Cracker Barrel Fried Chicken Tenders
Cracker Barrel Fried Chicken Tenders are the ultimate comfort food—crispy on the outside, tender on the inside, and bursting with flavor. This recipe lets you recreate the signature golden chicken tenders from Cracker Barrel in the comfort of your own kitchen. Marinated in buttermilk and coated with a seasoned flour mixture, these tenders are fried to perfection and served with your favorite sides or dipping sauces. Perfect for a family meal or a delicious snack!
Equipment
- 1 large bowl – for marinating chicken
- 1 Shallow Dish (for egg wash)
- 1 Shallow Dish (for flour mixture)
- 1 Frying Pan or Skillet
- 1 Tongs or Slotted Spoon
- 1 Cooling Rack (optional, but preferred for crispiness)
- 1 Meat Thermometer (optional, for checking chicken temperature)
Ingredients
- 1 lb Chicken Tenders or boneless, skinless chicken breasts, cut into tenders
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper optional for spice
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 Eggs beaten, for egg wash
- Oil for frying vegetable or peanut oil, about 2-3 cups depending on pan size
Instructions
Marinate the Chicken:
- In a large bowl, place the chicken tenders and cover them with buttermilk. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum tenderness.
Prepare the Breading:
- In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. In another shallow dish, beat the eggs.
Coat the Chicken:
- Remove the chicken tenders from the buttermilk, allowing any excess liquid to drip off. Dip each chicken tender into the egg wash, ensuring it’s fully coated, then dredge it in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour and place the breaded tenders on a plate.
Heat the Oil:
- In a large frying pan or skillet, heat about 2-3 cups of oil over medium heat. The oil should reach around 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.
Fry the Chicken:
- Carefully add the chicken tenders to the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes per side or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C) for fully cooked tenders.
Drain and Rest:
- Once fried, remove the tenders from the oil using tongs or a slotted spoon and place them on a cooling rack or paper towels to drain any excess oil.
Serve:
- Serve your crispy fried chicken tenders with your favorite dipping sauces and sides like mashed potatoes, coleslaw, or cornbread. Enjoy!
Notes
- Marinating Time: The longer you marinate the chicken in buttermilk, the more tender and flavorful the chicken will be. Try to marinate for at least 1 hour if you’re in a rush, or up to 2 hours for best results.
- Frying Oil: Vegetable oil, peanut oil, or canola oil are great choices because of their high smoke points, which allow for crispy chicken without burning.
- Crispier Chicken: For extra crispy tenders, consider double-breading the chicken. After coating it with the flour mixture, dip it back into the egg wash and coat again with flour before frying.
- Reheating Leftovers: To keep the tenders crispy when reheating, use the oven or skillet method instead of the microwave.