The Secret in the Cracker Box
I have a little secret for you. It is in your pantry right now. It is a simple box of saltine crackers. We are going to turn them into the crispiest chicken coating you have ever tasted. It is pure magic, I tell you.
My grandson once asked why we use crackers. I told him they have a special, quiet saltiness. They get so golden and crunchy. Doesn’t that sound better than plain old breadcrumbs? It is a fun fact that crackers were first made for sailors long ago. They needed food that would not spoil on long trips.
A Story from My Kitchen
I remember the first time I made these. My granddaughter was helping me. We crushed the crackers in a bag with a rolling pin. She laughed so hard at the loud crunching noise. I still laugh at that.
We got a little flour on our noses. The kitchen smelled so good. This matters because cooking together makes the best memories. The food just tastes better when you make it with someone you love. Do you have a favorite cooking memory with your family?
Getting Your Hands Ready
Now, let’s get our station ready. You need three shallow dishes. One for flour, one for beaten eggs, and one for our crushed crackers. This is called a dredging station. It sounds fancy, but it is just for getting messy.
You will coat the chicken in flour first. Then dip it in the egg. Finally, press it into the cracker crumbs. Press gently so the crumbs stick. This step matters because it gives the chicken its perfect, crispy jacket. Which part do you think is the most fun, the dipping or the pressing?
Cooking Your Golden Tenders
You can cook these a few ways. I like frying them in a little oil. It makes them super crispy. You can also use an air fryer or your regular oven. All ways are good.
No matter how you cook them, wait until they are golden brown. The best tool is a simple thermometer. It tells you when the chicken is perfectly safe to eat inside. That is the most important part of cooking chicken.
Time to Share and Eat
When you pull them out, they will smell amazing. Let them rest for just a minute on a rack. This keeps the bottom from getting soggy. Then, it is time to eat.
Serve them with honey, ketchup, or your favorite dip. These tenders are perfect for a busy weeknight. They are also great for a fun weekend lunch. What is your go-to dipping sauce for chicken tenders?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken tenderloins (tenders) | 2 pounds | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Poultry seasoning | 1/4 teaspoon | |
| Chicken bouillon cube | 1 cube | Crushed, or 1 teaspoon powder |
| Saltine crackers | 2 sleeves (about 72 crackers) | Finely crushed |
| Eggs | 2 large | Beaten until smooth |
| All-purpose flour | 1/2 cup | |
| Vegetable or peanut oil | As needed | For frying |
My Secret for the Crispiest Chicken Tenders
Hello, my dear. Come sit with me for a moment. I want to share my secret for the crispiest chicken tenders. The secret is in your cracker box. Yes, saltine crackers! They make the most wonderful, crunchy crust.
My grandson, Leo, taught me this. He loved them so much he tried to hide the whole batch. I still laugh at that. Now, let’s get our hands busy. I will walk you through it, step by lovely step.
- Step 1: First, we wake up the spices. Mix the salt, pepper, and garlic powder together. Don’t forget the chicken bouillon. It adds a cozy, savory flavor. Toss this with your chicken tenders in a big bowl. Let them get to know each other for about 20 minutes. Doesn’t that smell amazing already?
- Step 2: Now for the fun part. Put your saltines in a bag. Crush them with a rolling pin. You want them to look like sandy breadcrumbs. (My hard-learned tip: don’t crush them too fine. A few small bits add great texture.)
- Step 3: Set up three shallow dishes. One for flour, one for beaten eggs, and one for your cracker crumbs. This is your little assembly line. It keeps everything neat and tidy. I love the sound of the crackers tumbling into the dish.
- Step 4: Time to dress the chicken. Coat each tender in flour first. Then give it a good dip in the egg. Let the extra egg drip off. Finally, press it into the cracker crumbs. Make sure it gets a nice, cozy coat. This is the magic step.
- Step 5: Heat your oil in a deep pot. You want it nice and hot. Carefully add a few tenders at a time. Do not crowd the pot. Cook them until they are golden brown. They will tell you when they are done. What’s your favorite dipping sauce? Share below!
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Main Course
Let’s Shake Things Up a Little
This recipe is like a good friend. It is always happy to try something new. You can change the coat for a whole new taste. Here are a few ideas I love to play with.
- Zesty Lemon Pepper: Add lemon zest and extra pepper to the cracker crumbs. It tastes so fresh and bright.
- Everything Bagel: Use everything bagel seasoning instead of the spices. It gives a wonderful oniony flavor.
- A Little Bit Spicy: Mix a pinch of cayenne or paprika into the flour. It gives a nice, warm kick.
Which one would you try first? Comment below!
The Perfect Plate for Your Tenders
Now, what to serve with your beautiful, crunchy chicken? I think a meal should be a happy plate. A little of this, a little of that. It makes the heart smile.
For sides, I love creamy mashed potatoes. They are so comforting. Or a simple, crisp green salad. It cuts through the richness. Sometimes, I just serve them with sweet corn. It is a classic for a reason.
To drink, a cold glass of apple cider is wonderful. It is sweet and tangy. For the grown-ups, a pale ale pairs nicely. Its bitterness is a perfect match for the salty crust. Which would you choose tonight?
Keeping Your Chicken Tenders Tasty Later
Let’s talk about keeping these tenders for another day. First, let them cool completely. Then, pop them in a sealed container in the fridge. They will stay good for about three days.
You can also freeze them for a busy night. I lay them in a single layer on a baking sheet. Once frozen solid, I move them to a freezer bag. This stops them from sticking together into one big block.
To reheat, the oven or air fryer works best. It brings back the crunch. My grandson once microwaved them and they got soft. We learned our lesson that day!
Batch cooking saves you time on hectic evenings. It means a good meal is always close by. Have you ever tried storing it this way? Share below!
Fixing Common Chicken Tender Troubles
Sometimes the cracker crumbs won’t stick to the chicken. The secret is to press them on firmly. I remember when my first batch had bald spots. I learned to press gently but with purpose.
Your oil might be too hot or too cold. If it’s too hot, the outside burns. If it’s too cold, the chicken gets greasy. Use a thermometer if you have one. This matters because the right temperature gives you a perfect, crispy crust.
The chicken might cook unevenly if the pieces are different sizes. Try to buy tenders that are all about the same size. This builds your cooking confidence. Every batch will turn out just right. Which of these problems have you run into before?
Your Chicken Tender Questions Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour and crackers. It works just as well.
Q: Can I make them ahead of time? A: You can coat them and keep them in the fridge for a few hours before cooking.
Q: What can I use instead of saltines? A: Try crushed butter crackers or plain breadcrumbs. They are both delicious.
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It’s that simple.
Q: Any extra tips for more flavor? A: A little paprika adds a nice, smoky taste and pretty color. Which tip will you try first?
Sharing Your Kitchen Success
I hope you love making these crunchy chicken tenders. They always make my kitchen feel warm and happy. I would love to see your creations.
Sharing food is one of life’s great joys. It connects us all. Fun fact: The first known recipes were written on clay tablets over 4,000 years ago!
Please share your pictures with me. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your wonderful cooking.
Happy cooking! —Elowen Thorn.
Saltine Crusted Chicken Tenders Recipe
Description
Crispy, golden-brown chicken tenders with a flavorful saltine cracker crust, perfect for frying, air frying, or baking.
Ingredients
Instructions
- In a small bowl, whisk the salt, pepper, garlic powder, poultry seasoning, and chicken bouillon together. Add the chicken tenders to a large bowl or zip-top bag. Add the seasoning and toss to coat. Set aside and allow to marinate for about 20 minutes.
- Finely crush the saltine crackers using a food processor, food chopper, or by placing the crackers in a zip-top bag and crushing with a rolling pin.
- Set up a dredging station by placing the flour, beaten eggs, and crushed crackers in three separate, similarly-sized shallow dishes.
- Toss each chicken tender in flour. Dip in the egg wash, coating both sides, then allow the excess egg to drip away. Coat in the cracker crumbs pressing a little to get the crumbs to stick. Place the prepared tenders on a large baking sheet.
- Pour 2 to 3 inches of cooking oil into the bottom of a deep dutch oven. Heat over medium heat to about 365°F. Once at temperature, cook 3 to 4 tenders at a time in the oil for about 4 minutes, or until golden brown and the center reads 165°F on an instant read thermometer. The exact cook time will vary based on the thickness of the chicken. Drain on a large pan lined with a cooling rack. Adjust the heat to maintain the oil temperature at about 365°F. Work in batches keeping the cooked tenders in a warm oven until serving.
- **Air Fryer Instructions:** Spray the basket of the air fryer with a little nonstick cooking spray. You can also spritz the chicken tenders with a little nonstick spray for extra browning. Cook on 400°F for 8 to 10 minutes, flipping halfway through, or until an instant read thermometer reads 165°F when inserted in the center of the chicken tenders.
- **Oven Instructions:** Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray. You can also spritz the chicken tenders with a little nonstick spray for extra browning. Bake for about 15 minutes, turning halfway through, or until an instant read thermometer reads 165°F when inserted in the center of the chicken tenders.
Notes
- For best results, use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F. The cooking time may vary depending on the thickness of the tenders.