Copycat Cracker Barrel Chicken Tenders

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Golden, crispy, and full of juicy flavor, these Copycat Cracker Barrel Chicken Tenders bring the comforting taste of a Southern diner right into your home kitchen. With a satisfying crunch on the outside and tender, seasoned meat inside, they’re the perfect balance of indulgent and nostalgic. Whether you’re a long-time fan of Cracker Barrel or just love good homemade fried chicken, this recipe will have you licking your fingers clean.

Great for family dinners, party appetizers, or simply when you’re craving a restaurant-quality dish without leaving the house, these tenders are easy to make and even easier to love. Pair them with a classic honey mustard or country gravy for that full Cracker Barrel experience. Your kitchen is about to smell amazing.

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Ingredients for Copycat Cracker Barrel Chicken Tenders

• 1½ pounds chicken tenderloins
• 1 cup buttermilk
• 1 egg
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for heat)
• Vegetable oil (for frying)

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Step 1: Marinate the Chicken

Start by placing the chicken tenderloins in a large bowl or zip-top bag. In a separate bowl, whisk together the buttermilk and egg until well combined. Pour the mixture over the chicken and make sure each piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor and tenderness.

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Step 2: Prepare the Breading

In another large bowl, mix together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). This seasoned coating is what gives the chicken tenders that signature crispy and flavorful crust.

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Step 3: Dredge the Chicken

Remove the marinated chicken from the fridge. One by one, shake off any excess marinade from each tenderloin and dredge them thoroughly in the flour mixture. Press the coating firmly into the chicken to ensure an even, crunchy layer. Set them aside on a plate while the oil heats up.

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Step 4: Heat the Oil

In a large, heavy skillet or deep fryer, pour vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). You can test the oil by dropping a small bit of flour mixture in—if it sizzles, it’s ready.

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Step 5: Fry the Chicken

Carefully place the breaded chicken tenders into the hot oil, a few at a time to avoid overcrowding. Fry for about 4–5 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).

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Step 6: Drain and Serve

Once cooked, transfer the chicken tenders to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce—honey mustard, ranch, or a tangy BBQ are all great options.

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Storage Instructions

To keep your Copycat Cracker Barrel Chicken Tenders tasting fresh, allow them to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. To reheat and retain crispiness, bake them in a 375°F (190°C) oven or air fryer for about 8–10 minutes. Avoid microwaving if possible, as it tends to make the coating soggy.

For longer storage, freeze cooked tenders on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Reheat from frozen in a 400°F oven for 15–20 minutes until heated through.

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Estimated Nutrition

Per 2 tenders (approximate):

• Calories: 320
• Protein: 26g
• Fat: 18g
• Saturated Fat: 3g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 580mg

Note: Nutritional values may vary depending on oil absorption and portion size.

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Frequently Asked Questions

1. Can I use chicken breasts instead of tenderloins?

Yes! Just slice chicken breasts into strips similar in size to tenderloins for even cooking.

2. What oil is best for frying?

Vegetable oil, canola oil, or peanut oil all work well due to their high smoke points and neutral flavors.

3. Can I make these in the air fryer?

Absolutely. Spray the breaded tenders with oil and air fry at 375°F for 12–15 minutes, flipping halfway through.

4. Is it necessary to marinate the chicken?

Yes, the buttermilk marinade helps tenderize the meat and adds flavor. At least 1 hour is ideal, but overnight is best.

5. Can I bake these instead of frying?

You can, though they won’t be as crispy. Bake on a wire rack at 400°F for 20–25 minutes, flipping halfway.

6. Why use cornstarch in the breading?

Cornstarch adds an extra layer of crispiness to the coating, mimicking that signature Cracker Barrel crunch.

7. What sauce goes best with these tenders?

Honey mustard is the classic pick, but ranch, BBQ, or even spicy mayo are great companions.

8. How do I know when the chicken is fully cooked?

Use a meat thermometer—the internal temperature should reach 165°F (74°C) for food safety.

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