Description
Crispy and flavorful saltine crusted chicken tenders seasoned with a savory blend and fried to golden perfection. This recipe delivers tender, juicy chicken with a satisfying crunch, perfect for a delicious snack or main dish.
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
Instructions
- Season the Chicken: In a small bowl, whisk together salt, black pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube. Add the chicken tenders to a large bowl or zip-top bag, pour in the seasoning mixture, and toss well to coat. Let the chicken marinate for 20 minutes.
- Prepare the Cracker Crumbs: Finely crush the saltine crackers using a food processor, food chopper, or by placing them in a zip-top bag and crushing with a rolling pin until you have fine crumbs.
- Set Up Dredging Station: Place the flour, beaten eggs, and crushed saltine crackers in three separate shallow dishes, arranged side by side for easy coating.
- Coat the Chicken: Dredge each chicken tender first in flour, then dip into the beaten eggs, allowing excess egg to drip off, and finally coat thoroughly with the crushed crackers, pressing slightly to help crumbs adhere. 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 temperature reaches 365°F.
- Fry the Tenders: Fry 3 to 4 chicken tenders at a time in the hot oil for about 4 minutes or until golden brown and the internal temperature reaches 165°F, adjusting time for thickness. Use a thermometer to check doneness.
- Drain and Keep Warm: Remove tenders and drain them on a cooling rack set over a baking sheet. Maintain oil temperature around 365°F and fry remaining batches. Keep cooked tenders warm in a low oven until serving.
Notes
- Use peanut or vegetable oil with a high smoke point for best frying results.
- Crushing the saltine crackers finely ensures a crisp, even coating.
- Maintaining the oil temperature is key to preventing greasy tenders and ensuring even cooking.
- The marinade time can be extended up to 30 minutes for deeper flavor.
- If preferred, tenders can be kept warm in a 200°F oven to avoid drying out before serving.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- For a gluten-free option, substitute all-purpose flour and saltine crackers with gluten-free alternatives.
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
