Cracker Barrel Chicken Tenderloin Sandwich

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Cracker Barrel Chicken Sandwich


This 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 searching and sure enough found this recipe for the tenderloins at, and couldn’t wait to try it out!

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 not one little monster 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.

Cracker Barrel Chicken Sandwich

Here’s how to get the goodness of Cracker Barrel right at home in your kitchen. . .



Cracker Barrel Grilled Chicken Tenderloin Sandwich


  • 1 lb. chicken tenders
  • 1/2 cup Italian dressing
  • 1 tsp. fresh lime juice (we didn't have any so I omitted this one)
  • 1 1/2 tsp. honey
  • sourdough bread
  • lettuce (optional)
  • tomato (optional)
  • mayonnaise (optional)


  1. Mix together Italian dressing, lime juice and honey.
  2. Cover chicken tenders with mixture and marinade for one hour.
  3. Cook chicken tenders on stove top in non-stick pan and grill until done, but not dry.
  4. Serve on toasted sourdough bread with lettuce, tomato, and mayo.

And here are the deals that match up with this right now at a few of our favorite stores:

  • Kraft Mayonnaise or Miracle Whip Dressing BOGO $4.60 at Publix
  • Perdue Fit & Easy Boneless Chicken Breast, 2.99/lb at Publix, Tyson Boneless Skinless Chicken Breast at Kroger $2.49/lb. or Kroger chicken breast $1.79/lb. (I used a full bag of frozen chicken tenderloins and doubled the marinade, but I don’t see a great sale on those anywhere right now!)


This post is linked to Living Well Spending Less Thrifty Thursday. Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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  1. Kathy Axelson says:

    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. 🙂

  2. Jennifer H says:

    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.

  3. 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!)

  4. 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!

  5. Carolyn Parish Taylor says:

    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

  6. Does this use creamy or vinegarette type Italian dressing?

  7. 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?

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