Saltine Crusted Chicken Tenders
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy chicken tenders coated in a seasoned saltine crust. Uses a marinade mixing salt, pepper, garlic powder, poultry seasoning, and chicken bouillon to punch up flavor. Flour and egg act as glue to hold finely crushed saltine crackers in place before frying. Deep-fried at 365°F until golden, juicy inside, safe at 165°F core. Cook in small batches to keep oil steady and tenders warm in oven. Simple pantry staples plus a twist – swapped poultry seasoning for Herbes de Provence for extra aromatic lift. Adds crunch, moisture, and spice in bite-size form. Classic but with nuance.
Prep:
28 min
Cook:
19 min
Total:
47 min
Servings:
5 servings
#American
#fried chicken
#crispy chicken
#chicken tenders
#quick dinner
Marinating chicken tenders before breading—never skip that step. Salt, pepper, garlic, poultry spices, and chicken bouillon powder marry into the meat, pushing flavor deeper than surface seasoning alone. Saltines? Great crunch, cheap, but crush too coarse and you won’t get that legendary crust texture. Learned that the hard way by biting into clumps. Flour first, egg second, cracker last—basic but crucial sequence. Forgot egg once, crumbs melted off in the pan. Frying temp is sacred. Too hot oil scorches crumbs, too low oil leaves them soggy piles. Constant temp, thermometer always on hand. Using Herbes de Provence gives it a subtle floral note, replacing traditional poultry seasoning. Make also sure to pat excess egg off, crust sticks best with a dry surface under crumbs. These stay juicy inside, crispy outside if done right. Tasting for doneness goes beyond time: golden crust is your visual cue, sizzle audibly dips, and yes, almost always poke with thermometer. Keep warm in oven and do not stack immediately—steam kills that crunch fast.
Ingredients
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1 teaspoon Herbes de Provence (swap for poultry seasoning)
- 1 teaspoon chicken bouillon powder
- 1 1/2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 12 saltine crackers finely crushed
- Vegetable oil for frying (about 2 to 3 inches deep)
About the ingredients
Seasoning changes the game in these tenders. Swapping poultry seasoning for Herbes de Provence adds thyme, rosemary, lavender, and savory hints for a delicate complexity without overpowering garlic and bouillon. Use kosher salt over table salt for better flavor control. Saltine crackers bring unbeatable crunch but crush finely and avoid tasting large shards; crushing adds surface area so fat clings better. I prefer vegetable oil for its neutral flavor and high smoke point but peanut oil also works well if avoiding frying smells. Eggs bind crumbs to chicken so don’t skip or overload with egg—too wet is as bad as too dry. If gluten-free needed, use gluten-free flour and crackers. Chicken bouillon powder punches umami without wet marinade. Keep spices and crackers dry to cling properly. If pressed for time, allow 15 minutes for marinating but flavors will be shallower. Dry tenders before dredging to avoid soggy crust.
Method
- Crush saltines finely. Food processor works best but rolling pin in bag is fine too.
- Mix salt, pepper, garlic powder, Herbes de Provence, and bouillon in a small bowl. Toss chicken tenders in this mix in a large bowl or zip-top bag. Let rest 20 minutes—don’t rush this or flavor stays shallow.
- Set up dredging: flour in one dish, eggs beaten in second, crushed crackers in third. Keep close.
- Dredge each tender in flour first, coating lightly but enough to help egg stick. Dip in eggs, let excess drip off—too wet makes coating soggy. Press into cracker crumbs firmly; crumbs must grip well or they fall off during frying.
- Heat oil in deep Dutch oven. Use a thermometer: target 365°F but can range +/- 5 °F. Test oil temp with a small scrap of cracker—should bubble vigorously but not smoke.
- Cook tenders in batches, 3 or 4 at once to keep oil from cooling too much. Fry about 4 minutes per batch, flip once if needed. Watch for golden-brown crust and internal temp hitting 165°F. Thickness affects timing.
- Drain cooked tenders on cooling rack over pan to avoid soggy bottoms. Keep warm in low oven around 200°F if serving later.
- Adjust oil temp as needed between batches. Too hot—burn crust, undercooked inside. Too cool—greasy, limp crust.
- Serve immediately with favorite dipping sauce or slaw.
Cooking tips
Start with marinating the tenders in the seasoning mix. Tossing and resting lets spices penetrate. Crushing saltines fine is key—texture makes or breaks crust adherence. Set up three stations for efficiency: flour, eggs, crumbs. Coat each tender systematically to ensure consistency and prevent clumping. Flour acts as the first layer to dry the surface while egg makes a sticky middle coat, and crushed crackers form the crisp outer shell. Heat oil in a heavy-bottomed pot for even temperature. Use a thermometer; eyeballing temp leads to greasy or burnt crusts. Add small batches to avoid temperature drops. Listen for the sizzle and watch for golden-brown color. Flip or move tenders gently. Drain on rack to maintain crispness—stacking or draining on paper towels traps steam making them soggy. Keep cooked tenders warm in a low oven, but don’t overheat or they dry out. Experienced cooks check internal temp and crust color over fixed times for doneness.
Chef's notes
- 💡 Crushing saltines fine is non-negotiable. Large shards mess with crunch and coating adhesion. Use a food processor or sturdy rolling pin in plastic bag. Texture makes or breaks crust grip on moist tenders.
- 💡 Marinate tenders in seasoning blend for at least 15 minutes. Less than that and flavor barely seeps in. Rest lets bouillon and herbs penetrate meat fibers. Don't rush or skip if you want layers of flavor.
- 💡 Dredging sequence matters. Flour dries surface. Egg acts like glue. Cracker crumbs give crust. Too much egg makes crumb soggy and fallout during frying. Pat excess egg off. Dry surface underneath crumbs is key to clinch.
- 💡 Monitor oil temp with thermometer always. Target 365°F, swing +/- 5 degrees max. Too hot scorches crumbs instantly and leaves raw inside. Too cool means greasy, limp coating. Temp drop when adding tenders — use few at once.
- 💡 Drain tenders on cooling rack over pan. Avoid paper towels or stacks that trap steam. Steam ruins crispness fast. Keep cooked pieces warm in low oven, around 200°F. Avoid overheating; dry chicken out is real risk here.
Common questions
How fine should saltines be crushed?
Finer the better. Large chunks cause crumb fallout when frying. Use food processor or rolling pin. Texture is key for sticky crust to hold. Avoid coarse pieces or biting clumps.
Can I substitute poultry seasoning differently?
Yes. Herbes de Provence swaps well, adds floral hints. Thyme, rosemary, lavender bring aromatic touch. Or use Italian herbs if no Provence. Adjust garlic and bouillon to not overpower herbs.
What if coating falls off when frying?
Usually too wet egg or crumbs too coarse. Pat egg excess off. Flour first, egg thin layer, then cracker firmly pressed. Oil temp too low can cause crumb to loosen and drip off during cook.
How to store cooked tenders?
Cool completely before storing airtight fridge. Reheat in oven for crispness recovery, not microwave. Can freeze after cooling; thaw then re-crisp in oven at higher heat. Avoid soggy storage methods.
