Description
Crispy and flavorful Saltine Crusted Chicken Tenders, perfectly seasoned and fried to golden brown perfection.
Ingredients
Scale
- 2 pounds chicken tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- 1 chicken bouillon cube, crushed
- 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 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. Marinate for about 20 minutes.
- Finely crush the saltine crackers using a food processor or by placing them in a zip-top bag and crushing with a rolling pin until they resemble fine crumbs.
- Arrange three shallow dishes: one with flour, one with beaten eggs, and one with crushed saltine cracker crumbs.
- Toss each marinated chicken tender in the flour, dip into the egg wash, and then press into the crushed cracker crumbs. Place coated tenders on a large baking sheet.
- Pour 2 to 3 inches of oil into a deep Dutch oven and heat to 365°F. Fry 3 to 4 chicken tenders at a time for about 4 minutes or until golden brown and cooked through. Drain on a cooling rack and keep warm in an oven until serving.
Notes
- Ensure oil temperature remains at 365°F between batches.
- Use an instant-read thermometer to check internal temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 466
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 200 mg