Fried Chicken Oreo Tenders (Print)

Golden fried chicken strips with a crispy crushed Oreo coating for an indulgent sweet and savory bite.

# Components:

→ 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 (with cream filling)

→ For Frying

09 - 4 cups vegetable oil for deep frying

# Directions:

01 - Pat chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Arrange flour in one shallow bowl and beat eggs with milk in a separate bowl.
03 - Dredge each tender in flour, dip into the egg mixture, then coat again in flour, ensuring even coverage.
04 - Preheat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
05 - Fry tenders in batches for 5 to 6 minutes, turning once until golden and cooked through. Drain on paper towels.
06 - While still warm, dip each cooked tender into the beaten egg mixture again, then roll in crushed Oreos, pressing gently to adhere.
07 - Return Oreo-coated tenders to hot oil and fry for 1 to 2 minutes until crispy but not burnt. Drain on fresh paper towels.
08 - Serve immediately while hot and crisp for optimal texture and flavor.

# Expert Advice:

01 -
  • It's the kind of show-off dish that tastes like you spent hours in the kitchen, but comes together in under an hour.
  • That sweet-savory contrast hits different every single time—crispy Oreo coating, juicy chicken, pure fried heaven.
  • Honestly, it's a conversation starter; people won't believe you made it until they taste it.
02 -
  • The temperature of the chicken when you apply the Oreo coating matters hugely—if it's cooled down, the crushed cookies won't stick properly, and you'll get bare patches.
  • Don't skip the double-flour step on the first coating; that extra layer creates the foundation that everything else clings to, preventing a soggy inside.
  • Those crushed Oreos will sink to the bottom of any liquid, so keep stirring them back up if you're dipping multiple pieces, or make small batches of coating.
03 -
  • Keep your oil clean by using a fine-mesh strainer to remove any flour bits between batches—stray pieces burn and make everything taste off.
  • Pat your chicken super dry before starting; even a little moisture on the surface will cause the coating to separate instead of cling.
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