KFC Oreo Inspired Tenders (Printable Version)

Golden fried chicken strips coated twice for a crunchy, Oreo-infused texture and flavor.

# The Ingredients 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, crushed (cream included)

→ For Frying

09 - 4 cups vegetable oil

# Step-by-Step Instructions:

01 - Pat chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Place flour in one shallow bowl. In another bowl, beat eggs together with milk.
03 - Dredge each tender first in flour, then dip into egg mixture, and return to flour to ensure an even coating.
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 tenders are still warm, dip each one in 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 coating is crisp but not burnt. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy for best enjoyment.

# Additional Tips::

01 -
  • That addictive sweet-and-salty contrast hits different when you make it yourself and it's still hot from the oil.
  • The double-frying technique creates layers of texture—crispy outside, juicy inside, with that shattered Oreo shell.
  • It's easier than you'd think, and impressing people with homemade Oreo fried chicken never gets old.
02 -
  • The oil temperature makes or breaks this dish—get a decent thermometer and use it; I've ruined too many batches by guessing.
  • Don't let your Oreo-coated chicken sit around before the second fry; do it while they're hot so the coating adheres instead of sliding off.
  • Crush your Oreos to varied sizes—some fine powder, some chunky pieces—for better texture contrast in the final coating.
03 -
  • Invest in a good kitchen thermometer for the oil temperature—it's the single biggest factor between crispy success and greasy disappointment.
  • Keep your dredging station setup throughout—the rhythm of flour, egg, flour, fry becomes almost meditative once you get into it, and cleanup is easier than you'd think.
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