Oreo Krusher Fried Chicken (Printable)

Tender fried chicken strips coated twice, featuring a unique Oreo crust for sweet and savory flavors.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tsp salt
03 - ½ tsp ground 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 for deep frying

# Directions:

01 - Pat chicken tenders dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Arrange dredging components in separate shallow bowls: flour in one, beaten eggs mixed with milk in another.
03 - Dredge each tender in flour, dip into egg and milk mixture, then coat again in flour ensuring full coverage.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
05 - Fry chicken tenders in batches for 5 to 6 minutes, turning once, until golden and fully cooked. Drain on paper towels.
06 - While tenders are still warm, dip each again in the egg mixture, then roll thoroughly 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 crisps without burning. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy for best texture and flavor.

# Expert Advice:

01 -
  • It's ridiculously fun to make and tastes like you've unlocked a secret menu item that shouldn't work but absolutely does.
  • The double-frying method creates layers of texture that keep people coming back for more, asking how you made them so crispy.
  • It feels indulgent without requiring fancy ingredients or technique—just patience and a willingness to get a little messy.
02 -
  • The oil temperature is non-negotiable—too hot and your coating burns before the chicken finishes cooking; too cool and everything turns greasy and sad.
  • Crushing the Oreos fine makes the difference between a crispy coating and chunks that either burn or fall off—use a food processor or a sealed bag and a rolling pin.
  • The warmth of the freshly fried chicken is what makes the egg mixture and Oreos actually stick for the second fry—if they've cooled down, they'll just slide off.
03 -
  • If you're making these for a crowd, fry the first batch ahead of time and keep them warm in a 120°C (250°F) oven while you work through the rest—this way everything gets the Oreo coating and second fry fresh.
  • Use a candy or deep-fry thermometer; guessing at oil temperature is how batches turn out inconsistent, and temperature is the variable that affects everything else.
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