These perfectly crafted chicken tenders are seasoned with salt, pepper, garlic powder, some poultry seasoning and a secret weapon – chicken bouillon for a punch of flavor. The recipe calls for frying, but they can be baked or air fried for a healthier option.

Serve with one of Little’s dipping sauces like his honey mustard, ranch or comeback sauce. (Stacey Little / Southern Bite)

Saltine Crusted Chicken Tenders

Click here for the original recipe.

Prep time: 25 minutes

Cook time: 20 minutes

Serves: 5

Ingredients

• 2 pounds chicken tenderloins
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ 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
• ½ 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.
• Put the chicken tenders in 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 or 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 degrees.
• 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 degrees 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 degrees.
• Work in batches, keeping the cooked tenders in a warm oven until serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”