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

There’s something incredibly satisfying about the crispy, buttery crunch of this homemade chicken, and that’s exactly what you get with this Saltine Crusted Chicken Tenders Recipe. The saltines create a light, flavorful crust that’s utterly addictive—a little salty, a little savory, and seriously easy to whip up for a crowd or a cozy night in.

This image shows a box layered with light brown parchment paper holding many pieces of crispy fried chicken strips. The chicken strips are golden brown with a rough, crunchy texture, piled unevenly with some overlapping each other. To the left inside the box, there is a small white bowl filled with creamy yellow dipping sauce. The background surface is a dark wooden texture. 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

Honestly, I’ve made a lot of breaded chicken recipes, but this Saltine Crusted Chicken Tenders Recipe stands out for its perfect crunch and incredible flavor kick. I always end up making them again because they’re straightforward and such a crowd-pleaser—perfect for both family dinners and casual get-togethers.

Crunchy, golden crust: Saltines give you a lighter, crispier coating than traditional breadcrumbs.
Simple pantry ingredients: You probably already have everything on hand, even the chicken bouillon adds that secret depth.
Quick marination: Just 20 minutes to infuse the chicken with savory flavors before frying.
Perfect for any occasion: Easy enough for weeknights, but fancy enough to serve when guests drop by.

Ingredients & Why They Work

The combination of seasoning and saltine crackers is what really makes this recipe shine. Each ingredient has its job—saltines provide the crispy texture, the seasoning pack brings flavor, and the eggs help the coating stick beautifully. Let’s break down why these ingredients come together so well.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole clean brown eggs, a small mound of all-purpose flour on a simple white ceramic plate, crushed saltine cracker crumbs in a small white ceramic bowl, a small white bowl filled with mixed seasoning powders (salt, black pepper, garlic powder, poultry seasoning, crushed chicken bouillon cube), 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 quick-cooking, these strips are perfect for this crispy coating.
Salt: Balances and enhances the savory notes in the coating and the meat.
Black pepper: Adds a subtle spicy kick that wakes up the flavors.
Garlic powder: Brings a warm, aromatic undertone without overpowering.
Poultry seasoning: A little sprinkle introduces classic herby notes that complement chicken perfectly.
Chicken bouillon cube or powder: This is my little secret weapon for an instant umami boost.
Saltine crackers: They crush down finely and fry up golden and crunchy, far lighter than typical breadcrumbs.
Eggs: Essential for binding the coating to the chicken, ensuring each tenders gets evenly crusted.
All-purpose flour: Creates the first layer for the coating to stick to the chicken.
Vegetable or peanut oil: For frying—choosing something neutral with a high smoke point keeps the crust crisp and brown without burning.

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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 playing around with the seasoning blend depending on what I have in the pantry. Feel free to switch up the garlic powder with onion powder or add a pinch of smoked paprika for a little smoky twist. You can also swap chicken tenders with thighs if you prefer juicier cuts—it still works beautifully.

Variation: One time, I added lemon zest and fresh herbs to the cracker crumbs for a bright, fresh flavor that my family adored.
Dietary modification: If you want to keep the carbs down, try this with crushed pork rinds instead of saltine crackers.
Cooking method change: For a lighter version, bake the coated tenders at 425°F for about 20 minutes, flipping halfway, though frying gives the best crunch.

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

A close-up view of a woman’s hand dipping a rectangular, crispy, golden-brown fried strip into a white ceramic bowl filled with creamy, pale yellow sauce with light specks. The bowl sits inside a lined dark tray, with more fried strips lying on the tray’s white marbled texture beneath. The texture of the fried strips is crunchy with an uneven crumb coating, and the sauce looks thick and smooth. The background shows a blurred, warm-toned cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Marinate the Chicken

First things first, mix together the salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube in a small bowl. Toss your chicken tenders in this seasoning mix, either right in a bowl or a zip-top bag, and let it rest for about 20 minutes. I like this pause because it lets the flavors soak in, making each bite tasty throughout—and it’s hands-off time for you!

Step 2: Prep Your Crust

While the chicken marinates, crush those saltines finely. I usually throw them in a food processor to get an even, sandy texture. No processor? No problem—pop your crackers in a sealed bag and roll over them with a rolling pin or heavy pan.

Step 3: Set Up Your Dredging Station

Arrange your flour, beaten eggs, and crushed crackers in three shallow dishes. This makes for an easy dipping station: first coat the chicken in flour, then the eggs, then the saltine crumbs. Press the crumbs gently so they stick well—that’s key for that stunning crispy crust.

Step 4: Hot Oil and Frying

Heat your oil in a deep Dutch oven (or heavy pot) to about 365°F. Use a thermometer if you can; it really helps keep the oil at the right temp. Fry 3 to 4 tenders at a time, so you don’t crowd the pot and lower the oil temp too much. Cook for roughly 4 minutes until the crust is golden and the internal temperature hits 165°F. Transfer cooked tenders to a cooling rack on a baking sheet to drain excess oil. Keep finished tenders warm in a low oven while you finish frying the rest.

Top Tip

After making this recipe several times, I’ve learned a few tricks to get that perfect Saltine Crusted Chicken Tenders Recipe every single time. They might sound small, but trust me—they add up to amazing results.

Oil temperature matters: Keeping your oil steady around 365°F prevents soggy crust or burnt bits. Invest in a frying thermometer—it’s worth it!
Don’t overcrowd the pan: Fry in batches so the chicken cooks evenly and stays crisp.
Press, don’t pat: When coating with cracker crumbs, gently press them onto the chicken to build a sturdy, crunchy crust.
Rest the chicken: A quick 20-minute marinade gives a flavorful boost without long prep times—don’t skip this step!

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Crusted Chicken - Serving Suggestion

Garnishes

I like to sprinkle a bit of fresh parsley or chives over the tenders when serving, just for that pop of color and a fresh finish. A squeeze of lemon juice can brighten up the rich coating, too, especially if you’re serving a few sides.

Side Dishes

I often serve these with classic coleslaw, crisp green beans, or my favorite roasted sweet potato wedges. Mashed potatoes with gravy also make a cozy, comforting combo, especially when you want that home-cooked vibe.

Creative Ways to Present

For parties or special occasions, I’ve laid these tenders out on a platter with little ramekins of different dipping sauces—like honey mustard, ranch, and spicy sriracha mayo. It turns a simple dinner into a fun sharing experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), I store them in an airtight container in the fridge. To keep the crust somewhat crisp, I place a paper towel underneath to absorb any moisture that builds up overnight.

Freezing

I’ve also frozen these tenders after cooking. Just let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip-top bag. Reheat them straight from frozen in a hot oven to bring back that crunch.

Reheating

Forget the microwave for reheating! Instead, pop the tenders in a 375°F oven for about 10 minutes. This helps the crust crisp up again while warming the chicken through without drying it out.

Frequently Asked Questions:

Can I bake Saltine Crusted Chicken Tenders instead of frying?

Yes! You can bake them at 425°F for about 20 minutes, flipping halfway. The crust will be less crispy than frying, but still delicious and a great option if you're avoiding frying.

How do I crush saltine crackers without a food processor?

If you don’t have a food processor, place the crackers in a sealed plastic bag and use a rolling pin or heavy pan to crush them into fine crumbs. You can also pulse them in a blender carefully.

What oil is best for frying Saltine Crusted Chicken Tenders?

Vegetable oil, peanut oil, or canola oil are all great choices because they have a high smoke point and neutral flavor, which lets the chicken and crust shine without burning.

Can I make this recipe gluten-free?

You can substitute gluten-free crackers for the saltines and use gluten-free all-purpose flour to keep this recipe gluten-free. Just be sure to check all your seasonings and bouillon cube ingredients to be safe.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe has become one of my go-to dishes because it’s just that good—and so forgiving for cooks of all levels. It’s crispy, savory, and downright addictive when served fresh. Give it a try next time you want something easy but impressive; I promise your friends and family will ask for seconds (and maybe the recipe!).