Fried Chicken Tenders – Easy Cracker Barrel Copycat

These Cracker Barrel Fried Chicken Tenders are golden, crunchy, and super easy to make at home. You only need a few pantry staples and like 25 minutes start to finish. Good for weeknights, game days, or whenever you just want something hot and fried.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: Crispy, salty, juicy
• Great for: Comfort food nights, fried cravings, picky eaters

Why I Like This Recipe

Alright so — this is one of those lazy cravings recipes. I don’t do the full southern-fried thing often, but when I do, this one’s it. No weird steps, no buttermilk bath overnight or whatever. Just season, coat, fry, done. Add dipping sauce if you’re fancy. It’s kinda perfect for when you don’t want to cook but do want a reward for existing.

Ingredients

• Oil, for frying
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp ground black pepper
• 1 cup buttermilk
• ½ cup water
• 1 lb chicken tenders

How To Make Fried Chicken Tenders

1. Heat your oil: 3–4 inches of oil in a pot. 175°C. Use a thermometer if you have one — or test with a breadcrumb.
2. Mix the bowls: One bowl: flour + salt + pepper.
   Other bowl: buttermilk + water. Stir both.
3. Prep the chicken: Fat dry. Sprinkle a little salt + pepper on it. Don’t skip this part.
4. Coat the tenders: Flour → buttermilk → flour again. Like a crispy little sandwich.
5. Let it rest: Optional but smart — 5 to 10 mins on a rack or tray before frying. Helps the crust stick.
6. Fry time: Carefully drop them into the oil. Don’t crowd the pot. Flip once. Should be golden and cooked through in 7–8 mins.
7. Drain and serve: Set them on a wire rack (not paper towels) so they stay crispy. Eat hot.

Tips for Success

• Double coat = double crunch. Seriously, that second flour dip makes a big difference.
• Don’t skip the rest before frying — helps the breading stay on.
• Wire rack over paper towels. Keeps things crispy.
• Oil temp matters. Too hot = burnt crust, raw inside. Too cold = sad soggy tenders.
• Check one. If it’s still pink in the middle, cook another minute or two.

Storage and Reheating

• Fridge: Let them cool completely. Store in a sealed container, up to 3 days.
• Freezer: Freeze flat first, then bag. They’ll last 2 months easy.
• Reheat: Air fryer is best — 180°C, 4–5 mins. Brings back the crunch.

Frequently Asked Questions

• Can I use chicken breasts instead?
  Sure, just slice them thin like tenders. Works fine.
• Do I have to use buttermilk?
  It helps the coating stick and adds flavor, but you can sub milk + a little lemon juice if needed.
• Can I season the flour more?
  Totally. Add paprika, garlic powder, cayenne — whatever you’re into.
• What’s the best dipping sauce?
  Honey mustard, ranch, hot sauce. Or just plain ketchup. No judgment here.
• How do I know the oil’s ready?
  A breadcrumb or a tiny pinch of flour should sizzle right away but not burn fast.

Common Mistakes and How to Dodge Them

• Crowding the pot: You’ll drop the oil temp and end up with pale, greasy chicken. Fry in batches.
• Skipping the second flour dip: One coat just doesn’t hit the same. The double dip gives that Cracker Barrel crunch.
• Paper towels instead of a rack: The steam makes the bottom soggy. Wire rack = crispy all around.
• Frying too hot: Burns the outside before the inside is cooked. Keep it steady at 175°C.
• Not patting chicken dry: Wet chicken = sliding breading. Dry it first so everything sticks.

Nutrition Facts (Per Serving)

• Calories: 325 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 76mg
• Sodium: 746mg
• Potassium: 500mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 28g

You Might Also Like:

• Fried Okra  – Easy Cracker Barrel Copycat
• Southern Fried Chicken – Easy Cracker Barrel Copycat
• Country Fried Pork Chops – Easy Cracker Barrel Copycat
• Chicken Fried Chicken Breast – Easy Cracker Barrel Copycat