Saltine Crusted Chicken Tenders

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Ingredients

– chicken tenderloins – salt –  black pepper – garlic powder – poultry seasoning – chicken bouillon cube – saltine crackers – eggs – all-purpose flour – vegetable or peanut oil

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.

1

Finely crush the saltine crackers using a food processor or by placing the crackers in a zip-top bag and crushing with a rolling pin.

2

Set up a dredging station by placing the flour, beaten eggs, and crushed crackers in three separate shallow dishes.

3

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.

4

Pour cooking oil into the bottom of a deep dutch oven. Heat over medium heat. Cook 3 to 4 tenders at a time in the oil until golden brown.

5

Drain on a large pan lined with a cooling rack. Adjust the heat to maintain the oil temperature. Work in batches keeping the cooked tenders in a warm oven until serving.

6

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