I know I’m not alone when I say this: My favorite part of road trips is having breakfast at Cracker Barrel. You know you agree. The cheesy potatoes, the sizzling bacon, the amazing biscuits. Such a great treat once or twice a year.
But Cracker Barrel also serves real food, as in not-breakfast. And they have these amazing chicken tenderloins that you dream about for days afterwards. So when I found a recipe for their chicken tenderloins, I quickly made them. And the best part? The tenderloins were on sale, and I had a coupon (thanks Ginger!).
Here’s how I made them:
Cracker Barrel Chicken Tenderloins
Recipe from Mommy’s Kitchen
- 12 chicken tenderloins
- 1 cup Italian dressing
- 2 tsp fresh lime juice
- 4 tsp honey
- In a gallon-size Ziploc bag, add the dressing, lime juice, and honey. Seal the bag and mix around to combine. Then add the chicken, and mix around to coat all the pieces. Marinate in the refrigerator for one hour.
- Empty the bag into a large nonstick skillet, heated over medium-high heat. Once the mixture starts to boil, reduce the heat to medium and cook for about 45 minutes, until the sauce has drastically reduced to a lovely golden glaze, stirring occasionally.
I served it over brown rice, with mixed veggies on the side. So delicious, even the next day. Or should I say, ESPECIALLY the next day. I love leftovers!
What’s your favorite copycat restaurant recipe?
Prep ahead tips: You need to plan a little ahead on this one so you can marinate the chicken for an hour.