chicken marinate for about 20 minutes.
- Prepare the Cracker Coating: Finely crush the saltine crackers using a food processor, chopper, or by placing them in a zip-top bag and crushing with a rolling pin. Set aside the crushed crackers.
- Set Up Dredging Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with crushed saltine crackers. This will be used for coating the chicken tenders.
- Coat the Chicken: Toss each chicken tender in flour, shaking off excess. Dip it into the beaten eggs, coating both sides and allowing excess egg to drip off. Finally, press the tender into the crushed cracker crumbs so they stick well. Place coated tenders on a large baking sheet.
- Heat the Oil: Pour 2 to 3 inches of vegetable or peanut oil into a deep Dutch oven or heavy pot. Heat over medium heat until the oil reaches about 365°F (185°C).
- Fry the Chicken: Fry 3 to 4 chicken tenders at a time in the hot oil for about 4 minutes or until they turn golden brown and reach an internal temperature of 165°F (74°C). The cook time may vary depending on thickness.
- Drain and Keep Warm: Remove cooked tenders and place on a cooling rack set over a baking pan to drain excess oil. Keep cooked tenders warm in an oven set to low heat while frying remaining batches.
- Serve: Serve the saltine crusted chicken tenders hot as a snack or main dish with your favorite dipping sauce or sides.
Notes
- For extra flavor, you can add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
- If you don’t have a food processor, place the saltine crackers in a sealed plastic bag and crush them with a rolling pin until finely ground.
- Use a thermometer to monitor oil temperature closely to avoid burning or undercooking the chicken.
- Peanut oil is preferred for frying due to its high smoke point, but vegetable oil works well too.
- The cooked chicken tenders can be kept warm in a low oven (about 200°F) while finishing batches to maintain crispiness.
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
