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

Crunchy, flavorful, and downright addictive — I can’t get enough of this Saltine Crusted Chicken Tenders Recipe. It’s one of those dishes that feels both nostalgic and a little fancy, perfect for when you want something quick but special enough to impress.

A white tray lined with brown paper holds a pile of golden brown crispy chicken strips. The chicken strips are thick and uneven in shape, all coated with a crunchy textured crust full of small crunchy bits. On the left side of the tray is a small white bowl filled with light yellow creamy dipping sauce. The tray is placed on a surface with a white marbled 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

Trust me, I’ve tried plenty of ways to make chicken tenders, but coating them with crushed saltines takes the crunch to a whole new level — plus it’s ridiculously easy to pull off. This recipe is sturdy enough to hold up in dipping sauces, yet simple enough for a weeknight favorite.

Crunch Factor: Saltine crackers create an irresistibly crisp crust that stays crunchy even after cooling.
Simple Ingredients: You probably already have everything in your pantry, making this a quick go-to.
Flavor-Packed: The seasoning mix, including garlic and poultry seasoning, makes each bite packed with savory goodness.
Kid-Friendly: My family, especially the kids, absolutely adore these tenders — they’re a big hit at dinner and lunchbox alike.

Ingredients & Why They Work

This recipe keeps things simple but perfectly balanced — juicy chicken, well-seasoned with a crunchy crust that’s all thanks to those humble saltine crackers. Here are a few notes on each key ingredient to help you get the most out of this dish.

Flat lay of fresh raw chicken tenderloins arranged neatly, two whole brown eggs with clean shells, a small white bowl filled with fine all-purpose flour, a small white bowl holding beaten smooth eggs, a small white bowl containing finely crushed golden saltine cracker crumbs, a small white bowl with a pale yellow vegetable oil, and small piles of salt, black peppercorns, garlic powder, poultry seasoning, and crushed chicken bouillon cube scattered in small amounts on a simple white ceramic plate, 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: Tender and quick-cooking, these give you juicy, moist bites every time. If you only find chicken breasts, slice them into strips but tenders are best here.
Saltine Crackers: Their light, flaky texture is ideal for the crust — crush them finely but not into powder for best crunch.
Chicken Bouillon Cube: Adds a subtle umami punch that deepens the flavor more than just salt would.
Garlic Powder & Poultry Seasoning: These aromatic spices create a savory base that makes these tenders irresistible.
Eggs: Acts as the glue for the cracker crust, making sure it sticks well while frying.
All-Purpose Flour: Helps the egg adhere better and builds an extra barrier for that perfect crunch.
Vegetable or Peanut Oil: A neutral oil with high smoke point is key for deep frying 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

One of the best parts about this Saltine Crusted Chicken Tenders Recipe is how flexible it is. I love switching up the spices or dipping sauces depending on my mood — you absolutely should make it fit your taste.

Variation: Try adding a pinch of cayenne or smoked paprika to the cracker crumbs for a bit of heat — I do this when I want a little kick.
Gluten-Free: If you need to skip gluten, crushed gluten-free crackers can work, though the texture might be slightly different.
Healthier Option: Instead of frying, you can bake the tenders at 425°F on a wire rack for about 15-20 minutes. They won’t be quite as crispy but still delicious.

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

A woman's hand is holding a rectangular, crispy golden brown fried food piece, dipping it halfway into a small white bowl filled with thick, creamy yellow sauce with tiny specks. The fried piece has a rough, crunchy texture with uneven edges. The bowl sits in a dark tray lined with light brown paper, and more similar fried pieces lie around the bowl. The background is blurred with warm colors, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Marinate the Chicken

First off, whisk together salt, pepper, garlic powder, poultry seasoning, and crushed chicken bouillon cube to get a well-rounded seasoning mix. Toss the chicken tenders with this blend in a large bowl or zip-top bag, then let it sit for about 20 minutes. This little rest lets the flavors seep in and really enhances taste without extra work. I sometimes prep this earlier in the day to save time.

Step 2: Crush the Saltines Just Right

While waiting for that marinade, crush your saltine crackers finely—but not into dust. I like using a rolling pin over a zip-top bag because it’s easy and avoids mess. Alternatively, blitz them a few pulses in a food processor. This texture is what gives you that fantastic crunch that sticks perfectly to the chicken.

Step 3: Set Up Your Dredging Station

Here’s my secret to even coating: use three shallow dishes – one with flour, one with beaten eggs, and one with the crushed saltines. Dredge each tender first in flour, then dip it in the eggs, and finally coat generously with cracker crumbs, pressing lightly to help it stick. Place each coated tender onto a large baking sheet to keep things organized as you work.

Step 4: Fry to Golden Perfection

Heat 2-3 inches of vegetable or peanut oil in a heavy pot to about 365°F — a deep-fry thermometer is a game-changer here. Fry the tenders in batches (3-4 at a time, depending on your pan size), for roughly 4 minutes each or until they’re golden brown and the internal temperature reaches 165°F. I always drain mine on a cooling rack to keep that crust crisp instead of soggy.

Top Tip

After making this Saltine Crusted Chicken Tenders Recipe multiple times, I've learned these small details really elevate the results. These tips will save you time, prevent soggy crusts, and help you cook like a pro—even if you’re just doing it for the family dinner rush.

Oil Temperature: Use a thermometer and keep the oil around 365°F—it’s the sweet spot for crispy, well-cooked tenders without oily heaviness.
Even Crushing: Make sure your saltines aren’t powdered too fine—small, even crumbs give that perfect crunchy texture.
Don’t Overcrowd: Fry in small batches to keep oil temperature steady and avoid soggy crusts.
Rest Before Frying: Giving the tenders time to marinate really boosts flavor without extra ingredients or fuss.

How to Serve Saltine Crusted Chicken Tenders Recipe

Saltine Chicken Tenders - Serving Suggestion

Garnishes

I usually sprinkle a little fresh chopped parsley right after frying for a pop of color and fresh fragrance. Sometimes, I add a squeeze of fresh lemon juice to brighten things up just before serving. Both are simple but add a nice lift to the rich, crunchy tenders.

Side Dishes

My go-to sides are a crisp green salad or roasted veggies paired with some creamy mashed potatoes or baked sweet potato fries. And yes, a bowl of ranch or honey mustard dip is basically mandatory in my house. They balance the crunchy chicken perfectly.

Creative Ways to Present

For parties or kid’s lunches, I like skewering these tenders with colorful veggies in between for mini chicken kabobs. Another fun idea is serving them in slider buns with coleslaw and pickles for a casual, crowd-pleasing sandwich.

Make Ahead and Storage

Storing Leftovers

Leftover tenders keep well in an airtight container in the fridge for up to 3 days. I arrange them on a paper towel-lined plate to soak up any excess oil before storing to keep the crust from getting soggy. Reheating properly is key to preserving that crunch!

Freezing

I’ve had great luck freezing these after frying—just let them cool completely, flash freeze on a tray, then transfer to a zip-top bag. They keep for up to 2 months. When you’re ready, bake from frozen at 400°F for 15–20 minutes and enjoy like fresh.

Reheating

To bring back that crispy magic, reheat in an oven or air fryer rather than the microwave. Set your oven to 375°F, lay tenders on a baking rack, and heat for about 8 minutes. This keeps them crispy without drying them out.

Frequently Asked Questions:

Can I bake the Saltine Crusted Chicken Tenders instead of frying?

Yes! You can bake them at 425°F on a wire rack placed over a baking sheet for 15-20 minutes, flipping halfway through. The crust won’t be as crunchy as frying, but it’s a tasty, lighter alternative.

How do I know when the chicken tenders are cooked through?

Use an instant-read thermometer and look for an internal temperature of 165°F (74°C) in the thickest part of the tender. This ensures the chicken is safely cooked but still juicy.

Can I prepare the chicken tenders ahead of time?

Absolutely! You can season and bread the tenders ahead and keep them refrigerated for up to a few hours before frying. This prep-ahead saves time when you’re ready to cook.

What’s the best way to store leftovers to keep them crispy?

Store leftover tenders in an airtight container lined with paper towels, and reheat in an oven or air fryer to bring back the crispiness. Avoid microwaving as it makes the crust soggy.

Final Thoughts

This Saltine Crusted Chicken Tenders Recipe holds a special place in my kitchen for being both effortless and crowd-pleasing. Whether you’re cooking for family, friends, or just treating yourself, you’ll find that crunchy, savory bite irresistible. Give it a try—you might just find your new favorite way to enjoy chicken tenders.