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Goldfish Chicken Tenders Recipe

Goldfish Chicken Tenders Recipe

Photos of Goldfish Chicken Tenders Recipe

How To Make Goldfish Chicken Tenders

Everyone will love these delightfully crispy chicken tenders that are coated with well-crushed cheese crackers, then baked to golden and crispy perfection!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • nonstick spray,for sheet pan
  • 2cupsGoldfish cheese crackers,well crushed
  • 1cupall-purpose flour
  • 1tspsalt
  • 1tspblack pepper
  • 3large eggs
  • 2lbschicken breast,sliced into strips about 2-inches long and ½ inch thick


  1. Preheat the oven to 350 degrees F.

  2. Line a baking sheet with foil and spray with nonstick spray (or brush with oil).

  3. Place the crackers in a zip-top plastic bag and seal it.

  4. Using the hands, a rolling pin or a mallet, crush the Goldfish as much but don’t turn them into flour. Inconsistencies in shape create a better texture.

  5. Find three medium bowls. Stir together the flour, salt, and pepper in one.

  6. Whisk the eggs together in the second bowl.

  7. Add the crushed Goldfish crackers to the last one.

  8. Working with a few pieces of chicken at a time, add to seasoned flour, and coat well.

  9. Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish.

  10. Press the Goldfish on so they really stick and form a good crust.

  11. Transfer the coated chicken to the baking sheet.

  12. Repeat until all the chicken tenders are coated.

  13. Bake chicken tenders for about 20 minutes until they are cooked through, or reach an internal temperature of 165 degrees F in the thickest part of the tenders.

  14. Test one of the thicker ones by cutting it in half and making sure it’s cooked through.

  15. There’s no need to flip these but flip them halfway through if they are browning too much on one side.

  16. Serve the tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or bbq sauce.

Recipe Notes

  • For even crispier tenders, place a metal rack inside the baking sheet and bake the tenders on top of the rack.
  • There will probably be leftovers, which will keep for 3 to 4 days in the fridge. They reheat perfectly, but they will get soggy if reheated in the microwave. Either reheat them gently in a nonstick skillet over low heat until warmed through, or put them on a baking sheet and reheat them for 7 to 8 minutes until they’re crispy.


  • Calories: 473.92kcal
  • Fat: 21.28g
  • Saturated Fat: 5.94g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 7.90g
  • Polyunsaturated Fat: 5.62g
  • Carbohydrates: 28.67g
  • Fiber: 1.16g
  • Sugar: 1.09g
  • Protein: 39.13g
  • Cholesterol: 190.39mg
  • Sodium: 507.38mg
  • Calcium: 64.11mg
  • Potassium: 428.13mg
  • Iron: 3.58mg
  • Vitamin A: 79.93µg
Want to share your experience making Goldfish Chicken Tenders or discuss creative variations? Join the conversation in the Recipe Sharing forum!

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