Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Wholesome Fixin Menu



The new Wholesome Fixin’s menu category features 11 low calorie, better-for-you choices, with fresh ingredients and full-bodied flavor.

New Breakfast Choices Served All Day – Each Under 500 Calories

  • The Good Morning Breakfast scrambles up two Egg Beaters with a choice of turkey bacon or turkey sausage, tasty cheese grits, and sliced tomatoes, plus a side of fresh fruit.
  • Multi-Grain French Toast is grilled to perfection then topped with fresh fruit and served with Honey Citrus Yogurt Sauce or sugar-free syrup.
  • Egg n’ Cheese Sliders feature two fresh Grade A eggs cooked to order and served on whole wheat flat bread toasts with Colby cheese, lite-mayo, and sliced tomatoes. Comes with a side of fresh fruit too.
  • Fresh Fruit n’ Yogurt Parfait Breakfast layers low fat vanilla yogurt with fresh fruit then tops it with granola. Served with a two-egg helping of scrambled Egg Beaters plus three slices of turkey bacon.

New Lunch and Dinner Choices Served Daily After 11 a.m. – Each Under 600 Calories
(Each served with mixed seasonal vegetables or fresh Steamed Broccoli, and choice of a Wholesome Fixin’s side.)

  • The Buttermilk Oven Fried Chicken Breast starts with a tender chicken breast coated in buttermilk and cornflake crumbs then bakes it until crispy. 
  • Pecan Crusted Catfish is a farm-raised fillet brushed with orange marmalade for a touch of sweetness and coated with a seasoned pecan crust, then grilled to a golden brown. 
  • The Spice Rubbed Pork Chop gets real flavor from the special campfire seasoning and orange mustard glaze. 
  • Pepper-Grilled Sirloin is an 8-oz. USDA Choice Top Sirloin seasoned with three kinds of cracked pepper and grilled to order. Served with Mixed Seasonal Vegetables or fresh Steamed Broccoli, and choice of a Wholesome Fixin’s side

Four new sides: Fresh Steamed Broccoli, Mixed Seasonal Vegetables, Cheese Grits, and Fresh Seasonal Fruit.

Grilled Chicken and Fresh Vegetable Salad



GRILLED CHICKEN and FRESH VEGETABLE SALAD
Cracker Barrel Recipe

Serves 4

Chicken Salad
Country Vinaigrette (recipe follows)
Cucumber and Onion Salad (recipe follows)
Corn Relish (recipe follows)
Deviled Eggs (recipe follows)
1 1/4 lbs. chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper
12 cups spring mix of lettuces
2 large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes

Country Vinaigrette
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 tablespoons fresh orange juice
2 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic (about 2 tsp.), finely minced, if desired
1 shallot (about 1 tbs.), finely diced
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon coarse ground black pepper
1 pinch celery seed
3 tablespoons extra virgin olive oil

Cucumber and Onion Salad
1/3 cup apple cider vinegar
2 large English (Kirby) cucumbers, thickly sliced
1 Vidalia onion (or any sweet onion), thickly sliced
1/2 cup country vinaigrette

Corn Relish
8 ears sweet corn, cut off cob or 2 (10 oz.) packages frozen corn, thawed
1 small jar pimentos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 tablespoons fresh chopped parsley (or 1 tbs. dried)
1 teaspoon garlic salt seasoning
1 teaspoon black pepper

Deviled Eggs
6 large eggs
3 tablespoons reduced fat mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
sprinkle of paprika

For grilled chicken:  Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done.

For country vinaigrette: Whisk together vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified.

For cucumber and onion salad:  In bowl, toss cucumbers and onions with country vinaigrette.  Chill for at least one hour, or up to 3 days.

For corn relish:  In bowl, stir together ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.

For classic deviled eggs:  In a saucepan, place eggs, and add cold water to cover.  Bring eggs to a rolling boil; immediately cover and remove from heat.  Let eggs stand, covered, for 17 minutes.  Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble. Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined.  Pipe or spoon filling into halves.  Garnish with a sprinkle of paprika.

To Serve:  Prepare country vinaigrette, cucumber and onion salad, corn relish and deviled eggs.
When ready to serve, toss lettuce with 1/2 cup of the country vinaigrette. Divide into 4 large salad bowls or plates. Spoon onto each serving: 1/2 cup cucumber and onion salad on each plate, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.
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Fried Chicken Tenderloins


FRIED CHICKEN TENDERS
Cracker Barrel Copycat Recipe

Serves 4-6
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided  (optional)
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil

In a large food storage bag, combine buttermilk, 1 teaspoons 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. 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.

Notes:  Cracker Barrel serves this dinner plate for over $9.00.  The make it just like the restaurant serve 6 chicken tenderloins and any three Country Vegetables plus  buttermilk biscuits or corn muffins.

Grilled Chicken and Pineapple Salad


GRILLED CHICKEN and PINEAPPLE SALAD

This dish is part of the Summer of 2013 limited time only (LTO) menu.  The salad contains a bed of crisp spring mix with iceberg and romaine lettuces topped with marinated grilled chicken tenderloins, chopped pecans, pineapple, fresh blackberries, grape tomatoes, and white Cheddar and Colby cheeses. It’s served with a creamy pineapple ranch dressing on the side.




Half and Half Drinks


A refreshing blend of  freshly brewed iced tea and old fashioned lemonade.