The 4-Ingredient Chicken Dinner My Family Can’t Get Enough Of

We seem to have a never-ending supply of Goldfish crackers at our house. I find them everywhere. In the car. In the couch. On the floor. One time I time found a Goldfish cracker in my shower. So finding a few cups of the super crispy, cheesy crackers to use on some chicken tenders was not hard. (I did not, however, repurpose the ones I found throughout the house.)

All the other things you need for this recipe are basic pantry staples—flour, eggs, and of course, chicken tenders. While you could fry these, I prefer to bake them. The crackers get really crispy and form a satisfying crust, and cleanup is much easier if you bake them.

My kids thought these were an absolute hoot and scarfed them down! Possibly the most interesting report came from my wife, who was very skeptical that these would be good. She tried one, squinted directly at me, pondered various other chicken tenders I’ve made over the years, tried another bite… tried another bite… tried another bite. AND SO ON.

My Favorite Way To Eat Goldfish Chicken Tenders

These Goldfish chicken tenders make a surprisingly delicious sandwich. As in, I only eat them in sandwich form when I make them for my family. I load them up on a soft sub roll with a smear of mayonnaise, some shredded iceberg lettuce, and banana peppers. The lettuce and peppers give a nice crunch and some acidity to the sandwich. So delicious!

Tips for 4-Ingredient Chicken Tenders

There are a few tips I can give you to cooking great chicken tenders.

• If you don’t have an endless supply of Goldfish crackers in your house, like I do, you can also substitute crushed Cheez-Its, Ritz crackers, or any crispy cracker you have in your pantry.
• Try to cut the chicken into even strips. They don’t have to be identical, but if you can try to get them the same thickness at least, they will cook evenly and not dry out.
• Take the time to bread the chicken tenders well. A dip in seasoned flour will help the egg and crust adhere to the chicken. And then really press on the crackers (or whatever your crust of choice is). Some crust will probably fall off while it bakes, so go heavy with it!