Save The first time I made this was at 11 PM on a random Tuesday, when my roommate asked if I could recreate something she'd had at a fast-food place years ago. I had no idea what I was doing—just some chicken, flour, and a wild idea involving Oreos. Watching that first batch emerge golden and crispy from the oil, then rolling it in crushed cookies while it was still warm, felt like I'd accidentally discovered something magical. The kitchen smelled like deep-fried chocolate and butter, and when we bit into one, the contrast of savory juicy chicken against sweet crunchy cookie coating just... worked. We couldn't stop eating them until they were gone.
I made a massive batch for a game night about a month later, and I've never seen people eat fried chicken so quickly. There was this moment where everyone went quiet—just the sound of chewing and the occasional satisfied groan—and I realized food that makes people stop talking is food that's doing its job. One friend asked for the recipe immediately, then texted me a photo the next week of hers golden and ready. Now whenever someone comes over, they ask if I'm making those Oreo chicken things.
Ingredients
- Chicken tenders (500 g): The tenders cook faster than breasts and stay juicy inside, but make sure they're roughly the same thickness so they cook evenly in the oil.
- Salt, black pepper, garlic powder: This simple seasoning gets locked into the chicken before anything else, building flavor from the inside out.
- All-purpose flour (120 g): The flour creates the first crispy layer and helps the egg mixture stick—don't skip the double dredging.
- Eggs and milk (2 eggs, 60 ml milk): This egg wash is the glue between your flour coating and the Oreo layer, so whisk it until combined but not frothy.
- Oreo cookies (18 cookies): Crush them finely but not into dust—you want little flakes that stay crunchy, and yes, leave the cream in because it adds sweetness and helps them bind.
- Vegetable oil (1 L): You need enough oil to fully submerge the chicken; use a thermometer to keep it at 175°C so the outside crisps before the inside dries out.
Instructions
- Prep and Season:
- Pat those chicken tenders completely dry with paper towels—moisture is the enemy of crispiness. Toss them with salt, pepper, and garlic powder, making sure every piece gets a little coating of seasoning.
- Build Your Dredging Station:
- Line up three shallow bowls: one with flour, one with your egg-milk mixture, and mentally prepare space for the Oreos later. This assembly-line approach keeps things clean and prevents lumpy coatings.
- First Coat and Dredge:
- Dredge each tender in flour, shaking off excess, then dip it in the egg mixture, then back into the flour for a second coat. This double dredge creates the crispy, crunchy base that holds everything together.
- Heat Your Oil:
- Get your oil to 175°C using a thermometer—too hot and the outside burns while the inside stays cold, too cool and you get greasy chicken. A pinch of flour should sizzle immediately when it hits the surface.
- First Fry:
- Carefully place the floured tenders into the hot oil in small batches—don't overcrowd the pan or the temperature drops and your chicken steams instead of fries. Fry for 5 to 6 minutes, turning once, until they're golden brown and the internal temperature hits 75°C.
- Oreo Coating:
- While the chicken is still warm, dip each piece back into the egg mixture and immediately roll it in the crushed Oreos, pressing gently so they stick. The warmth of the chicken helps the coating adhere, so don't let them cool down first.
- Second Fry:
- Return the Oreo-coated tenders to the hot oil for just 1 to 2 minutes until the Oreo coating turns golden and crispy. Watch them carefully—Oreos go from crispy to burnt faster than you'd think.
- Drain and Serve:
- Drain everything on fresh paper towels and serve immediately while the contrast between the juicy chicken and the crispy coatings is still at its peak.
Save There was this one moment when my friend's five-year-old took a bite, made the most confused and happy face, and said 'It's chicken, but it's also a cookie,' like she'd solved a puzzle. That's when I realized this recipe works because it genuinely surprises your mouth in the best way possible. It's comfort food with an edge, familiar yet completely unexpected.
Why These Work Better Than Expected
The genius of the double-fry method isn't just for show—that first fry locks in the chicken's moisture while creating a flour crust, and the second quick fry in Oreos adds a whole new layer of crunch without overcooking anything. I've tried shortcuts where I skipped the first fry and went straight to Oreos, and it just doesn't have the same texture. The two-step process also gives you a moment to add the Oreo coating while everything is still warm, which matters more than you'd think.
Flavor Combinations That Elevate This
Sweet and savory chicken is already a win, but the magic multiplies when you pair these with the right dips. I've learned that a vanilla cream sauce—just heavy cream whipped with a touch of vanilla and powdered sugar—creates this almost indulgent contrast that feels intentional rather than chaotic. Hot sauce or spicy mayo works if you're going the opposite direction, cutting through the sweetness with heat. Some people think serving these with ketchup defeats the purpose, but honestly, a little dipping sauce helps with the richness.
Storage and Reheating Tips
These are absolutely best fresh and warm, but I've found that storing leftovers in an airtight container in the fridge keeps them decent for about two days. The real trick is reheating: skip the microwave and instead pop them in a 180°C oven for 8 to 10 minutes, which brings back some of the crispiness. You'll never get that first-bite texture back, but it's honest and still delicious.
- Let leftover chicken cool completely before storing to avoid condensation that makes the coating soggy.
- If you're prepping ahead, coat the chicken in flour but wait to do the Oreo dip right before frying for maximum crispiness.
- A splash of vanilla extract in your cream dip adds a subtle sweetness that echoes the Oreo flavor without being over the top.
Save This recipe lives in that rare space where something sounds ridiculous on paper but tastes like pure joy in your mouth. Once you make it, you'll understand why people keep asking for it.
Recipe FAQ
- → How do I ensure the Oreo coating sticks to the chicken?
After the initial fry, dipping the tenders in an egg wash before coating them with crushed Oreos helps the crumbs adhere better for an even crust.
- → What oil is best for deep frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil, to ensure the chicken fries evenly without burning.
- → Can I make this spicier?
Yes, adding cayenne pepper or chili powder to the flour mixture adds a pleasant spicy kick to balance the sweetness.
- → How do I keep the tenders crispy after frying?
Drain the fried tenders on paper towels and serve immediately to maintain their crispy texture and warm temperature.
- → Are there alternatives to Oreos for coating?
Gluten-free chocolate sandwich cookies can substitute for Oreos for those with dietary restrictions, providing a similar sweet crunch.