Cracker Barrel Chicken Fingers Recipe

This Cracker Barrel Chicken Fingers recipe is a golden and dippable favorite, which features crunchy buttermilk-fried chicken and a sweet-tangy honey mustard sauce. It’s the ultimate kid-friendly dinner, ready in about 30 minutes.

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Cracker Barrel Chicken Fingers Ingredients

For the Chicken

• 1 ½ lbs chicken tenderloins (approx. 12 strips)
• 1 cup buttermilk
• 1 egg
• 2 cups all-purpose flour
• 2 tsp kosher salt
• 2 tsp coarsely ground black pepper (key for the savory flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• Vegetable oil (for frying)

For the Honey Mustard Sauce

• ½ cup mayonnaise
• 2 tbsp pure honey
• 2 tbsp yellow mustard (or Dijon for a sharper taste)
• 1 tsp apple cider vinegar (or lemon juice)
• Pinch of paprika
• Pinch of salt

How To Make Cracker Barrel Chicken Fingers

1. Prepare the chicken: Rinse the chicken tenderloins and pat them dry. Remove the white tendon from the top of each strip (grip it with a paper towel and scrape the meat down) for a better texture.
2. Marinate: In a bowl, whisk together the buttermilk and egg. Add the chicken strips and toss to coat. Let them sit for 15–20 minutes while you prepare the oil and flour. (You can soak longer, but 20 minutes is sufficient for fingers).
3. Heat the oil: Fill a deep skillet or Dutch oven with about 1 ½ inches of vegetable oil. Heat to 350°F (175°C).
4. Season the flour: In a shallow dish, combine the flour, salt, coarse black pepper, garlic powder, onion powder, and paprika.
5. Make the sauce: While the oil heats, whisk together the mayonnaise, honey, mustard, vinegar, paprika, and salt in a small bowl. Cover and refrigerate until serving. This allows the flavors to meld.
6. Dredge: Take a chicken strip from the buttermilk, allowing excess to drip off. Press it into the flour mixture, coating it thoroughly. Shake off loose flour.
7. Fry: Place the breaded fingers into the hot oil (don’t crowd the pan, fry about 4 at a time). Fry for 3–4 minutes per side, turning once. They should be deep golden brown and crispy.
8. Drain and serve: Remove to a wire rack. Serve hot with the prepared honey mustard sauce for dipping.

Recipe Tips

• Coarse Pepper: Cracker Barrel’s breading is known for being savory. Using coarse ground black pepper rather than fine dust gives you those visible speckles and little pops of heat that define the flavor.
• Sauce Balance: The honey mustard is the other half of this recipe. Adjust the honey/mustard ratio to your liking. Use yellow mustard for the classic kid-friendly taste, or grain mustard for an adult twist.
• Keeping Crisp: Do not drain on paper towels; the steam will make the bottom soggy. A wire rack is essential for maintaining the crunch.
• Tendon removal: If you don’t remove the tendon, the chicken finger will curl up in the fryer and be chewy. It’s worth the extra prep minute.

What To Serve With Cracker Barrel Chicken Fingers

These are classic finger food.

• Steak Fries: Thick-cut fries are the standard side.
• Macaroni and Cheese: Creamy cheesy pasta pairs well.
• Baby Carrots: A fresh, crunchy side (often served on the kid’s plate).
• Corn on the Cob: A sweet and savory vegetable side.

How To Store Cracker Barrel Chicken Fingers

• Refrigerate: Store chicken and sauce in separate airtight containers for up to 3 days.
• Reheat: Reheat chicken in an oven at 400°F or air fryer at 375°F for 5–8 minutes.
• Freeze: Freeze cooked fingers in a freezer bag for up to 2 months.

Cracker Barrel Chicken Fingers Nutrition Facts

• Calories: 450kcal
• Protein: 24g
• Carbohydrates: 28g
• Fat: 26g
• Saturates: 4g
• Sugar: 6g
• Salt: 1.2g

Nutrition information is estimated per serving (3 fingers + sauce).

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