Oreo Krusher Fried Chicken Tenders (Printable View)

Golden fried chicken strips double-coated in a crunchy batter and crushed Oreos for a sweet-savory crunch.

# What You'll Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ First Coating

05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - ¼ cup milk

→ Oreo Coating

08 - 18 Oreo cookies, finely crushed (including cream), about 7 oz

→ For Frying

09 - 4 cups vegetable oil, for deep frying

# How To Make It:

01 - Pat chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Place flour in a shallow bowl. In a separate bowl, beat eggs with milk until combined.
03 - Dredge each tender in flour, dip into the egg-milk mixture, then coat again in flour ensuring an even layer.
04 - Preheat oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Fry tenders in batches for 5 to 6 minutes, turning once, until golden brown and fully cooked. Remove and drain on paper towels.
06 - While still warm, dip each cooked tender again into the egg mixture, then roll in crushed Oreos pressing gently to adhere.
07 - Return coated tenders to hot oil and fry for 1 to 2 minutes until the Oreo crust is crisp but not burnt. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy to enjoy the contrast of sweet and savory flavors.

# Expert Advice:

01 -
  • The double-fry technique means you get that shatteringly crisp Oreo shell that somehow stays crunchy even when warm.
  • It's sweet and savory at the same time, which sounds weird until you bite into it and realize why this combination actually works.
  • Honestly, it's fun to make and feels like you're getting away with something slightly indulgent in your own kitchen.
02 -
  • The egg wash in the second dip is non-negotiable—it's what makes the Oreo coating cling instead of sliding off in the oil.
  • Oil temperature is everything; I learned this by making a batch at too-low heat and ending up with oily, soggy tenders that tasted like a deep fryer smelled.
  • Don't let the cooked tenders sit around before the second fry or the egg dries and won't bind the Oreos, and you'll end up fishing crumbles out of your oil.
03 -
  • Use a instant-read thermometer to check the oil temperature precisely—guessing at heat is how batches turn inconsistent.
  • Keep a slotted spoon nearby and fish out any stray Oreo crumbles as they fry so they don't burn and turn bitter in the oil.
  • Make the Oreo crumbles fresh just before you use them because pre-crushed ones can get a bit stale and lose their flavor punch.
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