Description
Cracker Barrel Chicken Tenders bring crispy, golden memories straight to your dinner table. Tender chicken strips coated in a perfectly seasoned breading make this classic comfort meal a family favorite you’ll want to recreate again and again.
Ingredients
Scale
Main Ingredients:
- 1 lb chicken tenders
- 1 cup buttermilk
Breading:
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Cooking:
- Vegetable oil for frying
Instructions
- Submerge 1 pound chicken tenders in 1 cup buttermilk. Refrigerate for 60 minutes to infuse flavor and tenderize the meat.
- Combine 1 cup all-purpose flour with 1 teaspoon each of paprika, garlic powder, onion powder, and salt. Add ½ teaspoon black pepper to the dry mixture.
- Pour vegetable oil into a large skillet, filling about ½ inch deep. Heat to 350°F, creating a consistent sizzling surface.
- Lift chicken from buttermilk, letting excess liquid drip off. Roll each tender thoroughly in seasoned flour mixture, ensuring complete coverage.
- Carefully lower coated tenders into hot oil, maintaining a single layer without overcrowding. Fry for 5-6 minutes on first side until golden brown.
- Flip tenders gently, cooking an additional 4-5 minutes until internal temperature reaches 165°F and exterior looks crispy and amber.
- Transfer tenders onto paper towel-lined plate to absorb excess oil. Rest for 2-3 minutes before serving to preserve crispiness.
Notes
- Marinate the chicken in buttermilk overnight for deeper flavor and extra tenderness.
- Use a cast-iron skillet for the most even and crispy coating when frying.
- Check the internal temperature reaches 165°F to ensure the chicken is safely cooked through.
- For a gluten-free version, swap all-purpose flour with almond flour or gluten-free breadcrumbs.
- Prep Time: 1 hour
- Cook Time: 10-12 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg