Oreo Krusher Fried Chicken (Printable)

Golden fried chicken tenders coated in a crunchy, sweet Oreo crust for a unique sweet-savory taste.

# What 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, finely crushed with cream filling

→ For Frying

09 - 4 cups vegetable oil

# How To Make It:

01 - Pat the chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Place flour in a shallow bowl. In a separate bowl, beat eggs with milk until combined.
03 - Dredge each chicken tender in flour, then dip into the egg mixture, and dredge again thoroughly in flour to ensure a firm coating.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
05 - Fry the coated chicken tenders in batches for 5 to 6 minutes, turning once, until golden and fully cooked. Remove and drain on paper towels.
06 - While still warm, dip each fried tender into the beaten egg mixture again, then roll thoroughly in crushed Oreos, pressing gently for even coverage.
07 - Return the Oreo-coated tenders to the 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 while hot and crisp for optimum texture and flavor.

# Expert Suggestions:

01 -
  • The double-fry technique creates an impossible contrast—juicy meat inside, shatteringly crisp outside, then that sweet Oreo shell that literally shatters when you bite it.
  • It's easier to pull off than it looks, and honestly tastes better than the restaurant version because you're using real chicken and fresh oil.
  • People talk about this dish for months—it's the kind of thing that makes you look like you've unlocked some secret.
02 -
  • The chicken must be completely dry before seasoning, or the breading won't stick properly and you'll end up with bare spots that get overcooked.
  • Don't skip the second dip in egg mixture before the Oreo coating—it's the glue that makes the cookie crumbs actually stay attached through the second fry instead of falling off in the oil.
  • Oil temperature is everything; a thermometer costs two dollars and prevents the whole thing from becoming an oily disappointment.
03 -
  • Keep your oil clean by using a slotted spoon to remove any stray breading bits between batches—burnt flour fragments will make your next batch taste off.
  • If you're making these for a crowd, set up a warm oven at 100°C (212°F) and keep finished tenders there while you fry the rest; they'll stay crispy longer than sitting on the counter.
Return