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These Copycat Cracker Barrel Chicken Tenders are juicy and slightly sweet, with a bright citrus flavor. A quick soak in Italian dressing, lime juice, and honey gives them all their flavor, and they cook in about 10 minutes. It’s an easy restaurant favorite you can make any night of the week.
More Easy Chicken Tender Recipes: Baked Chicken Tenders | Air Fryer Chicken Tenders | Crispy Fried Chicken Strips
Before You Get Started
This recipe only has four ingredients, so the technique makes all the difference. These three steps are what keep the tenders juicy and golden:
- Marinate for one hour max — The lime juice starts breaking down the chicken if it sits too long. The tenders turn soft and mealy instead of tender.
- Cook in two batches — Crowded tenders steam instead of sear. They come out pale and rubbery instead of golden brown.
- Leave them alone to brown — Don’t move them for the first few minutes. The honey caramelizes into those browned, slightly sticky edges.
RECIPE OVERVIEW
How to Make Cracker Barrel Chicken Tenders
See the recipe card below for full, detailed instructions
All it takes is a short marinade in the fridge and a hot skillet. The full measurements and times are in the recipe card below.
1. Mix the Marinade
Whisk the Italian dressing, lime juice, and honey together in a small bowl until the honey dissolves. Any bottled Italian dressing works. I’m partial to Paul Newman.
Fresh lime juice gives the brightest flavor, but bottled works fine in a pinch.
2. Marinate the Chicken
Pat the tenders dry with paper towels so the marinade clings instead of sliding off. Don’t rinse them first.
Place the chicken in a resealable plastic bag, pour in the marinade, and squeeze out as much air as you can. Gently massage the marinade into the chicken, then refrigerate for 30 minutes to 1 hour.
Using chicken breasts? Cut them into strips about the size of tenderloins, roughly ½ inch thick, so they cook quickly and evenly.
3. Sear in Batches
Heat a large skillet over medium-high heat. Lift the tenders out of the bag and let the extra marinade drip off. Pooled marinade scorches in a hot pan because of the honey.
Add about half the tenders in a single layer, not touching. Cook for 2 to 3 minutes without moving them, until the bottoms are golden brown. Flip and cook another 2 to 3 minutes. Discard the leftover marinade.
4. Check for Doneness and Serve
The tenders are done when they reach 165°F in the thickest part. Thicker tenders may need an extra minute or two per side. Pulling them right at 165°F is the easiest way to keep them from going tough.
Repeat with the second batch, then garnish with fresh minced parsley and serve right away.
Like it spicy? Swap in hot honey, or add a pinch of red pepper flakes or a few dashes of hot sauce to the marinade.
Craving the crispy side of the Cracker Barrel menu? My Chicken Fried Chicken is the other country-style favorite.
Grill Option
Heat the grill to medium and oil the grates so the honey doesn’t stick. Grill the tenders for about 3 to 4 minutes per side, until you see good grill marks and they reach 165°F.
If you like the lime flavor in these tenders, try my Grilled Cilantro Lime Chicken. It’s another quick marinade that’s made for the grill.
Oven Option
Arrange the marinated tenders on a baking sheet in a single layer. Bake at 400°F for about 15 minutes, until they reach 165°F. They won’t brown as much as in the skillet, but they’re completely hands-off.
My Easy Dinner Ideas For Kids collection is full of weeknight meals picky eaters will actually eat, from sliders to cheesy pasta bakes.
What to Serve Alongside
For the full restaurant experience, go with classic Cracker Barrel-style sides. A cheesy hashbrown casserole and a pan of green beans turn these tenders into a real country dinner.
For kids, serve the tenders with honey mustard or ranch for dipping. The mild, slightly sweet flavor already goes over well with picky eaters.
A few more Cracker Barrel-style sides:
Storage Tips
Storage and Leftovers
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: For the best texture, warm them in a skillet over medium heat for a couple of minutes per side. The microwave works too. Heat for 30 to 60 seconds, just until warm, so they don’t dry out.
Freeze: Freeze cooked tenders in a single layer on a baking sheet, then move them to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Use the leftovers: Chop them over a salad, or roll them up in a wrap like my Chicken Caesar Wrap. Cooking a double batch on Sunday gives you easy lunches for the week.
My Leftover Chicken Recipes collection is full of quick ways to use up cooked chicken, from cheesy casseroles to soups and sandwiches.
Frequently Asked Questions
Why are my chicken tenders tough?
Overcooking is almost always the cause. Tenders are thin, so a minute or two too long dries them out. Check them with a thermometer and pull them at 165°F. If some of your tenders are much thicker than others, cook them together but pull the thinner ones first.
Marinating longer than an hour can also make the texture soft and mealy, so stick to the 30 minute to 1 hour window.
Can I use chicken breasts instead of tenderloins?
Yes. Slice boneless, skinless breasts into strips about ½ inch thick so they cook as quickly and evenly as tenderloins. Try to keep the strips a similar size so they finish at the same time. Breast meat is a little firmer than tenderloin, so watch the cook time closely and pull them at 165°F.
Can I use frozen chicken tenders?
Yes, but thaw them completely first. The marinade can’t soak into frozen chicken, and the extra water from thawing dilutes the flavor. Thaw them overnight in the fridge, then pat them very dry before adding the marinade. Frozen tenders tend to release more liquid in the pan, so give them extra space when you sear them.
Can I make these in the air fryer?
Yes. Let the extra marinade drip off, then arrange the tenders in a single layer in the basket. Cook at 400°F for 8 to 10 minutes, flipping halfway through, until they reach 165°F. Work in batches if needed. They won’t get quite the same caramelized edges as the skillet, but they’re juicy and hands-off.
More Copycat Recipes to Try
- Copycat Chick-Fil-A Chicken Nuggets
- Mashed Potato Bowl (KFC Copycat)
- Teriyaki Chicken Salad (Red Robin Copycat)
- Olive Garden’s Chicken Gnocchi Soup
Cracker Barrel Chicken Tenders
Ingredients
- 2 pounds chicken tenders about 12-14 tenders
- 1 cup Italian dressing
- 2 tablespoons lime juice
- 3 tablespoons honey
- Fresh parsley minced, for garnish (optional)
Instructions
- Mix the marinade: In a small bowl, whisk the Italian dressing, lime juice, and honey together until combined.
- Marinate the chicken: Pat the chicken tenders dry with paper towels (don't rinse) and place them in a resealable plastic bag. Pour in the marinade, seal the bag, and squeeze out as much air as possible. Gently massage the marinade into the chicken. Refrigerate for 30 minutes to 1 hour, no longer.
- Heat the skillet: Heat a large skillet over medium-high heat. Lift half the tenders from the bag, letting the extra marinade drip off, and add them in a single layer, not touching.
- Sear the first side: Cook for 2 to 3 minutes without moving them, until the bottoms are golden brown.
- Flip and finish: Flip and cook for another 2 to 3 minutes, untouched, until the chicken reaches 165°F. Transfer to a plate.
- Cook the second batch: Repeat with the remaining tenders. Discard any leftover marinade.
- Serve: Garnish with fresh minced parsley, if desired, and serve right away.
Notes
- Don’t over-marinate: The lime juice can make the chicken soft and mealy if it marinates longer than 1 hour.
- Chicken breasts: Cut boneless, skinless breasts into strips about ½ inch thick and cook the same way.
- Grill: Grill over medium heat for about 3 to 4 minutes per side, until the chicken reaches 165°F.
- Oven: Bake on a baking sheet at 400°F for about 15 minutes, until the chicken reaches 165°F.
- Spicy version: Use hot honey, or add red pepper flakes or hot sauce to the marinade.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet for a couple of minutes per side, or microwave for 30 to 60 seconds.
- Freezing: Freeze cooked tenders for up to 3 months. Thaw overnight in the fridge before reheating.
- Leftovers: Slice them cold over a salad or roll them up in a tortilla wrap.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
