Graham-Crusted Chicken Tenders


These crunchy chicken tenders are a fun twist on a weeknight staple, and they're surprisingly easy to make. Serve with honey mustard and hot sauce for dipping.

Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
35 mins
6 servings


  • 1 cup finely crushed graham crackers (from about 6 graham cracker sheets)

  • 1 cup finely crushed pretzels

  • 1 ½ teaspoon kosher salt, divided

  • ½ cup all-purpose flour

  • 3 large egg whites, lightly beaten

  • 2 pounds chicken breast tenders (about 16 tenders)

  • ½ teaspoon freshly ground black pepper

  • Cooking spray


  1. Preheat oven to 425°F. Stir together crushed graham crackers, crushed pretzels, and ½ teaspoon of the salt in a shallow dish. Place flour in a separate shallow dish; place egg whites in a separate shallow dish. Sprinkle chicken evenly with pepper and remaining 1 teaspoon salt. Dredge chicken in flour; dip in egg whites, and dredge in graham cracker mixture. Coat chicken on both sides with cooking spray; arrange evenly on a wire rack set inside a rimmed baking sheet.

  2. Bake until golden brown, 16 to 18 minutes, turning once halfway through bake time.

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