Cracker Barrel Southern Fried Chicken
My grandmother always said the secret to perfect fried chicken was patience – in the breading, in maintaining the oil temperature, and in resisting the urge to flip too early. This Cracker Barrel copycat recipe captures that same careful attention to detail that makes their chicken unique. Cracker Barrel Southern Fried Chicken is crispy on the outside and juicy on the inside. Buttermilk and seasoned flour give this fried chicken a distinctive flavor. Enjoy this easy recipe for the ultimate comfort food. Who doesn’t love crispy chicken?
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Crispy Fried Chicken Recipe
Cracker Barrel isn’t a fancy restaurant, but they sure do home-style southern cooking correctly. On the menu, you’ll find all the classics like chicken and dumplings and country fried steak, but the southern fried chicken platter keeps the folks coming back.
The combination of the dish’s tangy buttermilk breading and the sweetness of the warm honey is so addicting that it’s hard to get enough. Now you can make it anytime at home with this Cracker Barrel Southern Fried Chicken recipe.
Why This Recipe Works
- Tested oil temperature ensures even cooking
- Double-breading technique creates extra crispy crust
- Buttermilk tenderizes the meat
- Resting time allows coating to adhere properly
- Simple seasonings let chicken flavor shine
The Secret of Frying Chicken Correctly
Making really amazing fried chicken requires getting three things right. These are the fat, the temperature, and the time. Master all of them, and you can churn out perfectly cooked chicken every time.
Lard is the classic fat for frying chicken. It’s hard to beat the taste of chicken fried in lard, but these days health often trumps flavor, so most cooks use other types of oils. The key is to select an oil that has a neutral taste and can handle the heat. Peanut or canola oil are good choices.
Maintaining a constant temperature is the key to delicious and safe fried chicken, so always use a thermometer. Heavy cast-iron cookware is excellent at holding steady heat, so use it if you can. To prevent the oil from cooling down too much, never fry cold chicken straight from the fridge or overcrowd the pot.
No one wants to eat undercooked chicken, and getting the cooking time right is essential. Depending on the size of the chicken part, it should take between 12 – 18 minutes to cook. Never serve fried chicken without checking the temperature with a meat thermometer. You are looking for a temperature of at least 165°F.
Equipment Needed
- Deep fryer or large Dutch oven
- Deep-fry thermometer
- Wire rack
- Baking sheet
- Large mixing bowls
- Paper towels
- Meat thermometer
- Tongs
Fried Chicken Recipe Ingredients
Here’s a list of what you need:
- Whole chicken – cut up, provides a variety of pieces
- All-purpose flour – creates a crispy coating
- Salt – enhances flavor throughout
- Ground black pepper – adds subtle heat
- Buttermilk – tenderizes meat, helps coating adhere
- Water – thins buttermilk for proper consistency
- Vegetable oil or peanut oil for frying – provides clean, neutral frying medium
How to Make Cracker Barrel Southern Fried Chicken
- Pour enough oil into a deep fryer or large pot like a Dutch oven to be 3 to 4 inches deep. Heat the oil over medium-high heat to 350°F.
- Combine flour, salt, and pepper in a large bowl.
- Combine buttermilk and water in a separate bowl using a whisk or spoon.
- Pat the chicken pieces dry with paper towels and season with salt and pepper.
- Dip the chicken pieces into the flour mixture and shake off excess.
- Dip flour-coated chicken pieces into buttermilk mixture and shake off excess.
- Dip the piece of chicken again in the flour.
- Place the breaded chicken on a wire rack over a baking sheet.
- Let the breaded chicken set for at least 5 minutes.
- Deep fry the chicken in two or three batches. About 15 to 18 minutes for white meat chicken breast and chicken thighs. About 12 to 13 minutes for dark meat (wings, drumsticks, and legs). The chicken should have a nice golden brown color and the juices run clear.
- Drain the fried chicken on a clean wire rack over a baking sheet.
Recipe Variations
Seasoning Options
- Classic Southern: Add paprika, garlic powder
- Spicy: Add cayenne, and hot sauce to buttermilk
- Herb-forward: Add thyme, oregano, sage
- Extra crispy: Double-dip in all layers
Coating Alternatives
- Cornstarch blend for extra crunch
- Crushed crackers in flour mix
- Panko addition for texture
- Gluten-free flour blend
Common Questions & Troubleshooting
Why isn’t my chicken crispy?
- Oil not hot enough
- Coating too thick
- Overcrowded pan
Coating falling off?
- Chicken too wet
- Didn’t rest after breading
- Oil temperature too low
How do I know it’s done?
- Internal temperature 165°F
- Juices run clear
- Golden brown color
- Floats in oil
What to serve with Southern Fried Chicken
You aren’t going to serve chicken alone, here are some side dishes that will help you round out your meal. Some sides that we love to serve with Southern fried chicken are country sides like green beans, mashed potatoes, buttermilk biscuits, and corn muffins.
Serving and Storing Cracker Barrel Southern Fried Chicken
- Don’t forget the honey. Fried chicken is great on its own, but add a drizzle of honey on top and turn it into something extraordinary. If you never tried honey on your fried chicken, you don’t know what you are missing.
- Serve with hot sauce on the side for those who enjoy their fried chicken with a kick of heat.
- Serve plenty of homemade biscuits. Great southern fried chicken needs amazingly flaky biscuits on the side. So, you’ll definitely want to bake a batch or two of Cracker Barrel Biscuits.
- Store any chicken leftovers in the refrigerator in an airtight container for up to five days. Reheat by wrapping the chicken loosely in aluminum foil and cooking for 20 minutes in a 400-degree oven.
You can find more Cracker Barrel recipes on YouTube!
Love Cracker Barrel? Try these copycat recipes!
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Cracker Barrel Southern Fried Chicken
You can make Cracker Barrel Southern Fried Chicken at home with this easy copycat recipe.
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Servings: 8
Calories: 433kcal
Ingredients
- oil for frying
- 3 cups all-purpose flour
- 3 teaspoons salt
- 3 teaspoons ground black pepper
- 3 cups buttermilk
- 3/4 cups water
- 1 whole chicken cut up
Instructions
Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350 degrees.
Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well.
In another bowl mix together the buttermilk and water.
Pat the chicken pieces dry and season them with salt and pepper.
Dip chicken pieces into the flour and shake off the excess flour.
Dip flour-coated chicken pieces into the buttermilk and shake off the excess.
Dredge the chicken again in the seasoned flour.
Place the breaded chicken on a wire rack resting on a baking sheet.
Allow the breading to set up for at least 5 minutes. This helps to set the breaded chicken.
Cook the chicken in two or three batches. The chicken will take about 15 to 18 minutes to cook for the breasts and thighs. The wings and legs will take about 12 to 13 minutes to cook.
Drain the fried chicken on a clean wire rack on top of a baking sheet.
Notes
Pro Tips
- Use wet hand/dry hand technique for breading
- Never crowd the fryer
- Let chicken come to room temperature
- Check oil temperature between batches
- Rest the chicken on rack, not paper towels
- Season flour mixture generously
Nutrition
Calories: 433kcal | Carbohydrates: 41g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1035mg | Potassium: 362mg | Fiber: 1g | Sugar: 5g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 3mg