Cracker Barrell Grilled Chicken Tenderloin Recipes

Steps:

• Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end. In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine. Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour. Remove chicken from the refrigerator and add to a larger skillet (marinade and chicken). Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going. After it comes to a boil reduce the heat to low-medium and continue cooking. You just want them to simmer until all the liquid has cooked down. You still want a bit of glaze left in the pan. When chicken is done remove and serve. Cooking time: 40-45 minutes

Steps:

• In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
• Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
• Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
• To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.

Steps:

• Mix together dressing, lime juice, honey, and soy sauce and place in a ziplock bag.
• Add chicken strips and let marinate a few hours or overnigh in the refrigerator. (I always let it set overnight).
• Heat an inside grill such as a george foreman grill or heat a skillet on the stovetop and braise chicken strips until golden brown.
• Enjoy!

Steps:

• Mix dressing, lime juice and honey.
• Pour over chicken tenders.
• Marinate for 1 hour.
• Cook tenders in a non stick pan or grill until golden in color, but not dry.

Steps:

• 1. place Cut chicken tenders in zip lock bag.
• 2. in a Pint Jar, Add all the other ingredients Shake to Blend well.
• 3. Pour the liquid over the Chicken tenders in the Bag. SEAL, Marinate, at least 1 hr or more.
• 4. Place "non stick Skillet" Over Medium Heat, Pour all the Ingredients from the Bag into the Skillet. Continue cooking over Medium heat till Liquid evaporates and the remaining marinade becomes THICK, and Carmelized. about 40 min. (give or take)
• 5. Coat each piece of chicken in marinade by rubbing/scraping each piece around the bottom of the pan, coating and turning each piece to coat with brown carmelizing, they will be a golden brown, before removing from the pan.
• 6. NOTE; BE PATIENT. . . do not get in a hurry. the carmelized coating will turn carmelized brown that will coat the Chicken tenders. takes about 40 min.