Cracker Barrel Fried Chicken Tenderloins are one of my favorite dishes to make when I want to bring that homestyle comfort straight to my own kitchen. There’s something so satisfying about creating that golden, crispy coating right at home, and I promise you, it tastes just as good as the restaurant version!
The secret to these tender, juicy pieces lies in that buttermilk marinade infused with salt and Creole seasoning—it keeps the chicken so moist and flavorful inside. The real magic happens when you dredge them in all-purpose flour and fry them up in hot canola oil until they’re golden and absolutely irresistible.
I love serving these up hot with your favorite sides, whether that’s mac and cheese, coleslaw, or biscuits. This is the kind of meal that brings everyone to the table with smiles on their faces, and it reminds me of simpler times when a home-cooked dinner meant everything.
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Cracker Barrel Fried Chicken Tenderloins
Ingredients
- 1.5 cup Buttermilk
- 1 teaspoon Salt
- 3 teaspoon Creole Seasoning
- 1.5 pound Chicken
- 2 cup All-Purpose Flour
- 3 cup Canola Oil
Instructions
- In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning.
- Add chicken; seal and refrigerate for about 2 hours.
- Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag.
- Add the chicken and toss to coat thoroughly.
- Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time.
- Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
- To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.
