Save to Pinterest I discovered this recipe at a county fair, watching a vendor fry up these absurdly indulgent chicken tenders with a crushed Oreo coating that shattered between your teeth. The sweet and savory combination seemed ridiculous until I took that first bite—crispy, juicy, addictive. I went back the next day and finally asked for tips, and after some experimenting in my own kitchen, I figured out the double-frying trick that makes them shine.
My teenager came home from school raving about these, and I made them on a random Thursday night. Watching their face light up when they bit into one and discovered the cookie inside the crispy exterior made me understand why this combination had gone viral. Now it's the first thing they request when friends come over.
Ingredients
- Chicken tenders: Pat them completely dry—moisture is the enemy of crispiness, and wet chicken will steam instead of fry.
- Salt, black pepper, garlic powder: These simple seasonings let the chicken shine without competing with the sweet Oreo coating.
- All-purpose flour: This creates the first crispy shell that seals in the juices before the Oreo layer goes on.
- Eggs and milk: The egg wash is your glue—it helps the flour stick and later helps the Oreos adhere during the second frying.
- Oreo cookies: Use regular Oreos with the cream filling intact and crush them finely; the cream adds richness to the coating.
- Vegetable oil: You need enough oil to fully submerge the tenders and maintain temperature throughout frying.
Instructions
- Prepare the chicken:
- Pat your tenders dry with paper towels—this matters more than you'd think. Season each one with salt, pepper, and garlic powder, making sure the seasoning gets into all the nooks.
- Build your dredging station:
- Shallow bowls work best: flour in one, beaten eggs mixed with milk in another. Having everything set up before you start means no rushed, messy moments.
- Double coat for maximum crunch:
- Dredge each tender in flour, shake off excess, dip in egg, coat thoroughly, then return to flour for a second layer. This double coating creates the foundation for crispiness.
- Heat your oil properly:
- Use a thermometer—175°C (350°F) is exact for a reason. Oil that's too cool makes greasy chicken; too hot and the outside burns before the inside cooks.
- Fry the chicken:
- Work in batches so the oil temperature stays steady. Fry for 5–6 minutes, turning once, until golden brown and cooked through; the internal temperature should hit 75°C (165°F).
- Apply the Oreo coating:
- While the tenders are still warm, dip each one back in the egg mixture, then immediately roll in crushed Oreos, pressing gently so they stick. The warmth helps everything adhere.
- Second fry for the cookie crust:
- Return the Oreo-coated tenders to the hot oil for just 1–2 minutes—this crisps the cookie coating without burning it. Watch closely; burnt Oreos taste bitter.
- Drain and serve:
- Fresh paper towels will absorb excess oil without making them soggy. Serve immediately while everything is hot and the coating is at peak crispiness.
Save to Pinterest The best part came when my neighbor smelled them frying and wandered over asking what I was making. I handed her one straight from the paper towels, and watching someone experience this combination for the first time—that moment of delighted confusion before pure enjoyment—reminded me why cooking for others matters so much.
The Temperature Game
Getting the oil temperature right is non-negotiable here. I learned this the hard way by trying to fry at 180°C, thinking hotter would be faster; the coating darkened while the chicken stayed pale inside. At 175°C, the exterior turns golden just as the inside reaches doneness, and that timing is everything. Invest in an instant-read thermometer if you don't have one—it's the difference between restaurant-quality and disappointing.
Flavor Variations to Try
Once you master the base recipe, the variations open up beautifully. Add cayenne pepper to the flour for heat, or mix crushed Oreos with a pinch of sea salt for a sweet-and-salty twist. Some friends requested a vanilla dip on the side, which created this unexpected contrast with the savory chicken that somehow worked. You can also experiment with different sandwich cookies—there's something interesting about trying crushed chocolate digestives or dark chocolate wafers if you want to shift the flavor profile while keeping the technique the same.
Making It Work for Your Kitchen
Not everyone has a deep fryer, but a heavy-bottomed pot works perfectly if you keep the oil at least 3 inches deep and use a reliable thermometer. Make sure your space is well-ventilated because frying twice means more oil vapor than a single cook. The whole process takes about 40 minutes from start to serving, but most of that is active time—no standing around waiting. This is also a dish that scales beautifully; double the batch for a crowd without extending the cooking time much, just work through the tenders in smaller batches.
- Keep your thermometer visible and check temperature between batches.
- Crush the Oreos yourself rather than buying pre-crushed to control texture and moisture.
- Prepare all ingredients before turning on the oil—once it's hot, you'll need to move quickly.
Save to Pinterest These tenders are pure nostalgia and indulgence wrapped in one crispy package. Serve them warm with sweet chili sauce, vanilla cream, or just by themselves, and watch people rediscover their love of fried chicken all over again.
Recipe FAQs
- → How is the Oreo coating applied?
After frying the chicken tenders once, they are dipped in an egg wash then rolled in finely crushed Oreos before a second quick fry to crisp the coating.
- → Can I use gluten-free alternatives?
Yes, substitute all-purpose flour and Oreo cookies with gluten-free flour and gluten-free chocolate sandwich cookies to suit dietary needs.
- → What oil is best for frying?
Vegetable oil with a high smoke point works well to achieve a golden, crispy fry without burning the coating.
- → How do I make the coating spicier?
Add cayenne pepper or your preferred spices to the flour mixture before dredging the chicken tenders.
- → What dips pair well with these tenders?
Sweet chili sauce or a vanilla cream dip complement the sweet and savory flavors nicely for an extra indulgence.