Saltine Crusted Chicken Fingers are so simple and so delicious you would not believe it. The crackers work out perfectly. So much better for the crunch factor than plain flour or even bread crumbs.
The base of the recipe is very simple.
One thing I would like to say is that if you have the time let them marinate overnight. The flavor is so much better that way.
Good flavor, good crunch. That’s what a chicken finger should be!
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Saltine Crusted Chicken Fingers
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Saltine Crusted Chicken Fingers are really, really crunchy and absolutely delicious!
Course: Main Course
Cuisine: American
Keyword: Saltine Crusted Chicken Fingers
Ingredients
- 1 lb of Chicken Tenders cut in half lengthwise
- 1 cup of Buttermilk
- 3/4 tsp of Seasoned Salt
- 1/2 tsp of Paprika
- 1/2 tsp of Granulated Garlic
- 1 tsp of Dried Parsley Flakes
- 1 Sleeve of Saltine Crackers pulsed until coarse crumbs
Instructions
- In a bowl, toss the chicken with the buttermilk, seasoned salt, paprika, garlic and parsley flakes, cover and refrigerate for a couple of hours or up to overnight.
- Allow your chicken tenders to come to room temperature for about 10 minutes before cooking.
- Add about one inch of vegetable oil to a large skillet, preheat the oil over medium high heat until it’s really hot.
- Shake as much of the buttermilk off of the chicken as you can and dredge them in the cracker crumbs.
- Fry them in the hot oil for about 3 to 4 minutes on each side or until they develop good color and are fully cooked through.
- Remove them from the skillet, and place them on a paper towel lined plate to absorb some of the oil.
Enjoy!
Up Next:
Buttermilk-Honey Fried Chicken Fingers
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