Save The first time I heard about Oreofried chicken I laughed it sounded like something my teenage brother would invent after a midnight snack binge. Then I tried it at a fusion food truck and the way the salty crunch met that sweet chocolate cream made me stop laughing and start taking notes. My own version took a few attempts to get right the second fry can make the oreos bitter if you are not careful. Now it is the one recipe my friends request whenever they come over for movie night and the first batch always disappears before the movie even starts.
I made these for my cousins birthday last summer and watched my health conscious aunt eye them suspiciously for ten minutes. Eventually she took one small bite just to be polite and I saw her eyes go wide before she immediately reached for a second. The whole platter was gone in under eight minutes and someone actually licked the remaining Oreo crumbs off the serving plate. Now she texts me every few weeks asking when I am making them again.
Ingredients
- 500 g (1 lb) chicken tenders: I have found that uniform tenders cook more evenly than cutting your own from breasts
- 1 tsp salt: Do not skimp here the salt needs to stand up to that sweet Oreo coating
- ½ tsp black pepper: Freshly ground makes a noticeable difference in the final flavor
- ½ tsp garlic powder: This subtle savory note keeps everything from tasting like dessert
- 120 g (1 cup) all-purpose flour: Creates that classic crispy base layer before the Oreos even come into play
- 2 large eggs: Room temperature eggs adhere better to both the flour and the cookie coating
- 60 ml (¼ cup) milk: Whole milk gives the egg wash a bit more body for better coating
- 18 Oreo cookies: I crush them cream and all because that creamy layer helps the coating adhere to the chicken
- 1 L (4 cups) vegetable oil: Canola or peanut oil work best for their high smoke point and neutral flavor
Instructions
- Season the chicken:
- Pat those tenders completely dry with paper towels then rub the salt pepper and garlic powder all over them let them sit while you prep everything else
- Set up your coating station:
- Get three shallow bowls going flour in one eggs beaten with milk in the second and your crushed Oreos in the third keeping this order saves so much mess
- First coating round:
- Dredge each tender in flour shake off the excess dip it in the egg mixture then back in the flour for a double coat this creates the crispy foundation
- Heat the oil:
- Get your oil to 175°C (350°F) I use a thermometer because guessing led to some disappointingly soggy batches when I started
- First fry for perfection:
- Fry the tenders in batches for 5 to 6 minutes turning once until they are golden brown and cooked through drain them on paper towels
- Oreo dip time:
- While they are still warm dip each tender back into the egg mixture then roll it in the crushed Oreos pressing gently to help the coating stick
- Second fry quick:
- Return the Oreo coated tenders to the oil for just 1 to 2 minutes this melts the cream into the coating and makes it crispy without burning
- Serve and enjoy:
- Let them drain briefly on fresh paper towels then serve immediately while that Oreo coating is still warm and ridiculously crunchy
Save My roommate walked in while I was developing this recipe and caught me dipping fried chicken into crushed cookies. She stood there watching in confused silence until I insisted she try the first batch. Now she gets legitimately excited when she sees me setting up the deep fryer and has started suggesting other cookie combinations we should test.
Getting That Oreo Coating Right
The crushing technique matters more than I expected. A food processor gives you consistent crumbs but I actually like crushing some by hand in a ziplock bag to leave bigger chunky pieces that create these amazing texture surprises. Just make sure the cream gets mixed in well because it acts as glue when it melts during that second fry.
Oil Temperature Secrets
I ruined my first few batches by not letting the oil come back to temperature between batches. When you add cold chicken to oil that has cooled down even by 20 degrees the coating gets soggy before it can crisp up. Now I always wait for the temperature to climb back to 175°C before adding the next batch even if it takes an extra minute.
Serving Ideas That Actually Work
These tenders are rich enough that they do not need a heavy side. I have learned to serve them with something bright and acidic to cut through all that sweet and salty goodness. A simple slaw with vinegar dressing or even just some pickled vegetables on the side makes the whole meal feel balanced instead of overwhelming.
- Try dipping them in sweet chili sauce the heat balances the Oreo sweetness perfectly
- A vanilla cream dip sounds excessive but trust me it ties everything together
- Let people add their own flaky sea salt at the end it makes each bite pop
Save Do not be surprised if this becomes one of those recipes you find yourself making at 11pm just because. Something about that combination of hot fried chicken and sweet Oreo dust hits a primal happy place that most fancy restaurant meals cannot touch.
Recipe FAQs
- → How do I achieve a crispy coating on the chicken tenders?
Ensure the chicken is dry before seasoning and double dredging in flour and egg wash. Fry at the right temperature (175°C/350°F) to lock in crunchiness.
- → Can I use an alternative to crushed Oreos for the coating?
Yes, feel free to try gluten-free cookies or other sweet crunchy coatings to suit dietary needs or flavor preferences.
- → What oil is best for deep frying these tenders?
Use a neutral oil with a high smoke point like vegetable oil to ensure even frying without affecting the taste.
- → How do I prevent the Oreo coating from burning during the second fry?
Fry the Oreo-coated tenders for a short time (1–2 minutes) at controlled temperature, removing promptly once crisp.
- → What sauces pair well with this sweet and savory fried chicken?
Sweet chili sauce or a vanilla cream dip complements the flavors, enhancing the indulgent experience.