Cracker Barrel Chicken Strips Recipe

This Cracker Barrel Chicken Strips recipe is a golden and crunchy dish, which calls for juicy chicken tenderloins and a classic buttermilk soak. It’s a family-favorite finger food, ready in about 30 minutes (plus marinating).

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Cracker Barrel Chicken Strips Ingredients

For the Chicken

1 ½ lbs chicken tenderloins (approx. 10–12 strips)
1 ½ cups buttermilk (for marinade)
Vegetable oil or peanut oil (for frying)

For the Breading

2 cups all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper (optional)
½ tsp baking powder (for extra crispiness)

How To Make Cracker Barrel Chicken Strips

Prep the chicken: Rinse the chicken tenderloins and pat them dry. Remove the tough white tendon from the top of each tenderloin by gripping it with a paper towel and scraping the meat down with a fork or knife. This makes the strips much more tender to eat.
Marinate: Place the prepared chicken strips in a bowl. Pour the buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The buttermilk tenderizes the meat.
Make the breading: In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder.
Heat the oil: Fill a large skillet or Dutch oven with about 1–2 inches of oil. Heat over medium-high heat until the oil reaches 350°F (175°C).
Dredge: Remove a chicken strip from the buttermilk, allowing excess liquid to drip off. Press it firmly into the seasoned flour mixture, coating all sides. Shake off any loose flour. (For extra thick crust, you can dip it back in the buttermilk and flour a second time).
Fry: Carefully place the breaded strips into the hot oil. Do not overcrowd the pan; cook in batches of 4 or 5. Fry for 3–4 minutes per side, turning once, until they are deep golden brown and crispy.
Drain: Remove the fried strips with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
Serve: Serve hot with your favorite dipping sauces.

Recipe Tips

Tendon removal: Taking the time to remove the white tendon is the difference between a good chicken strip and a great one. It prevents that chewy, rubbery bite in the middle.
Oil temperature: Maintain the oil at 350°F. Chicken strips cook quickly (6-8 minutes total), so the oil must be hot enough to brown the crust in that time without burning it.
Baking powder: The pinch of baking powder in the flour reacts with the heat and oil to create tiny bubbles in the crust, making it lighter and crispier.
Keep warm: If cooking a large batch, keep the finished strips warm in a 200°F oven on a wire rack while you fry the rest.

What To Serve With Cracker Barrel Chicken Strips

Honey Mustard: The classic dipping sauce.
Ranch Dressing: Cool and creamy.
BBQ Sauce: For a smoky flavor.
Macaroni and Cheese: The ultimate comfort side.
Coleslaw: Adds a fresh crunch.

How To Store Cracker Barrel Chicken Strips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze cooked strips in a freezer bag for up to 3 months.
Reheat: Reheat in the oven at 375°F or an air fryer at 350°F for 5–8 minutes to restore the crunch. Microwave reheating will make them soggy.

Cracker Barrel Chicken Strips Nutrition Facts

Calories: 380kcal
Protein: 26g
Carbohydrates: 22g
Fat: 20g
Saturates: 3g
Sugar: 1g
Salt: 0.8g

Nutrition information is estimated per serving (approx. 3 strips).

FAQs

Can I use chicken breasts?

Yes, you can cut boneless, skinless chicken breasts into long strips. They work just as well as tenderloins.

Can I bake these?

Yes. Place breaded strips on a greased wire rack on a baking sheet. Spray tops with oil. Bake at 400°F for 15–20 minutes, flipping halfway.

Why is the breading falling off?

Breading falls off if the chicken was too wet, or if you mess with them too much in the pan before the crust sets. Let them cook undisturbed for the first 2 minutes.