Copycat Cracker Barrel Grilled Chicken Tenderloins

Name: Copycat Cracker Barrel Grilled Chicken Tenderloins (Elevated)
Total time: 2 h
Yield: 4
Cuisine: Southern
Ingredients: 1.5 lbs Organic Chicken Tenderloins; 4 cups Water; 1/4 cup Kosher Salt; 1/4 cup Brown Sugar; 2 tbsp Maple Syrup-pure; 1 tbsp Hot Sauce-high quality; 2 cloves Garlic-crushed; 1 cup Rice Flour; 1/2 cup Potato Starch; 1/4 cup Panko Bread Crumbs-Japanese style; 1 tbsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Cayenne Pepper; 1 tsp Black Pepper-freshly cracked; 1 tsp Salt

⏱2h

👥4

🔥400 cal

Hard

🍽️Southern

This version utilizes high-quality ingredients and a brining technique for exceptionally tender and flavorful chicken tenderloins. It's a restaurant-quality experience at home.

1.5 lbs Organic Chicken Tenderloins

4 cups Water

1/4 cup Kosher Salt

1/4 cup Brown Sugar

2 tbsp Maple Syrup-pure

See all 16 ingredients ↓

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⏱2h

👥4

🔥400 cal

Hard

🍽️Southern

This version utilizes high-quality ingredients and a brining technique for exceptionally tender and flavorful chicken tenderloins. It's a restaurant-quality experience at home.

#Chicken #Grilling #Comfort Food #Restaurant Quality

Instructions

In a large bowl, combine all Brine ingredients. Stir until salt and sugar are dissolved.
Add Chicken to the Brine, ensuring it's fully submerged. Refrigerate for at least 4 hours, or up to 12 hours.
Remove Chicken from Brine and pat completely dry with paper towels.
In a separate bowl, combine all Coating ingredients.
Dredge Chicken in the Coating mixture, pressing to adhere. Ensure a thorough and even coating.
Heat a grill or grill pan over medium-high heat. Lightly oil the grates.
Grill Chicken for 7-9 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F (74°C).
Let rest for 10 minutes before serving.

Ingredients

1.5 lbs 680 g Organic Chicken Tenderloins
4 cups 960 mL Water
1/4 cup 60 mL Kosher Salt
1/4 cup 60 mL Brown Sugar
2 tbsp 30 mL Maple Syrup-pure
1 tbsp 15 mL Hot Sauce-high quality
2 cloves 10 g Garlic-crushed
1 cup 120 g Rice Flour
1/2 cup 60 g Potato Starch
1/4 cup 30 g Panko Bread Crumbs-Japanese style
1 tbsp 15 mL Smoked Paprika
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Onion Powder
1/2 tsp 2.5 mL Cayenne Pepper
1 tsp 5 mL Black Pepper-freshly cracked
1 tsp 5 mL Salt

Equipment

Large Bowl
Whisk
Grill or Grill Pan
Tongs
Paper Towels

Instructions

In a large bowl, combine all Brine ingredients. Stir until salt and sugar are dissolved.
Add Chicken to the Brine, ensuring it's fully submerged. Refrigerate for at least 4 hours, or up to 12 hours.
Remove Chicken from Brine and pat completely dry with paper towels.
In a separate bowl, combine all Coating ingredients.
Dredge Chicken in the Coating mixture, pressing to adhere. Ensure a thorough and even coating.
Heat a grill or grill pan over medium-high heat. Lightly oil the grates.
Grill Chicken for 7-9 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F (74°C).
Let rest for 10 minutes before serving.

Nutrition per serving

Calories 400