Oreo Fried Chicken Tenders (Print Version)

Juicy chicken strips double-coated and fried with a sweet Oreo crust for a crunchy, indulgent delight.

# 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 filling

→ For Frying

09 - 4 cups vegetable oil for deep frying

# Directions:

01 - Pat chicken tenders dry with paper towels. Evenly season with salt, black pepper, and garlic powder.
02 - Place flour in one shallow bowl. In a second bowl, beat eggs with milk until combined.
03 - Dredge each chicken tender in flour, dip into egg mixture, then coat again in flour, pressing to adhere fully.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
05 - Fry chicken tenders in batches for 5 to 6 minutes, turning once until golden and thoroughly cooked. Remove and drain on paper towels.
06 - While tenders are still warm, dip each into the egg mixture again, then roll in crushed Oreos, pressing gently to coat completely.
07 - Return Oreo-coated tenders to hot oil and fry for 1 to 2 minutes until crisp and lightly browned. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy for best texture and flavor.

# Expert Tips:

01 -
  • The surprise sweetness of Oreos against savory fried chicken is genuinely addictive and feels fancy enough to serve at a party.
  • They're crispy on the outside, juicy inside, and gone within minutes—your friends will ask for the recipe.
  • Medium difficulty means you'll feel accomplished without spending hours in the kitchen.
02 -
  • Do not skip the double coat on the chicken itself—a single layer will separate during frying and leave bare spots.
  • The second frying is quick; overdo it by 30 seconds and the Oreos turn bitter instead of toasty, so set a timer and watch them closely.
  • Maintain oil temperature between batches by letting it recover for a minute between each one.
03 -
  • If the Oreo coating isn't sticking to the first-fried chicken, let the chicken cool for 2–3 minutes before the egg dip—warm but not piping hot is the sweet spot for adhesion.
  • Save 2–3 minutes by crushing Oreos in a food processor instead of by hand, which is repetitive and leaves you with less uniform pieces.
  • The second fry only needs 1–2 minutes; set a phone timer so you don't forget and burn a batch while plating.
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