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Copycat Cracker Barrel Chicken Tenders

Copycat Cracker Barrel Chicken Tenders

Enjoy the comforting and crispy flavor of Copycat Cracker Barrel Chicken Tenders with this easy homemade recipe. Perfectly breaded with a seasoned coating and juicy inside, these tenders can be fried or baked to satisfy your craving for southern-style comfort food. Made with simple pantry staples and customizable for various dietary needs, this recipe is an ideal family favorite and quick meal option.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 1 lb fresh chicken tenders or chicken breast cut into strips

Marinade

  • 1 ½ cups buttermilk (or Greek yogurt or milk and lemon juice mix)

Dry Coating

  • 1 cup all-purpose flour (or gluten-free flour for GF version)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for mild heat)

Other Coatings

  • 2 large eggs
  • 1 ½ cups breadcrumbs or panko (gluten-free if needed)

Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare the chicken: Rinse the chicken tenders and pat them dry with paper towels. If using chicken breast, slice into even strips to ensure uniform cooking.
  2. Marinate in buttermilk: Place the chicken pieces in a bowl and cover with buttermilk. Refrigerate and soak for at least 30 minutes, up to a few hours, to tenderize and add flavor.
  3. Mix the dry coating: In one shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. In a second bowl, whisk the eggs. In a third bowl, place the breadcrumbs or panko.
  4. Coat the chicken: Dip each marinated chicken piece first into the seasoned flour, then into the egg wash, and finally coat evenly with the breadcrumbs or panko. Press gently to adhere the coating thoroughly.
  5. Fry to golden perfection: Heat vegetable oil in a deep pan over medium heat until it reaches 350°F to 375°F. Fry the tenders in batches, about 3-4 minutes per side, until golden brown and an internal temperature of 165°F is reached.
  6. Drain and rest: Remove the cooked tenders and place them on a wire rack or paper towels to drain excess oil. Let rest a few minutes before serving to lock in juiciness and keep them crispy.

Notes

  • Pat chicken dry before breading to help coating stick better.
  • Maintain oil temperature between 350°F and 375°F to avoid greasy tenders.
  • Fry in small batches to keep oil temperature consistent and chicken cooking evenly.
  • Use a wire rack to drain fried tenders to keep them crispy.
  • Marinate chicken longer in buttermilk for extra tenderness and flavor.
  • Baking alternative: Bake at 400°F for 20-25 minutes on a greased baking sheet for a healthier option.
  • Use gluten-free flour and breadcrumbs for gluten sensitivities.
  • Substitute buttermilk with Greek yogurt or milk plus lemon juice mixture if needed.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying or Baking
  • Cuisine: Southern American
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 4 chicken tenders
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Keywords: chicken tenders, southern fried chicken, cracker barrel copycat, crispy chicken, homemade chicken tenders, gluten free chicken tenders