KFC Oreo Krusher Chicken Tenders

I was half-asleep at 2 AM scrolling through food TikTok when I saw someone double-fry chicken with cookie crumbs and thought the internet had finally lost its mind. Next evening I had a bag of Oreos on the counter and three roommates hovering around the kitchen waiting to judge me. The first batch came out looking ridiculous—dark speckled coating that smelled like chocolate and hot oil simultaneously. Then we bit into them and the room went completely silent. Somehow it worked—the salty crunch against that sweet chocolate dust made no sense and perfect sense all at once.

My friend Sarah brought these to a potluck thinking she made enough for eight people but twelve of us stood around the plating devouring them like we had never seen food before. Someone asked if there was a secret ingredient and she just held up the empty Oreo package like a trophy. The conversation shifted from polite small talk to everyone debating whether this counted as dinner or dessert or both simultaneously. They were gone in six minutes flat and she spent the rest of the night texting people the recipe.

Ingredients

• 500 g (1 lb) chicken tenders: Buy actual tenders rather than slicing breast meat yourself—they stay juicier and hold coating better through the double fry
• 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder: This basic seasoning gets built on by everything else so do not skip it even with all the sweetness coming
• 120 g (1 cup) all-purpose flour: Standard flour creates the base crunch that lets the Oreos stick properly so the coating does not fall apart in oil
• 2 large eggs + 60 ml (¼ cup) milk: Whisk these together until completely smooth for even coating on both rounds of frying
• 18 Oreo cookies (about 200 g): Crush them cream and all into fine crumbs leaving some small chunks for texture variation works best
• 1 L (4 cups) vegetable oil: You need enough volume to maintain temperature when the cold chicken goes in for that perfect fry

Instructions

Season the chicken:

Pat the tenders completely dry with paper towels then sprinkle them with salt pepper and garlic powder turning to coat all sides

Set up your coating station:

Place flour in one shallow bowl whisk the eggs and milk in a second bowl and pour your crushed Oreos into a third container

First dredge:

Coat each tender in flour shake off excess dip in egg mixture then return to flour pressing gently to adhere the coating

Heat the oil:

Bring your oil to 175°C (350°F) in a deep fryer or heavy pot—you want it hot enough that a pinch of flour sizzles immediately

First fry:

Fry the tenders in batches for 5–6 minutes turning once until deep golden and cooked through then drain on paper towels

Add the cookies:

While still warm dip each tender back into the egg mixture then press firmly into the crushed Oreos coating all sides generously

Second fry:

Return the Oreo coated tenders to the hot oil for 1–2 minutes until the cookie crust is crisp and darkened slightly

Serve immediately:

Drain on fresh paper towels and plate them while hot because that crunch is everything right now

Save

I made these for my little brothers birthday and he took one suspicious bite then proceeded to eat seven while refusing to share with anyone else. My mom who usually judges all my kitchen experiments actually asked for the recipe which I think is the highest compliment she has ever paid me. Now they are requested at every family gathering and I have accepted my role as the person who brought dessert chicken to Thanksgiving.

Getting the Coating to Stick

The biggest failure point is the Oreo layer sliding off during that second fry which happens when the egg coating is too thin or the chicken is too hot. Let the first fry rest about two minutes so the exterior cools slightly then dip quickly in egg and press those cookies on firmly like you mean it. Do not be gentle here—the more pressure you apply while coating the better it survives the hot oil.

Oil Temperature Matters

If your oil is too cool the coating will soak up grease and get soggy before it ever crisps. Too hot and you will burn the cookies before the chicken finishes cooking. 175°C (350°F) is the sweet spot so use a thermometer if you have one or test with a wooden chopstick—when steady bubbles form around it you are good to go.

Make-Ahead Strategy

You can do the first fry up to two hours ahead then finish with the Oreo coating right before serving. The first fry stays crispy surprisingly well at room temperature and that final hot fry freshens everything beautifully. Keep the partially fried tenders on a wire rack not paper towels to prevent sogginess.

• Crush Oreos in a food processor for consistent fine crumbs or put them in a sealed bag and crush with a rolling pin
• Set up your dredging station left to right to avoid cross-contamination and messy hands
• Have your final serving platter ready so you can transfer them immediately after draining

Save

Some recipes are ridiculous on paper but magical in your mouth and this is absolutely one of them. Make them once for the novelty then make them again because you will actually crave them.

Recipe FAQs

→ What type of chicken is best for this dish?

Chicken tenders or strips work best due to their consistent size and tenderness, allowing even frying and a juicy interior.

→ How do I achieve a crispy coating?

Double dredging the chicken in flour and egg mixture before frying, then coating with crushed Oreos and frying again helps create a crispy, flavorful crust.

→ Can I make this dish spicier?

Yes, adding cayenne pepper or your preferred spice to the flour coating will introduce a pleasant heat balance to the sweet Oreo crust.

→ What oil is recommended for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, to ensure even frying and a clean taste.

→ Are there alternatives for dietary restrictions?

Gluten-free flour and gluten-free chocolate sandwich cookies can be substituted to accommodate gluten sensitivities.