Pin The first time I made this, I was standing in my kitchen on a random Tuesday night, craving something outrageous—that perfect collision of fried chicken and pure indulgence. My friend texted about trying that viral KFC Oreo thing, and I thought, why not make it at home? What started as a silly experiment turned into something so addictive that I've made it a dozen times since, each batch disappearing faster than the last.
I made this for a game night with friends who thought I'd lost my mind when I described it. Watching their faces go from skeptical to shocked to immediately reaching for another piece was everything. One friend literally asked if I could make it every time they came over—that's when I knew I'd created something special.
Ingredients
- Chicken tenders (500g): Use fresh, not frozen, if you can—they cook more evenly and stay juicier inside while the coating gets properly crispy.
- All-purpose flour (120g): The first coating needs to be fine and even; sift it if you have time to avoid lumps that'll burn.
- Eggs and milk: This mixture is your glue; don't skip the milk, it helps the flour stick without creating a thick paste.
- Oreo cookies (18 cookies, crushed): Keep the cream in—it's where half the magic happens, adding richness and sweetness to the final coating.
- Vegetable oil (1L): You need enough oil to properly submerge everything; shallow frying won't give you that signature crunch.
- Salt, pepper, and garlic powder: Season the chicken properly first; these flavors anchor everything and keep it from tasting one-note.
Instructions
- Season and prep your chicken:
- Pat those tenders completely dry—moisture is the enemy of crispiness. Coat them well with salt, pepper, and garlic powder so every bite has flavor from the inside out.
- Build your dredging station:
- Lay out three shallow bowls: flour in one, beaten eggs with milk in another, and have the crushed Oreos ready nearby. This setup keeps everything organized and speeds up the process.
- First coating—flour, egg, flour:
- Dredge each tender in flour, shaking off excess, then dip into the egg mixture, then back into flour for a thicker crust. This double-dip is crucial for that crackling texture.
- Heat your oil to 175°C (350°F):
- Use a thermometer if you have one—too hot and the outside burns before the inside cooks, too cool and you'll get greasy chicken. Let it stabilize before you start frying.
- First fry—the golden base:
- Fry tenders in small batches (don't crowd the pot) for 5–6 minutes, turning halfway through, until they're golden brown and cooked through. They should sound crispy when you tap them with the tongs.
- Add the Oreo crust:
- While the chicken is still hot, dip each piece back into the egg mixture, then roll it gently but firmly in the crushed Oreos, pressing so they stick. This step only works with warm chicken.
- Second fry—seal the sweetness:
- Return each Oreo-coated tender to the hot oil for just 1–2 minutes until the coating turns golden and crispy. Watch them closely—Oreos can burn faster than you'd think.
- Drain and serve immediately:
- Lay them on fresh paper towels to absorb excess oil. Serve while they're still hot and that Oreo coating is at its crispiest.
Pin There's something beautiful about the moment when you plate these up and your kitchen smells like fried heaven. It stopped being just a recipe experiment and became one of those dishes I reach for when I want to impress someone or just treat myself on a rough day.
The Oil Temperature Trick
Getting the temperature right is non-negotiable here. I learned this the hard way by making batch after batch at slightly different temps. At 350°F, the coating crisps up while the chicken stays juicy—lower and you get grease-soaked results, higher and you're left with burnt Oreos and undercooked centers. If you don't have a thermometer, use the breadcrumb test: drop a tiny piece of flour in the oil, and if it sizzles immediately and turns golden in about 60 seconds, you're in the zone. I usually use a clip-on deep-fry thermometer because it takes the guesswork out and lets me focus on the actual cooking.
Making It Your Own
The beauty of this recipe is how customizable it actually is once you understand the basic technique. I've played around with different add-ins—sometimes I mix cocoa powder into the crushed Oreos for deeper chocolate notes, or add a pinch of cayenne to the flour coating for heat that plays against the sweetness. One time I even tried using finely crushed Thin Mint Girl Scout cookies instead of regular Oreos, and it was incredible. The structure stays the same, but the flavor variations keep things interesting when you make it repeatedly.
Serving and Storage Ideas
These are absolutely best eaten right out of the fryer while everything is still snapping with crispiness. If you're making them ahead, you can prep everything up to the second frying step and refrigerate the Oreo-coated tenders for a few hours, then just give them that final dip in hot oil right before serving. They also reheat surprisingly well in a 350°F oven for about 5 minutes if you absolutely must eat them later, though honestly, they never last that long in my house.
- Serve with sweet chili sauce, vanilla cream dip, or even salted caramel for that sweet-savory play.
- They pair unexpectedly well with crispy fries or a simple green salad to cut through the richness.
- Make extra because they disappear faster than you'd ever expect, no matter how many you fry.
Pin This recipe has become my secret weapon for those moments when ordinary fried chicken just won't cut it. Every time I make it, I'm reminded why comfort food made at home with a little creativity beats any fast-food version by miles.
Recipe FAQ
- → What temperature should the oil be for frying?
Heat the oil to 175°C (350°F) to ensure the chicken tends to cook evenly and the coating crisps up perfectly.
- → Can I use gluten-free ingredients for this dish?
Yes, substitute all-purpose flour with gluten-free flour and use gluten-free chocolate sandwich cookies to keep it gluten-free.
- → How do I keep the coating crispy after frying?
Drain the fried tenders on paper towels immediately after cooking to remove excess oil and maintain crispiness.
- → Is it necessary to double dip the tenders?
The double coating—first with flour and egg, then with crushed Oreos after the first fry—creates the signature crunchy texture and flavor contrast.
- → What dipping sauces pair well with these tenders?
Sweet chili sauce or vanilla cream dip complement the crunchy sweet and savory flavors beautifully.