Recreate that signature Cracker Barrel experience at home with this copycat recipe for juicy grilled chicken strips. The secret lies in the crispy coating and perfect seasoning blend.
This method delivers tender chicken with a satisfying crunch, just like the restaurant version. Simple ingredients and precise technique make all the difference.
Ingredients for Cracker Barrel Grilled Chicken Strips
Every ingredient here builds that signature crispy, juicy bite you crave from the original.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Buttermilk 🥛 | 1 cup | For marinating chicken |
| All-Purpose Flour 🌾 | 1 cup | For crispy coating |
| Cornstarch 🌾 | ¼ cup | For extra crunch |
| Garlic Powder 🧄 | 1 tsp | For seasoning blend |
| Onion Powder 🧅 | 1 tsp | For seasoning blend |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tsp | For color and flavor |
| Dried Thyme 🍃 | ½ tsp | For earthy depth |
| Vegetable Oil 🫒 | ½ cup | For frying to crispy perfection |
| Large Eggs 🥚 | 2 whole | For egg wash binding |
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The chicken quality is non-negotiable. Boneless, skinless breasts yield the most tender results—avoid pre-cut tenders as they dry out faster. Buttermilk from a trusted brand like Cultured Dairy provides the ideal acidity for marinating. For the flour, King Arthur all-purpose delivers consistent texture. The cornstarch is key for that extra crunch—Bob’s Red Mill is a reliable choice.
No buttermilk? Whole milk plus 1 tbsp lemon juice or vinegar works in a pinch. For gluten-free, swap all-purpose flour for rice flour or cornmeal. The seasoning blend can be adjusted—add cayenne for heat or swap paprika for smoked. If avoiding eggs, aquafaba or buttermilk alone still binds the coating, though with slightly less adhesion.
Marinate the chicken in buttermilk for 1-4 hours for best tenderness. Leftovers keep in an airtight container for 3-4 days. Reheat in the oven or air fryer to maintain crispiness—microwaving will make the coating soggy.
Why You’ll Love This Recipe
- No-Fuss Coating: I just toss the chicken in buttermilk, then the flour mix—no complicated steps, and the cornstarch makes it extra crispy.
- Garlicky Crunch: That garlic powder in the coating gives it a punch, and the buttermilk keeps the chicken juicy inside.
- Feeds Everyone: I’ve served these at kid birthdays and weeknight dinners—they’re always a hit with all ages.
- Budget Stretcher: Boneless chicken breasts are affordable, and this recipe makes them taste like a restaurant meal.
Step-by-Step Instructions for Crispy Grilled Chicken Strips
This method delivers restaurant-quality results with a perfect balance of crunch and moisture.
Step 1: Marinate the Chicken in Buttermilk
Cut the boneless skinless chicken breasts into 1-inch strips and place them in a large bowl. Pour the 1 cup Buttermilk over the chicken, ensuring all pieces are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
The buttermilk tenderizes the meat while adding subtle tanginess. This step is non-negotiable for achieving that signature juiciness. I always marinate for the full 2 hours minimum—any less and you won’t get the same level of tenderness.
Step 2: Prepare the Seasoned Coating
In a shallow dish, combine the 1 cup All-Purpose Flour, 0.25 cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Dried Parsley, and 0.5 tsp Dried Thyme. Whisk until evenly distributed.
The cornstarch is the secret to that ultra-crispy texture, while the spice blend replicates the classic flavor profile. I sift the flour first to avoid lumps in the coating.
Step 3: Dredge and Double-Coat for Maximum Crunch
Beat the 2 whole Large Eggs in a separate shallow dish. Remove the chicken from the buttermilk, letting excess drip off, then dip each piece in the egg wash. Immediately dredge in the flour mixture, pressing gently to adhere. For extra crunch, repeat the egg and flour dredging process.
Place the coated strips on a wire rack set over a baking sheet and let them rest for 10 minutes. This allows the coating to set, preventing it from sliding off during cooking.
Step 4: Pan-Fry to Golden Perfection
Heat the 0.5 cup Vegetable Oil in a large, heavy skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken strips and cook for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F.
Don’t flip too soon—the coating should be firmly set and crisp before turning. Use a slotted spatula to transfer the cooked strips to a paper towel-lined plate to drain excess oil.
Step 5: Rest and Serve While Hot
Let the chicken strips rest for 2-3 minutes before serving. This brief rest ensures the juices redistribute, keeping the meat moist inside that crispy shell.
Serve immediately while hot and crispy. The contrast of the crunchy exterior and tender, juicy interior is what makes this dish unforgettable. For the full copycat experience, pair with honey mustard or ranch dressing.
Pro Tips For Making Cracker Barrel Grilled Chicken Strips
- Brine First: Soak the chicken strips in buttermilk for at least 4 hours—overnight if you can. I learned this the hard way: skipping the long soak leaves the meat dry and the coating won’t cling properly.
- Double Dredge: After the buttermilk, dip the strips in flour, then back in buttermilk, then flour again. Sounds tedious, but it creates that shatter-crisp crust Cracker Barrel is known for.
- Rest Before Frying: Let the dredged strips sit on a wire rack for 10 minutes before frying. This keeps the coating from sliding off in the oil—I lost half a batch once by rushing this step.
- Cornstarch Boost: Mix a tablespoon of cornstarch into your flour dredge. It’s the difference between a good crust and that ultra-crispy, golden-brown finish that makes these strips irresistible.
Health Benefits of These Flavors
High-Protein Power
These chicken strips pack a serious protein punch—each 4-ounce serving delivers about 26 grams of protein, perfect for muscle repair and growth. The lean chicken breast is one of the cleanest protein sources you can choose.
Low-Carb Friendly
With the crispy coating, each serving contains only about 15 grams of carbs, making this a great option for low-carb diets. The cornstarch adds minimal carbs while maximizing crunch.
Rich in B Vitamins
Chicken is loaded with B vitamins, especially B6 and B12, which support energy metabolism and brain health. The buttermilk marinade adds a boost of riboflavin and calcium too. 💪
Heart-Healthy Choice
This recipe uses vegetable oil for frying, which contains heart-healthy unsaturated fats. Chicken breast is naturally low in saturated fat, making it a smart choice for cardiovascular health.
Minimal Added Sugar
Unlike many restaurant versions, this homemade recipe has virtually no added sugar. The natural flavors of the chicken and spices shine without unnecessary sweeteners.
Gluten-Free Option
Swap the all-purpose flour for rice flour or cornmeal to make this dish gluten-free. The texture remains crispy, and the flavor stays just as delicious. 💡
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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