• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Recipes » Main Course

Saltine Crusted Chicken Tenderscakecakecake

Stacey – September 15, 2022 – Leave a Comment

Jump to Recipe Save Recipe

These flavorful chicken tenders are tossed in a delicious seasoning, coated in crushed saltine crackers, and fried to a beautiful golden brown!

Saltine Crusted Chicken Tenders with honey mustard

Some folks think of chicken tenders as “kid food.” But not at our house. We love to splurge on the deliciousness of a perfectly crafted fried chicken finger served with the perfect dipping sauce – like my honey mustard, ranch, or comeback sauce.

But making them doesn’t have to be complicated.

One of my favorite ways to make this dish involves seasoning the chicken tenderloins with salt, pepper, garlic powder, some poultry seasoning, and my secret weapon… chicken bouillon for a punch of flavor.

Saltine Crusted Chicken Tenders on a cooling rack

So, what’s a chicken tender anyway?

When we talk about chicken tenders, we can be talking about two different things.

Chicken tenders – the prepared dish (also called chicken strips or chicken fingers)

Chicken tenders – the raw meat (also called chicken tenderloins)

Everyone pretty much knows what we’re talking about when we’re talking about the dish chicken tenders – golden fried strips of chicken typically served with a dipping sauce.

But when we start talking about the raw meat that the dish is made from, things get a little more complicated. But have no fear… I’m here to help.

Strolling through the butcher section of the grocery store, it’s likely you’re going to find some things labeled chicken tenders, chicken tenderloins, or even chicken breast strips.

Chicken tenders and chicken tenderloins are the same thing. They’re the tenderloin of the chicken. They’re white meat found right next to each chicken breast. Each chicken has two tenderloins. Many grocery stores sell separate packages of chicken tenderloins.

Chicken breast strips, however, are strips of meat cut from a chicken breast.

In most cases, these two pieces of meat can be used interchangeably, though the specific size of each might mean different cook times.

Saltine Crusted Chicken Tenders with honey mustard

While I do often make chicken tenders using the same buttermilk marinade as my Almost Famous Fried Chicken, the wet marinade adds a degree of difficulty when it comes to getting the breading to stick to the chicken. So, for this recipe I like to use dry seasoning and a quick 3-part dredge.

Saltine Crusted Chicken Tender being dipped in honey mustard

After seasoning the chicken, I toss it in plain all-purpose flour. This helps create a dry foundation for our breading to stick.

Next, it’s a quick dip in egg wash. This is the glue that’s going to hold our breading on.

Then it’s a generous coating in crushed saltine crackers – often pressing a little to get the coating thick enough.

After a short rest, they’re ready to be fried.

Saltine Crusted Chicken Tenders with honey mustard

Do they have to be fried?

If frying these isn’t your thing, these chicken tenders can be baked or air fried for a healthier option.

Air fryer:

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:

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.

Saltine Crusted Chicken Tenders on a cooling rack
Print Pin Save

Recipe Card

Saltine Crusted Chicken Tenders

Course Main Course
Cuisine American, southern
Prep Time 25 minutes
Cook Time 20 minutes
Servings 5
Author Stacey Little | Southern Bite

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

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.

Notes

Don’t want to fry? 
Air fryer:
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:
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.
Saltine Crusted Chicken Tenders on a cooling rack
Did you make my Saltine Crusted Chicken Tenders?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Know some folks who would like this?

Related Posts

Slice of Old Fashioned Vinegar Pie with whipped cream on top
Old Fashioned Vinegar Pie
bowl of Slow Cooker Ham and Beans
Slow Cooker Ham and Beans
Thick slice of Simple Apple Pie
Simple Apple Pie
Easy Cheese Straw Cookies on a cooling rack
Easy Cheese Straw Cookies (Cheese Happies)
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Rate & Comment Cancel reply

I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

Recipe Rating




Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.