KFC Oreo Fried Chicken Tenders (Printable)

Golden fried chicken tenders layered with a crispy Oreo coating for a unique 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 (cream included)

→ For Frying

09 - 4 cups vegetable oil, for deep frying

# Directions:

01 - Pat chicken tenders dry. Season evenly with salt, black pepper, and garlic powder.
02 - Place flour in a shallow bowl. In another bowl, beat eggs with milk until combined.
03 - Dredge each chicken tender in flour, then dip into the beaten egg mixture, and return to flour, ensuring a thorough coating.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F.
05 - Fry chicken tenders in batches for 5 to 6 minutes, turning once, until golden brown and fully cooked. 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 adhere.
07 - Return Oreo-coated tenders to hot oil and fry for 1 to 2 minutes until the coating is crisp but not burnt. Drain on fresh paper towels.
08 - Serve immediately to enjoy tender, crispy chicken with a sweet and savory finish.

# Expert Advice:

01 -
  • That unexpected sweet-savory crunch is dangerously addictive and nothing like anything you've had before.
  • They're impressive enough to serve to friends but casual enough to sneak into your mouth straight from the cooling rack.
  • The whole thing takes barely 40 minutes from start to finish, making it perfect for sudden cravings.
02 -
  • The oil temperature is non-negotiable—use an actual thermometer, not guesswork, because even 10 degrees makes the difference between crispy and greasy.
  • Don't skip the egg wash before the Oreo coating; it's what makes the cookies actually stick and creates that unified crispy shell.
  • Serve these immediately because they cool down quickly, and once they cool the magic fades—the whole point is that contrast between temperatures and textures.
03 -
  • Keep your oil temperature steady with a thermometer, and skim out any browned flour bits between batches so they don't burn and muddy the oil taste.
  • Crush your Oreos by hand or with a rolling pin rather than a food processor—you want visible cookie chunks, not Oreo dust.
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