Make our EASY Homemade Chicken Tenders with a surprising ingredient in the breading! Nothing compares or can replicate this crunch. Skip the drive-thru line and make your own. They take about 30 minutes from start to finish and are super versatile!
Homemade Chicken Tenders
My husband makes my favorite chicken tenders, ever. These are his very own creation, and I had to actually pry the recipe out of him! Ok, so I just had to ask, but actually getting it onto the paper wasn't easy.
He doesn't really do recipes, he just wings it.
These crispy homemade chicken tenders are a fast favorite for any weeknight dinner. Saltine crackers are the secret to that unbeatable crunch, and the seasoning blend is perfect. You don’t need a deep fryer, fancy gear, or even breadcrumbs either, just a few pantry staples and a hot skillet. They come together in about 30 minutes and disappear even faster.
There’s no wrong way to serve them. Sandwiches, salads, snacks—these tenders play nice with everything.
Why You'll Love This Dish
- Crispy Cracker Crust – Saltines bring crunch and salty flavor that outdoes breadcrumbs.
- Quick and Easy – No long marinating or fancy prep. Just coat and fry.
- Family Favorite – Kid-friendly flavors with enough kick for the adults.
- Pan-Fried Perfection – No deep fryer needed, just a hot skillet and a little butter.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boneless Skinless Chicken Breasts or Tenders – Cut into strips or chunks; white meat keeps it lean and tender.
- Saltine Crackers – Crushed, they create a crunchy coating with a salty edge.
- All-Purpose Flour – Used in both the dredge and cracker mix to help everything stick.
- Onion Powder – Brings a mild, savory depth to the breading.
- Garlic Powder – Adds warm, garlicky flavor without overpowering.
- Salt – Essential for seasoning the meat and coating.
- Smoked Paprika – Brings color and a subtle smoky note.
- Johnny’s Seasoning Salt – A flavor boost that ties the whole breading mix together.
- Ground Mustard – Adds a tangy zip to the crust.
- Cayenne Pepper – Just a little heat to wake things up.
- Marjoram – Earthy and herbal; rounds out the seasoning.
- Black Pepper – Sharp and peppery, enhances the overall balance.
- Parsley – For a pop of color and a mild herby finish.
- Eggs – Helps the cracker coating stick after the flour dredge.
- Milk – Loosens the egg wash for smoother dipping.
- Butter – Adds richness and helps the tenders brown.
- Canola Oil – Neutral and high-heat friendly, ideal for pan-frying.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Crush Crackers + Mix Breading – Combine crushed saltines with seasoning and flour.
- Prep Dredge Stations – Mix flour dredge in one dish, egg wash in another.
- Heat Oil and Butter – Get your skillet hot over medium to medium-high heat.
- Coat Chicken – Flour first, then egg wash, then cracker breading.
- Fry – Cook tenders in hot oil until golden and cooked through, flipping once.
Recipe FAQ
You can, but they won’t be as crispy. Bake at 400°F on a wire rack for about 20–25 minutes, flipping halfway through.
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to get the crust back.
Yes, and it’ll save you a step. Just make sure they’re all about the same size so they cook evenly.
Fry first, then cool completely. Freeze on a baking sheet, then transfer to a bag. Reheat in the oven straight from frozen.
Serve This With
More Fried Chicken Recipes
- Fried Chicken Thighs
- Fried Chicken Ranch Wrap
- Brined Smoked and Fried Chicken
- Chicken Caesar Lettuce Wrap
- Homemade Chicken Nuggets
- Panko Chicken Recipe
Easy Homemade Chicken Tenders
These homemade chicken tenders use saltine crackers to make the breading super crunchy and full of flavor.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts or tenders, cut up into strips (or however you like them!)
Breading:
- 1 sleeve saltine crackers
- 1/8 cup all-purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon Johnny's Seasoning Salt
- 1 teaspoon ground mustard
- 1/4 teaspoon cayenne
- 1/4 teaspoon marjoram
- 1/4 teaspoon black pepper
- 1 teaspoon parsley
Flour Dredge:
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
Egg Wash:
- 3 large eggs
- 1/4 cup milk
For frying:
- 1 stick butter
- 3 cups canola oil
Instructions
- Crush crackers into little pieces, but not so fine that they are dust. Mix together with all the seasonings and 1/8 cup flour and set aside.
- Put eggs and milk into another container and whisk together until well combined.
- Place 1 cup flour plus the rest of the dredge seasonings in another dish. Mix well.
- Preheat the oil and butter over medium to medium-high heat.
- Coat chicken chunks in flour, then egg wash, and then roll in the cracker mixture. When oil is hot, place chicken chunks in and let cook until brown on one side. Flip over and brown the other side and cook until all the way done. (We cut one or two in half to check after the first batch is done.)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 751Total Fat: 67gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 55gCholesterol: 133mgSodium: 490mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 27g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!