This Cracker Barrel Honey Glazed Chicken is a crispy and golden-brown recipe, which calls for tangy buttermilk and sweet clover honey. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeCracker Barrel Honey Glazed Chicken Ingredients
For the Chicken
- 2 lbs (900g) chicken tenders (or breast strips)
- 1 cup buttermilk (for marinade)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- Vegetable oil or peanut oil (for frying)
For the Honey Glaze
- ½ cup pure clover honey
- 1 tbsp unsalted butter, melted
- 1 tsp fresh lime juice (cuts the sweetness)
- Pinch of salt
How To Make Cracker Barrel Honey Glazed Chicken
- Marinate the chicken: Place the chicken tenders in a large bowl and pour the buttermilk over them. Toss to coat evenly, cover with plastic wrap, and let sit in the refrigerator for at least 15 minutes (or up to 4 hours for maximum tenderness).
- Season the breading: In a shallow dish or pie plate, whisk together the all-purpose flour, salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper.
- Dredge the meat: Remove a chicken tender from the buttermilk, letting the excess drip off slightly. Press the chicken firmly into the seasoned flour mixture, turning to coat all sides thoroughly. Shake off any loose flour and place the breaded tender on a wire rack. Repeat with the remaining chicken.
- Fry until golden: Fill a large cast-iron skillet or Dutch oven with about 2 inches of vegetable oil. Heat the oil to 350°F (175°C). Carefully add the chicken tenders in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes per side until the coating is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Drain and rest: Remove the fried chicken with tongs and place it on a clean wire rack set over a baking sheet (not paper towels, to preserve crispiness). Let cool for 2 minutes.
- Glaze and serve: In a small bowl, whisk together the honey, melted butter, lime juice, and salt. While the chicken is still warm, drizzle the honey glaze generously over the tenders or brush it on for an even coat. Serve immediately.
Recipe Tips
- How to keep the coating crispy: Do not place the fried chicken directly on paper towels; the steam will get trapped and make the bottom soggy. Always use a wire cooling rack.
- Why use buttermilk: The acidity in buttermilk breaks down the protein fibers in the chicken, making it incredibly tender, while the thickness helps the flour coating adhere to the meat.
- Temperature control: Use a candy or meat thermometer to monitor your oil. If the oil is too cool, the chicken will be greasy; if it’s too hot, the outside will burn before the inside is cooked.
- Making a spicy version: If you prefer “Bee Sting” style chicken, add 1 tablespoon of hot sauce to the buttermilk marinade and increase the cayenne pepper in the flour to 1 teaspoon.
What To Serve With Cracker Barrel Honey Glazed Chicken
This southern classic needs hearty, comforting sides.
- Creamy Mashed Potatoes: A must-have for the gravy.
- Macaroni and Cheese: Doubles down on the comfort factor.
- Country Green Beans: Cooked with bacon for savory depth.
- Buttermilk Biscuits: Perfect for soaking up extra honey.
How To Store Cracker Barrel Honey Glazed Chicken
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days. The crust will soften over time.
- Freeze: Allow the chicken to cool completely, then wrap tightly in foil and place in a freezer bag. Freeze for up to 3 months.
- Reheat: To restore crispiness, reheat on a wire rack in a 375°F (190°C) oven for 10–15 minutes. Do not microwave.
Cracker Barrel Honey Glazed Chicken Nutrition Facts
- Calories: 520kcal
- Protein: 38g
- Carbohydrates: 45g
- Fat: 22g
- Saturates: 4g
- Sugar: 18g
- Salt: 1.2g
Nutrition information is estimated per serving (based on 4 servings) and varies based on oil absorption.
FAQs
Yes. Spray the breaded tenders generously with cooking spray to ensure browning. Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through, then drizzle with the glaze.
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly.
Absolutely. You can use this breading and glaze for bone-in thighs or drumsticks, but you will need to increase the frying time to about 12–15 minutes, ensuring the internal temp hits 165°F.
Cracker Barrel Honey Glazed Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes20
minutes520
kcalCrispy, buttermilk-marinated fried chicken tenders drizzled with a sweet and buttery honey lime glaze, replicating the beloved Sunday Homestyle flavor.
Ingredients
2 lbs chicken tenders
1 cup buttermilk
2 cups flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
Vegetable oil for frying
½ cup honey
1 tbsp butter, melted
1 tsp lime juice
Directions
- Soak chicken tenders in buttermilk for 15 minutes.
- Mix flour and spices in a shallow dish.
- Dredge chicken in flour mixture, pressing to adhere.
- Heat oil to 350°F in a deep skillet.
- Fry chicken in batches for 3-4 minutes per side until golden.
- Drain chicken on a wire rack.
- Whisk honey, melted butter, and lime juice together.
- Drizzle glaze over hot chicken before serving.
Notes
- Adding a splash of lime juice to the honey glaze cuts through the intense sweetness and mimics the balanced flavor profile found in restaurant dishes.
- Using a wire rack instead of paper towels is essential for maintaining the crunch of the breading after frying.
- Ensure the oil returns to the correct temperature between batches to prevent the chicken from absorbing excess grease.
