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Copycat Cracker Barrel Chicken Tenders Recipe

A close-up, appetizing pile of golden brown, crispy Cracker Barrel Chicken Tenders stacked on a white plate.
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Make the best homemade Cracker Barrel chicken tenders with this easy, crispy recipe that replicates the signature seasoned flavor and texture of the restaurant favorite.

Ingredients

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  • 2 lbs boneless, skinless chicken breast tenders
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Vegetable oil, for frying

Instructions

  1. Place the chicken tenders in a bowl and cover them completely with buttermilk and hot sauce, if using. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, thyme, and sage to create the seasoned breading mix.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each tender thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to adhere well. For extra crispiness, dip the coated tender back into the buttermilk briefly, then coat again in the flour mixture.
  5. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.
  6. Carefully place the breaded tenders into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  7. Fry for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit).
  8. Remove the tenders from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
  9. Serve immediately with your favorite dipping sauce.

Notes

  • For a slightly less messy dredge, place the seasoned flour in a large zip-top bag. Add the buttermilk-soaked tenders one at a time, seal the bag, and shake until fully coated.
  • If you prefer not to deep fry, you can pan-fry these tenders in about 1/2 inch of oil over medium-high heat, flipping frequently until done.
  • The combination of sage and thyme in the breading is key to achieving the secret to Cracker Barrel tenders flavor.

Nutrition

Find it online: https://cookerycommand.com/cracker-barrel-chicken-tenders-recipe/