These cheez-it chicken tenders are another recipe I have been making for years and we continue to love. These are not your ordinary boring tenders. The cheez-its give the coating a great flavor and these are super crispy!
There are a couple of tips I use here to make these come out with a crispy crunchy coating – one is the crackers themselves add crunch, but the the tenders are also coated in a dusting of flour, then a dip into egg, and then into the cracker crumbs mixed with panko flakes. If I have time I marinate my tenders overnight in seasoned buttermilk first because it helps them stay super juicy and also gives extra flavor. You can skip that step if you don’t have the time.
I fry these when I make them because that is what gives them their amazing golden crunch. You could probably bake them if you want to be healthier. I’d suggest 350 on a foil lined baking sheet sprayed with oil spray. Like any baked, breaded chicken, the breading will be softer and less crispy if made that way.
Cheez-it Chicken Tenders
Ingredients
- 2 cups cheez-it crackers crushed in food processor
- 1/2 cup panko breadcrumbs
- 1 package chicken tenders
- 1 cup buttermilk
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 2 eggs whisked with 1 tbsp water
- 1/2 cup flour
- sauce for dipping
- oil for frying
Instructions
- If marinating overnight or even a few hours, combine the buttermilk, seasonings, salt and pepper and add the chicken tenders.
- When ready to cook, add the cheez-it crumbs and panko to a large bowl. Place the flour in another bowl. Whisk the eggs and water in another bowl. Season each of these lightly with salt.
- Line a baking sheet with foil and heat a deep pot of oil to 350. Take each tender out of the buttermilk, allowing the excess to drip off, and dip into the flour, then the egg, then the crumbs, pressing on the coating to get a good amount on. If you didn't marinate, sprinkle some salt and pepper on your tenders and then you can just dip your plain tender into the flour and continue.
- Place each tender on the foil lined sheet until they are all coated. When the oil reaches 350, drop a few tenders at a time into the oil and fry for about 5 minutes, or until they reach internal temp of 165 or above. Drain on paper towels and serve with ketchup, bbq sauce, ranch or other sauce.