Saltine Crusted Chicken Tenders

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.