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If you love the flavor of the Cracker Barrel Chicken Tenderloin Sandwich, try this copycat chicken tender sandwich you can make at home!
Cracker Barrel Chicken Tender Sandwich Recipe
This chicken tender sandwich recipe is one of those “oh-my-goodness-it’s-really-that-easy?” kind of recipes.
The other day we passed by Cracker Barrel (where I really wanted to stop. . . ) and of course it got me thinking about how much I just love the Cracker Barrel Chicken Tenderloin Sandwich. (If you haven’t tried it, you need to ~ yum!) So, I did a little researching and worked out a recipe I couldn’t wait to try it out!
TIP: This recipe is from week 4 of our Freezer Menu Planning Made Easy Set!
I never expected it to be so simple, and couldn’t get over just how perfect those chicken tenders were. Seriously, this was delicious, and no one at my table complained a single peep at dinner time.
I went ahead and made the entire bag of tenders, so I can use the leftover chicken, lettuce and tomato for a Cracker Barrel Grilled Chicken Salad today for lunch. I love that.
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Here’s how to make this Chicken Tender Sandwich at Home:
Start by mixing together your Italian dressing, lime juice and honey. Cover your chicken tenders with the marinade and let it sit for an hour.
Then, cook your chicken tenders on a stove top and cook until cooked through. Serve the sandwich on toasted sourdough bread with lettuce, tomato, and mayonnaise.
This chicken tender recipe is also delicious to top a salad!
Cracker Barrel Chicken Tenderloin Sandwich
Ingredients
- 1 lb chicken tenders
- 1/2 cup italian dressing
- 1 tsp fresh lime juice
- 1 1/2 tsp honey
- sourdough bread
- lettuce optional
- tomato optional
- mayonnaise optional
Instructions
- Mix together Italian dressing, lime juice and honey.
- Cover chicken tenders with mixture and marinade for one hour.
- Cook chicken tenders on stove top in non-stick pan until done, but not dry.
- Serve on toasted sourdough bread with lettuce, tomato, and mayo.
If you enjoy this Chicken Tender Sandwich recipe, be sure to check out our Menu Planning Made Easy Freezer Set. It includes this recipe and 71 other delicious meals. Not to mention it includes your weekly grocery lists too!
I used to work at Cracker Barrel and this is pretty spot on. We used to also serve another version very popular with the employees that was this with the addition of some sliced Colby chees and crispy bacon either with mayonnaise or the honey mustard salad dressing they use which is very similar to Ken’s Honey Mustard dressing sold in stores.
Love that! Thanks for sharing.
I wonder how it would taste if you left out the honey? Is there a keto substitute?
I did a search and amazon actually has a few Keto honey syrup options! 🙂
This recipe is delicious and so easy! I will marinate overnight then grill the next day. It’s a great alternative to serving hamburgers to my guest.
So glad you like it Dawn! 🙂
Laurie, is the “bag” of tenders fresh or frozen?
Hi Liz – you can use either fresh or frozen tenders. Hope that helps! 🙂
HI was wondering why Recipe Above says cook in skillet and grill until done. Brain went what. Sorry. Sure look good!!
I would guess because you’re not actually frying them? More like grilling?
I wonder how these would taste in a wrap? Great lunch idea. I have some chicken breasts leftovers I wonder if this recipe would work with those?
I bet they would be delicious Olympia – great idea!
Does this use creamy or vinegarette type Italian dressing?
Oops – vinaigrette dressing! 🙂
I was going to ask the same question but thought I would check the comments first. 🙂 Thank you.
If you don't have lime, use lemon. It's not quite as good but works. If you leave it out, you don't have Cracker Barrel Chicken Tenderloins. My husband has told the people at Cracker Barrel that I make better Cracker Barrel Chicken than they do themselves. lol
Has anyone tried this in the airfryer?
I have made this several times! I had this recipe then lost it in our move and was so excited to find this! I definitely recommend trying it with the lime juice! It makes all the difference! Also, I tried it with my homemade Italian dressing and that makes it even more amazing! My hubby was very excited when it made it’s way to the dinner table again!
Do you use the homemade dressing recipe on the back of the Italian dressing mix packet or do you have your own?
I tried a slightly different recipe than this, but I could never get the chicken to reach an internal temp of 165 F. (After cooking for over 45 mins.) I started to think that the tenderloins were too small to give the thermometer time to get an accurate reading. If I hadn’t had an aunt almost die from e-coli complications last year, I wouldn’t be as hyper about it all (I know you don’t get e-coli from chicken). =)
I cook the chicken until it’s no longer pink but have never actually checked the temperature. It’s definitely always better to be on the safe side though (and I definitely would be careful as well!)
I have never used the lime juice in it. I’ll have to try it next time. I like marinading for 24 – 48 hours though, it really adds to the flavor.
It really is good Jennifer, and so easy to make at home!
I cook these a lot on my George Foreman grill and they are soooo yummy! The lime juice truly does add to the flavor. #Bigthumbsup!
It was soooo good even without the Lime juice, that I can’t wait to try it with it next time! Thanks so much for the tip Kathy … what a great way to use that George Foreman grill. 🙂