cracker barrel chicken strips recipe
The Best cracker barrel chicken strips recipe
Oh, this Cracker Barrel Chicken Strips recipe—it’s one of those things that feels like a little taste of home no matter where you are. I started making them years ago when my kids were little, and they’ve been a staple in our house ever since. They’re crispy, golden, and just the right amount of tender, with that perfect bite that makes them feel like a treat but still easy enough to eat in front of the TV or after school. My kids—especially my older one who used to complain about her meals—would grab them first thing when they walked in the door. They’re not just a snack; they’re a little comfort food that makes everything feel a little lighter, even when life gets busy.
I love that this recipe is versatile. You can make it for a quick weeknight dinner, a game day spread, or even a special occasion like a family barbecue or a school fundraiser. They hold up well on the grill or in the oven, and the flavors are simple but satisfying—just breaded chicken, a little garlic, and some lemon that brightens everything up. And honestly? They’re not too bad for you either. The key is using whole wheat breadcrumbs and a touch of olive oil to keep things light, plus the natural proteins and fiber from the chicken. My kids don’t even notice how good it is for them, which is saying something after years of picky eating. Plus, they’re portable—no one has to worry about messes or leftovers sitting around too long. It’s the kind of dish that feels like a little indulgence without being too heavy.
Cracker Barrel Chicken Strips
Crispy baked chicken strips seasoned with a tangy tomato sauce, perfect for a quick and flavorful meal. Light yet satisfying, these strips are ideal for a family dinner or a casual lunch.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp dried oregano
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a shallow bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
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3 Place chicken strips in the bowl and coat evenly with the seasoning mixture. Let them sit for 5 minutes.
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4 In a separate bowl, whisk together mayonnaise, ketchup, Dijon mustard, apple cider vinegar, honey, and oregano.
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5 Place chicken strips on the prepared baking sheet. Pour the sauce over the strips and toss gently to coat.
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6 Bake for 20 minutes, then flip the strips and bake for another 10 minutes until golden and crispy.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cracker Barrel Chicken Strips Works
This Cracker Barrel Chicken Strips recipe is always a crowd-pleaser because they’re crispy, juicy, and perfect for any casual get-together—whether it’s a weeknight family dinner or a weekend potluck. They hold up great when served with sides like coleslaw or mac and cheese, making them easy to feed a crowd without much extra effort. Plus, they’re a fun, kid-friendly option that still tastes great for adults too, so it’s a no-fuss choice for keeping everyone happy.
❓ Frequently Asked Questions About Cracker Barrel Chicken Strips
What is the secret to achieving crispy cracker barrel chicken strips?
The secret to achieving crispy cracker barrel chicken strips lies in a few key steps: using a well-seasoned, high-smoke-point oil (like avocado or vegetable oil) for frying, ensuring the chicken strips are thoroughly coated in a mixture of flour, breadcrumbs, and spices, and frying them at the right temperature (around 350–375°F/175–190°C) until golden and cooked through. Patting the chicken dry before coating and double-frying (first in a hot oil bath to seal, then in a lower temperature for crispiness) helps achieve the perfect texture.
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How do I prevent the chicken strips from getting soggy?
To keep your chicken strips crispy and prevent them from getting soggy: 1. Pat the chicken dry thoroughly with paper towels before coating to remove excess moisture. 2. Use a double-fry method: First fry at a high temperature (around 375°F/190°C) for 2–3 minutes to seal the coating, then transfer to a lower temperature (325–350°F/160–175°C) for another 3–4 minutes to cook through while maintaining crispiness. 3. Avoid overcrowding the pan—cook in batches to maintain consistent oil temperature. 4. Keep the oil hot while frying to ensure even browning and crispiness. 5. Serve immediately after frying to lock in the crispiness.
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What spices or seasonings should I use for the cracker barrel coating?
The classic Cracker Barrel chicken strips coating uses a simple but flavorful blend of spices and seasonings. Here’s a basic recipe: – 1 cup all-purpose flour (or panko for extra crunch) – 1 cup breadcrumbs (or crushed crackers for a cracker-based coating) – 1 tsp salt – 1 tsp black pepper – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp paprika (smoked or sweet) – ½ tsp cayenne pepper (optional, for heat) – ½ tsp dried thyme or rosemary (optional, for depth) – 1 tsp dried parsley (optional, for brightness)
Mix these ingredients thoroughly with a fork or your hands until well combined. Adjust seasoning to taste—Cracker Barrel’s original often includes a touch of Cajun seasoning or Worcestershire sauce in the coating for extra flavor.
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Can I make the chicken strips ahead of time and reheat them?
Yes, you can prepare the chicken strips ahead of time, but reheating them properly is key to maintaining crispiness. Here’s how: – Store-cooked strips: Let them cool completely, then refrigerate in an airtight container for up to 2 days. To reheat: – Oven method: Place strips on a wire rack over a baking sheet, drizzle lightly with oil, and bake at 400°F (200°C) for 10–15 minutes, flipping halfway. – Air fryer method: Cook at 375°F (190°C) for 5–7 minutes, shaking halfway. – Stovetop method: Heat a small amount of oil in a skillet over medium-high heat and fry for 2–3 minutes per side until crispy. – Avoid microwaving—this will make the strips soggy. If you must microwave, lightly spray with oil and cover with a damp paper towel to prevent steaming. – For extra crispiness, consider toasting the strips in a dry pan for a few minutes after reheating.
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What substitutions can I make if I don’t have panko or certain spices?
If you’re missing ingredients, here are some easy substitutions for the cracker barrel chicken strips: – Panko breadcrumbs → Use regular breadcrumbs or crushed cornflakes for a similar texture. – Cracker-based coating → Mix crushed crackers (like Ritz or Waterford) with flour and spices for a cracker-inspired coating. – Paprika → Substitute with turmeric (for color) or liquid smoke (for depth). – Garlic powder/onion powder → Use fresh minced garlic or onion (strain out excess liquid) for fresher flavor. – Cayenne pepper → Skip or reduce if you dislike heat; add a pinch of chili powder for mild spice. – Thyme/rosemary → Use dried basil or omit if unavailable. – Worcestershire sauce → Replace with soy sauce or mushroom sauce for umami. – Smoked paprika → Use regular paprika if you can’t find smoked.
