Cracker Barrel Fried Chicken Tenders Recipe

Cracker Barrel Fried Chicken Tenders Recipe is a classic American soul food dish. These crispy strips use a buttermilk soak and seasoned flour coating for a craggy, golden finish that rivals any roadside diner.

If you do nothing else, pat the chicken dry before you start the breading process. That’s the difference between a crust that clings to the meat and one that slips off in a sad, greasy pile. The first time I made these, I didn’t dry the chicken enough and the coating was a mess, but now I make sure every piece is bone-dry.

The buttermilk is doing more work than you’d think here. Without it, the flour won’t stick in those thick, crunchy ridges that make these tenders famous. I’ve tried a few versions of fried chicken and this one from Cracker Barrel is the one I keep going back to because it tastes just like home.

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Cracker Barrel Fried Chicken Tenders Recipe Ingredients

• 450g (1lb) chicken tenders
• 250g (9oz) plain flour
• 2 tsp salt
• 2 tsp black pepper
• 250ml (9fl oz) buttermilk
• 125ml (4fl oz) water
• 1L (1.75 pints) vegetable oil, for frying

How To Make Cracker Barrel Fried Chicken Tenders Recipe

1. Heat the oil: Pour the oil into a deep pot or Dutch oven and heat to 180°C (350°F/Gas Mark 4). Use a kitchen thermometer to check the temperature or drop in a cube of bread to see if it browns in 30 seconds.
2. Prepare the coating: Set out two wide, shallow bowls for your dredging station. In the first bowl, whisk together the plain flour, salt, and black pepper until well combined. In the second bowl, whisk the buttermilk and water together until the mixture is smooth.
3. Season the meat: Pat the chicken tenders completely dry with kitchen roll. Sprinkle a little extra salt and pepper directly onto the bare meat to build the base flavour.
4. Dredge the chicken: Dip a tender into the flour, then the buttermilk, then back into the flour. Press the chicken down firmly into the flour on the second dip to create those signature craggy bits.
5. Let the coating set: Place the breaded chicken on a wire rack for 10 minutes. This helps the flour soak up the liquid so the crust stays attached during the vigorous frying process.
6. Fry the tenders: Carefully lower the chicken into the hot oil and cook for 7-8 minutes. Turn them halfway through until they are a deep golden brown and the internal temperature reaches 75°C (165°F).
7. Drain the chicken: Lift the tenders out with a slotted spoon and place them on a fresh wire rack. Avoid using kitchen roll to drain them as the steam will make the bottom of the chicken soggy.

Recipe Tips

• Check the temperature. If the oil is too cool, the breading will soak up fat and become greasy, but if it’s too hot, the outside burns before the middle is safe to eat.
• Avoid overcrowding the pot. Adding too many tenders at once drops the oil temperature too quickly. Cook in batches of three or four to keep the heat consistent.
• Use a wire rack. Resting the fried chicken on a rack allows air to move under the meat. This prevents steam from softening the crust you just worked hard to crisp up.
• Press the flour in. When doing the final flour coating, use the palm of your hand to firmly press the flour onto the wet chicken. This creates the thick, textured surface seen in restaurants.
• Store leftovers properly. Keep any extra tenders in an airtight container in the fridge for up to two days. Reheat them in a hot oven to bring back the crunch.
• Keep the oil clean. Use a small strainer to scoop out any loose bits of floating flour between batches. Burnt flour left in the oil will give the next batch a bitter taste.

What To Serve With Fried Chicken Tenders

These tenders are best paired with a generous scoop of creamy mashed potatoes and some buttered sweetcorn. You could also serve them with a crisp coleslaw and a side of honey mustard or barbecue sauce for dipping.

For a lighter option, a green salad with a sharp vinaigrette helps cut through the richness of the fried coating. Some warm biscuits or a slice of cornbread on the side makes it a proper Southern-style feast.

How To Store Fried Chicken Tenders

• Fridge: Place the cooled tenders in a single layer in an airtight container. They will stay fresh and safe to eat for up to 3 days. Use greaseproof paper between layers if you need to stack them.
• Reheat: The best way to reheat is in the oven at 200°C (400°F/Gas Mark 6) for 8-10 minutes. This dries out the coating and makes it crispy again. Do not use a microwave unless you don’t mind the breading becoming soft and rubbery.
• Freeze: Freeze the tenders on a tray in a single layer before transferring them to a freezer bag. They will keep for up to 3 months. Reheat them directly from frozen in a hot oven, adding 5 extra minutes to the cooking time.

Cracker Barrel Fried Chicken Tenders Recipe Nutrition Facts

• Calories: 485 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 44g
• Sugar: 3g
• Sodium: 1,150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Grilled Chicken Tenders Recipe
• Cracker Barrel Egg In a Basket Recipe
• Cracker Barrel Cinnamon Roll Pie Recipe