Nichol is a mom of two, and blogs over at Kiddies Corner Deals, where she posts about online kids deals, recipes, reviews and giveaways. She knows kids are expensive, but shopping for them doesn’t have to be! She is thrilled to be guest posting on A Hen’s Nest! Thanks Nichol! I’m so happy to have you here on A Hen’s Nest! ~Henrietta
Cooking has been a passion of mine for years, but I truly believe we all get into this rut and cannot get out. We make the same items over and over again, and then we get bored. I was this way for years; meatloaf, spaghetti, pasta, stuffed chicken breasts, hot dogs, pizza, etc. Having the same items on my weekly menu made me experiment with recipes, making them my own. However, I still love searching the awesome internet to find recipes, and making slight changes. One of those recipes are a grilled chicken tenderloin recipe, but not just any recipe, a Cracker Barrel chicken recipe.
Now I have only been to Cracker Barrel one time, but I know many who love their chicken tenders, so I was determined to make them. This is a worldwide copycat recipe that I found years ago, and have been making them ever since. It is a simple and tasty recipe, that can be served alone, on a sandwich, a top of bed of lettuce and veggies, in a wrap, however you like. Our family loves them alone, with our sides. The kids gobble them up like crazy, so if you have a big family you may want to double or triple the recipe as this makes about ten tenders. The original recipe does state to drain and discard the spices in the dressing, but I don’t. It is wonderful with them and I also add more honey. I hope you all enjoy this Cracker Barrel chicken recipe!
Cracker Barrel Chicken Tenders Recipe shared by Kiddies Corner Deals
- 1 pound boneless chicken breast tenders
- ½ cup Zesty Italian dressing
- 1 teaspoon fresh lime juice
- 1 tablespoon honey
- Mix dressing, lime juice and honey in a large resealable bag or container.
- Add the chicken. Marinate for at least 4 hours in the refrigerator.
- In a large non-stick skillet over med/high heat, add the entire mixture with chicken to the pan.
- Braise chicken on all sides until golden but not dry.(I do this until most of the liquid has evaporated out which is why mine have a dark color)
Tip: I have tried the recipe until they are golden and a little longer like I am showing you. I feel that the darker pieces are more tastier than just a piece of “golden” chicken. The dressing sticks onto the chicken which gives it the color and much more flavor as it caramelizes.