Copycat Cracker Barrel Grilled Chicken Tenders
This copycat recipe for Cracker Barrel Grilled Chicken Tenders could not be any easier for a weeknight meal your family will devour. A simple marinade of Italian dressing, lime, and honey transforms ordinary chicken into a flavor-packed meal without leaving home.
Why You’ll Love This Recipe
Don’t be deceived by the name…there is actually no grill required to make this restaurant classic. It’s cooked right on your stove in a skillet or a griddle pan.
On busy weekdays, I typically mix up the marinade in the morning and let the chicken sit in it all day. This speeds up the prep time, helping this meal come together really quickly in the evening.
- Ridiculously simple: Just 4 basic ingredients.
- Fast and flavorful: Marinate, sear….eat!
- Kid-tested and approved: These chicken tenders are sweet and juicy and my kids eat them without dipping sauce.
- Flexible for meal prep: Easily double or triple the recipe and have chicken on hand all week. They reheat beautifully.
- Lightened Up: A lighter option for parties or game day spreads.
Ingredients
- chicken breasts or tenderloins
- Italian dressing
- lime juice (fresh or bottled)
- honey
- olive oil (to help sear in skillet)
How to Make Cracker Barrel Grilled Chicken Tenders
Prep the Chicken – I prefer to use chicken breasts and cut them into strips myself. Using a pair of kitchen shears (like these), cut each breast into uniform size pieces roughly 2″ wide. Note: You can also use chicken tenderloins, but you will need to remove the tendon first. If its down the center of the tenderloin, press the backside of a fork against the tip of the tender and pull the tendon out with your fingers though the fork.
Marinate the Chicken – Whisk together 1 cup Italian dressing, 2 teaspoons lime juice, and 2½ tablespoons honey in a small bowl until combined.
Place chicken in a zip-top bag or bowl with marinade. Seal and refrigerate for at least 30 mins Tip: I usually do this in the morning and let it marinate all day. You can also set it up the night before and let it marinade overnight.
Sear the Tenders – Heat a non-stick skillet or grill pan over medium-high heat with 1 tablespoon of olive oil.
Cook the Chicken – Add chicken and marinate to pan. Cook chicken in batches for 2–3 minutes per side until deeply golden and cooked through. Chicken is fully cooked when internal temperature reaches 165°F. I use this meat thermometer to read internal temperature. As the liquid reduces in the pan, it transforms into a glaze that coats the chicken. Let the extra glaze in pan thicken slightly before removing from heat, and you can drizzle it over chicken for extra flavor (optional).
Serve – Transfer to a platter and serve with your favorite dipping sauces for dipping (ranch, honey mustard, or bbq sauce all work well), and side dishes.
Storing, Freezing & Reheating Leftovers
Store in the fridge: Let cool, then transfer to an airtight container. Keeps fresh for up to 5 days.
Freeze for later: Store in a sealed freezer-safe bag in freezer for up to 3 months.
Reheat instructions:
- Microwave: Heat in 30 second increments to warm through. Be careful not to overcook and dry tenders out.
- Oven: Preheat to 325°F, heat in foil with a splash of chicken stock or water for 10–15 minutes until reheated through.
- Stovetop: Gently reheat in a non-stick pan over medium, adding a bit of water to preserve glaze texture.
What to Serve With Chicken Tenders
Pair them with easy, family-friendly sides dishes. For the true Cracker Barrel-style meal, serve with mashed potatoes, green beans and a biscuit.
Or here are some other ideas…
- coleslaw
- steamed broccoli
- Air Fryer Crispy Potatoes
- Mac n Cheese or Cheesy Veggie Mac
- Baked Beans
- corn
More Chicken Dinner Recipes to Try
Copycat Cracker Barrel Grilled Chicken Tenders
Equipment
- kitchen scissors
- ziplock baggie
- griddle pan or fry pan
Ingredients
- 1 lb chicken breasts or chicken tenderloins
- 1 cup Italian Dressing
- 2 tsp lime juice (juice from 1 lime)
- 2½ tbsp honey
- 1 tbsp olive oil
Instructions
- I prefer to use chicken breasts and cut them into strips myself. Using a pair of kitchen shears (like these), cut each breast into uniform size pieces roughly 2" wide. Note: You can also use chicken tenderloins, but you will need to remove the tendon first. If its down the center of the tenderloin, press the backside of a fork against the tip of the tender and pull the tendon out with your fingers though the fork.
- Whisk together 1 cup Italian dressing, 2 teaspoons lime juice, and 2½ tablespoons honey in a small bowl until combined.Place chicken in a zip-top bag or bowl with marinade. Seal and refrigerate for at least 30 mins Tip: I usually do this in the morning and let it marinate all day. You can also set it up the night before and let it marinade overnight.
- Heat a non-stick skillet or grill pan over medium-high heat with a little 1 tablespoon of olive oil. Add chicken and marinate to pan. Cook chicken in batches for 2–3 minutes per side until deeply golden and cooked through. Chicken is fully cooked when internal temperature reaches 165°F. I use this meat thermometer to read internal temperature. As the liquid reduces in the pan, it transforms into a glaze that coats the chicken.
- Transfer to a platter and serve with your favorite dipping sauces for dipping (ranch, honey mustard, or bbq sauce all work well), and side dishes.
Notes
-
- coleslaw
-
- steamed broccoli
-
- corn
