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Copycat Cracker Barrel Chicken Tenders: Crispy Southern Fried Recipe

A large pile of golden brown, crispy Cracker Barrel Chicken Tenders stacked high on a white plate.
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Make the famous, perfectly seasoned, crispy fried chicken tenders from Cracker Barrel at home. This recipe delivers moist chicken with that signature savory coating.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for slight heat)
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup milk
  • Vegetable oil, for frying

Instructions

  1. Prepare the chicken: Place the chicken strips in a bowl. In a separate bowl, whisk together the buttermilk and milk. Pour the mixture over the chicken and let it soak for at least 30 minutes in the refrigerator. This tenderizes the meat.
  2. Prepare the dry dredge: In a large, shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until fully combined. This is your seasoned flour mixture for the best crispy seasoned chicken recipe.
  3. Heat the oil: Pour about 2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat the oil to 350 degrees F (175 degrees C). Use a thermometer to monitor the temperature.
  4. Dredge the chicken: Remove the chicken strips from the buttermilk mixture, letting excess drip off. Working in batches, dredge each strip thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating.
  5. Fry the tenders: Carefully place the coated chicken strips into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165 degrees F (74 degrees C).
  6. Drain and serve: Remove the homestyle chicken tenders from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Serve immediately with your favorite dipping sauce, like honey mustard dipping sauce recipe.

Notes

  • For extra crispiness, you can double-dredge: after the first coating, dip the chicken back into the wet mixture briefly, then coat again in the flour.
  • If you prefer an air fryer Cracker Barrel tenders alternative, spray the coated tenders lightly with cooking spray and cook at 400 degrees F (200 degrees C) for 12-15 minutes, flipping halfway.
  • The key to the Cracker Barrel flavor is the blend of spices in the flour; do not skip the paprika and pepper.

Nutrition

Find it online: https://cookingbycarla.com/cracker-barrel-chicken-tenders-recipe/