Boneless, skinless chicken breasts, cut into strips, seasoned and dusted with flour, dipped into beaten egg, and rolled into well crushed saltine crackers - a southern favorite!
Crunchy Saltine Chicken Tenders
I guess we all have a go-to chicken strip recipe since you can really stretch out a chicken breast by cutting it into strips. Two or three large chicken breasts literally will make a huge platter of strips. When made at home with whole chicken breasts purchased on sale, they are economical and a super thumbs-up kid favorite (even for us big kids)!
Crunchy chicken tenders can be done in a number of ways - coated with plain self rising flour, or dusted and then rolled in panko bread crumbs, corn flake cereal, and even potato chips - but I think my most favorite way to cook them is this one.
Boneless, skinless chicken breasts, sliced into tenders and seasoned, lightly dusted in flour and then dipped in beaten egg and rolled in crushed up saltine crackers. My mama used to love to use finely crushed crackers and cracker meal, so it's old school I guess, but then so am I!
I love using my deep fryer, which cooks them quickly and evenly and doesn't leave them greasy. I've also baked them first, then flash fried them, which cuts down on fat absorption but adds another step that a lot of folks don't care to deal with.
You can also still use the cracker coating but change this up a bit by flattening the breast for a chicken fried chicken, or by cutting them into larger tenders or planks. Add variety by using your favorite seasonings or adding different herbs to the flour.
Serve these tenders with a glass of iced tea, a nice mixed garden salad, and the always fabulous Mississippi Comeback Sauce, the lovely spicy honey mustard dipping sauce I just featured, or a dressed up store-bought barbecue sauce, or homemade marinara dipping sauce.
Check out more of my fried chicken recipes on Pinterest!
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