Copycat Cracker Barrel Chicken Tenders

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Copycat Cracker Barrel Chicken Tenders

These Copycat Cracker Barrel Chicken Tenders taste just like the restaurant. They're so simple to prepare with a marinade that comes together with pantry ingredients. Cooked on the stovetop in a skillet, they're the easiest weeknight dinner or meal prep recipe to enjoy as a flavorful protein throughout the week.

Prep Time15

Cook Time15

Total Time4 30

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: servings

Calories: 369kcal

Ingredients

Zesty Italian Dressing mix
1 cup whole buttermilk
1/3 cup honey, molasses, or agave syrup
1/4 cup olive oil
2 tablespoons apple cider vinegar
3 tablespoons fresh lime juice
2-2 1/2 pounds chicken tenders or bones
neutral oil for cooking
Garnish: additional honey and/or chopped parsley

Instructions

In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice, olive oil, buttermilk, lime juice, and until fully combined.
Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.
Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.
Add about 1/2 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
Transfer to a plate. Garnish with additional honey and parsley if desired.

Notes

Tips:

Marinate for long enough to allow the chicken to absorb the flavor. I recommend at least 4 hours or up to overnight. It's a great recipe to prep ahead.
Allow the excess marinade to drip off before cooking to make sure you get a nice sear on both sides of the chicken.
The best way to know the chicken is done cooking is to use a meat thermometer. It should register 165ºF.
Cut the chicken tenders all the same size and thickness. This is key so they all cook in the same amount of time and no chicken tenders are overcooked (which will make them dry).
Grill them if you'd like. You an easily grill these chicken tenders too. Preheat the grill to medium-high heat and allow them to char for a couple minutes per side.

Storage:

Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.

You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.

This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday even or Monday morning for delicious protein all week long.

Nutrition

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