Breaded Chicken Tenders – a delicious recipe with vegetable oil, buttery crackers, garlic salt, all-purpose, eggs, skinless. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2
Combine crackers, garlic salt, and ranch dressing mix in a resealable plastic bag; squeeze out excess air and seal the bag. Finely crush crackers with a rolling pin or heavy skillet. Pour 1/3 the crumbs mixture into a large bowl.
3
Pour flour into a bowl. Pour eggs into another bowl.
4
Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg and press into cracker crumbs. Place the breaded chicken pieces onto a plate while breading the rest.
5
Working in batches, cook breaded chicken in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1582
kcal
Calories
161
g
Fat
17
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups vegetable oil for frying, 6 ounces buttery crackers (such as Town House(R)), 1 tablespoon garlic salt, 1 (1 ounce) package ranch dressing mix, and more.
Yes, Breaded Chicken Tenders falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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