Whisk salt, pepper, garlic powder, poultry seasoning, and chicken bouillon in a bowl. Coat chicken tenders with seasoning in a bowl or bag, marinate 20 mins. Crush saltine crackers finely using processor, chopper, or bag and rolling pin.

Create a dredging station with three shallow dishes for flour, beaten eggs, and crushed crackers. Coat each chicken tender in flour, dip in egg wash, then cracker crumbs (press slightly). Arrange coated tenders on a baking sheet.

Heat oil in deep dutch oven. Fry 3-4 tenders at a time for about 4 minutes, until golden.  Drain on cooling rack-lined pan. Keep oil at 365°F, work in batches, keep cooked tenders warm in oven until serving.