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Restaurant-Style Chicken Tenderloins

Restaurant-Style Chicken Tenderloins

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Chris Plumhoff

I used to love the chicken tenderloins at a well-known restaurant chain. With this recipe, I can make them at home and they are just as good!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet


  1. Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
  2. Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.
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Violet Kimberly

I baked these instead for about 30 minutes, and they were delicious!


Wooo hooo a clone of the chicken tenderloins from Cracker Barrell!!!! These were very good! I think I will marinate them more than 2 hrs like I fact I'll probably let them soak overnight for maximum flavor. Also next time I wont use oil to pan fry them.... there is pleanty of oil in the itailan dressing to make it cook well. Thanks Chris for posting this's a definate keeper!!!


Absolutely delicious. I made this for dinner with rice and a zucchini corn sidedish. My husband requested that I write this recipe down so we can have it again. I marinated chicken for longer and cooked it with some of the marinade. Fabulous!