DIY KFC Oreo Krusher Chicken (Print view)

Juicy fried chicken strips double-coated with Oreo crumbs for a crispy sweet and savory bite.

# List of Ingredients:

→ 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, including cream filling

→ For Frying

09 - 4 cups vegetable oil, for deep frying

# Step-by-Step Directions:

01 - Pat chicken tenders dry. Season evenly with salt, black pepper, and garlic powder.
02 - Place all-purpose flour in one shallow bowl. Beat eggs and milk together in a separate bowl.
03 - Dredge each chicken tender in flour, dip into the egg mixture, then coat again in flour until well covered.
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 warm, dip each cooked tender into the beaten egg mixture again, then press into crushed Oreos to coat evenly.
07 - Return Oreo-coated tenders to hot oil and fry for 1 to 2 minutes until the coating is crisp without burning. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy for optimal texture and flavor.

# Expert Suggestions:

01 -
  • That perfect contrast between juicy chicken and a shell that cracks when you bite into it.
  • It tastes indulgent and a little bit wild, but comes together in less than an hour.
  • Honestly, the smell alone will have everyone asking what you're making before they even taste it.
02 -
  • The oil temperature is everything—invest in a thermometer and check it between batches because it drops when you add cold chicken.
  • Don't skip the second egg dip before the Oreo coating; it's what makes the cookies stick and create that shell instead of falling off in the oil.
  • Timing the second fry is crucial; those Oreo crumbs go from perfectly crispy to burnt in about thirty seconds, so stay right there and watch.
03 -
  • A spider skimmer or slotted spoon keeps you from breaking the coating when fishing tenders out of hot oil—tongs work but tend to squeeze the breading.
  • If you don't have a deep fryer, a heavy-bottomed pot works perfectly, but add a inch more oil than you think you need since the chicken displaces quite a bit of it.
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