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Copycat Cracker Barrel Chicken Tenders

Copycat Cracker Barrel Chicken Tenders

This Copycat Cracker Barrel Chicken Tenders recipe delivers crispy, juicy, and flavorful chicken tenders with a golden crunchy crust and tender interior. Made with simple pantry staples, marinated in buttermilk for moisture, and fried to perfection, these tenders capture the beloved southern comfort food experience right at home. Perfect for family meals, gatherings, and customizable to suit dietary preferences.

  • Total Time: 1 hour 22 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken and Marinade

  • 1 lb fresh chicken tenders (tenderloins)
  • 1 ½ cups buttermilk
  • Pinch of salt
  • Pinch of black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional for heat)

Breading

  • 1 cup all-purpose flour (or gluten-free flour alternative)
  • 1 cup seasoned breadcrumbs (or gluten-free breadcrumbs)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • A pinch of cayenne pepper (optional)

Binding and Frying

  • 2 large eggs, beaten
  • Vegetable oil (for frying, about 2 inches deep or enough for pan frying)

Instructions

  1. Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, and cayenne pepper (if using). Add the chicken tenders ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for maximum tenderness and flavor.
  2. Create the Breading Station: In a shallow dish, mix all-purpose flour, seasoned breadcrumbs, paprika, garlic powder, salt, pepper, and a pinch of cayenne pepper. In a separate bowl, beat the eggs. This setup streamlines the coating process.
  3. Coat the Chicken Tenders: Remove chicken tenders one at a time from the marinade, allowing excess to drip off. Dip each tender into the beaten eggs, then press firmly into the flour and breadcrumb mixture to coat completely. For extra crunch, double-dip by repeating the egg and flour coating.
  4. Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken tenders in batches, avoiding overcrowding, until golden brown and cooked through, approximately 3-4 minutes per side.
  5. Drain and Rest: Transfer fried tenders to a wire rack over paper towels to drain excess oil. Let rest for a few minutes to lock in juices before serving.

Notes

  • Use a thermometer to maintain oil temperature between 350°F and 360°F for optimal frying results.
  • Marinate chicken tenders overnight when possible for the best flavor and tenderness.
  • Double coating the chicken with egg and flour mixture ensures a crispy, durable crust.
  • Rest the tenders after frying to help juices redistribute and keep meat moist.
  • Drain fried tenders on a wire rack rather than just paper towels to prevent sogginess.
  • Author: Lina
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Southern American
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 4 tenders
  • Calories: 380
  • Sugar: 2g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 110mg

Keywords: chicken tenders, copycat, Cracker Barrel, crispy chicken, southern recipe, fried chicken, comfort food